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 doesn’t even contain eggs, but those who taste it will not notice these absences because its delicious taste 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 way as the one we are commonly used to, to fill cakes, pies, cannoli, pastries, tartlets, or even enjoy it simply on its own, I assure you it will not disappoint!
I often prepare it, alternating its use with gluten-free and dairy-free custard cream, to make cakes for a family member intolerant to gluten and dairy, and I must say, my desserts made according to their needs are always liked by everyone, even those who do not follow particular dietary restrictions.
I just remind you that to be sure the foods do not contain gluten or dairy, it is necessary to always check the packaging of the individual ingredients. This important information will be reported on them.
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- Difficulty: Easy
- Cost: Economical
- 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
- 2.1 oz cornstarch
- 4 tablespoons sugar
- 1.4 oz unsweetened cocoa powder
- orange zest (from 1 orange)
Tools
- 1 Saucepan diameter 7 inches, thick bottom
- 1 Whisk
Steps
To prepare the gluten-free and dairy-free chocolate cream, directly in the saucepan where it will thicken, mix the cornstarch, sugar, cocoa powder and stir.
Gradually add the plant-based milk, always stirring with a whisk or a wooden spoon.
Add it a little at a time, making sure to incorporate the previously added milk before adding more to the bowl.
Finally, add the orange peel cut into ribbons and bring everything to the stove.
Thicken over moderate heat, always stirring.
When the first large bubbles appear on the surface, turn off the heat.
Remove the orange peel and immediately transfer the cream to 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 mostly cooled down.
Only at this point, cover with cling film in contact until ready to use. When ready to use and completely cooled, work the cream with a hand whisk, or with electric beaters if you have little time, until you get the right degree of smoothness.
At this point, it can be used to fill cakes, pies, etc., or as a simple spoon dessert.
The gluten-free and dairy-free chocolate cream is now ready.
Store in the fridge tightly closed in an airtight container for 2/3 days.
Store in the fridge tightly closed in an airtight container for 2/3 days.
Here is a selection of highly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of highly useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
