Chocolate Ambrosia - nectar in a bowl!

This chocolate ambrosia recipe is from Sue, another Cathedral Choir House mum.  It is simple, has only three ingredients (apart from the Demerara sugar topping) and is absolutely divine!  When you read the recipe you will be surprised at its simplicity, when you eat it, you will be coming back for more. The yoghurt gives it an almost lemony flavour, which offsets the sweetness of the chocolate and cream.   If you used diabetic chocolate, and didn't put on the sugar, it would be suitable for diabetics too, as well as being gluten free.   It does need to be left overnight before eating, to allow the chocolate to melt into the mixture.

For me, Ambrosia is associated with Christmas and Easter, when we would bring and share lunch for the choristers and their families, and it was always polished off very quickly indeed....

Chocolate Ambrosia

Chocolate Ambrosia

1 pint/500ml double or whipping cream

1 pint/500ml plain natural yoghurt

10oz/300g grated plain chocolate

(Sue sometimes uses orange chocolate, and adds some Cointreau as well!)

Whip the cream until thick, mix in the yoghurt.  Grate the chocolate and fold it into the mixture.   Put it into a large bowl and leave in the fridge overnight.

Before serving, dust the top with Demerara sugar.   This quantity serves about 8 greedy people…. 

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website www.katespuddings.co.uk.  This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!