Homemade Danete (Brazilian Chocolate Cream)
Meet Danete, the beloved Brazilian chocolate cream that turns simple pantry staples into pure comfort. Silky, rich and spoonable, it needs nothing more than a saucepan and a little patience. Serve it well chilled for a dessert that always disappears fast.
🛒 Ingredients
10 servings
- 4 tablespoons cornstarch
- 6 tablespoons unsweetened cocoa powder
- 1 egg yolk
- 1 litre (4 cups) milk
- 1 can sweetened condensed milk (about 395 g)
- 1 can thick cream (about 200 g)
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Directions
- 1
In a bowl, whisk the cornstarch, cocoa and egg yolk with a splash of cold milk, then pour in the rest of the milk gradually, whisking constantly.
- 2
Add the sweetened condensed milk and mix until completely smooth.
- 3
Pour into a saucepan and cook over low heat, stirring non-stop, until the cream thickens.
- 4
Off the heat, stir in the cream and mix until perfectly smooth and glossy.
- 5
Pour into small ramekins or one large dish, let cool, then chill for at least 1 hour before serving.
💡 Chef's Tip
Always dissolve the cornstarch in cold liquid before cooking to keep the cream lump-free. Keep the heat low and stir constantly — the moment it coats the back of a spoon, it's done. Cover the surface with cling film to prevent a skin from forming, and stir in the cream off the heat so it stays silky.
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