On Christmas one of the thinks I miss the most is eating some turrons, a dessert typically eaten during this festivity. Most of the turron is made with honey (and we cannot eat them because the great amount of fructose that they have) but some are made with chocolate and this year I have made some of it.
I have tried different recipes with different ingredients: milk chocolate without lactose, dark chocolate, rice crisps, cornflakes,… This receipt is a mix of everything I have tried …
Receipt of chocolate turron
- 150g of milk chocolate without lactose
- 150g of dark chocolate, dairy free
- 150g of chocolate spread
- rice crisps (with no added sugars)
- cornflakes (with no added sugars)
First we melt the milk chocolate and add half of the chocolate spread, then we add a 2 or 3 handfuls of rice crisps and mix everything. We place the result on the mold and wait at least for an hour until the chocolate is hard.
Now we repeat the same process with the dark chocolate and the cornflakes, and place it on the mold, on top of the milk chocolate layer. We wait some hours until the chocolate it’s settle (the longer the better, I use to wait an entire day) and it’s ready to eat.
If you want a sweeter turron, you can use rice crisps and cornflakes with added sugars or add some sugar or dextrose to the melted chocolate.