The eggless chocolate cream is a versatile recipe, one of those recipes that can solve the Sunday dessert dilemma, or the snack for the children, and the sudden arrival of their friends, or the filling for a last-minute cake…

As I mentioned in the introduction to the eggless custard, adding chocolate, or cocoa, to the cream for me feels like “I like to win easily.” 😊 Tell me which dessert, which cream, which cookie, isn’t more liked if it’s made in a chocolate version. That’s how it is!

And that’s how it is in my house too. And here this rule also applies to the detractors of the classic custard (the one with eggs that, as you know, isn’t well regarded by the whole family here) which, if supplemented with chocolate or cocoa, becomes magically a delicious chocolate cream.

Today’s recipe (oh no no, it’s not with eggs, for a moment I misled you, eh? 😃) but without eggs, the version that is most popular with us (but for those who want, the addition of chocolate and cocoa can be done in the same way also in the classic cream).

Until a few months ago, I had my own personal recipe, my self-taught version. It was a variant of the eggless cream, to which I sometimes added cocoa, other times chocolate pieces, in both cases strictly by eye. Then one day I tried Daniela’s recipe for chocolate cream, also eggless, and I immediately fell in love with it for its simplicity of execution, for the spoon measurement that reminds me so much of our grandmothers’ methods. In the end, change a detail today, try another tomorrow, this recipe that I finally decide to write today is simply the result of a mix between the personal recipe that I made by feeling and Daniela’s. Thank you, for bringing me back to the “spoonfuls” of old times! 😃😊

Here below I leave you the other creams present on the blog:

Difficulty: Very easy
Cost: Economical
Rest time: 2 Hours
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

☝ Apart from the milk, which I measure with a measuring jug, the rest of the weights indicated are approximate. For the dark chocolate, I continue to go by feel; in fact, you will notice from the photos that the final color of the cream can turn out more or less chocolatey.

2 cups plant-based milk (as desired between soy, oat, and almond milk)
4 tbsp all-purpose flour (2 tablespoons)
1/3 cup sugar (2 heaping tablespoons)
2 tbsp unsweetened cocoa powder (2 tablespoons)
chopped dark chocolate (2 teaspoons or more to taste)

Tools

Saucepan stainless steel
Small Bowls single-serving

How to prepare eggless chocolate cream

Pour flour, sugar, and cocoa into the saucepan and mix well to dissolve any lumps of cocoa.
Gradually add the plant-based milk, stirring with a spoon.
👉 The plant-based drink I use most often is soy milk, but I’ve also made this cream with oat milk and almond milk, as well as classic cow’s milk. Additionally, I’ve tried simply with water (yes, really, it turns out great even with water).
Put the saucepan on the heat and bring to a boil. Stir continuously until the cream thickens. Lower the heat and cook for a couple of minutes.
Turn off the heat and add the chopped chocolate. Stir until it is melted.
👉 Chopped, but coarse pieces are also fine as the cream is hot, the chocolate melts without any problem.
It can be served immediately as hot chocolate.
Or it can be cooled in small bowls at room temperature.
Or it can be placed in the fridge (in small bowls or single-serving molds or dessert glasses) and served as pudding.
And then it can be used as a filling for spoon desserts.
It’s a really versatile cream, I’ve used it in a trifle and on several occasions also to cover filled profiteroles. 😋