Vegan Chocolate Cream: The Perfect Egg and Milk-Free Recipe to Fill Your Desserts
How many times have you had to give up a delicious dessert because you couldn’t eat eggs or milk? Or how many times have you looked for a cream that could satisfy everyone, even those following a vegan diet or with intolerances?
If these questions sound familiar, I have the perfect solution. Often, the problem with vegan or lactose-free creams is the texture: they tend to be too runny or, conversely, rubbery, losing that softness of classic creams.
Let me introduce you to my egg and milk-free chocolate cream, a true wildcard in the kitchen. I’ll reveal the trick that gives it an incredibly soft and rich texture: the use of vegan cream cheese and soy Greek yogurt.
These ingredients create a good consistency and a neutral flavor that pairs well with dark chocolate, solving the stability and softness issue. The result is a cream with a full taste and light on the palate.
Don’t think of it as a “second-rate” alternative. This cream shows how you can create an unforgettable dessert, respecting health and intolerances, without sacrificing flavor. It is very easy to prepare and will become your new favorite for filling cakes or garnishing desserts.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Vegan Chocolate Cream Ingredients
- 13 oz vegan cream cheese (vegan type)
- 6.3 oz soy yogurt
- 1 cup powdered sugar
- 7 oz dark chocolate (vegan)
Tools
- Kitchen scale
- Bowl
- Electric whisk
VEGAN CHOCOLATE CREAM Procedure
In a large bowl, using an electric whisk or the stand mixer whisk, mix the vegan cream cheese, soy Greek yogurt, and powdered sugar. The goal is to get a smooth and homogeneous mixture, so don’t overmix.
Finely chop the vegan dark chocolate. Place it in a bowl and melt it in a bain-marie or microwave. If you use the microwave, proceed in 30-second intervals, stirring each time, to avoid burning the chocolate.
Pour the melted chocolate into the bowl with the creamy base. Continue mixing with the whisk until the chocolate is completely incorporated and the cream has a uniform color. At this point, place the cream in the fridge for about an hour or in the freezer for 30 minutes. Check the consistency: when it is firm enough to be used with a piping bag, it is ready.
Notes on Ingredients and Substitutions
Vegan cream cheese: Choose a good quality product, based on cashews or coconut, with a firm texture. The final result largely depends on its quality.
Soy Greek yogurt: Opt for a neutral and unsweetened version. If you can’t find Greek yogurt, you can use thick soy yogurt, letting it drain for a few hours in a fine-mesh strainer lined with cheesecloth.
Dark chocolate: For a completely vegan cream, make sure the dark chocolate does not contain milk traces. Always read the label, especially if the product is not vegan-certified.
Storage
The chocolate cream keeps in the fridge in an airtight container for 3-4 days. If you need to use it after a few days, I recommend taking it out of the fridge 15-20 minutes before and stirring it vigorously to regain the ideal consistency.
Alternatives and Variations
Chocolate and orange: Add a teaspoon of grated organic orange zest to the mixture for a fresh and citrusy note that pairs perfectly with the dark chocolate.
Chocolate and coffee cream: Add a tablespoon of cold espresso to the cream before adding the chocolate, for a mocha-flavored version.
Usage and Pairings
This cream is extremely versatile: it’s great for filling cakes, like chocolate cake or sponge cake. It’s perfect for garnishing cupcakes and muffins, but you can also use it to fill cream puffs or as a filling for tartlets. Moreover, it’s fantastic served in small bowls, accompanied by fresh fruit like strawberries, raspberries, or banana slices.
The Secret to Perfect Consistency
Resting is a crucial step in this recipe. The indicated resting time (one hour in the fridge or 30 minutes in the freezer) is indicative. The consistency you are looking for is one that allows you to use the cream with a piping bag without it collapsing or dripping. If you keep it in the fridge, stir it occasionally. If using the freezer, check its consistency often to avoid over-hardening.
FAQ (Frequently Asked Questions)
1. Why is my cream too runny?
If the cream is too runny, it probably needs more time to set. Keep it in the fridge or freezer and stir every 10 minutes to check its consistency.
2. Can I use another type of plant-based yogurt?
Yes, you can use another plant-based yogurt, but the ideal is a thick, unsweetened version, such as soy Greek. Coconut or almond-based products might slightly alter the final taste.
3. Can I prepare it in advance?
Absolutely yes. You can prepare the cream even a day in advance and store it in the refrigerator. Before using it, just bring it back to a workable consistency by stirring a bit.
