191 – Chocolate Cream “Danette” Style Recipe
- 1 cup (100 grams) powdered sugar
- 2/3 cup (50 grams) unsweetened high quality cocoa powder
- A pinch of sea salt
- A bit more than 2 cups (1/2 liter) cold milk
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons corn starch + milk to dilute it
1- In a large bowl, mix the powdered sugar, cocoa powder, and sea salt together using a whisk. Break all the lumps.
2- In a saucepan, add the milk and the heavy cream. Then add the chocolate mixture. Cook on medium-low heat for 3 minutes, until all the dry mixture is dissolved. Whisk continously.
3- In a separate small bowl, dilute the corn starch with some cold milk. Mix until very smooth.
4- After 3 minutes of cooking the chocolate milk, add the vanilla extract and continue cooking on medium-low heat until you see steam coming out from the milk and the surface of the milks satrting to shiver. It’s going to be right under the boiling point.
5- Now, add the diluted corn starch while whisking the chocolate milk continously. You have only a few seconds before the cream starts thickening. Keep stirring and the moment the cream thickens remove from the heat.
6- Pour the chocolate cream in small cups and let it sit on your kitchen counter for 15 minutes to cool down a bit. Then place in the fridge for 1 hour before serving.
7- Serve cold with cookies – it’s delicious when you dip cookies in it!