Ingredients
Chocolate Base
- 1 cup milk chocolate melting wafers or chocolate chips (e.g., Ghirardelli milk chocolate melting wafers)
Yogurt Mixture
- 1 cup plain Greek yogurt
- 1 tablespoon honey (optional, to sweeten)
- 1 cup chopped fresh strawberries
Instructions
- Prepare muffin pan: Line a 24-count mini muffin pan with paper liners or use a silicone muffin pan for easy removal of the bites.
- Melt chocolate: In a medium microwave-safe bowl, microwave the milk chocolate wafers or chips over medium heat, stirring every 30 seconds to prevent burning until fully melted and smooth.
- Form chocolate bases: Spoon about 1 tablespoon of melted chocolate into the bottom of each muffin mold. Place the pan in the refrigerator or freezer for 5-10 minutes to allow the chocolate to harden slightly, though it does not need to be fully set at this point.
- Mix yogurt filling: While the chocolate chills, combine the plain Greek yogurt and honey in a medium bowl (if using honey) and stir well. Gently fold in the chopped fresh strawberries until evenly distributed.
- Assemble yogurt bites: Spoon about 1 tablespoon of the strawberry yogurt mixture on top of each chocolate base in the muffin molds.
- Freeze bites: Place the filled muffin pan in the freezer and chill the yogurt bites for 2-3 hours, or until fully frozen.
- Serve: When ready to enjoy, remove the yogurt bites from the molds. Let them thaw for several minutes if you prefer a softer texture.
Notes
- Using a silicone mini muffin pan makes removal easier, as the yogurt bites will pop right out without sticking.
- The yogurt bites can be stored in a freezer-safe container or zip bag in the freezer for up to three months, making them convenient for advance preparation.
- You can adjust the sweetness by adding or omitting honey according to taste.
- Ensure stirring the chocolate frequently while melting to avoid burning and maintain smooth texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Freezing
- Cuisine: American
- Diet: Gluten Free