Dessert: Chocolate Cream and Cinnamon Sugar

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate Cream and Cinnamon Sugar

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups whole milk
4 large egg yolks
2/3 cup sugar
1/4 cup natural unsweetened cocoa powder
3 tablespoons cornstarch
1/4 teaspoon kosher salt
4 ounces semisweet chocolate, chopped
1/2 cup sugar
2 teaspoons ground cinnamon

Instructions

Heat milk in a medium saucepan over medium heat until steaming. Meanwhile, whisk egg yolks, sugar, cocoa powder, cornstarch, and salt in a medium bowl. Whisking constantly, gradually add milk. Return to saucepan and cook over medium-low heat, whisking constantly, until thickened and whisk leaves a trail, about 2 minutes.
Remove from heat and whisk in chocolate until melted and mixture is smooth. Transfer pastry cream to another medium bowl and press plastic wrap directly onto surface. Chill until set, at least 2 hours or up to 4 days.
Mix sugar and cinnamon in a small bowl. Dip 1 side of warm sufganiyot in cinnamon sugar; fill with chocolate cream.

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