Dark chocolate verrines with mugicha powder (vegan)
Recipe suggested by Mélina
Through her accounts, Mélina helps us (re)discover the fascinating world of Japanese teas and her love of Japan with a touch of education and escape.
FOR 4 GLASSES
half a bar of dark baking chocolate
2 tablespoons cornstarch (Maïzena)
2 tablespoons of cane sugar
400 ml of almond or hazelnut milk
2 teaspoons of Maison Aimi mugicha powder
OPTIONAL
a teaspoon of vanilla essence
crushed hazelnuts, walnuts or almonds
__________
In a saucepan, mix the cornstarch, sugar, mugicha powder, vegetable milk and vanilla essence.
Break the dark chocolate squares and add them to the mixture. Heat over low-medium heat.
Whisk vigorously until smooth and creamy, making sure the chocolate does not stick. Allow about 8 minutes.
Remove from the heat and pour the cream directly into the glasses.
Sift a spoonful of mugicha powder and sprinkle.
Refrigerate the verrines for at least 2 hours before serving. Decorate with crushed dried fruit .
Photo credit: @chanoyu_fr