Chocolates with mocha heart


250 g of Bio Rice Hazelnut Drink
100 g of caster sugar
1 teaspoon of hazelnut cream
150 g of whipping soya cream
1 pinch of salt
200 g of dark chocolate 70%⁠

Made with


Place the sugar in a saucepan and let it slowly melt.
Once it starts to caramelise, turn off the heat and wait a few minutes for the temperature to drop. Add the Rice Hazelnut Drink while continuing to stir with a whisk.
Put the saucepan back on the heat and cook until the mixture has reduced and has the consistency of toffee. Add a pinch of salt and allow to cool.
Add the very cold soy cream taken directly from the fridge and pour the mixture into ice cube moulds and freeze them in the freezer.
Separately melt the dark chocolate chopped with a knife and dip the frozen toffee cubes one by one and place on a baking tray covered with baking paper.
Leave in the refrigerator until the toffee has defrosted completely.