Chocolate blinis with strawberry yoghurt ice cream



45-60 minutes

LINDT Excellence



For the ice cream

  • 400g frozen strawberries
  • 250g strawberry yoghurt
  • 50g icing sugar

For the blinis

  • 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


  • 1

    Puree the fruit

    • 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.

  • 2

    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.

  • 3

    Fry the blinis

    • 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.