SUBMIT A RECIPE
100g 70% cocoa dark chocolate, chopped
6 Equal sachets (or ¼ cup Equal Spoonful)
1 Tbsp Dutch cocoa powder
1 Tbsp milk
½ cup thickened cream
½ cup natural and sweet Greek-style yoghurt
9 x 17g medium hollow easter eggs, tops removed and reserved
1. Put chocolate into a large heatproof bowl over a saucepan of simmering water. Stir occasionally until almost smooth, then set aside to cool to room temperature.
2. Meanwhile, put Equal, cocoa and milk into a large bowl and mix to form a paste. Add cream and yoghurt, then beat with electric hand beaters until soft peaks form.
3. Fold a large spoonful of the yoghurt into the cooled chocolate, then return to the remaining yoghurt. Beat using electric hand beaters until soft peaks form.