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‘CHOCOLATE CREAM’

  • RECIPE MAKES: 3-4 hours or overnight
  • PREP TIME: 10-15 minutes
  • COOK TIME: 10 minutes
FOR EACH CONSISTENCY OF ‘CREAM’
Step 1

Place all the ingredients into a small saucepan.

Step 2

Place over a gentle heat and stir well. Keep stirring until the mixture starts to simmer and is thickened.

Step 3

Take off the heat, then pour into a container and use a hand-held blender to blend for 30-40 seconds.

Step 4

Leave to cool.

Step 5

Cover and place in the fridge to chill for 3-4 hours, or preferably overnight.

Step 6

When chilled, the ‘cream’ will set softly.

Step 7

When chilled and set, the ‘cream’ can be whipped to produce the consistency you desire, from a light and airy single cream consistency or continue to whip to reach a double, or thicker cream.

SERVING SUGGESTION

Serve with permitted fruit.

YOU WILL NEED AN ELECTRIC HAND-HELD BLENDER AND AN ELECTRIC HAND-HELD WHISK.

  • Single ‘Chocolate Cream’ (Makes approx. 450ml)
  • 400ml ProZero Chocolate flavour
  • 50g Unsalted butter
  • 15g Cornflour
  • Double ‘Chocolate Cream’ (Makes approx. 650ml)
  • 400ml ProZero Chocolate flavour
  • 250g Unsalted butter
  • 30g Cornflour
  • Whipping ‘Chocolate Cream’ (Makes approx. 500ml)
  • 400ml ProZero Chocolate flavour
  • 100g Unsalted butter
  • 20g Cornflour
  • Extra Thick Double ‘Chocolate Cream’ (Makes approx. 650ml)
  • 400ml ProZero Chocolate flavour
  • 250g Unsalted butter
  • 50g Cornflour

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