Velvety light chocolate cream
For one portion of velvety cream, you will need:
150 ml milk, dairy/non dairy (Try with almond/hazelnut milk!)
1 tablespoon rice flour, or fine rice semolina
1 tablespoon pure cocoa
Optional: 1 teaspoon coconut oil; 1-2 teaspoons carob/date syrup, agave or honey.
- Place the milk in a pot on medium heat and add in the cocoa powder. Whisk to incorporate the powder into the milk.
- When the milk is hot and steamy, add the rice-flour and whisk to dissolve the flour into the milk. Turn off the heat and keep on stirring until you feel the cream has thickened.
- Withdraw the pot from the heat, add the syrup of your choice and the coconut oil.
- Place in a bowl and decorate with shredded coconut and/or some toasted salted nuts.