MILK-FREE CHOCOLATE CREAM, quick spoon dessert, perfect for those with intolerances, a water-based cream great for filling a sponge cake, tarts, or single-serve desserts, delicious after lunch or dinner.
It is prepared in 5 minutes, the milk-free chocolate cream is excellent to serve by the spoon if you’re looking for a light dessert to enjoy after lunch, great for filling desserts, even with puff pastry.
The recipe for milk-free chocolate cream is perfect for those who are lactose intolerant, even without milk it remains very creamy and good for preparing many desserts.
Join me in the kitchen today, we have milk-free chocolate cream.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup water
- 2 tablespoons all-purpose flour
- 3 tablespoons sugar
- 1.75 oz 60% dark chocolate
- 1 egg yolk
Steps
Work the yolk with sugar in a small saucepan, add the flour or starch, and mix with a hand whisk.
Add a little water and continue working with the whisk, then add the rest of the water and keep mixing.
Chop the chocolate with a knife and add it to the other ingredients, move to the stovetop, and continue working with the hand whisk until it thickens.
Remove the cream from the saucepan and pour it into a bowl, then cover it with cling film and let it cool.
Bon appétit
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Of course, if you prefer, you can use cow’s milk, soy milk, rice milk, or almond milk if you need to prepare a creamier and tastier dessert, with a more intense consistency, replace the water with cream or enrich it with some butter.
