Cream of condensed milk with cocoa

Name: Cream of condensed milk with cocoa
Total time: 15 min
Yield: 1
Cuisine: International
Ingredients: Cream 20% fat - 250 g; Condensed milk - 70 g; Cocoa powder - 50 g; Vanillin - 5 g

Cookinero 23 Apr 2025

8950

A delicate cream based on cream, cocoa powder and condensed milk - simple, quick, aromatic and very tasty. It is suitable for both cozy tea parties and for greasing biscuit cakes. If you want a more airy texture for soaking the cake, just add butter and beat. For an even more chocolate taste, you can add dark chocolate to the cream.

How to cook Cream of condensed milk with cocoa

Step 1

Pour the cream into a saucepan and place on the fire.

Step 2

Add cocoa and start mixing with a whisk until smooth.

Step 3

Pour the condensed milk into the saucepan and start whisking for a few minutes. Remove from heat, stirring constantly. It is necessary to achieve a homogeneous cream. Add vanillin for flavor.

Step 4

Pour the cream into a glass jar and store in the refrigerator. Serve with tea or spread it on biscuit layers.

Cream of condensed milk with cocoa - FAQ About Ingredients, Baking Time and Storage

Can I use heavy whipping cream instead of regular cream?

Yes, heavy whipping cream will work and may even make the cream richer and thicker. Just ensure it's well-whisked for a smooth consistency.

Is there a dairy-free substitute for condensed milk in this recipe?

You can use coconut condensed milk as a dairy-free alternative. The flavor will have a slight coconut undertone but will still be delicious.

How long can I store this cream in the fridge?

This cream keeps well for up to 5 days in an airtight container in the refrigerator. Stir well before serving if separation occurs.

Can I make this recipe sugar-free?

Yes, use sugar-free condensed milk and unsweetened cocoa powder. Keep in mind the texture and sweetness may vary slightly.

Can I freeze this cream for later use?

Freezing isn’t recommended, as the texture may become grainy when thawed. It’s best enjoyed fresh or refrigerated.

What can I use instead of vanillin for flavoring?

Pure vanilla extract, vanilla bean paste, or a pinch of cinnamon work wonderfully as substitutes for vanillin.

What’s the best way to serve this cream besides spreading it on biscuits?

It pairs well with pancakes, fresh fruit, or as a dip for churros. You can also swirl it into coffee or hot chocolate.

Can I double the recipe for a larger batch?

Absolutely! Just use a larger saucepan to accommodate the extra volume and whisk thoroughly to maintain a smooth consistency.

My cream turned out too thick—how can I thin it?

A small splash of milk or warm water, added gradually while whisking, will help thin it to your desired consistency.

Can I turn this into a chocolate frosting for cakes?

Yes, this cream works great as a frosting. For extra structure, chill it briefly before spreading to help it hold its shape.

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