Chocolate Creamy
Discover a melting and ultra-creamy dessert combining vanilla and dark chocolate, for a refined and intensely indulgent sweetness.
6–8 people.
Easy
€€ - €€€
290 kcal/serving
Préparation
Mix well in 150 ml of milk the vanilla dessert cream mix, sugar, and vanilla sugar (Shaker).
Heat the remaining milk (1 l MicroCook Pitcher) for about 2 minutes at 600 watts, stir, then heat again for 30 seconds to 1 minute while watching for boiling. Add the vanilla mixture and heat in 2 to 3 minute intervals at 600 watts, stirring every 30 seconds (Silicone Spatula) so the mixture thickens without lumps. (You can also prepare this on a stovetop).
In the oiled Football Mold (Pro Silicone Brush), spread a little of the vanilla mixture to fill the indentations. Refrigerate.
Chop the chocolate and melt it in the remaining hot mixture. Gently pour this chocolate mixture into the cold Football Mold, then refrigerate for at least 4 hours.
Unmold the creamy dessert and serve it alone or with custard sauce.
Ustensiles
Ingrédients
- 900 ml of milk
- 2 packets of vanilla dessert cream mix (like Alsa)
- 60 g of sugar
- 1 packet of vanilla sugar
- 150 g of dark dessert chocolate