Ingredients
Check off ingredients as you go
For 6 small jars
- 400ml (1⅔ cups) milk (or hazelnut, almond, or soy milk)
- 60g (⅓ cup) sugar (preferably brown)
- 80g (⅓ cup) homemade praline
- 50g (1¾ oz) quality dark chocolate
- 100ml (scant ½ cup) heavy cream 38% (or plant-based cream)
- 30g (¼ cup) cornstarch
- 2 egg yolks (see end of recipe) optional
Mix the milk with the sugar and homemade praline (preferably with a whisk to avoid lumps). Pour into a saucepan and bring to a simmer, whisking to incorporate the praline paste. In a small bowl, mix the cream with the cornstarch until dissolved, then add to the milk saucepan and bring to a simmer, continuing to cook until the cream thickens well.
Off the heat, incorporate the egg yolks (I crack them into a small bowl first), mixing well. Heat again (without boiling) for a few minutes until the cream thickens again (it’s quick - it will look almost like a béchamel sauce!).
Transfer the mixture to a blender and blend for a few moments to get a smooth texture. Pour into small jars or glasses. Cover with plastic wrap and refrigerate overnight. Serve chilled, topped with some crushed hazelnuts, chopped dried fruits, or raspberries.
Tips
- With the two leftover egg whites, you can make meringues or about fifteen chocolate crinkles
Storage & Variations
- These dessert creams keep up to 4 days in the refrigerator.
- They can also be made without eggs. I recommend keeping the same amount of cornstarch so the consistency stays firm enough.
To learn more about dairy product equivalents in Israel, I wrote an article with a French-Hebrew phonetic glossary to help you navigate here!