Pursuit
Something chilled · Chocolate and coconut
Chocolate mousse below. Cool vanilla yogurt in the middle. Coconut and a chocolate shell to crack with your spoon.
Allow about 20 minutes to blend and layer, then chill for 20 to 30 minutes or until the chocolate shell is firm. Larger jars may need longer.
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The mousse starts with blended cottage cheese, chocolate whey and cacao. Keep it thick; the vanilla yogurt goes into its own layer rather than being blended into the mousse.
Go easy on the chocolate shell. The filmed version had a thicker topping, but the recipe below uses 10 g per jar so your spoon can get through to the layers.
Keep the mousse thick. Keep the chocolate shell thin.
Made in my kitchen · Watch the original reel
The small things that matter
Scrape down the blender so the cottage cheese blends completely before layering.
Save part of the yogurt for the coconut mixture and spoon the rest above the mousse.
Short bursts at half power keep the small amount of chocolate from overheating.
What you need
Makes three jars. Measure 600 g vanilla yogurt in total, including the reserved yogurt for the coconut layer, so each jar gets 200 g.
Ten grams is enough. Use about 10 g melted chocolate per jar. If it will not cover a wide jar, choose a smaller surface rather than building a thick shell.
You'll need: blender or food processor, kitchen scale, 3 clean serving jars, microwave-safe bowl, mixing bowl, silicone spatula
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How to make it
Blend the cottage cheese until completely smooth, stopping to scrape down the sides.
Add the chocolate whey and cacao. Blend until smooth and thick, then taste and add powdered bulk sweetener a little at a time. Do not thin the mousse with milk or water.
Measure 600 g vanilla yogurt in total. Reserve ¼ cup from that amount and stir it with the shredded coconut and 1 tablespoon powdered bulk sweetener. Taste before adding more because the yogurt is already sweetened.
Divide the mousse evenly between three clean jars. Spoon the remaining measured vanilla yogurt evenly above it, then divide the coconut mixture over the jars. Each jar gets one third of all the yogurt, including the coconut-layer share. Smooth the tops and leave headroom for the chocolate.
Melt the chips in a dry microwave-safe bowl at 50% power in 10- to 15-second bursts, stirring thoroughly each time. Stop while a few small pieces remain and stir until smooth. Let cool slightly, then spread about 10 g over each jar. Do not add water.
Refrigerate until the shell is firm and the layers are cold, checking after 20 to 30 minutes. Keep covered in the refrigerator until serving. Crack the top with a spoon and scoop through the layers.
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