Frozen Chocolate Peanut Butter Yogurt Cups

Frozen Chocolate Peanut Butter Yogurt Cups

These six frozen cups pair a chocolate-yogurt base with a soft powdered-peanut-butter layer. Gradually combining the yogurt with melted chocolate limits seizing, while a short thaw before serving keeps each cup firm but comfortable to bite.

Yield: 6 cups
Prep time: 15 minutes
Freeze time: 1 1/2–2 hours
Equipment: six silicone muffin cups, freezer-safe tray, microwave-safe bowl, whisk, flexible spatula, measuring spoons

Ingredients

• 40 grams semisweet chocolate chips
• 5.3 ounces (150 g) vanilla Greek yogurt
• 4 tablespoons (24 g) powdered peanut butter
• 2 tablespoons water, plus up to 2 teaspoons only if needed
• Pinch of fine salt, optional

Method

1. Arrange six silicone cups on a level tray that fits in the freezer. Stir the yogurt smooth and leave it at room temperature for 10 minutes; very cold yogurt can harden melted chocolate into flecks.
2. Put the chocolate chips in a completely dry microwave-safe bowl. Microwave at 50 percent power for 20 seconds and stir. Continue in 10-second intervals, stirring each time, until only a few soft pieces remain. Stir until smooth and cool for 2 minutes.
3. Stir 1 tablespoon yogurt into the chocolate until uniform. Repeat with another tablespoon, then fold in the remaining yogurt in three additions. Divide evenly among the six cups and smooth the surfaces.
4. Whisk the powdered peanut butter with exactly 2 tablespoons water and the optional salt. It should be thick but spreadable. If dry powder remains, add water in 1-teaspoon increments, using no more than 2 additional teaspoons.
5. Divide the peanut mixture evenly among the cups. Spread it into a thin top layer or make one shallow swirl through the chocolate mixture.
6. Freeze for 1 1/2–2 hours, until the cups release cleanly from the molds. Transfer them to an airtight freezer container.
7. Let each cup soften at room temperature for 5–10 minutes before eating. Do not bite a cup that is still hard enough to resist gentle pressure.

Cues and troubleshooting

All melting tools must be dry; water droplets can make chocolate grainy. If chocolate forms small flecks after the yogurt is added, it was too hot or the yogurt was too cold. The mixture remains usable, though less smooth. Do not overheat to correct it. A runny peanut layer needs a minute to hydrate, not more powder immediately.

Substitutions and storage

Plain Greek yogurt works with sweetener added to taste. Almond-butter powder may replace peanut powder only at the same 24-gram weight and may need one of the allowed extra teaspoons of water. Check labels for milk, peanut, soy, and other allergens. Keep frozen airtight for up to 2 weeks. Do not leave dairy cups out for more than 2 hours or refreeze a fully melted cup.