Chocolate flummery with coconut-vanilla sauce

Name: Chocolate flummery with coconut-vanilla sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 ml + 1/2 l milk; 40 g Cornstarch; 2 fresh egg yolks; 2 tablespoons (40 g) + 1 tablespoon of sugar; 100 g Whipped cream; 60 g dark chocolate coating; 7-10 Tbsp or dark chocolate; 1 package Dessert sauce; 7-10 Tbsp "Vanilla flavored"; 3 TABLESPOONS Coconut flake; 7-10 Tbsp Mint leaves

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 ml + 1/2 l milk
40 g Cornstarch
2 fresh egg yolks
2 tablespoons (40 g) + 1 tablespoon of sugar
100 g Whipped cream
60 g dark chocolate coating
7-10 Tbsp or dark chocolate
1 package Dessert sauce
7-10 Tbsp "Vanilla flavored"
3 TABLESPOONS Coconut flake
7-10 Tbsp Mint leaves

Directions

1
Take 5 tablespoons of milk from 400 ml milk and mix it with cornflour, egg yolk and 2 tablespoons of sugar until smooth. Boil up the remaining 350 ml milk and cream. Chop the chocolate coating and melt in it. Stir in cornflour, bring to the boil
2
Cool down the Flummeri a little, put it in 4 dessert bowls and let it cool down
3
Remove 3 tablespoons of 1/2 l milk and stir with sauce powder and 1 tablespoon sugar until smooth. Bring the remaining milk and 2 tbsp. grated coconut to the boil. Stir in the sauce powder and bring to the boil briefly. Let the sauce cool down, stirring several times
4
Decorate the flummery with 1 tbsp. coconut flakes and possibly with mint leaves. Add the sauce
5
If you want to consume the remaining protein: Beat it stiff with a hand mixer and then fold it into the slightly cooled chocolate flummery