The eggless chocolate cream is a delicious dessert made with only two ingredients (cream and chocolate) and is perfect to enjoy on its own or to enrich other desserts. The recipe is very simple and will take you very little time to prepare. The only thing you need to be careful about is whipping the cream: it must be firm, be careful not to let it separate.
Try these creams too:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 511.05 (Kcal)
- Carbohydrates 15.79 (g) of which sugars 1.82 (g)
- Proteins 8.21 (g)
- Fat 46.11 (g) of which saturated 16.14 (g)of which unsaturated 8.81 (g)
- Fibers 8.30 (g)
- Sodium 12.00 (mg)
Indicative values for a portion of 100 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
- 7 oz dark chocolate
- 1 cup heavy cream
Tools
- Bowls
- Mixer
- Scale
- Spoons
- Cutting Board
- Knife
Eggless Chocolate Cream Recipe
Disclaimer: in the “Tools” section there are affiliate links
Don’t miss the collection CHOCOLATE AND COCOA DESSERTS
Start the preparation of the eggless chocolate cream by finely chopping the dark chocolate with a smooth-bladed knife.
Heat 1/2 cup of cream in a saucepan over low heat and bring it to just below boiling.
Add the cream to the chopped dark chocolate and mix until all the chocolate is completely melted.
Place in the freezer for 5 minutes.
Whip the remaining cream with an electric mixer. If you prefer, you can sweeten it with 2 tablespoons of powdered sugar.
Take the bowl out of the freezer and add the whipped cream in batches, gently mixing with a spoon or spatula until the cream is completely incorporated into the rest of the mixture.
Store the eggless chocolate cream in the refrigerator until ready to serve.
Find this and other recipes in the collection RECIPES FOR THE EASTER MENU.
Eggless Chocolate Cream
This cream can be stored in the refrigerator in an airtight container for no more than two days. I do not recommend freezing it.
For a more intense flavor, you can add a teaspoon of instant coffee to the heated cream.
Also try the NOUGAT MOUSSE
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Enjoy your meal!
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