EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Here we are with another easy and very practical recipe to recycle the chocolate from the Easter eggs: the dark chocolate cream.
This cream is very special because it’s cooked without eggs and flour. For vegans, just replace the milk with soy, almond or hazelnut drinks that are now found in all supermarkets.
The only milk substitute that I do not recommend is the rice drink that does not allow the ingredients to bind well.
This versatile cream can be used to fill cakes and other desserts, but it is also delicious to eat with a spoon!
HOW TO RECYCLE EASTER EGG CHOCOLATE: 2. DARK CHOCOLATE CREAM
Ingredients for 4 people: 350 ml milk (or soy-based substitute, almonds or hazelnuts) – 100 g sugar – 30 g corn starch (or potato starch) – 30 g bitter caco powder – 150 g dark chocolate
Start by heating the milk in a saucepan.
In another saucepan mix the cocoa, sugar and corn starch (or potato starch). When the milk reaches the boil, pour it slowly, stirring well with a whisk to prevent the mixture from forming lumps.
Then put the saucepan on the heat and continue stirring until the cream has thickened (about 4-5 minutes).
Turn off the heat and break up the dark chocolate, add it to the cream and stir until completely melted.
Your dark chocolate cream is ready!
Enjoy your meal!
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