Sour milk with honey and chocolate

Serves 4
Preparation time, approx. 15 minutes

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1 Bring the milk, honey and butter to the boil in a wide shallow pan. On a medium to high heat reduce to approximately 1 dl (it is essential to watch the process otherwise the mixture may boil over). Remove the pan from the hob. Break up the chocolate. Dissolve it in the hot liquid. Fold in the almonds. Sprinkle with cardamom.

2 To serve, divide the sour milk or yoghurt into cups or glasses. Pour the chocolate cream over this and stir in if you wish.

HINT. You can prepare twice the amount of honey and chocolate you need. It will keep fresh in the refrigerator for up to 2 weeks.


1.25 dl milk
25 g honey
10 g butter
50 g bitter sweet Grand Cru chocolate made of Arriba cocoa beans, 65 % cocoa
15 g almonds husked and ground
Cardamom powder for flavouring
approx. 400 g sour milk or Greek yoghurt

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