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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>pudra de cacao &#8211; 25 g</p>
<p>zahar &#8211; 100 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>lapte &#8211; 500 ml</p>
<p>esenta de vanilie &#8211; 1 lingurita</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>33% smantana sau frisca lichida- 250 ml</p>
<p>Mod de preparare:</p>
<p>Se toarna pudra de cacao intr-un vas (nu este nevoie sa o cerneti, cocoloasele se vor sparge singure in timpul gatitului) si se acopera cu jumatate de litru de lapte.</p>
<p>Adaugati zaharul si amestecati totul cu un tel pana cand zaharul este complet dizolvat.</p>
<p>Se pune amestecul pe aragaz si se aduce la fierbere la foc mediu, amestecand continuu.</p>
<p>Nu opriti amestecarea si nu folositi caldura mare sau riscati sa ardeti amestecul.</p>
<p>Adaugati o lingurita de extract de vanilie si continuati sa amestecati si sa gatiti pana cand obtineti o consistenta groasa.</p>
<p>Crema o sa aiba o nuanta spre negru, dar cand o vom amesteca cu frisca se va deschide.</p>
<p><img class="alignnone size-full wp-image-22139" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/crema-de-ciocolata-cu-zahar.jpg" alt="" width="1036" height="586" /></p>
<p>Lasati amestecul sa se raceasca complet, amestecand continuu, altfel se va coagula si nu va fi atat de neted pe cat aveti nevoie.</p>
<p>Turnati crema intr-un bol si bateti-o cu un mixer de mana timp de aproximativ 1- 2 minute, timp in care veti obtine o spuma pufoasa si aerisita, dar moale si subtire.</p>
<p>Se amesteca crema de ciocolata, care s-a ingrosat putin mai mult in timpul racirii.</p>
<p>Apoi adaugati ciocolata in frisca si continuati sa bateti pana obtineti o textura ferma si groasa, cremoasa, maro deschis.</p>
<p><img class="alignnone size-full wp-image-22140" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/frisca-cu-cacao.jpg" alt="" width="1078" height="583" /></p>
<p>Umpleti o punga cu un varf decorativ cu mousse de ciocolata si stoarceti-o in pahare joase de sticla.</p>
<p>Presarati suprafata desertului cu fulgi de ciocolata si puneti-l la frigider pentru 2 ore sa se intareasca inainte de servire.</p>
<p><img class="alignnone size-full wp-image-22142" src="https://bucatarianoastra.online/wp-content/uploads/2023/07/fulgi.jpg" alt="" width="1063" height="585" /></p>
<p> ;</p>
<p>Pofta buna!</p>

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