800 ml of liquid milk
1 packet gelatin powder
125 grams of sugar
1/4 teaspoon salt
20 grams of cocoa powder
150 grams dark cooking chocolate cut into pieces
2 egg yolks beaten off
Ingredients II:
400 ml of liquid milk
1/2 packet of jelly powder
1/4 teaspoon instant jelly
75 grams sugar
100 grams of creamy peanut butter
100 ml heavy cream
1/4 teaspoon paste mocha
Supplementary Ingredients:
50 grams of whipped cream
25 grams of chocolate for garnish
Processing Method:
Ingredients I: boiled milk, gelatin, sugar, salt, and cocoa powder, stirring until boiling. Enter the dark cooking chocolate. Cook until dissolved. Turn off heat.
Take 2 tablespoons of vegetable stew milk. Pour into the egg yolks. Stir well. Pour back into the boiling milk while stirring. Light the fire. Cook, stirring until boiling.
Pour in a box 20x20x7 cm baking dish. Let the half-frozen.
Ingredients II: boiled milk, jelly (gelatin), instant jelly, and sugar, stirring until boiling. Turn off heat.
Take 2 tablespoons of vegetable stew milk. Add peanut butter. Stir well. Pour back into the boiling milk while stirring. Light the fire. Cook until boiling.
Enter the heavy cream and mocha pasta. Stir well. Lift.
Pour over ingredients I. Freeze.
Cut the box. Spray cream and decorate with chocolate.
For 16 pieces
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