Ingredients
| Item | Quantity |
|---|---|
| Full-fat milk | 2 cups |
| Thick cream | 1 tablespoon |
| Crystallized sugar | 1 quantity (as per taste) |
| Milk protein | 1/2 teaspoon |
| Coffee | 1/2 cup |
| Vanilla extract for coffee | 1 teaspoon |
| Sugared or unsweetened cocoa nibs | 1 tablespoon |
| Flaked coconut (optional, for garnish) | 1/4 teaspoon |
Instructions
Step 1: Make the English Cream Base
In a medium saucepan, combine the whole milk, thick cream, crystallized sugar, milk protein, and a pinch of salt. Ensure there are no lumps by whisking the mixture thoroughly. Cook over medium heat, stirring constantly, until the mixture thickens. Once thickened, remove from heat and stir in the vanilla extract.
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Step 2: Add the Cocoa Powder
Incorporate the chopped chocolate into the cream mixture while sifting to ensure even distribution. Pour the mixture evenly onto a glass baking dish.
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Step 3: Freeze and Chill
To prevent a skin from forming on the surface of the English cream, cover the inside of a plastic wrap with a towel before placing it on the surface. Refrigerate for at least four hours, or until thoroughly chilled.
Step 4: Serve and Garnish
For additional texture and flavor, sprinkle toasted coconut flakes on top before serving (optional). Use a spoon to divide the mixture into servings, ensuring each portion includes a generous amount of both English cream and cocoa nibs.
Pro Tips for the Perfect Chocolate Nougat Treat
- Substitute Whole Milk with Coconut Milk
For a richer flavor, consider using coconut milk instead of whole milk. This substitution enhances the tropical notes and adds a creamy texture to the dessert. - Adjust the Sweetness
You can adjust the sweetness of the dessert by adding or omitting the sugar-coated cocoa nibs according to your preference. This flexibility allows you to tailor the treat to suit your taste buds perfectly.
