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These frozen chocolate-covered fruit and yogurt clusters are currently enjoying 15-minute notoriety on social media, and with good reason. They're easy to make, require minimal ingredients, and are even a healthy sweet treat of sorts. . The original trending recipes involve combining strawberries or blueberries with yogurt, freezing the mixture into individual dollops, and then dipping each bunch into a hard chocolate shell made with melted chocolate chips and coconut oil.
While berries are used in the original recipes, any fruit will do. Feel free to experiment with different types of chocolate for coating, such as milk or white chocolate. For our versions we used strawberries, blueberries or mango. And each grape gets a dip in semi-sweet chocolate and a sprinkling of salt flakes.
Some tips
- If you use frozen fruit, you can increase the amount of yogurt a bit. Yogurt freezes and sticks to frozen fruit, making it difficult to spread evenly when mixing in the bowl.
- If you are hosting a large crowd or want to cook a larger batch, the recipe can easily be doubled.
- Substitute milk, dark, or white chocolate for the semi-sweet chocolate.
- Play with the toppings: a pinch of salt, a sprinkling of cardamom, or hot chilli flakes or tajine (especially on mango clusters) can add extra flavor.
Which yogurt is best for clusters?
We decided to use normal vanilla yoghurt as the yoghurt base. However, you can easily substitute plain yogurt, Greek yogurt for extra protein, or your favorite plant-based yogurt. You can also add more or less yogurt depending on your preferred yogurt-to-fruit ratio. We've found that ¼ cup of yogurt to 1 cup of fruit works well.
The spruce eats / Nea Arentzen
Strawberry yogurt cluster
These strawberry yogurt clusters remind us of the classic summer flavor of strawberries and cream. Fresh strawberries work best here as they offer much more flavor than frozen ones and can be cut into small pieces.
Recipe
INGREDIENTS
1 cup chopped strawberries (that have been cut into 1/4 inch pieces)
1/4 cup vanilla yogurt
1/2 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Flake sea salt or kosher salt
PREPARATION
- Line a plate or baking sheet with parchment paper. Mix everything in a small bowl 1 cup chopped strawberries And 1/4 cup vanilla yogurt Until evenly mixed and all fruits are covered in yogurt. Divide the mixture into five equal clusters on the prepared plate or baking sheet. Transfer the clusters to the freezer and freeze until firm, about 30 minutes.
- Mix in a microwave-safe bowl 1/2 cup chocolate chips And 2 tablespoons coconut oil. Microwave in 30-second increments, stirring occasionally, until chocolate chips are completely melted and mixture is smooth and pours easily from a spoon (add an additional tablespoon of coconut oil if the chocolate still seems too thick ). Allow the melted chocolate to cool for a few minutes.
- Quickly dip each frozen cluster into the melted chocolate and flip so it's completely coated on all sides. Place back on the parchment-lined plate or baking sheet and sprinkle with sprinkles some flake salt. Repeat the process with the remaining clusters and place in the freezer for another 10 minutes. Once the chocolate has set and the clusters are frozen solid, place in a freezer container or bag until ready to enjoy.
The spruce eats / Nea Arentzen
Blueberry yogurt cluster
Blueberries are a great option for these yogurt clusters as they don't need to be chopped, which means one less step! We prefer fresh blueberries to frozen ones, but we've found frozen ones work well too (although, as mentioned above, you may need to increase the amount of yogurt you use a bit).
Recipe
INGREDIENTS
1 cup blueberries
1/4 cup vanilla yogurt
1/2 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Flake sea salt or kosher salt
PREPARATION
- Line a plate or baking sheet with parchment paper. Mix everything in a small bowl 1 cup blueberries And 1/4 cup vanilla yogurt Until evenly mixed and all fruits are covered in yogurt. Divide the mixture into five equal clusters on the prepared plate or baking sheet. Transfer the clusters to the freezer and freeze until firm, about 30 minutes.
- Mix in a microwave-safe bowl 1/2 cup chocolate chips And 2 tablespoons coconut oil. Microwave in 30-second increments, stirring occasionally, until chocolate chips are completely melted and mixture is smooth and pours easily from a spoon (add an additional tablespoon of coconut oil if the chocolate still seems too thick ). Allow the melted chocolate to cool for a few minutes.
- Quickly dip each frozen cluster into the melted chocolate and flip so it's completely coated on all sides. Place back on the parchment-lined plate or baking sheet and sprinkle with sprinkles some flake salt. Repeat the process with the remaining clusters, then place in the freezer for another 10 minutes. Once the chocolate has set and the clusters are frozen solid, place in a freezer container or bag until ready to enjoy.
The spruce eats / Nea Arentzen
Mango yoghurt cluster
Although we used semi-sweet chocolate for the hard shell here too, this would be a good opportunity to experiment with a white chocolate hard shell. Just like with the blueberry bunches, you can use frozen or fresh mangoes too. (Note: If using frozen mango chunks, still cut into smaller 1/4-inch pieces.)
Recipe
INGREDIENTS
1 cup chopped mango (cut into 1/4 inch pieces)
1/4 cup vanilla yogurt
1/2 cup semi-sweet chocolate chips
2 tablespoons coconut oil
Flake sea salt or kosher salt
PREPARATION
- Line a plate or baking sheet with parchment paper. Mix everything in a small bowl 1 cup chopped mango And 1/4 cup vanilla yogurt Until evenly mixed and all fruits are covered in yogurt. Divide the mixture into five equal clusters on the prepared plate or baking sheet. Transfer the clusters to the freezer and freeze until firm, about 30 minutes.
- Mix in a microwave-safe bowl 1/2 cup chocolate chips And 2 tablespoons coconut oil. Microwave in 30-second increments, stirring occasionally, until chocolate chips are completely melted and mixture is smooth and pours easily from a spoon (add an additional tablespoon of coconut oil if the chocolate still seems too thick ). Allow the melted chocolate to cool for a few minutes.
- Quickly dip each frozen cluster into the melted chocolate and flip so it's completely coated on all sides. Place back on the parchment-lined plate or baking sheet and sprinkle with sprinkles some flake salt or tajin (if you like a little spice). Repeat the process with the remaining clusters, then place in the freezer for another 10 minutes. Once the chocolate has set and the clusters are frozen solid, place in a freezer container or bag until ready to enjoy.
