The recipe of Vega sandwich cream is as follows.

65g of chocolate, 325g of sandwich cream and 30g of fine sugar.

So cream is about 10 times that of sugar.

The specific production method is also very simple.

Cut the chocolate coins into small pieces and put them in a large bowl.

Weigh out the required whipped cream, add fine sugar, and then cook the whipped cream on a small torch until it is warm.

Pour the cooked whipped cream into the chopped chocolate.

Stir with a hand mixer.

After cooling, wrap it with plastic wrap, put the chocolate cream in the refrigerator for more than 5 hours and freeze it overnight.

I took it out the next day and prepared to send chocolate cream.