With the chocolate sauce ripple, nuts and biscuits, this recipe from The Yogurt Cookbook by Arto der Haroutunian is a delicious, Dubai chocolate-esque dessert with a wonderful tang from the yoghurt base!
Ingredients
1 pint (600ml) yoghurt
5 tablespoons chocolate sauce
4 oz (100g) mixed nuts, roughly chopped, e.g. walnuts, hazelnuts, almonds and pistachio nuts – if you can afford them
4 oz (100g) small macaroons or ratafia biscuits
Recipe
1 Pour the yoghurt into a bowl, add the chocolate sauce and stir well until you have a rippled effect.
2 Divide half the nuts and biscuits between four glasses or sorbet dishes.
3 Spoon some of the yoghurt mixture over the top.
4 Add the remaining biscuits.
5 Spoon in the remaining yoghurt mixture.
6 Top with the remaining nuts.
7 Chill in the refrigerator and then serve.
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