Silky Chocolate Cream
A rich and velvety chocolate cream dessert that comes together in minutes. Served chilled in individual glasses, it's the perfect make-ahead treat for any occasion.
🛒 Ingredients
8 servings
- 1 litre (4 cups) whole milk
- 5 tablespoons unsweetened cocoa powder
- 5 tablespoons cornstarch
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 cup light cream (200 ml)
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Directions
- 1
Dissolve the cornstarch in a small amount of cold milk, stirring until completely smooth.
- 2
In a saucepan, combine the remaining milk, condensed milk, cocoa powder, and the dissolved cornstarch. Whisk until well blended.
- 3
Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream.
- 4
Remove from heat and keep stirring for a few minutes to let it cool slightly.
- 5
Pour the warm cream into a blender, add the light cream, and blend until perfectly smooth.
- 6
Divide among individual serving glasses and refrigerate for at least 2 hours.
- 7
Serve well chilled, optionally topped with chocolate shavings or a dusting of cocoa powder.
💡 Chef's Tip
Add a teaspoon of vanilla extract or a pinch of cinnamon for extra flavour. This cream keeps well in the fridge for up to 3 days, making it ideal for meal prep.
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