No-cook cocoa cream: quick and creamy recipe ready in 5 minutes
If you are looking for a no-cook cocoa cream, quick and ready in a few minutes, this recipe is really perfect.
It is prepared with simple ingredients and without the need for a stove, ideal when you have little time but don’t want to give up something indulgent.
This homemade cocoa cream has a dense, spreadable consistency, perfect to enjoy on bread, pancakes, rusks or to decorate cakes and desserts.
It is a practical and lighter solution compared to classic spreadable creams, because it does not contain cream or butter.
Sweetness can be easily adjusted according to your taste: with about 2 tablespoons (60 g) of honey you obtain a more balanced cream, while increasing up to about 4 tablespoons (80 g) you will have a sweeter and more enveloping result.
👉 This cream gives its best when used cold, plain: it is ideal for spreading or using as a topping, while it is not particularly suitable for baked preparations, because it tends to lose creaminess.
Moreover, after resting in the refrigerator, the cream becomes even more compact and perfect to spread 😍
👉 If you love homemade creams, try also my dark coffee cream without cream, with a more intense and decisive flavor.
“This cream has a dense, spreadable texture, ideal to use on bread, pancakes or to decorate desserts. It is not intended to be eaten by the spoon like a dessert cream.”
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: about 11 oz (300 g) of cream
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the no-cook cocoa cream:
- 3.5 oz unsweetened cocoa powder
- 1/3 cup whole milk (or a plant-based drink)
- 1/3 cup plain water (at room temperature)
- 3 tbsp acacia honey (to taste, from about 1½ to 4 tablespoons (30–80 g))
Tools for the no-cook cocoa cream:
- 1 Mixer kenwood
- 1 Bowl or jar
Steps to prepare the no-cook cocoa cream:
To prepare the no-cook cocoa cream, pour the unsweetened cocoa powder, the milk, the water and the honey into the mixer.
Blend everything for a few seconds until you obtain a smooth, homogeneous cream without lumps.
At first the mixture may seem not well combined, but continuing to blend it will transform into a dense and velvety cream.With these amounts there is no need to add extra liquids: the final consistency will already be perfect, just like what you see in the photo, thick and easily spreadable.
Once ready, transfer the cream into a jar and let it rest in the refrigerator for at least 20–30 minutes.
This step is optional, but recommended to obtain an even firmer consistency.👉 If you prefer a softer and creamier texture, you can add a little at a time a tablespoon of milk or water until you reach the desired consistency.
Before using it, stir it lightly to make it even creamier.
Before using it, stir it lightly to make it even creamier.
Variations:
👉 With hazelnuts
Add 1/3–1/2 cup of chopped hazelnuts or hazelnut meal (about 40–50 g) and blend everything: you will obtain a richer cream similar to a classic spreadable cream.
👉 Milk only
Replace the water with more milk for a creamier texture and a more delicate flavor.
👉 Water only
Use only water for a lighter, lower-calorie version, but slightly less creamy.
👉 Extra creamy
Add a teaspoon of neutral oil or coconut oil to achieve an even smoother and more spreadable consistency.
FAQ (Questions & Answers)
Can it be used instead of Nutella?
It is not identical to Nutella, but it is a lighter cocoa cream, quick to prepare and without added fats like butter or cream.
How long does it keep?
It keeps in the refrigerator for 3–4 days in an airtight container.
Can it be cooked?
It’s better to use it cold for spreading or decorating, because it tends to become firmer when cooked.
Can I use sweetened cocoa?
Yes, you can use sweetened cocoa, but in that case it is advisable to reduce the amount of honey, otherwise the end result would be too sweet.
Keep in mind the flavor will be milder and less intense compared to the version with unsweetened cocoa.
