Recipe for Tapioca Dessert Cream and hazelnut chocolate spread.

In a saucepan, mix the milk, the spread, and the tapioca.

Bring to a boil while stirring and let cook for 7 minutes, stirring well.

Pour into ramekins, let cool, then refrigerate for about 2 hours before serving.

To finish, use a spread for this recipe but do not add butter, sugar, or egg. 100% simple, 100% delicious! The same recipe can be made with 20 g of instant tapioca: then reduce the cooking time after boiling to 4 minutes.