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20minutes
Place a colander on top of the dish and line it with felt-type kitchen paper.
Put milk and vinegar in a pan and heat.
Heat while stirring occasionally.
When it starts to separate, turn off the heat, pour it on top of 1 and strain.
Strain and transfer remaining cream cheese to a container.
While 2 is warm, add chocolate and salt and mix to melt.
When melted, put in a blender.
It's done when it's smooth.
・Healthy chocolate cream recipe that does not use butter or fresh cream.
・Use non-adjusted milk.
-Lemon juice can be used instead of vinegar.
・You don't have to add salt, but adding it enhances the flavor.
・It is good to get about 200g of cheese (solid content) in step 2, but if there is not enough, add whey (liquid content).
・If you don't filter quickly in step 2, heat it again.
・ When cooled, it becomes a texture like raw chocolate.
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