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Chocolate Dessert Creams

A while back, I shared a delicious recipe for pistachio dessert cream that you loved, so here’s another quick version using the same principle—smooth and intensely chocolatey dessert cream, this time without eggs or dairy products, perfect to end a meal, for an appetizer dinner, or for an afternoon snack.

Chloé Flam

Chocolate Dessert Creams

Ingredients

Check off ingredients as you go

    For 6 cream pots

    • 150g (5 oz) good quality dark chocolate, chopped
    • 60g to 80g (¼ to ⅓ cup) brown sugar (or coconut sugar) if you like it sweeter
    • 35g (¼ cup) cornstarch
    • 500ml (2 cups) plant-based milk (almond or hazelnut)
    • a few drops of vanilla extract (or orange or ½ tsp instant coffee)
    1. In a saucepan, mix the milk with the sugar, cornstarch, and chocolate. Bring to a simmer while whisking to incorporate the chocolate. Continue cooking until the cream thickens well. Pour into ramekins or small pots, cover with plastic wrap, and refrigerate for at least one hour.

    For a more festive version that’s still super quick, you can add crushed pistachios and homemade syrup cherries when serving.

    Chocolate dessert cream

    Tips and Variations

    • This cream is very chocolatey—if you prefer a milder taste, you can reduce the chocolate amount slightly (100-120g/3.5-4 oz)
    • You may notice my little creams have a few small holes—that’s because I like to blend them before pouring into the pots, I find it adds a bit of smoothness. This is optional.
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