Dessert for a summer afternoon, perfect for a garden party or for a coffee with a friend on a diet... it happens and so ;-) It is refreshing, light, and the acidity of gooseberries and yoghurt breaks the exquisite taste of chocolate cream and the sweetness of honey millet.

Expanded honey millet can be replaced with unflavoured and, if necessary, pour honey over the dessert.

Ingredients - for 6 small 150 ml jars


300 ml of natural yoghurt

2 tablespoons of chia seeds

300 g gooseberries

honey expanded millet (possibly honey plus plain expanded groats)


60 g dark chocolate 70% cocoa

60 ml heavy cream

1 teaspoon of butter


carnation flower petals, gooseberry, millet spaghetti



Mix the yogurt with chia seeds and fill the jars. Wash and dry the gooseberry fruit, cut the tails and stalks with scissors, and gently mix them. Fill the jars with another layer of gooseberry mousse.

Then we sprinkle the expanded millet and pour the chocolate cream on top.

CHOCOLATE GANACHE (chocolate cream)

We strongly heat the cream (make sure it does not boil, because it may weigh), take it off the heat. Melt the chocolate in hot cream, mix thoroughly and intensively, at the end add butter and mix again. Pour the still warm mass over the dessert as it freezes quickly.


We decorate with gooseberries, clove petals, expanded millet. We may chill it in the fridge before serving.

Enjoy your meal!


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