unsalted butter, diced and at room temperature
carton Thick Dollop Cream (I used butterscotch flavoured)
of the milk to make a thick paste then add egg yolks and whisk into the cocoa paste mixture until thick and combined. Set aside. Place a strainer over another heatproof, medium sized bowl and set aside.
1 1/3 cups
(320 ml) milk and the cream into a medium-sized heavy based saucepan. Bring just to a boil (as soon as the milk starts to foam up) then remove from heat, gradually pouring into the egg mixture, whisking constantly until mixture is smooth. Transfer back into the saucepan and place over low/medium heat, stirring constantly for 4-5 minutes, until mixture is thick and pudding-like.
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Oreos, chocolate, cream, nuts and fresh strawberries – can life possibly get any better than this. The post No Bake Strawberry ChocolateTart Recipe appeared first on ThermoFun | MAKING DECADENT FOOD AT HOME
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} // no double counting. Because no Jewish holiday is ever complete without an abundance of food (apparently fruit salad, honey cake and lemon meringue ice-cream just isn’t enough) I’ve made some sweet and easy chocolatetart/slice which is no bake
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Fold through the melted white chocolate and the whipped cream. If you use room temperature ingredients, you’re going to have the most deliciously, smooth and creamy dessert… if not, say hello to lumps and bumps (and they’re never a good thing
This recipe is super easy and any of the flavours may be substituted for your own creations however, the loganberry/raspberry sweet tartness balances well with the creamy coconut and rich dark chocolate flavours
The original recipe comes from Super Food Ideas (Click here for recipe) but I have converted it to TMX and changed one element, evaporative milk for cream, this due to me not having any evaporative cream