Chocolate Frozen Yogurt

Line a wire strainer with cheesecloth and set over a bowl. Pour the yogurt into the lined strainer and place in the refrigerator to drain for 6 hours or overnight.

Once strained, place the thickened yogurt in a bowl. Sift the cocoa over the yogurt and stir until combined. Stir the vanilla and espresso powder together. Add to the yogurt/cocoa mixture along with the sugar and corn syrup. Stir until smooth. Pour into an ice cream maker and process according to manufacturer’s instructions, about 20–25 minutes. With about 2 minutes left in the freeze time, add the chopped chocolate to the mix.

Spoon frozen yogurt into freezer-proof containers, press a piece of plastic wrap on top, and freeze to harden. After 4 hours, the frozen yogurt will still be soft but scoop-able. Once frozen 12–24 hours or more, you’ll want to leave it on the counter to sit for 5 minutes before scooping.