Ingredients
For 4 persons
200 g dark chocolate
120 g La Vida Vegan hazelnut spread
500 ml soy milk
4 tbsp sugar
3 tbsp cornstarch
ΒΌ vanilla pod
1 kiwi
1 apple
handful of raspberries
Preparation
- First, make the chocolate cups.
- Put a pan of water on the heat and put the dark chocolate in a bowl.
- Melt the chocolate au bain-marie.
- Inflate 4 balloons and line a baking tray with baking paper.
- When the chocolate is almost melted remove the bowl from the au bain-marie.
- Stir well for two minutes and set the chocolate aside and let it cool slightly until it already starts to thicken up a bit
- Scoop 4 spoonfuls of melted chocolate onto the baking sheet, these will be the bases of the trays.
- Pass the balloons 1 by 1 through the chocolate and put them on the chocolate feet.
- Put the cups in the freezer and let them harden gently.
- Put the soy milk, sugar, vanilla pod and cornstarch in a saucepan and bring to the boil, stirring slowly.
- Let boil gently for a minute and pour I a large bowl and cover with foil so you don’t get a skin on the custard.
- Meanwhile, clean and chop the fruit.
- Carefully remove the balloons from the chocolate cups and fill generously with hazelnut spread.
- Spoon the custard on top and garnish with fruit.
- Serve immediately.
