Description

This delicious cold milk and chocolate cream is a perfect summer dessert to cool off with taste. Its preparation is simple and quick, ideal for those who have little time but do not want to give up a delicious dessert. The combination of milk, cream and dark chocolate creates a harmony of flavors that will win everyone over. I often prepare it for my children's birthday parties, always with great success. It can be personalized with fresh seasonal fruit or chopped hazelnuts for an extra touch. Try it, it's really irresistible!

Ingredients (7 ingredients)

400 g Whole milk

200 ml Liquid fresh cream

30 g Cornstarch

80 g Granulated sugar

20 g Honey

1 piece Vanilla bean

50 g Dark chocolate

Preparation (10 steps)

Milk and sugar in the bowl

Thermomix® Setting

5 min/194°F/Speed 2 90

Pour 400 g of whole milk and granulated sugar into the bowl. Heat for 5 Min./90°C/Stufe 2.

300

Vanilla in milk

Thermomix® Setting

10 sec/Speed 3

Cut the vanilla bean and extract the seeds with the tip of a knife. Add the vanilla seeds to the hot milk in the bowl and mix for 10 Sek./Stufe 3.

Adding honey

Thermomix® Setting

5 sec/Speed 3

Add the honey to the milk in the bowl and mix for 5 Sek./Stufe 3.

Cornstarch and milk

Sift the cornstarch into the bowl with the remaining milk (not in the bowl) and mix thoroughly with a hand whisk until all the lumps are removed.

Cream in the bowl

Thermomix® Setting

8 min/194°F/Speed 3 90

Pour the cornstarch and milk mixture into the bowl with the hot milk. Cook for 8 Min./90°C/Stufe 3.

480

Cooling the cream

Transfer the cream to a bowl, cover with food film and let it cool first at room temperature, then in the refrigerator for at least 1 hour.

Chocolate

Cut the dark chocolate into coarse pieces and set aside.

Whipped cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly. Pour the liquid fresh cream into the bowl and whip for 2 Min./Stufe 3.5. Check the consistency and, if necessary, extend by a few seconds.

120

Incorporating the cream

Take the now cold cream and revive it by mixing with a hand whisk. Gently incorporate the whipped cream into the cream, one spoonful at a time, with circular movements from the bottom upwards.

Serve

Distribute the cold milk cream in 4 glasses. Decorate the surface with chocolate flakes.

Finished cooking? Great! 🎉

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About this recipe

The "Cold Milk and Chocolate Delight" is a dessert that takes me back to my childhood, when my grandmother prepared a similar cream, albeit without the help of the Thermomix, of course! It was a summer ritual, a way to pamper ourselves with something fresh and delicious after a day spent playing outdoors. Her version was more rustic, but the taste of good milk and chocolate was unforgettable. I tried to recreate that feeling, adapting it to modern times and simplifying the process with the help of the Thermomix®. The ingredients are simple, but their quality is fundamental. Whole milk gives creaminess and a rich flavor, while liquid fresh cream adds a velvety and light note. Cornstarch is the element that binds everything together, creating the perfect consistency, neither too liquid nor too dense. Granulated sugar gives the necessary sweetness, balanced by the bitter note of dark chocolate. Honey, with its delicate aroma, adds a touch of complexity. Finally, the vanilla bean is the secret ingredient that enhances all the other flavors, giving an intoxicating scent. During preparation, it is important to pay attention to the temperature of the milk and the cooking of the cream. Make sure the milk does not reach boiling point during the first phase, otherwise it may alter the flavor. When you add the cornstarch mixture, stir continuously to avoid the formation of lumps. If they do form, you can filter the cream with a sieve before cooling it. The cooling phase is crucial: the cream must be completely cold before incorporating the whipped cream, otherwise the latter will collapse. When whipping the cream, be careful not to overdo it, otherwise it will turn into butter. For a vegetarian version, make sure the honey is of vegetable origin. For a vegan version, you can replace cow's milk with soy or almond milk, fresh cream with vegetable cream and honey with agave or maple syrup. You can also flavor the cream with grated lemon or orange zest, cinnamon or cardamom. The "Cold Milk and Chocolate Delight" is perfect served on its own, but it also goes well with fresh seasonal fruit, such as strawberries, raspberries or peaches. You can decorate the glasses with chopped hazelnuts, toasted flaked almonds or crumbled biscuits. Another idea is to accompany it with small ladyfingers or cat tongues. The cream can be kept in the refrigerator for a maximum of 2 days. You can prepare it in advance and keep it in the refrigerator until ready to serve. In this case, I advise you to whip the cream shortly before adding it to the cream, to prevent it from collapsing.

Cold Milk and Chocolate Delight

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Description

Ingredients (7 ingredients)

Preparation (10 steps)

Milk and sugar in the bowl

Vanilla in milk

Adding honey

Cornstarch and milk

Cream in the bowl

Cooling the cream

Chocolate

Whipped cream

Incorporating the cream

Serve

Finished cooking? Great! 🎉

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