Chocolate Crunch: crispy chocolate recipe

This time we propose a crispy chocolate recipe, a preparation that is ideal for use for tea, accompanied with tea or coffee.

Ingredients:

  • 350 g of ricotta
  • 100 g cocoa
  • 90 g of powdered sugar
  • 2 eggs
  • 250 g of fat-free cookies
  • 2 tablespoons rum

crispy chocolate recipe

Preparation:

For the whipped cream:  Cottage cheese, 2 egg whites, 2 tablespoons sugar and a tablespoon of sweetener, and a tablespoon of vanilla extract.

Beat the cheese in a bowl with an electric mixer for several minutes, and then add the powdered sugar mix with a spoon (you can substitute with 4 tablespoons of sweetener). When cream is achieved, add eggs one at a time, beating well.

Add cocoa before passing it through a sieve to be more dusty. Stir with a spatula until you have a creamy brown uniform.

Take the cookies and cream previously prepared, and if the compound is likely to harden a little can soften with a tablespoon of rum. Stir to mix the biscuits too. Place in a large loaf pan with aluminum foil covering the bottom and sides.

Face down in the container and placing the mixture paired with a spatula. Put everything in the freezer for a few hours and then pass it in the fridge for about 30 minutes.

Put the ricotta in a bowl, mix together the sweetener and vanilla well. Work with an electric mixer for a few minutes. In another bowl, beat the egg whites with the sugar and only when taken together some consistency.

Once the preparation is ready to unite and beat with electric mixer and then refrigerate. You can cut and serve with the addition of a little whipped lightened.