Now that I am in school again (for nutrition this time), I've been getting a craving
for chocolate milk when I sit down to study.
It is officially pumpkin season and I am sure you have heard me talk about my
love for chocolate + pumpkin.
I used almond milk and coconut oil to make it dairy - free and added cocoa powder
for a chocolate peanut - butter version!
You will need the following items: melted butter, a pastry brush, parchment paper, and flour (or cocoa
powder for chocolate cakes).
The original recipe
calls for chocolate chips, which sounds delicious (but I can't eat yet), so I added blueberries, instead.
Most recipes
for chocolate mousse call for making an egg - based chocolate pudding, and folding that into whipped heavy cream.
As for the chocolate layer being too thin, I have a note in my recipe that indicated if this happens, it's likely because your microwave is a high watt microwave.
My mouth is watering now, I personally think whipped cream and fruit makes the best possible
filling for a chocolate cake.
My kids always ask
for chocolate pudding but we both know that is loaded with sugar and preservatives so I came up with this great alternative.
Place in refrigerator for at least fifteen or thirty minutes
for chocolate top to firm.
Add a cup of strawberries for a sweet spring - like strawberry almond milk or toss in a tablespoon (or two) of cacao powder
for a chocolate almond milk.
Phrases with «for chocolate»