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INTENSE ARAGUANI CHOCOLATE CREAM

Vegan - Gluten Free
Category: Cream & Mousses
Difficulty: Easy
 Makes 6 ramequins

INGREDIENTS

 
1 1/2 cup (200g) ARAGUANI 72%
7 oz (200 ml) coconut creamer
1 3/4 cup (400 ml) almond milk
2 Tbs corn starch
4 Tbs sugar
 
AN COCOA NIBS (optional) 
 

INSTRUCTIONS

  • Melt the chocolate on low heat with the coconut creamer.

  • In a seperate bowl, mix the corn starch in the almond milk.

  • Mix the two preparations and add the sugar.

  • Keep on low heat and mix until the cream thickens.

  • Pour into the ramequins and put in the fridge for until 4 hours.

 

ASSEMBLY & FINISHING

Display some COCOA NIBS,