In a large saucepan, add the cocoa, sugar, cornstarch, and salt. Whisk together and then gradually add the milk while continuing to whisk to help dissolve the powder without forming lumps.
Add the cream and whisk well by hand.
Note: The choice of milk and cream depends on your preferences or restrictions: for a light dessert, opt for skim milk and even a lighter semi-skimmed cream. For a dairy-free dessert, choose soy milk and soy cream for cooking.
Place the saucepan over medium-high heat, stirring constantly, bring the mixture to a boil, when small bubbles appear, reduce the heat and simmer, stirring for 1 minute or until the mixture thickens.
Off the heat, add the chocolate, chopped into pieces, and gently stir until completely melted. Add the vanilla and mix.
Immediately pour the chocolate cream into molds and cover the surface directly in contact with plastic wrap (this precaution prevents the formation of a thick skin on the surface). Place in the refrigerator and let sit for 4 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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