H A P P Y H O L I D A Y S
Being vegan during the holiday season can be complicated, but quite feasible if everyone puts a little bit of good will.
As it is not really the case with us, we wanted to comfort ourselves a little with chocolates ! Big black chocolates, with a melting/flowing heart and full of crunchy, too good.
We ate them frozen and at room temperature, and both ways were so good ! They are really fast to do and extra extra good.
Recipe for 10 chocolates :
– 200 g of chocolate
– about ten walnut
– about ten hazelnuts
– 2 tablespoons of hazelnut butter
– 3 tablespoons of vegetable milk (rice for us)
– a dozen small paper muffin cups
Melt the chocolate in a bain-marie, mix well to make it shiny. Line the bottom of the muffin molds and sides, evenly, the layer should not be too thin. Put in the refrigerator, or the freezer, the time that the chocolate shells harden.
Cut the hazelnuts and walnuts into pieces and place them in the bottom of the shells. Mix the hazelnut puree in a bowl with the milk and cover the nuts and hazelnuts.
Return to the chilled, and when the hazelnut butter has hardened, add the melted chocolate to close the cups.
Put one last time to freezer until the chocolate is hard. Try them fresh, or frozen, it’s a delight !