Chocolate Cream

For dessert, Cecile made a Creme Au Chocolat or Chocolate Cream in the Caring Place Community Kitchen. This is like chocolate pudding.

The Chocolate Cream did not turn out as desired due to excessive cornstarch added which made it looked lumpy and not smooth. Nevertheless, this is a simple recipe with just 3 ingredients. The trick is to add in the right amount of cornstarch to get the right consistency.

Ingredients

• 800ml milk (2% fat) + 1/2 cup more
• 3 to 4 tablespoons of cornstarch or more if needed
• 1 pack of sweetened dark chocolate (with at least 70% cocoa)

It is important to use sweetened chocolate as there is no sugar added in this recipe. The taste of the Chocolate Cream depends on the quality of the chocolate you use. So, for the best result, choose a good quality chocolate for a little indulgence.

Source: Anna

Serves 6

Instructions

Break up the chocolate into smaller pieces. In a saucepan, combine 800ml milk and chocolate.

In a measuring cup, combine the cornstarch with the remaining 1/2 cup of milk. Whisk to dissolve the cornstarch.

Bring the pot of milk with chocolate to a boil, stir constantly to help the chocolate to melt.

When the chocolate milk starts to have little bubbles, add the cornstarch mixture to it. Continue to stir until it comes back to a boil and thickens.

If the mixture’s consistency is still very liquidy, make another batch of cornstarch with milk and add a little at a time until the mixture thickens.

Ladle the thicken chocolate cream into small ramekins or bowls. Let them cool down a bit before place them in the refrigerator to set. Serve cold. The Chocolate Cream turned out alright after refrigeration. They are not too sweet and a perfect dessert after a meal. Cecile, thank you so much for sharing in the Caring Place Community Kitchen.

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