PREPARATION

Originally I wanted to make cacao-coffee cream →. But soon I found that I had no cocoa powder. So I decided to replace it in the recipe with raw ground cocoa beans.

Mix well together in a bain-marie the eggs, sugar, vanilla and ground raw cacao beans. Turn on the heat and mix with a hand mixer on the lowest speed for about 10 minutes (until the cream thickens). Then turn off the heat and mix the butter with the cream. Mix well until the butter has melted.

Pour the hot cream into the glass and move for at least 1 hour in the refrigerator. After cooling decorate with whipped cream and some fantasies.

The result is stunningly delicious cream with bitter, full taste of pure, unrefined cocoa. The cream is not only tasty but also healthy and includes iron, magnesium and other vitamins and minerals like pure, unrefined cocoa.

I put cocoa beans into a blender and ground. Then I sieved them and the powder went into the cream. But finally I added into it even thicker pieces. No need to worry about it because this cocoa softens in cream and thanks to the little pieces is your cream truly inimitable and slightly crunchy. Dark chocolate lovers like me and all fans of healthy snacks will definitely love it.