How to cook
The sugar and eggs are beaten, until the products are completely absorbed and liquefied. The warmed milk, in which you have previously melted the chocolate, is added to them.
Add the vanilla last and mix well.
The mixture is placed over low heat on the stove (about 80 degrees). If you decide, you can boil the chocolate cream in a water bath. This is a good option, which guarantees, that the eggs will not lump up.
The homemade cream is boiled for 10 minutes and it is stirred at all times. It should become thick, but not too thick.
When it's ready, pour it into cups or bowls. Once it cools, you can add the gluten-free biscuits in each bowl.
Once it has completely cooled, store the gluten-free cream in the refrigerator for 3-4 hours.
You can sprinkle the gluten-free chocolate creams for kids with dark chocolate if you have leftovers.