Heat the milk (without boiling it), turn off the heat, and add the chopped chocolate.
Stir until you have a smooth, glossy ganache.
Pour it over the cooled cream and smooth it out. If you like, sprinkle with a little coconut flour.
5. Refrigerate for 3 hours… but it’s worth it.
Cover and refrigerate for at least another 3 hours (preferably 4 hours).
Once firm, cut into squares and serve chilled.
Storage:
It keeps for up to 3 days in the refrigerator, well covered.
I don’t recommend freezing it: the milk and yogurt could separate and ruin its texture.
Serve chilled, straight from the refrigerator: that’s when it’s at its best.
This is one of those recipes I make in the evening, while I’m already tidying up the kitchen.
That way, the next day, I have dessert ready and I don’t have to go overboard.
And when I bring it to the table, nobody says, “Oh, but is it good?”
In fact, everyone asks if there’s any left.
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