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Chocolate cream with protein
1 serving
Beat 4 egg whites into strong foam, add 100 g of sifted caster sugar, 3 wedges of grated chocolate and 1/2 of a pack of vanilla sugar to it. Mix all products until smooth. This cream is also suitable for glazing. In the same way, you can make a cream from toasted young walnut and hazelnut kernels, replacing chocolate with nuts and increasing the dose of sugar to 150g.
Beat 4 egg whites into strong foam, add 100 g of sifted caster sugar, 3 wedges of grated chocolate and 1/2 of a pack of vanilla sugar to it. Mix all products until smooth. This cream is also suitable for glazing. In the same way, you can make a cream from toasted young walnut and hazelnut kernels, replacing chocolate with nuts and increasing the dose of sugar to 150g.
protein - 4 pcs., sugar powder - 100 g, chocolate - 3 wedges, vanilla sugar - 0.5 packs
