Puffed rice baskets with chocolate cream

INGREDIENTS

• 200g of dark chocolate
• 60g of puffed rice
• 50g of dark chocolate (melted)
• Chopped hazelnuts
• 45g (1/4 cup) of sugar + 12g (1 tbsp)
• 30g (1/4 cup) of cornstarch
• 15g (2 tbsp) of cocoa powder
• 30ml (1 cup) of milk
• 200ml (3/4 cup) of fresh cream
• Cocoa powder

METHOD

1. Pour the chocolate into the microwave-safe bowl and transfer to the microwave for 2 minutes.

2. Pour the melted chocolate into the bowl with puffed rice and mix everything well with the spatula.

3. Pour the mixture into the muffin mold and press with a spoon to create the shape of the basket. Transfer to the freezer for 20 minutes.

4. After time has elapsed dip the top part of each basket into the melted chocolate and then cover with the chopped hazelnuts.

5. In a saucepan pour the sugar, cornstarch, cocoa powder, and milk and mix. Put it on the fire and stir until you get a firm and ice cream.

6. In a bowl pour the fresh cream and sugar and mix with the electric mixer. Pour the cocoa cream into the bowl and mix it all well with a spatula. Transfer the cream to the whipping cream bag.

7. Fill all baskets with the prepared cream and decorate them with cocoa powder.