INSTRUCTIONS

• In a pot, put the cocoa, the corn flour, the sugar, KARPOS SUGAR-FREE ALMOND MILK and stir well, until they come to a boil.
• Once boiled, transfer the cream to a bowl, cover with plastic wrap and refrigerate to cool completely.
• You can optionally place some vegetable whipped cream at the bottom and crush the biscuits within.
• Fill the small bowls with the profiterole cream and use a pastry piping bag to garnish with whipped cream and grated chocolate.