This wonderful Italian chocolate cream
recipe is a perfect filling for many cakes, puff pastries and more. The
special cream that comes from Italy provides a unique chocolate flavor,
which we are sure you haven’t yet tasted. In addition, it can be used as
a layer in tortes, a pie filling, frosting for many desserts and even
eaten as it is!
Ingredients for Italian chocolate pudding:
Milk - 3 cups
Cream - 3 cups
Egg yolk - 16
Sugar - 2 cups
Vanilla Extract - 2 tsp.
Cornflour - 10 tbsp.
Dark chocolate - 8 oz.
Method of preparing the Italian chocolate pudding:
Melt the chocolate in a medium bowl in the microwave with 30-second
pulses until fully melted.
Place a medium pot on the stove, pour in the cream, vanilla and
milk, and heat over medium heat without letting it reach a boil.
While warming the milk and cream, whip the egg yolks with the sugar
and gradually add the cornflour.
Slowly pour the hot milk into the egg yolk mixture while stirring
constantly so that they don’t cook and scramble.
Transfer the mixture to the pot and cook over a very low flame until
the mixture and the cream thicken slightly.
Remove from the heat and transfer to a medium bowl. Add the melted
chocolate and mix well until you get a smooth, uniform cream.
Divide into small serving glasses, cover in plastic wrap to prevent
crusting and chill for 3 hours before serving.
Chef's Tip:
You can also use the cream in your cake or pie, it is perfect for
filling all sorts of puff pastries and crust-based cakes. It will last
you 4 days in the fridge.
Egg Yolk SubstituteApplesauce
- A fat-free substitute that adds moisture and flavor to breads, cakes, muffins, and cookies
Mashed banana
- Adds moisture and sweetness to cakes, muffins, and quick breads
- Use ¼ cup of mashed banana for every egg you're replacing
Aquafaba
The liquid from cooked or canned chickpeas
- Use 3 tbsp aquafaba per egg
- Works well in cakes, meringues, and mousses
Tofu
- Silken tofu has a high water content, making it a good alternative for baking brownies, cakes, cookies, and quick breads
Chia seeds
- Mix chia seeds with water and leave to thicken, creating a gel-like binder
Cornstarch
Add stability and a firmer consistency to recipes
- Good for egg-free custards, puddings, breads, cakes, and cookies
Chickpea flour
- Mix with water to create a binder and leavening agent
- Packed with protein
Yogurt
Ideal for baked goods where there's another leavening agent at work
- Helps with binding and moisture