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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A Christmas recipe sent to me by a dear friend...totally exotic! She tells me that: A tasty cream that can be eaten in peace with yourself and without stressing about your calorie count (your body will not end up suffering after you have eaten this little treat) as it's healthy and brings you all that you need. Read more . You take no risk here as the only side-effects you can come across are intense gustative pleasure and total soul satisfaction!!! Ingredients:
60g dark chocolate (65 % or 75% cocoa) |
90g rice flour |
480-500ml milk |
3 tbs castor sugar |
1/2 tsp chinese five-spice powder (see my *in a pinch* recipe)or cinnamon |
1 tsp vanilla extract |
a handful pink pralines, broken into pieces |
Directions:
1. In a saucepan, add half of the milk with the chocolate, sugar, five-spice powder and vanilla extract.
2. In a bowl, mix the flour with the other half of the milk until it is well blended.
3. Melt the chocolate and then, bring the contents of the saucepan to the boil and set aside.
4. Pour the rice flour mixture into the pan while mixing vigorously to prevent the formation of lumps.
5. Put the saucepan over medium heat and stir while cooking until the mixture becomes thick and perfectly smooth.
6. Turn off the heat and continue stirring until the cream has cooled completely.
7. Pour into glasses/bowls and refrigerate for a few hours.
8. 8. Before serving, sprinkle with the pink pralines.
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