Chocolate junket
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INGREDIENTS
100 g of chocolate desserts or coverage
600 ml milk
1 on curd
PREPARATION
Pour the chocolate into the glass and blend with turbo blows until they are chopped very small, almost dust. Remove and set aside.
Without cleaning the glass, pour on milk and curd, mix in a few seconds vel 6. Schedule 12 min, Varoma, vel 1 and 1 / 2.
Add the chocolate and mix in the vocal vel 4, 30 sec. Pour into individual ramekins and refrigerate at least 4 hours.
Serve with sweetened whipped cream.
The development is not too sweet, more or less like the black chocolate, but if coupled with sweetened whipped cream, sugar ratio is ideal. In case of not wanting to serve with cream, add sugar to taste to the preparation.
By keeping a little more milk than it calls each of curd, is fluffier and softer, does not gel well.
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