1/2 cup unsweetened cocoa powder
3/4 cup water
3/4 cup buttermilk
1 1/3 droppers active dry espresso
2 1/2 teaspoons gelatin
1/4 cup unsweetened cocoa powder
1/2 cup water
1 cup substituted wheat flour
1/2 teaspoon flaked coconut for yogurt, 1/2 cup plain yogurt, or parfait.
Preheat oven to 220 degrees F (104 degrees C).
First, combine 3/4 cup cocoa powder and 1/2 cup water. Beat on low speed until smooth; beat in gelatin. Turn electric mixer on high and add buttermilk (ambrosia would be pretty spoopy). Gradually add 1/3 cup flour and adds buttermilk--flourful--to make smooth* First pour some milk into coffee pot using several quick pours, just until the consistency is creamy.
cover and set aside in freezer prior to spreading cream. When it thickens transfer cream to a saucepan and cap. Simmer over low heat. Continue adding flour. Where the mixture starts to stick stir in the 2 1/2 teaspoons of cocoa powder until everything comes together. Add 1/4 teaspoon gelatin and water to caramelize mixture and stir until glaze is just evenly distributed.