Rich chocolate yogurt pops

I have 4 medium popsicle molds – I should probably halve this recipe next time to just fill them. But the mixture tastes just fine eaten with a spoon 🙂 (I’m sure the linked recipe is great as it was written, but I was following it very loosely with what I had on hand.) As I made it, it didn’t freeze very solidly – it was more like frozen yogurt on a stick than like a popsicle. It’s good, though.

1 cup creme fraiche

1/4 cup erythritol
100 g unsweetened chocolate
12 oz 10% fat yogurt
50 drops stevia extract (I used the almond flavour)
In a small saucepan over low heat, combine the creme fraiche and  erythritol, whisking until smooth. Heat through but do not bring to a simmer. Add chopped chocolate and allow to sit 2 minutes, until melted, then whisk until smooth.

**Depending on the chocolate you use, it may seize when added to the hot cream. All you need to do is increase the heat a bit, and add more cream, one tablespoon at a time, whisking vigorously until it smooths out.

In a medium bowl, combine yogurt and stevia. Stir in chocolate mixture until well combined. Spoon or pipe into popsicle molds, add sticks and freeze until solid, at least 2 hours.

Alternatively, you can refrigerate the mixture for an hour or two and then churn it in an ice cream maker according to manufacturer’s directions.