Ingredients
Fructose - quarter cup
Unsweetened cocoa - quarter cup
Corn starch - and a half tablespoons
Salt - a quarter of a tablespoon
Large size - 2 eggs
Low fat milk (2%) - 2 cups
Abstract nut - a quarter cup
Abstract vanilla - half teaspoon
Grated chocolate black - 90 grams
Whipped cream ready low-fat - 2 cups
Roasted nut crunched - three tablespoons
Mode of action
1. Mix fructose, cocoa, corn starch, salt and eggs in a medium bowl and paddle Hrkiha well by hand.
2. Heat the milk on medium heat until small bubbles formed on the revolving amount of milk without boiling.
3. Add the hot milk to the sugar mixture gradually while stirring paddle by hand.
4. Pour the mixture in a saucepan and Schenah over low heat for approximately 5 minutes, until the mixture becomes very thick, stirring.
5. fry mixture to a bowl and add the vanilla and chocolate and stir to melt chocolate.
6. Fill a large bowl with ice and then put the container of the mixture for 15 minutes, stirring from time to time.
7. Cover the pot and Papyrus for at least three hours.
8. Pour nuts and almonds on the face of mousses and feet.
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