Chocolate-rum-cream with vanilla sauce

Name: Chocolate-rum-cream with vanilla sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200-250 ml + 300 ml milk; 1/2 package Powdered sauce; 7-10 Tbsp "Vanilla flavored"; 7-10 Tbsp (for 1/2 milk; to boil); 1-2 TABLESPOONS Sugar; 1 pack of Cream powder; 7-10 Tbsp "Schokoaden-Creme"; 7-10 Tbsp (for 300 ml milk; without boiling); 4 TABLESPOONS Rum Raisins; 7-10 Tbsp (substitute for chocolate sprinkles); 7-10 Tbsp possibly some peppermint

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200-250 ml + 300 ml milk
1/2 package Powdered sauce
7-10 Tbsp "Vanilla flavored"
7-10 Tbsp (for 1/2 milk; to boil)
1-2 TABLESPOONS Sugar
1 pack of Cream powder
7-10 Tbsp "Schokoaden-Creme"
7-10 Tbsp (for 300 ml milk; without boiling)
4 TABLESPOONS Rum Raisins
7-10 Tbsp (substitute for chocolate sprinkles)
7-10 Tbsp possibly some peppermint

Directions

1
From 200-250 ml milk, take 2 tablespoons. Mix the sauce powder with it. Boil up the rest of the milk for the sauce and add sugar. Take the saucepan off the stove and stir in the sauce powder. Boil up again while stirring. Let it cool down
2
In the meantime, pour 300 ml of cold milk and cream powder into a tall mixing bowl. Use the whisk of the hand mixer on the lowest setting to stir briefly. Then whisk at highest setting for approx. 3 minutes until creamy. Fold in rum raisins or chocolate sprinkles
3
Pour the cream and vanilla sauce into dessert glasses (or serve the sauce separately). Chill the cream for about 20 minutes
4
If necessary, wash the mint, pluck off the leaves and cut them finely, except for something to decorate. Sprinkle on the vanilla sauce before serving. Decorate with leaves. Serve with wafer rolls