A twist on popular chocolate milk


Esta publicación está disponible en: Spanish

  • 100g egg yolk
  • 100g double cream
  • 250 g of chocolate, 70% cocoa
  • 60g sugar
  • 260 g egg whites
  • Butter and flour
  • Cocoa powder

For the praline:

  • Hazelnut praline 100g
  • 100 g cream

For hazelnuts:

  • 50g sugar
  • 75g hazelnuts
  1. Melt the chocolate. Stir in the hot cream and yolk.
  2. Beat the egg whites and sugar and mix with the cream. Add to an oven dish with butter and flour and bake at 180ºC for 10 min.
  3. Cut up and sprinkle with cocoa.
  4. PRALINE: Boil the cream and mix with praline cream, stirring until smooth.
  5. HAZELNUT: Melt sugar in a frying pan, add the hazelnuts and mix well.


Lyric mas comptal dolç d.o. Penedes