FONDANT CHOCOLATE & Sweetened chestnut cream Melt for this autumnal cake recipe, which combines the flavors of chocolate with chestnut cream. Incredibly mellow , this dessert will surely become one of your classic dessert ! ingredients 400g … Lire la suite
red fruit ice cream Chocolate truffle coated Refresh yourself with this ice cream recipe that perfectly combines the sweet acidity of red fruits and the sweetness of Mathez chocolate truffle, for a frosted pleasure 100% vegan. Ingredients 300 … Lire la suite
300 g of a mixture of strawberries and raspberries (or blueberries, cherries...)
100 ml coconut milk
2 teaspoons maple syrup
200 g chocolate truffles
150 ml coconut oil
Wash your fruit gently.
Pour the fruit and coconut milk into a blender, then add the maple syrup. Mix until you obtain a smooth mixture.
Filter the small seeds of the red fruits and pour this preparation into the ice moulds.
Place in the freezer for a minimum of 4 hours.
Prepare the icing once the ice has formed. In a bowl, place the chocolate and coconut oil and melt in the water bath for about 5 minutes. Allow to cool slightly to room temperature.
Turn out the ice cream. To do this, put the pan in hot water for 30 seconds so that each ice cream can be easily removed. Dip them one by one quickly into the melted chocolate. Let the excess chocolate flow.
Place the ice creams on baking paper and place them in the refrigerator for at least 1 hour before eating them.
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