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.
Ingredients
Print Recipe
Pin Recipe