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- 4 oz. dark chocolate (70–80 percent cacao), coarsely chopped
- 1 1/2 cups plain, full-fat Greek yogurt
- 1/2 tsp. vanilla extract
- 1/2 tsp. raspberry, almond, or other extract (optional)
Make a double boiler by pouring an inch of water into a medium pot and placing a metal bowl on top, covering the opening but not touching the water. Bring the water to a boil, then reduce to low. Place a folded towel on the counter.
Place the chopped chocolate in the bowl and stir gently until melted and smooth. Place the bowl on the folded towel and quickly add the yogurt, vanilla, and other optional extract, then whisk to mix well.
Transfer to a storage tub and chill or serve at room temperature with sliced fruit for dipping.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman