Milk chocolate dessert without flour, gelatin, or oven
Milk chocolate dessert without flour, gelatin, or oven
by laurabitoni
2 Comments
laurabitoni
**ingredients :**
150 gr – peanuts 150 gr – powdered sugar 1 tablespoon – cocoa 50 gr – milk 25 gr – butter 150 gr – powdered milk
**Method :**
Fry the peanuts in a dry frying pan until they turn light golden and smell good. The peanuts can be left whole, or you can chop them up a bit – this is optional. Pour the icing sugar, cocoa and Milk in a thick-bottomed bowl. Mix everything and put it on the stove. Bring the mixture to a boil over medium heat and cook, stirring constantly, until the mixture is combined. When the mass becomes homogeneous, remove it from the heat and add the butter. Stir everything until the butter melts and add the dry milk to this mixture. Stir everything quickly until smooth, then add the roasted peanuts and stir everything well again. It will be a sticky and thick mixture
We then wrap it, wrap it, and shape it according to the desired shape. I made a shape like a sausage. Place this [dessert](https://www.87recipes.com/?s=dessert) in the refrigerator for at least two hours, or more. Once the candy has hardened, cut it into portions and you can taste it. The dessert turns out rich and delicious. Keep refrigerated
Bnu98
This is p similar to a dish traditional in malta and itally; In malta its called romblu tal-milied bic-cikkulata and I think in itally Mortadella Di Cicolatta (could be wrong); Its very much a “good stuff with chocolate and a bit of cream to soften it”; Here’s a link to a recipe of it:
A splash of rum adds a lot to the depth of flavour, “thick bisquits” are biscottini/biscotti, and you can go wild with what nuts you want. A lotta people add candied fruits too (my nanna didnt).
2 Comments
**ingredients :**
150 gr – peanuts
150 gr – powdered sugar
1 tablespoon – cocoa
50 gr – milk
25 gr – butter
150 gr – powdered milk
**Method :**
Fry the peanuts in a dry frying pan until they turn light golden and smell good. The peanuts can be left whole, or you can chop them up a bit – this is optional. Pour the icing sugar, cocoa and
Milk in a thick-bottomed bowl. Mix everything and put it on the stove. Bring the mixture to a boil over medium heat and cook, stirring constantly, until the mixture is combined. When the mass becomes homogeneous, remove it from the heat and add the butter. Stir everything until the butter melts and add the dry milk to this mixture. Stir everything quickly until smooth, then add the roasted peanuts and stir everything well again. It will be a sticky and thick mixture
We then wrap it, wrap it, and shape it according to the desired shape. I made a shape like a sausage. Place this [dessert](https://www.87recipes.com/?s=dessert) in the refrigerator for at least two hours, or more. Once the candy has hardened, cut it into portions and you can taste it. The dessert turns out rich and delicious. Keep refrigerated
This is p similar to a dish traditional in malta and itally; In malta its called romblu tal-milied bic-cikkulata and I think in itally Mortadella Di Cicolatta (could be wrong); Its very much a “good stuff with chocolate and a bit of cream to soften it”; Here’s a link to a recipe of it:
[https://timesofmalta.com/article/Chocolate-salami.546691](https://timesofmalta.com/article/Chocolate-salami.546691)
A splash of rum adds a lot to the depth of flavour, “thick bisquits” are biscottini/biscotti, and you can go wild with what nuts you want. A lotta people add candied fruits too (my nanna didnt).