This creamy chocolate and minty dessert with pelargonium tomentosum leaves, hazelnuts ,Greek sheep yogurt and fruit makes a mouth watering delicious sweet dish to enjoy after your main meal in spring and summer.
1 packet of chocolate pudding power (7 servings)
I pot of Greek sheep yogurt or plain Greek style yogurt
4-5 leaves of pelargonium tomentosum, finely chopped
25 grams of chopped hazelnuts
3 to 4 small pears cut into small cubes
A sprinkle of cinnamon
A large drizzle of honey for each dish
Other fruits of your choice like peach, nectarine, strawberries, blueberries, prunes, watermelon or kiwifruit.
First follow the instructions on the chocolate pudding packet, usually 48 grams of pudding power with 4-5 tablespoons of sugar and 660 ml of fresh or evaporated milk.
When you have prepared the mixture ready to add to the dessert dishes, add the chopped hazelnuts and pelargonium tomentosum leaves and mix well, then pour equally into each dish and leave to cool.
You can also choose to prepare only a few desserts and keep some back for later placing them in the fridge.
Spoon the yogurt on top of each pudding individually, then add the chopped pear along with other fruits of your choice.
Sprinkle a little cinnamon on top of each dessert, a few chopped hazelnuts and a large drizzle of honey .