This speculoos chocolate cream recipe is basically a Weight Watchers recipe that I have always enjoyed! It had been a long time since I baked it and I wanted to transform it a little bit!
Small tip: if you want to avoid having a full pack of speculoos started in the closet and be tempted: go to an organic store that sells bulk. Generally, they sell speculoos individually – allowing you to take the desired amount. No more no less.
Speculoos chocolate cream: the recipe
60g of dark chocolate
300ml of almond milk without added sugar
2 teaspoons cornstarch (or potato or Arrow Root, as desired)
1 sachet of vanilla sugar
42g of speculoos
Some strawberries and mint leaves.
Put the milk in a saucepan and place the squares of dark chocolate. Gently melt the chocolate in the milk on low heat.
Finely grind the speculoos and incorporate them with the vanilla sugar. Reserve a few pieces of speculoos for decoration at the end.
Then add the starch with a sieve to avoid lumps. Mix well with a whisk and thicken over low heat for 10 minutes, stirring constantly.
Divide the cream into 4 small dishes (like glasses or tiny bowls). Reserve 1 hour in the fridge. Before serving, sprinkle with a few pieces of speculoos, strawberries and mint leaves.