Make yogurt cheese: Wrap yogurt in cheesecloth and suspend over a bowl.
Drain for 24 hours in the refrigerator.
Remove yogurt from cooler, scoop out of cheesecloth into a bowl and bring to room temperature.
Meanwhile, melt chocolate in microwave (about 30 seconds).
Cool to room temperature and stir into reserved yogurt cheese; set aside.
Make Meringue: Combine egg whites and sugar. Egg whites should be at room temperature. With a mixer, whip egg white/sugar mix into stiff peaks.
Ingredients
Directions
Make yogurt cheese: Wrap yogurt in cheesecloth and suspend over a bowl.
Drain for 24 hours in the refrigerator.
Remove yogurt from cooler, scoop out of cheesecloth into a bowl and bring to room temperature.
Meanwhile, melt chocolate in microwave (about 30 seconds).
Cool to room temperature and stir into reserved yogurt cheese; set aside.
Make Meringue: Combine egg whites and sugar. Egg whites should be at room temperature. With a mixer, whip egg white/sugar mix into stiff peaks.
