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Preheat oven to 160 ° C. Melt chocolate in the milk over low heat.

In a bowl, mix cornstarch, agave syrup, hazelnut puree and egg yolks.
Add the melted chocolate.

Beat the egg whites until stiff and beat in mixture.

Pour. Ramekins in four Bake for 10 to 12 minutes. Let cool, refrigerate and serve cold.

Ingredients:

• 100g chocolate biscuits
• 80 ml almond milk
• 1 cup small tablespoon of cornstarch
• 1 cup tablespoons agave syrup
• 1 cup chopped nuts arched puree
• 2 eggs

Total time: Preparation + cooking time: 25 minutes
Yield: 4 people