Chocolate yogurt semifredo with rosemary

Ingredients for 8 servings:

• 100 g chocolate, e.g. Toblerone
• 8 rosemary needles
• 2 tbsp, levelled cocoa powder
• 80 g powdered sugar
• 250 g natural yogurt
• 250 g whipped cream
• some oil
• some berries, for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

not too sweet, something special

Finely chop 80g of the Toblerone chocolate and the rosemary sprigs. Mix the cocoa powder with the sugar and 3 tablespoons of water until smooth. Combine the yogurt with the cocoa mixture and the chopped rosemary chocolate. Whip the heavy cream and fold it into the yogurt-chocolate mixture. Brush 6-8 coffee cups with a little oil. Pour the mixture into the cups and freeze for 4 hours. Then remove the coffee cups from the refrigerator, briefly dip them in hot water, and turn the ice cream out onto plates or bowls. Roughly chop the remaining Toblerone chocolate, sprinkle it over the ice cream, and garnish with the berries. Let the semifredo thaw about 10 minutes before serving.