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Main Course

Chocolate Spunge

A dessert that can be ed on all occasions. so irresistible that you will never say enough to the exciting dish. Both kids as well as elders Chocolate Spunge and the dessert can be prepared very easily.

Ingredientsfor 3 servings

1/2 litre Milk
200 g Sugar
3 tsp Corn flour
3 Drops Vanilla essence
2 tsp Butter
Cocoa powder
4 - Icing sugar
Cashewnuts, to taste

Preparation

Step 1
For preparing Chocolate Spunge, first boil the milk well.
Step 2
Add sugar and Stir everything together thoroughly.
Step 3
Mix together cornflour and a little water and pour this into the milk.
Step 4
Continue to boil.
Step 5
You can also substitute cornflour with egg white.
Step 6
When the milk thickens, take it off the heat.
Step 7
Allow it to cool.
Step 8
Keep it in the freezer.
Step 9
When it gets a bit set, beat it well.
Step 10
Beat it 3 - 4 times in the similar way.
Step 11
Finally, add vanilla essence and Stir everything together thoroughly.
Step 12
Keep it in the freezer.
Step 13
For the sauce:- Beat the butter well.
Step 14
Add a little water to it and beat again.
Step 15
Add icing powder and cocoa powder and beat well again.
Step 16
Keep it in the freezer.
Step 17
When it gets set, beat it again.
Step 18
Final product:- Pour the above sauce over the set mixture or the vanilla mixture.
Step 19
Garnish Chocolate Spunge with cashewnuts.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Chocolate Spunge

Ingredientsfor 3 servings

1/2 litre Milk
200 g Sugar
3 tsp Corn flour
3 Drops Vanilla essence
2 tsp Butter
Cocoa powder
4 - Icing sugar
Cashewnuts, to taste

Preparation

Step 1
For preparing Chocolate Spunge, first boil the milk well.
Step 2
Add sugar and Stir everything together thoroughly.
Step 3
Mix together cornflour and a little water and pour this into the milk.
Step 4
Continue to boil.
Step 5
You can also substitute cornflour with egg white.
Step 6
When the milk thickens, take it off the heat.
Step 7
Allow it to cool.
Step 8
Keep it in the freezer.
Step 9
When it gets a bit set, beat it well.
Step 10
Beat it 3 - 4 times in the similar way.
Step 11
Finally, add vanilla essence and Stir everything together thoroughly.
Step 12
Keep it in the freezer.
Step 13
For the sauce:- Beat the butter well.
Step 14
Add a little water to it and beat again.
Step 15
Add icing powder and cocoa powder and beat well again.
Step 16
Keep it in the freezer.
Step 17
When it gets set, beat it again.
Step 18
Final product:- Pour the above sauce over the set mixture or the vanilla mixture.
Step 19
Garnish Chocolate Spunge with cashewnuts.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.