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Chocolat chaud dopé à l'avoine et praliné
Un chocolat chaud ultra gourmand pour les fêtes d’hiver, enrichi de flocons d'avoine torréfiés, de chocolat noir dopé et d'un praliné amande‑noisette, surmonté d'une chantilly maison. Réconfortant, crémeux et légèrement croquant, il se prépare en moins de 45 minutes pour deux personnes.
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Cost Breakdown
Critical Success Points
- • Faire dorer les flocons d'avoine au four
- • Presser les flocons contre le tamis pour extraire le liquide
- • Monter la crème en chantilly ferme
Safety Warnings
- • Le lait d'amande chauffe rapidement et peut déborder, surveillez la casserole.
- • Le chocolat fondu est très chaud, manipulez avec précaution.
- • Utilisez des gants de cuisine pour sortir la plaque du four.
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