Ingredients with Measurements:
- 1 cup of almond milk
- 1/2 cup of white sugar
- 1/2 cup of ground almonds
- 1/4 cup of cornstarch
- 1/4 cup of water
- 1/2 cup of dark chocolate chips
- 1/4 cup of heavy cream
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Blender or food processor
- Serving dishes
Step-by-step instructions:
1. In a medium saucepan, combine almond milk, sugar, and ground almonds. Heat over medium heat, stirring constantly, until sugar is dissolved and mixture is hot but not boiling.
2. In a small bowl, whisk together cornstarch and water until smooth. Add to the almond milk mixture and whisk until well combined.
3. Continue to cook the mixture, stirring constantly, until it thickens and begins to boil. Reduce heat to low and simmer for 2-3 minutes, stirring occasionally.
4. Remove from heat and transfer the mixture to a blender or food processor. Blend until smooth and creamy.
5. In a small saucepan, heat the heavy cream over low heat until it begins to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
6. Divide the menjablanc mixture into serving dishes and top with the chocolate sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 42g
Protein: 5g
Fiber: 3g
Sugar: 34g
Sodium: 70mg
Substitutions for ingredients:
- Almond milk can be substituted with any other plant-based milk or regular milk.
- White sugar can be substituted with brown sugar or honey.
- Ground almonds can be substituted with almond flour or hazelnut flour.
- Dark chocolate chips can be substituted with milk chocolate or white chocolate chips.
- Heavy cream can be substituted with coconut cream or any other plant-based cream.
Variations:
- Add a pinch of cinnamon or nutmeg to the menjablanc mixture for extra flavor.
- Top with fresh berries or chopped nuts for added texture and flavor.
- Use a different type of chocolate, such as mint or orange flavored, for a different taste.
Tips and tricks:
- Make sure to stir the menjablanc mixture constantly to avoid lumps.
- If the mixture is too thick, add a little more almond milk to thin it out.
- Serve chilled for a refreshing dessert.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until warm.
Presentation ideas:
Serve in small glass jars or bowls for an elegant presentation.
Garnishes:
Top with fresh berries, chopped nuts, or a sprinkle of cocoa powder.
Pairings:
Serve with a cup of coffee or tea for a perfect dessert pairing.
Suggested side dishes:
Serve with a side of fresh fruit or a small cookie for a complete dessert.
Troubleshooting advice:
- If the menjablanc mixture is too thin, add a little more cornstarch to thicken it.
- If the chocolate sauce is too thick, add a little more heavy cream to thin it out.
Food safety advice:
Make sure to store the dessert in the refrigerator to avoid spoilage.
Food history:
Menjablanc is a traditional Spanish dessert that originated in the region of Catalonia.
Flavor profiles:
The menjablanc has a creamy and nutty flavor, while the chocolate sauce adds a rich and decadent taste.
Serving suggestions:
Serve as a dessert after a meal or as a sweet snack.
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Taste: Rich, Sweet, Chocolatey, Creamy