Hot Chocolate + Pirouette and Winter ❄️ Is Such a Perfect Match
Ingredients
- Pirouette
- 2 @CutDaCarb flatbread
- 1/4 cup @Nutilight
- 1/4 cup Swerve confectioner's sweetener
- 2 Tbsp heavy cream
- 4 reusable metal straws
- Hot Chocolate
- 2 cups unsweetened vanilla almond milk
- 1/4 cup heavy cream
- 1/4 cup Nutilight
Preparation
Cut each flatbread in to 4 smaller rectangles ~ making 8 pieces total. Spray the top of each with avocado oil. Heat a greased flat skillet on medium low. Roll each flatbread around a reusable metal straw and hold ~ seam down ~ on the pan to seal it shut. Leave wrapped around the straw and place each pirouette on a cookie sheet. Spray with avocado oil and bake at 375° for 10 minutes until golden brown. Let cool for 10 minutes then carefully slide off the straws. Repeat with 2nd batch
Using an electric mixer, whisk together the nutilight, sweetener, and cream. Put in a small ziploc bag and cut the tip off. Pipe the chocolate into each cooled pirouette cookie
Put all in a mug and microwave for 3 minutes. Whisk until creamy. Top with sugarfree whipped cream
Another fun idea is to leave the pirouette empty in the middle. Your kids can use it as a straw for drinking the hot chocolate