Homemade Chocolate Cream (Danette-Style)
Here is a silky chocolate cream made with rich condensed milk and a swirl of fresh cream — just like the famous store-bought dessert, but homemade. It comes together in minutes and tastes best served well chilled. An indulgent treat the whole family will love.
🛒 Ingredients
10 servings
- 500 ml whole milk (2 cups)
- 1 can sweetened condensed milk (about 400 g / 14 oz)
- 1 egg yolk
- 4 tbsp cornstarch
- 1 cup sweetened cocoa powder
- 1 carton heavy cream (about 300 ml / 1¼ cups)
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Directions
- 1
In a blender, blitz the milk, condensed milk, egg yolk, cornstarch and cocoa powder until completely smooth. Set the heavy cream aside for later.
- 2
Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it just begins to boil.
- 3
Remove from the heat, pour into a dish and let it cool completely at room temperature.
- 4
Once thoroughly cold, whip the mixture together with the heavy cream using an electric mixer, then refrigerate for at least 2 hours. Serve well chilled.
💡 Chef's Tip
Keep stirring while cooking to avoid lumps — the cream thickens as it cools, so don't worry if it looks runny while hot. For a deeper flavour, swap the sweetened cocoa for unsweetened cocoa and add a little sugar to taste.
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