ICED CHOCOLATE WITH HAZELNUT CLOUD
Ingredients
- INGREDIENTS ICED CHOCOLATE:
- 35g chocolate powder (35%)
- 40 ml VEDRENNE Chocolate Syrup
- 200 ml full-fat milk
- 6 ice cubes
- INGREDIENTS HAZELNUT CLOUD:
- 10 ml sterilized egg white
- 100 ml whipping cream (35% fat)
- 100 ml VEDRENNE Hazelnut Syrup
- 1 pinch salt
Method
- Using a beater, whip the egg whites with a pinch of salt, gradually adding the cream and then the Hazelnut Syrup.
- Put the cocoa powder and the milk in a jug and heat using the steam nozzle on the coffee machine.
- Pour the Chocolate Syrup into a highball glass.
- Fill a shaker with ice cubes and pour in the warm chocolate, shake vigorously.
- Pour the mixture into the highball glass.
- Use two tablespoons to shape a hazelnut cloud on top of the iced chocolate.
Difficulty
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