Pin Last summer my sister showed up at my door with a carton of Greek yogurt and a chocolate bar, insisting we turn them into those frozen clusters she saw online. It was ninety degrees out and neither of us wanted to bake, so we stood over the counter folding berries into yogurt and laughing when half the chocolate seized because we got impatient with the double boiler. The ones that survived were incredible—cold, creamy centers snapped through by that satisfying crack of dark chocolate.
I brought these to a book club meeting and watched everyone hover around the platter, suspicious of the frozen yogurt concept until someone took that first bite. Then suddenly they were gone, and people were asking for the recipe while still chewing. The best part is how customizable they are—my neighbor makes them with peanut butter stirred into the yogurt, and my cousin swaps the berries for chopped toasted almonds.
Ingredients
- Greek yogurt: The thick texture holds its structure when frozen, creating that creamy ice cream-like center that makes these so satisfying
- Honey or maple syrup: Just enough to round out the tanginess without making the filling too sweet—adjust up or down depending on your yogurt preference
- Fresh berries: Freeze beautifully inside the yogurt and burst with little pockets of tart sweetness against the rich chocolate coating
- Dark chocolate: The intense bitterness balances the creamy yogurt filling, while the higher cocoa content creates a satisfying snap when you bite through the shell
- Coconut oil: Thins the chocolate just enough so it coats evenly and sets up glossy rather than cloudy or streaky
Instructions
- Prep your station:
- Line a baking sheet with parchment paper, making sure it lies completely flat so the yogurt clusters hold their shape.
- Mix the filling:
- Stir the Greek yogurt and honey until completely smooth, then gently fold in the berries so they stay intact rather than getting mushy.
- Form the clusters:
- Drop heaping tablespoons onto the prepared sheet, leaving space between each one, and use the back of the spoon to shape them into slightly flattened mounds.
- First freeze:
- Freeze for one to two hours until theyre completely solid—you want them firm enough to handle without falling apart when dipped.
- Melt the chocolate:
- Combine chocolate and coconut oil in a heat-proof bowl, microwaving in twenty-second bursts and stirring between each, or set over simmering water and stir until smooth and glossy.
- Dip the clusters:
- Working quickly, drop each frozen cluster into the chocolate, use a fork to flip and coat completely, then tap against the bowl edge to let excess drip off.
- Set the chocolate:
- Return dipped clusters to the baking sheet and freeze for at least fifteen minutes until the chocolate shell is completely firm.
- Serve and store:
- These are best straight from the freezer, stored in an airtight container for up to a month, though they rarely last that long.
Pin My friend texted me at midnight last week to say she ate six of these standing in front of the freezer in her pajamas, and honestly, same. There is something about the temperature contrast—the icy creamy center against the cool crisp chocolate shell—that makes them feel indulgent even though they are mostly just yogurt and fruit.
Make Ahead Your Life Easier
Double the batch and keep a container in the freezer for sudden dessert emergencies, last-minute guests, or those evenings when you want something sweet but do not want to actually make anything.
Customize Your Clusters
Try stirring a spoonful of peanut butter or almond butter into the yogurt before freezing, or swap the berries for chopped toasted nuts, dried fruit, or even a handful of granola for extra texture.
Perfect Chocolate Coating Every Time
Temper your chocolate properly for the most professional snap and shine, or skip the coconut oil if you prefer a thicker shell that takes longer to melt on your tongue.
- A splash of vanilla extract in the yogurt filling makes these taste even more dessert-like
- White chocolate coating over plain yogurt with raspberries is elegant and surprisingly not too sweet
- Sprinkle flaky sea salt on top before the final freeze for that sweet-salty finish
Pin Keep these tucked away for the moments when you need something cold, sweet, and just a little fancy without any actual effort.
Recipe Q&A
- → Can I use flavored Greek yogurt?
Yes, plain or vanilla-flavored Greek yogurt works well and adds a subtle sweetness to the clusters.
- → How long should the clusters freeze?
Clusters need to freeze for 1-2 hours initially, then again for at least 15 minutes after coating to set the chocolate.
- → What chocolate types can I use?
Dark chocolate is preferred for coating, but milk or white chocolate can be used for different flavor profiles.
- → Can berries be substituted?
Yes, try chopped nuts, dried fruits, or mini chocolate chips as alternatives for added texture and flavor.
- → Is this suitable for gluten-free diets?
Yes, using certified gluten-free ingredients makes this a gluten-free option.
- → How to melt chocolate smoothly?
Use a microwave in short bursts with stirring or melt over a double boiler for a smooth consistency.