Here is a dessert that I created for our last family gathering and that both kids and adults loved.
Bake the puff pastry blind at 210°C or gas mark 7 for 15 to 20 minutes and let it cool.
Reduce the candies to a powder by blending them in a mixer.
Put the sour cream and the powdered chocolate in a bowl and microwave for 2 to 3 minutes at 750 watts. Mix well with a whisk after removing from the microwave.
Add 30 ml of cornstarch, stir, and return to the microwave for 2 to 3 minutes until the mixture thickens.
Let cool and fill the bottom of the crust with the mixture. Place in the refrigerator.
To finish, serve with a scoop of vanilla ice cream.
0 servings
8
TH 
EN