2 1/4 cup 70% dark chocolate
1 cup FAGE Total 2% Greek Yogurt
1 cup heavy cream
5 tbsp corn syrup
1/3 cup coffee liqueur
1/3 cup strong black coffee
1 cup mixed nuts, dried fruit and broken cookies
Melt the chocolate in a bowl over a pan of hot water.
In another bowl lightly whip the double cream then fold in the FAGE Total Greek Yogurt and put to one side.
Mix the coffee and coffee liqueur together in a pan and warm. Then dissolve the corn syrup in the warmed coffee mix.
When the chocolate has melted, pour in the coffee mix, and then fold in the mixed nuts/ dried fruit/ broken cookies.
Now start to fold in the cream and yogurt into the chocolate mix.
When the cream and yogurt is fully mixed into the chocolate pour the mixture into a 10 inch round cake tin. Refrigerate for 12 hours.
To serve, turn the cake out on to a board, cut into 10 portions, serve on dessert plate garnished with a sprig of mint and a dollop of FAGE Total Greek Yogurt.
Additional Notes: Personalize the mix of nuts, fruit and cookies using the products you have in the cupboard – or even used breakfast muesli. Also, if you don’t have any Tia Maria you could use rum or whiskey instead.