- Chocolate los yog vanilla crackers - 240 Grams
- Butter (melted) - 8 Art. diav
- Qab Zib-Xuab Zeb - 0,5 Khob
- Ntsev - 1/4 Teaspoon
- Hmoov - 0.5 Khob iav
- Qe - 4 pieces
- Ib nrab ntawm ib tug txiv qaub tev - 0.5 Daim iav
- Cream Cheese - 225 Grams
- Brown qab zib - 50 Grams
- Cov chocolate chocolate - 220 Grams
- Cocoa hmoov - 90 grams
- Vanillin - - Mus saj
- qe dawb - 7 daim (rau cov tshuaj nplaum)
- Qab zib hmoov - 0,5 khob
- Ib lub hnab ntawm vanilla qab zib - 1 piece (rau cream)
Ua ntej peb npaj lub hauv paus. Ua li no, zuaj cov qhaub pas rau cov zaub mov ua rau lub xeev me me. Sib tov cov crumbs nrog melted butter, qab zib thiab ntsev. Preheat lub qhov cub kom 290 degrees. Peb yeej 125 g ntawm cream cheese nrog 0.5 khob suab thaj, ib khob ntawm hmoov thiab txiv qaub rind. Ntxiv vanilla, qe thiab mus txuas ntxiv mus rau qhov qis qis. Tam sim no muab qhov loj nyob rau hauv ib greased nrog butter. Zoo peb compact lub loj. Ci 12-15 feeb nyob rau hauv qhov cub. Thaum lub hauv paus npaj, peb txias nws zoo ua ntej txhaws nws nrog cov ntsaws. Tam sim no cia peb kho nrog. Melt lub chocolate nyob rau hauv ib cov dej da dej. Sib tov 100 grams cheese nrog piam thaj thiab vanilla. Whisk tag nrho sib tov kom txog thaum tus. Qab zib tsis tuaj yeem ua tiav, tab sis txhob txhawj. Ntxiv lub cocoa thiab sib tov dua. Maj mam ncuav lub suab thaj chocolate rau hauv cov nplauv cheese. Ib zaug ntxiv, ua kom lub ntsej muag kom txog thaum tus. Txawm hais tias peb yuav muab cov kab no tso rau hauv lub hauv paus thiab xa tag nrho mus rau lub tub yees rau yav hmo ntuj. Ua ntej pab lub tart rau ntawm lub rooj, npaj lub cream. 7 qe dawb nrog hmoov qab zib thiab vanilla qab zib tuav lub khoom tov mus rau lub xeev ntawm huab cua ua npuas ncauj. Lub qab zib yuav tsum tsis txhob ua kua. Nws qhov kev npaj yog ib qho yooj yim kom muaj tseeb yog tias koj tsa lub corolla: yog hais tias lub qab zib drips, ces nws yog tsis npaj, yog tias nws yuav zoo rau ntawm lub corolla, xws li ib tug huab, ces nws yog lub sij hawm mus rau kis nws nyob rau tart. Bon appetit!
Kev Pabcuam: 3