A step-by-step recipe for how to easily make Chocolate Cream without eggs and dairy products.
The cream turns out to be very tasty, delicate, light, airy, moderately sweet.
The cream is prepared easily and quickly enough.
The cream is suitable for making cakes, pastries, rolls, cupcakes.
Ingredients
400 gram - coconut milk
150 grams - sugar (7.5 tbsp. spoons)
50 grams - corn starch (3 tbsp. spoons)
70 grams - dark chocolate with 70% cocoa content
280 gram - coconut cream
Cornstarch can be substituted for wheat flour.
Let's cook!
Put coconut milk in the refrigerator beforehand.
We take out the coconut milk from the refrigerator, without stirring, remove the top layer - cream. To prepare the cream, you will need 280 grams of coconut cream. From one 400 ml jar, I skim 140 grams of cream.
Mix the remaining cream with a clear liquid in a jar. We will prepare a cream from this milk.
Pour 400 grams of coconut milk into a saucepan.
Pour 150 grams or 7.5 tbsp. tablespoons of sugar.
50 grams or 3 tbsp. tablespoons of cornstarch.
Stir until smooth, do not beat.
We put to cook on the stove.
Cook over medium heat, stirring constantly with a spatula.
As soon as the mass begins to thicken, we change the scapula to a whisk,
We make the fire minimal, and while constantly stirring, bring the mass to a boil.
When the mass boils, it will become thick like a pudding.
We remove from the fire.
Add 70 grams of dark chocolate with 70% cocoa to the hot custard base.
Mix with a whisk until smooth.
The custard base is ready, it must be cooled.
To do this, I put the pan in a bowl with cold water and ice, and stir constantly so that the mass cools down faster and does not form a crust.
The custard base must be cooled to room temperature.
If you prepare the custard base in advance and do not plan to immediately prepare the cream, then cover it with cling film in contact and put it in the refrigerator.
Before preparing the cream, the custard base must be removed from the refrigerator in advance and allowed to warm to room temperature.
Whip 280 grams of coconut cream with a mixer until airy.
The custard base, before combining with the cream, must be well beaten with a mixer.
At maximum speed of the mixer, beat the custard base, it should become soft, homogeneous.
Next, we will gradually introduce the custard base into the cream, and beat at the maximum speed of the mixer until smooth.
Add a spoonful of custard base.
And beat until smooth.
Another spoon.
Beat again until smooth.
So gradually we combine the entire custard base with cream.
Here is such an airy, delicate cream.
In my next article, I will tell you what kind of Chocolate Cake can be made from this cream.
I will also prepare the dough for this cake without eggs and dairy products.
I also recommend looking at the recipe for delicious lean chocolate cake.
Gorgeous Chocolate Cake without eggs and dairy products. Lenten cake