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Chocolate Cream And Cocoa Cream
ingredients
servings
4
Vegan soy cream
200 oz
Dark chocolate, without milk
100 oz
Brown sugar
25 oz
Bitter cacao
1 spoon
Agave syrup
2 spoons
Water
to taste
Desserts from Italy
Chocolate Cream And Cocoa Cream
Chocolate Cream And Cocoa Cream
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Today I will prepare two versions of sweet cream: one based on chocolate and one based on cocoa. Gorgeous, to taste occasionally, of very simple realization.
preparation
step 1
CHOCOLATE CREAM Use cream of soy for cooking, chocolate and sugar. Put the cream in a saucepan and heat over low heat. Add the sugar and chopped chocolate to the boil, stirring until you get a uniform cream with the consistency of a pudding.
step 2
Let it cool. It is kept in the fridge. Even from cold it remains more or less the same consistency. This cream can be used with the sac à poche, to decorate cakes and desserts in general. It is very substantial, and is the vegan equivalent of ganache cream
step 3
COCOA CREAM Use cocoa, agave and very little water. Mix cocoa and sweetener which, in my case, is agave syrup. Dilute the cream obtained with very little water at a time until you get a smooth creamy sauce.
step 4
The doses are indicative: taste and adjust the sweetener. It is kept in the fridge for a maximum of two days. Given the simplicity I suggest you prepare the dose you need every time. After a few hours in the fridge the consistency will be about that of the plastic chocolate.
step 5
These creams lend themselves to various uses.
step 6
The chocolate cream can be used to decorate cakes and pies, as you can see in the picture on the side.
step 7
The cocoa cream can be used on bread, perhaps previously smeared with almond butter (see our recipe), or on pancakes, fruit, ice cream, etc ...
