The gluten-free and dairy-free chocolate cream is a very delicious cream, perfect for those who want to exclude these two proteins from their diet.
It also does not contain eggs, but those who taste it will not notice these absences because its delicious flavor and intense aroma make it truly a pleasure for the palate, just like the classic chocolate cream.
You can use this cream in the same ways as the one we are commonly used to, such as filling cakes, tarts, cannoli, pastries, tartlets, or simply enjoying it as is, I assure you it won’t disappoint!
I often prepare it, alternating its use with the gluten-free and dairy-free custard, to make cakes for a family member intolerant to gluten and lactose, and I must say, my desserts made in compliance with his needs are always liked by everyone, even those who do not follow particular dietary restrictions.
I just remind you that to be sure that foods do not contain gluten or lactose, it is necessary to always check the boxes of individual ingredients. This important information will be reported on them.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 204.62 (Kcal)
- Carbohydrates 46.03 (g) of which sugars 25.77 (g)
- Proteins 5.25 (g)
- Fat 3.20 (g) of which saturated 1.06 (g)of which unsaturated 2.04 (g)
- Fibers 4.07 (g)
- Sodium 60.87 (mg)
Indicative values for a portion of 137 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 plant-based milk
- 1/2 cup cornstarch
- 4 tablespoons sugar
- 1/3 cup unsweetened cocoa powder
- orange zest (from 1 orange)
Tools
- 1 Small pot diameter 7 inches, thick base
- 1 Hand whisk
Steps
Per prepare the gluten-free and dairy-free chocolate cream, directly in the pot where it will thicken, mix cornstarch, sugar, unsweetened cocoa, and stir.
Add the plant-based milk gradually, always stirring with a hand whisk or a wooden spoon.
Add it little by little, making sure to incorporate the previously poured milk before adding more to the bowl.
Finally, add the orange peel cut into strips and bring everything to the heat.
Thicken over moderate heat, always stirring.
When the first big bubbles appear on the surface, turn off the heat.
Remove the orange peel and immediately transfer the cream into a bowl. Cover it with cling film in contact.
For those who do not want to use cling film while the cream is hot, I recommend stirring often until the cream has cooled significantly.
Only at this point, cover with cling film in contact until use. When using it, and when it is completely cold, work the cream with a hand whisk or with electric whisks if you’re short on time, until you achieve the right level of smoothness.
At this point, you can use it to fill cakes, tarts, etc., or as a simple spoon dessert.
The gluten-free and dairy-free chocolate cream is now ready.
Store in the fridge well sealed in an airtight container for 2/3 days.
Store in the fridge well sealed in an airtight container for 2/3 days.
Here is a selection of products that are definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
