Eggless cocoa cream is a light, very versatile cream, perfect for filling many desserts.
A very simple and above all very indulgent preparation, it 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 also for those with intolerances.
Let’s start messing around in the kitchen — enjoy the recipe.
Giusi
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the eggless cream
With these quantities you can fill a tart or cake about 9.5–10.25 inches (24–26 cm) in diameter.
- 4 1/4 cups milk
- 3/4 cup granulated sugar
- 2/3 cup cornstarch (or potato starch)
- 4 tbsp unsweetened cocoa powder
Steps for the cocoa cream
Pour the milk into a saucepan with high sides together with the sugar and place it on the stove over medium heat, stirring with a hand whisk. When the milk is warm, begin adding the sifted cornstarch a little at a time. Stir well to avoid lumps: 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.
Whisk vigorously to prevent lumps: your eggless cocoa cream is ready to be enjoyed!
If you do not use it immediately, sprinkle the surface with granulated sugar to prevent a skin from forming on top. I do not use plastic wrap directly on the surface and I explain why in this article!
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