The egg-free cocoa cream is perfect for filling and covering cakes, but also profiteroles or simply to enjoy in a glass with fresh fruit like raspberries and strawberries. This is an old recipe from my grandmother, with which she made a great English trifle. It can also be made lactose-free with plant-based drinks or lactose-free milk, and gluten-free!!!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole milk
- 10 tablespoons sugar
- 5 tablespoons flour
- 5 tablespoons unsweetened cocoa powder
Tools
- 1 Pot
- 1 Whisk
- 1 Bowl
- 1 Sieve
Steps
In a bowl, sift the flour with the cocoa.
Add the sugar and mix well.
Pour the powders into a pot.
Slowly add the cold milk and mix with a whisk.
Blend well to eliminate any lumps. Add the vanilla seeds.
Move to the heat and cook slowly while stirring constantly.
Thicken well.
Pour the cream into a bowl and stir for 5 minutes.
As soon as the cream is cooler, cover with plastic wrap and let it cool.
WARNING: consult the Italian Celiac Association’s handbook and read the ingredients carefully, to ensure they do not contain gluten contamination.
Advice
It can be stored in the fridge for 4-5 days.
FAQ (Frequently Asked Questions)
Can I make the egg-free cocoa cream also lactose and GLUTEN-FREE?
Sure, you can use an unsweetened plant-based drink or lactose-free milk in the same quantities. For gluten-free, substitute the flour with 2 tablespoons of cornstarch.
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