Recipe kindly granted by “the delights of Raffaele Catuogno” (Instagram-Facebook) own supplier of excellent quality confectionery products.
This recipe is a typical Neapolitan chocolate dessert made during the carnival period.
In fact I like to taste it also on other occasions and, maybe, change it slightly to make it suitable in the preparation of other sweets.
In fact, I usually create this chocolate cream also by removing one of the ingredients (cinnamon) and increasing slightly (50-70gr.) The internal starch to make a perfect filling for profitteroles or cakes, of course always created by me.
- 1 L of milk
- 200 Gr. Dark chocolate
- 200 Gr. Bitter Cocoa
- 100gr. Starch Powder
- 100 Gr. Butter
- 750 Gr. Sugar
- 2 Sachets of Vanillin
- 1 Bag of cinnamon
- 200 Gr. Chocolate Drops
- Thick bottom steel pot
- Wooden Ladle
Put in the pot all the powders (cocoa, starch, sugar, vanilla and cinnamon) and mischiamole.
Let’s add the cold milk slowly, taking care to turn with the ladle to absorb well and avoid forming lumps.
We continue to turn as we add the milk.
We bring, at this point the pot on the fire and add the chocolate and butter.
Let’s light the flame and, at medium temperature, start cooking while continuing to turn the cream.
Let it cook until, after the complete melting of the butter and chocolate, the liquid cream becomes creamy (but not too much).
After cooking, let it cool down and add the chocolate drops.
As already said I used this cream also to fill cakes, removing the aroma cinnamon (not suitable for cakes) and increasing the starch (which of course will make the cream denser).
After cooking, this dessert can also be stored in the fridge for 7 days.
It is served in small cups accompanied by chatter or ladyfingers (see recipe in the blog).