Servings:
8
INGREDIENTS
- - 100 g of dark chocolate
- - 2 tablespoons rice drink
- - 2 tablespoons maple syrup
INSTRUCTIONS
- Melt half a bar of chocolate in a double boiler, stirring constantly. Use the obtained chocolate to cover the entire edge of a silicon mold for ice, forming a layer of about 2-3 mm. Keep the remaining chocolate in the bowl. Put the mold in the freezer and let it cool. Melt, in another bowl, always in a water bath, the other half of the bar of chocolate, adding two tablespoons of maple syrup and two tablespoons of a vegetable drink to taste, such as rice. Stir until you have obtained a viscous consistency.
- Remove the bowl from the heat and let cool, stirring constantly. Once brought to room temperature (but still liquid) pour this cream in the already chocolate-coated silicone molds, almost reaching the edge. You can help yourself by using a pastry bag. Put the molds in the freezer waiting for the mixture to solidify.
- Pick up now the first bowl with the leftover chocolate and let it melt again. Once melted, let cool, stirring constantly and use it to close the edge of the silicone mold dripping the excess chocolate. Let cool in the refrigerator for a few hours and carefully create your chocolate hearts.
