Proteinella chocolate spread

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Proteinella chocolate-hazelnut spread is a delicious spread made with Belgian chocolate and roasted hazelnuts.

Proteinella chocolate-hazelnut spread is a delicious spread made with Belgian chocolate and roasted hazelnuts. The spread is rich in protein (at least 20%), has no added sugar and is gluten-free.

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Quick desserts

Preparation time: 45 min

Juicy muffins with 100% almond spread

Preparation time: h min

Difficulty:

Number of ingredients:

Ingredients:

ingredients for the raffaello cream

for the caramel:

for the biscuit:

to moisten the sponge cake:

for the milk chocolate cream:

for the caramel chocolate cream:

for the chocolate icing:

ingredients

Instructions:

preparation procedure

	Add the vanilla paste, caster sugar, edible starch and rum to the yolks. Add 50 ml of milk and stir with a whisk until smooth and lump-free.
	Put the remaining milk in a saucepan and heat it to boiling.
	Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
	Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
	Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
	Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
	Place it in the fridge for about 5 hours to cool completely and firm up.
	Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
	Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
	Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
	Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is loosely puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.

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