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
Yield: 10 people
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