@honey rose cr,
Ingredients to be used:
100 grams (3 1/2 ounces) good-quality bittersweet chocolate, finely chopped
100 grams (1/3 cup plus 1 tablespoon) crème fraîche or heavy cream
120 grams (1/2 cup plus 2 tablespoons) raw cane sugar, preferably one that's finely ground (you can run it in the food processor if it's not)
2 tablespoons good-quality unsweetened cocoa powder
a good pinch of sea salt
1/4 teaspoon natural vanilla extract
300 grams (10 1/2 ounces) plain Greek yogurt
Instructions to be followed:
Melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan of simmering water, stirring frequently to ensure even melting.
In the meantime, place the cream in a medium mixing-bowl (preferably one with a pouring spout; it will make your life easier). In a separate bowl, whisk together the sugar, cocoa powder, and salt until no lump remains.
When the chocolate is melted, whisk it into the cream. Whisk the sugar mixture into the chocolate cream. Add the vanilla and yogurt, and whisk until well blended.
Cover and refrigerate for an hour, until chilled. Whisk again, and freeze in an ice cream maker according to the manufacturer's instructions.