In the early hours of Wednesday morning, a friend of mine got home from work and brought home a batch of sweet ch3s for her.
The sweetness of these ch3dots is amazing!
I have been craving these sweet chocolates since they were available at the start of this year and I was able to get them at a discount from my local bakeries.
I was so happy to see that my sweet chocoholic friend had a stash of these lovely chocolacies and had a recipe to share!
If you want to make these chocolaty little goodies, be sure to grab the recipe from the original recipe from my friends blog.
This recipe is also available as a PDF download and is just the tip of the iceberg when it comes to these chocohlicky goodies.
I also recommend that you grab the original chocoey recipe and use it to make your own chocohoies.
1.2 cups sugar 1 tbsp.
cornstarch 1 tsp.
baking soda 1 cup rolled oats, dried (optional) 1/2 cup unsweetened almond milk 2 eggs 1/4 cup water 1/4 tsp.
salt 1 cup milk (regular or almond) 1 tsp.
vanilla extract 1 teaspoon cinnamon Preheat oven to 375F Line a baking sheet with parchment paper and put in a roasting pan with the parchment paper.
Mix the sugar, cornstarchs and baking soda in a large bowl and set aside.
In a medium saucepan over medium heat, melt the eggs.
Stir in the milk, water, cinnamon and vanilla extract and bring to a boil.
Once the eggs are bubbling, reduce the heat and simmer for 15 minutes.
Add the milk and vanilla and continue to simmer for another 15 minutes until the mixture starts to thicken.
Remove from the heat.
Transfer the mixture to a large mixing bowl and whisk to combine.
Put the dough into the prepared baking sheet and gently press it into the bottom of the pan.
Place the dough on the prepared pan and bake for 25-30 minutes.
Allow the chocobos to cool in the baking sheet for 10 minutes before you add them to your oven.
When the chocoobies are cool enough to handle, remove them from the baking pan and gently transfer to a wire rack to cool completely.
sugar 1 egg 1 cinnamon stick Put in a mixing bowl with the sugar and egg and mix together.
Use a spoon to roll the mixture into a dough ball.
Pour the dough balls into the piping bag fitted with a pastry brush and pipe them onto a cake pan.
Bake for about 15-20 minutes or until golden.
Let the cake cool in a cooling rack for 5-10 minutes before cutting.
For the syrup, melt 1/3 cup of the syrup in a saucepan and set over medium-low heat.
Stir to dissolve and add the remaining 1/5 cup syrup.
Bring to a gentle boil, reduce heat to low and simmer until the syrup starts to foam.
After 15-30 seconds, stir in the remaining syrup.