Petit Suisse de chocolate

Postado por , no dia 30 de novembro de 2015 em Doces e sobremesas

Modo de Preparo

  • Numa panela, coloque a gema, o leite, o amido e misture.
  • Junte a manteiga, o leite condensado e o chocolate em pó.
  • Leve ao fogo e, quando começar a engrossar, retire do fogo e misture com o creme de leite, a essência de baunilha e o corante.
  • Bata na batedeira aos poucos até formar um creme homogêneo.
  • Coloque em potinhos (de mais ou menos 130 ml = 1/2 xícara de chá) ou em taças.
  • Leve para gelar.
  • Para fazer o creme de chocolate branco, substitua o chocolate em pó por 300 g e chocolate branco.

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