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Instructions
Step 1: Make the English cream base.
In a medium saucepan, combine the whole milk, thick cream, crystallized sugar, milk fécule, and salt.
While ensuring there are no lumps, cook the mixture over medium heat until it thickens.
THE PUBLICATION
Remove from heat and stir in vanilla extract once thickened.
Step 2: Add the cocoa powder.
Incorporate the chopped chocolate into the cream mixture while sifting until it is evenly distributed.
Pour le mélange, étalé uniformement, sur un plat allant au four en verre.
The third step is to freeze and then take
To prevent a skin from forming, cover the inside of a plastic pellet with a towel before touching it to the surface of the English cream.
Put in the fridge for at least four hours, or until it’s very cold.
Stage 4: Serve and garnish
For more texture and flavor (facultatif), saupoudrez le dessus de flocons de noix grillés avant de servir.
With a spoon, divide the mixture into parts, making sure that each one has a generous amount of both English cream and cocoa nibs.
Guides to Achieve
Instead of using whole milk, use coco milk for a richer flavor.
THE PUBLICATION
You may adjust the sweetness by adding or omitting the sugar-coated cocoa nibs.
If you’re looking to add a touch of crunch, try mixing Graham crackers or crumbled biscuits with English cream before you take it.
Main points
Chocolate nougat dessert
Noix de coco crème crèmeuseuse
Recipe for tropical dessert
Easy dessert
Delicacy without cooking
Pouding on coco nut
House of chocolate delicacies
In summary
This thick and creamy chocolate dessert is a delicious way to enjoy the tropical flavors of chocolate in a rich and creamy foundation.
Easy to make and very satisfying, it’s the perfect ending to any meal.
Try the fresh and herb-seasoned flocons de noix de coco grillés for an extra crunch and flavor.
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