Egg-free cocoa cream is a light cream, very versatile, perfect for filling many desserts.
A very simple and delicious preparation, egg-free cocoa cream can be enjoyed as a spoon dessert or used to fill a cake or cookies, unleash your imagination.
This cream is gluten-free because I used corn starch as the thickening powder, perfect for those with intolerances.
Let’s start messing around, enjoy the recipe.
Giusi
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the egg-free cream
With these quantities, you can fill a tart or a cake with a diameter of 24-26 cm.
- 4 1/4 cups milk
- 3/4 cup granulated sugar
- 2/3 cup corn starch (or potato starch)
- 1/4 cup unsweetened cocoa powder
Steps for the cocoa cream
Pour the milk into a high-sided saucepan with the sugar and place it on the stove over medium heat, stir with a hand whisk, when the milk is hot start adding the corn starch sifted a little at a time.
Stir well to prevent lumps from forming, after two or three minutes the cream should start to thicken.
When the cream is almost thick remove from the heat and add the sifted unsweetened cocoa powder and stir vigorously with a whisk to prevent lumps
Egg-free cocoa cream is ready to be enjoyed.
Pour into a bowl and cover with cling film in contact and let it cool completely.
The cream keeps in the fridge for about two days.
If lumps form after resting, just stir vigorously with electric beaters or a hand whisk before using it.
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