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Chocolate cream à la Veronika

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Ingredients for 1 servings:

  • 200 g chocolate (favorite chocolate)
  • 80 ml milk
  • 80 g butter
  • Rum flavor
  • e.g. desiccated coconut or
  • Almond brittle or
  • Vanilla sugar or

Instructions

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

Gift or not, always a poem

Melt the chocolate and butter in a double boiler. Gradually add the milk and whisk to combine. Don’t add too much milk, so it doesn’t become too runny and the cream will thicken again later. Stir in the flavoring, almond brittle, vanilla sugar, or coconut flakes. Pour into a jar that has been rinsed with hot water and refrigerate. It will keep in the refrigerator for at least two weeks. You can vary it endlessly; I haven’t found a favorite recipe yet! It’s especially great for jazzing up leftover chocolate (for Easter bunnies or Santa Clauses, for example)!

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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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