The sweetness, the comfort, the security blanket… that’s all I want at this time to collect the things going smoothly… so It is a good chocolate Liégeois that I’ve been wanting to cheer me up and it has perfectly fulfilled its mission. Doudou and greedy to wish with his coco chantilly cream and a texture that is slightly dense, this chocolate is just like I like it. And then, I sipped it right after the photos, as it’s in the middle of the afternoon, yes I could not resist (in fact Mr not being there, I even came close to drinking the two !). And then if you have whipped cream, coconut, three solutions are offered to you : 1. prepare for a new tour of chocolate Liégeois, 2. you can whip up a pavlova or white then 3. finish the whipped cream to the pastry bag, but I no longer responds to anything !!!

I hope that this chocolate Liégeois you like it as much as me… to drink wrapped up in a big blanket (the fire would be ideal) and without moderation of course !

 Chocolate Liégeois, coco chantilly cream {vegan}

To 2 cups Save Print Ingredients

  • 400 ml plant milk of your choice (or cow milk)
  • 70 g of dark chocolate
  • 2 tablespoons of cocoa powder
  • 1 box of coconut milk, chilled
  • 30 g of icing sugar

Preparation

  • Prepare the whipped cream, open the tin of coconut milk on top and then get the cream. Beat until of whipped cream then add the icing sugar and continue to beat 30 seconds. Put the whipped cream in a pocket with a star tip and refrigerate.
  • Heat the vegetable milk in a saucepan with the chocolate and the cocoa.
  • Stir with a whisk until boiling.
  • Pour into cups, add whipped cream on top and sprinkle with a little cocoa.

 

Written by Doc

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