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White Hot Chocolate with caramel sauce and paçoca
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Vaneza
@chefvanezaantunes- Ingredients
- Recipe
- cup of sugar1 cup
- box of whey-free cream1 unit(s)
- vanilla essence1 dessert spoon
- Milk400 ml
- White Chocolate250 g
- Box of whey-free cream1 unit(s)
- Condensed milk1 unit(s)
- Corn starch1 dessert spoon
- Paçoca to taste
- In a pan, add the sugar and the vanilla essence, take the sugar to melt. As soon as the caramel syrup forms, add the cream and mix well until the syrup is very creamy. Remove the caramel syrup from the pan and pour it into a bowl. container and let cool. Reserve.
- In a pan add the milk, cream, condensed milk and the white chocolate stir well until the chocolate dissolves. Then add the cornstarch dissolved in the milk along with the other ingredients that are inside the pan stir well until it starts to thicken As soon as it starts to thicken, remove the hot chocolate from the pan and serve in a cup and finish with pieces of paçoca and caramel syrup on top. Tip from Chef Vaneza Antunes: If you want to give a special touch to your white hot chocolate, add half a glass of white wine at the time of preparation and finish with caramel syrup and pieces of paçoca on top. It will be delicious.
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White Hot Chocolate with caramel sauce and paçoca
