Easy<\/p>\n
Approximately 500<\/p>\n
6 people<\/p>\n
10 minutes<\/p>\n
10 minutes<\/p>\n
3 hours 20 minutes<\/p>\n
These delightful little creams are incredibly smooth and light. They are perfect for those who are intolerant to eggs as well as for individuals with Type 1 and Type 2 diabetes. This recipe, a reinterpretation by H. Vincent, is ideal for a dessert that is both indulgent and light. Simple to prepare, these desserts will please chocolate lovers with their creamy texture, achieved by cleverly using cornstarch instead of eggs.<\/p>\n
For 6 servings:<\/p>\n
– Milk: 50 cl
\n– Cornstarch: 3 tablespoons
\n– Granulated sugar (or equivalent liquid cooking sweetener or 2 packets of vanilla sugar): 2 tablespoons
\n– Dark chocolate (70% cocoa): 125-130 g
\n– Milk or water: 3 tablespoons
\n– Butter (optional, for a creamier texture): 15 g<\/p>\n
1. Prepare your serving dishes in advance\u2014small glass jars, ramekins, coffee cups, or dessert glasses\u2014by placing them on a baking rack. Take one cup of cold milk from the total 50 cl and mix the cornstarch into it until smooth. Pour the remaining milk into a heavy-bottomed saucepan, add the granulated sugar or vanilla sugar (if using a sweetener, add it after cooking once removed from the heat), and bring to a boil.<\/p>\n
Melt the chopped chocolate with the 3 tablespoons of milk or water, either in a double boiler or in the microwave (for 1 minute 20 seconds at 550W), stirring until smooth. Mix this into the boiling milk. Next, add the cornstarch mixture and return to a boil, stirring constantly (you can add 15 g of fresh butter cut into small pieces at this point). Whisk vigorously to prevent any lumps. Immediately pour the mixture into the prepared containers. Allow to cool completely before chilling in the refrigerator for at least 3 to 4 hours. Serve chilled for best results!<\/p>\n\n\n