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Chocolate-almond cream

updated

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Ingredients for 1 servings:

  • 200 g almonds
  • 20 g vanilla extract or 1 packet of vanilla sugar
  • 40 g baking cocoa
  • 80 g maple syrup
  • 125 ml long-life milk
  • 30 g milk chocolate

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

sweet spread

Roast the almonds in a pan without any fat until they turn golden. Then, blend the almonds in a blender until the fat renders and they become a paste. This takes a while, but it’s important, because otherwise the cream will be too crumbly. Place 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. Blend all ingredients with a hand blender until smooth. Pour the mixture into jars and refrigerate. This cream is enough for two jars and will keep for several weeks in the refrigerator. 1 teaspoon of cream (5 g) has approximately 20 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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