Rebe Argueta

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Rebe Argueta

Velvety Chocolate

Name: Velvety Chocolate
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Francesa
Ingredients: 3 tablespoons unsweetened cocoa powder; 100 grams granulated sugar; 3 tablespoons cornstarch; 1 pinch salt; 600 milliliters milk; 120 grams whipped cream; 60 grams 70% cocoa chocolate; 1 teaspoon vanilla extract

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Rebe Argueta

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A cream of soft, creamy and velvety chocolate, that is worth it !!! Enjoy this delicious recipe!

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Ingredients

6 portions

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3 tablespoons unsweetened cocoa powder
100 grams granulated sugar
3 tablespoons cornstarch
1 pinch salt
600 milliliters milk
120 grams whipped cream
60 grams 70% cocoa chocolate
1 teaspoon vanilla extract

Preparation

In a large saucepan, add the cocoa, sugar, cornstarch and salt. Mix with a whisk and then add the milk little by little while stirring to help dilute and dissolve the powder without forming lumps. Add the cream and beat well by hand. Note: the choice of milk and cream depends on your tastes or restrictions: for a light dessert, opt for skimmed milk and even a lighter semi-skim cream. For a dairy-free dessert, choose a soy milk and soy cream for cooking.

Place the pan over medium-high heat, while stirring constantly, bring the mixture to a boil, when the appearance of small bubbles, reduce the heat and simmer, stirring for 1 minute or until the mixture thickens.

Out of the heat, add the chocolate, cut into pieces and mix gently until it melts completely. Add the vanilla and mix.

Immediately distribute the chocolate cream in the molds and cover the surface directly in contact with a plastic wrap (this precaution prevents the formation of a thick skin surface). Place in the refrigerator and let stand for 4 hours.