Chocolate and hazelnut cream

Chocolate and hazelnut cream

How can I do?

I heat almond cream gently without boiling.

Off the heat, I have the chocolate and let it melt without stirring.

I dilute hazelnut puree IN 5 ounces of water, and add it to the device. I also add agave nectar and I blend.

If the chocolate cream has cooled, I take the egg yolk, lightly beaten.

I pour all night in small glasses 10 and up on the refrigerator. I think the glasses half an hour to get before serving.

  • 10 small glasses:

  • 300 ml liquid cream almonds

  • 200g dark chocolate 70% cocoa

  • 2 egg yolks

  • 1 cup tablespoons agave syrup

  • 1 cup chopped hazelnut puree

Total time: Preparation + cooking time: 20 min
Yield: 10 people

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