Milk chocolate cream

       This has to be one of the easiest desserts I've made and if anyone is looking for a quick Christmas treat that looks amazing and is easy to put together this would be it. Just think you could even switch up the chocolate milk for eggnog for a more festive twist.

Natrel milk chocolate cream

This milk chocolate cream is a versatile dessert. Serve it in cups or in miniature tart shells for a classier treat. The berries’ slightly acidic taste complements the cream’s sweetness perfectly. 

Quantity : 4 custard cups ou 15 miniature tarts
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

Cream :

• ¼ cup sugar
• 3 egg yolks
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 2 cups Natrel Chocolate milk or Natrel Dark Chocolate milk

Presentation :

• 4 custard cups or 15 prebaked miniature tart shells
• Berries (raspberries, strawberries, ground cherries, etc.)

• Place a strainer over a large bowl. Set aside.
• In a metal bowl, beat the egg yolks with half of the sugar. Add the flour and cornstarch and beat until smooth. Set aside.
• In a saucepan, mix the chocolate milk and the rest of the sugar. Bring to a boil, then remove from heat.
• Pour half of the warm milk mixture over the egg yolks and whisk. Pour into the saucepan.
• Put the saucepan back on the stovetop and bring the mixture to a boil. Let boil for a minute, stirring constantly. Make sure not to let the mixture stick to the bottom of the pan.
• Immediately strain the mixture into the large bowl.
• To avoid the formation of a skin on the top of the cream, lay plastic wrap over the warm cream. Refrigerate for three hours or until cool. 
• Right before serving, whisk the cream vigorously. Pour into custard cups or prebaked miniature tart shells and top with berries.

Recipe by Natrel
Photography and styling by Ashley Colbourne

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