The egg-free chocolate cream is a delicious yet simple cream that my mother often made for me for a snack, accompanied by cookies!
What a treat and what fragrance! A true delight for both children and adults, which can be used as an alternative to the classic chocolate custard in all the recipes that require it.
It has the advantage of not containing eggs and therefore, if used for example to fill a cake, the overall result will surely be less caloric.
The taste, I assure you, is so good that you won’t even notice it’s a lighter cream.
With the recipe I propose, you can make delicious fillings for delightful cakes, pies, cannoli, sweet tartlets, bread dough fritters, or you can enjoy it plain, as I always did when I was little, and it will truly be a great dessert appreciated by everyone.
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 240.34 (Kcal)
- Carbohydrates 48.70 (g) of which sugars 32.37 (g)
- Proteins 5.40 (g)
- Fat 5.36 (g) of which saturated 3.34 (g)of which unsaturated 1.95 (g)
- Fibers 2.31 (g)
- Sodium 1.57 (mg)
Indicative values for a portion of 185 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole milk
- 1/2 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 packet vanillin (or organic orange peel)
Tools
- 1 Small pot
- 1 Wooden spoon
- 1 Hand whisk or electric beaters
Preparation
To prepare the egg-free chocolate cream, combine sugar, cocoa, and cornstarch in a small pot.
Gradually add the milk, incorporating it slowly to avoid lumps.
Add fragrance by adding orange peel strips (so they can be removed later) or half a packet of vanillin and thicken over moderate heat, stirring constantly with a wooden spoon.
Once it reaches boiling, turn off the heat, remove the orange peel if present, and transfer the cream to a bowl, where it will cool covered with plastic wrap in contact.
When cold, before using it for various preparations, briefly beat it by hand or with electric beaters.
The egg-free chocolate cream is now ready.
Storage
In the fridge, well sealed in an airtight container, for two or three days.
In the fridge, well sealed in an airtight container, for two or three days.
Here’s a selection of products that are very useful for making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
Here’s a selection of products that are very useful for making desserts. Many of these I have purchased and tested myself. To view the recommended products click here.
