Chocolate Almond Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g almond (s)
- 20 g vanilla extract or 1 sachet vanilla suar
- 40 g bakin cocoa
- 80 g maple syrup
- 125 ml long-life milk
- 30 g milk chocolate
Print Recipe
Pin Recipe Instructions
- Roast the almonds in a pan until they turn golden. Then grind the almonds in the blender until the fat comes out and they become really pasty. Unfortunately, this takes a while, but it is important because otherwise the cream will be too crumbly.
- Put the almond paste in a bowl along with all the other ingredients except the milk chocolate. Finally, melt the milk chocolate and add it as well. Now mix all the ingredients with a hand blender until everything is nice and creamy. Pour the mixture into glasses and place in the refrigerator.
- The cream is enough for two glasses and can be kept in the refrigerator for a few weeks.
- 1 teaspoon of cream (5 g) has about 20 kcal
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