These candies are gluten-free and vegan, so everyone’s welcome to indulge.
Place half of chocolate in a medium bowl. Heat coconut milk until hot to the touch, then pour over chocolate. Cover bowl loosely with a towel and let stand 5 minutes, then stir until melted and smooth.
Chill bowl until chocolate is firm enough to scoop but not rock hard, about 30 minutes. Scoop and roll Tbsp-size balls onto 1 piece of parchment paper; refrigerate. Meanwhile, place remaining chocolate in a bowl; microwave on high in 30-second increments, stirring until melted and smooth. Working 1 at a time, dip balls in chocolate, tapping off excess. Before chocolate has set, sprinkle with toasted coconut flakes if desired.Advertisement - Continue Reading Below
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Rice-Milk Rice Pudding Recipe on Food52Truly great rice pudding is as creamy as can be, which is why so many recipes turn to whole milk, half-and-half, or heavy cream. Non-dairy versions often use coconut milk or cream—but this recipe takes another route: homemade rice milk. If this sounds fussy to you, it’s anything but. Just add raw rice to a blender, pulse it until floury, pour hot water on top, and wait. Blending this mixture with brown sugar (which has a caramelier flavor than its granulated counterpart) yields the dreamiest liquid for the creamiest rice pudding. As the rice milk cooks with cooked rice (using cooked rice gives you more control and flexibility, compared to cooking raw rice in a creamy liquid), the starchy rice milk thickens in a matter of minutes. A few notes about the ingredients: You can use short- or medium-grain rice, but I liked long-grain best. The decision to use brown rice isn’t about nutrition (though the fact that it’s a whole grain is a nice bonus)—it’s about flavor. Since one of the two ingredients in this rice pudding is rice, using a less processed variety goes a long way in adding complex, nutty flavor. And if you already have leftover rice in the fridge, great. Instead of cooking the rice from scratch, as directed below in step one, just swap in 2 cups cooked rice. When it comes to toppings, you could skip them altogether, or you could go wild: golden raisins, dried dates, fresh citrus, roasted walnuts, salted pistachios, ground cinnamon, honey, maple syrup, oh, I could go on forever.
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