Chocolate Amaranth Yogurt with Lemon and Apricot Sauce

For the chocolate-amaranth yogurt with lemon and apricot sauce, first prepare the sauce. Prepare the apricots (wash, blanch, skin, halve, core and cut into eighths). Keep sprinkling with lemon juice and stir in.

Mix apricots, lemon zest and sugar in a pot. Adjust the amount of sugar according to the taste and ripeness of the fruit. Cover and allow to infuse for 2 hours. Stir occasionally.

Then simmer about 6 minutes, over low heat, until apricots break down. Stir in vanilla sugar. Add a little water if needed to bring to the right sauce consistency.

Puree with a hand blender if desired. For the chocolate-amaranth yogurt, first prepare and measure all ingredients. Mix cream and cocoa together in a mixing bowl.

Add yogurt and stir until smooth. Sweeten as desired (the fruit sauce is also sweet). Stir 4 tablespoons of 5 tablespoons amaranth pops into chocolate yogurt. Pour chocolate yogurt into 4 dessert bowls and chill, covered, until ready to serve.

Just before serving, spoon lemon apricot sauce on top of chocolate yogurt. Sprinkle with the reserved amaranth pops.

Preparation Tip:

Spices like: Tonka bean, chili, cardamom, clove powder, ginger, mint, lemon balm or cinnamon give the chocolate amaranth yogurt still a fine taste.

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