Blinis with puffed quinoa and home-made chocolate spread with brésilienne nuts
Russian blinis and Belgian chocolate? Match made in heaven!
For 1 jar of chocolate spread
- 100 g milk chocolate
- 60 g butter
- 40 g brésilienne nuts (roasted and caramelised, chopped hazelnuts)
- 1 egg
For 40 blinis
- 250 g Mix for blini (½ pack)
- 440 ml milk (room temperature)
For the garnish
- brésilienne nuts (roasted and caramelised, chopped hazelnuts)
- 20 g puffed quinoa
Make the chocolate spread
Melt the chocolate in a double boiler (or au bain marie) on low heat.
Remove the chocolate from the heat and mix in the butter. Return the pan to the heat until the butter has melted completely.
Add the nuts to the chocolate mixture and mix well.
Remove the pan from the heat once more and quickly mix in an egg. Place the pan back on the heat for 1 minute. Sterilise a jar and its lid.
Place the warm chocolate spread into the sterilised jar and screw on the lid. Allow the chocolate spread to cool. Store in the refrigerator. Please note: Since the chocolate spread is made from fresh ingredients, do not store it for too long.
Make the blinis
Combine the Mix and milk until you have a smooth batter.
Cover the bowl with cling film. Let rise at room temperature for 30 minutes. Place an oiled anti-stick pan over medium heat. Fry the blinis for 2 minutes, making them as large or small as you like, until they are golden brown on both sides.
Garnish the blinis
Garnish the warm blinis with the chocolate spread, the brésilienne nuts and the puffed quinoa.14