This delicious Mexican chocolate dessert recipe is used as a cupcake filling… mouth-watering!
Ingredients: 15 cupcakes
- 1 tablespoon of cocoa powder
- 1 3/4 tablespoons cornstarch
- 3 spoons of sugar
- pinch of salt
- 1/2 cup fresh cream
- 2 egg yolks
- 1 cup milk
- 85g chopped Mexican chocolate
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons unsalted butter
Preparation:
Combine cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium heat. Cook, stirring, until mixture boils and thickens, about 5 minutes.
Remove from heat and strain mixture through a fine-mesh strainer set over a medium bowl.
Remove solids. Immediately add the butter and vanilla until well mixed.
Place plastic wrap directly on the surface of the dessert to prevent the skin from peeling.
Place the dessert in the refrigerator until cold, about 4 hours.
