Chocolate blinis with strawberry yoghurt ice cream
LINDT Excellence
45-60 minutes


  • 400g frozen strawberries
  • 250g strawberry yoghurt
  • 50g icing sugar
  • 150g LINDT Excellence 70%
  • 2 eggs
  • 100ml milk
  • 1 tablespoon baking powder
  • 150g flour
  • 1 tablespoon chocolate powder
  • 1 egg white
  • A pinch of salt
  • 30g sugar
  • Clarified butter (ghee)
  • Icing sugar for dusting
  • Finely chopped basil leaves for decoration
  • As much as you desire of melted LINDT Chocolate for pouring

Put the frozen

Put the frozen strawberries, strawberry yoghurt and icing sugar into a mixer and puree until a smooth consistency. Pour the resulting strawberry yoghurt ice mixture into a bowl and place in the freezer for half an hour.


break the chocolate

In the meantime, break the chocolate into small pieces. Mix the eggs with the milk, baking powder, flour and chocolate powder. Add a pinch of salt to the egg white and whisk until stiff. Whilst whisking, slowly add the sugar. Fold the egg white with the chocolate pieces into the batter.


Make small golden

Make small golden brown blinis by frying them in the clarified butter. Put one scoop of the strawberry yoghurt ice cream onto each of the 4-5 baked blinis, decorate them with some finely chopped basil leaves and dust with the icing sugar. Pour some melted chocolate over the blinis, as desired, and serve.