Oh my goodness. I just used this recipe as a base to churn up the most amazing chocolate frozen yogurt. I made a batch of homemade yogurt, and drained it overnight. 32 oz. to start with, 16 oz. after draining overnight! I will use the whey to bake bread today. I whirled some sugar in the attachment for my immersion blender, to make it super fine. I then whisked 6 T. of cocoa powder in, along with a pinch of sea salt. Then added the yogurt and vanilla. I stirred in about 1 T. of Kahlua; not only because coffee enhances chocolate flavor, but also because the alcohol keeps the yogurt from getting rock hard when frozen. It was a little lumpy, so I smoothed it out with the immerson blender. (next time I'll probably save some trouble and do everything in the food processor) The result is fabulous! It is intensely chocolately, not too sweet, and smooth as silk. Thank you for the inspiration, and another great recipe!

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