Chocolate flummery with coconut-vanilla sauce

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 400 ml + 1/2 l milk
  • 40 g Cornstarch
  • 2 fresh egg yolks
  • 2 tablespoons (40 g) + 1 tablespoon of sugar
  • 100 g Whipped cream
  • 60 g dark chocolate coating
  • 7-10 Tbsp or dark chocolate
  • 1 package Dessert sauce
  • 7-10 Tbsp "Vanilla flavored"
  • 3 TABLESPOONS Coconut flake
  • 7-10 Tbsp Mint leaves

Directions

  1. 1

    Take 5 tablespoons of milk from 400 ml milk and mix it with cornflour, egg yolk and 2 tablespoons of sugar until smooth. Boil up the remaining 350 ml milk and cream. Chop the chocolate coating and melt in it. Stir in cornflour, bring to the boil

  2. 2

    Cool down the Flummeri a little, put it in 4 dessert bowls and let it cool down

  3. 3

    Remove 3 tablespoons of 1/2 l milk and stir with sauce powder and 1 tablespoon sugar until smooth. Bring the remaining milk and 2 tbsp. grated coconut to the boil. Stir in the sauce powder and bring to the boil briefly. Let the sauce cool down, stirring several times

  4. 4

    Decorate the flummery with 1 tbsp. coconut flakes and possibly with mint leaves. Add the sauce

  5. 5

    If you want to consume the remaining protein: Beat it stiff with a hand mixer and then fold it into the slightly cooled chocolate flummery

Nutrition Facts

KCAL
500 kcal
CARBS
44 g
FATS
29 g
PROTEINS
11 g

Categories & Tags

Dessertinexpensive