Chocolate cups with plant-based whipped cream

Ingredients

• 1½ cups plant-based milk
• 3 tablespoons unsweetened cocoa powder
• 20 g dairy-free dark chocolate (70% cacao)
• 3 tablespoons sugar (ideally vanilla sugar)
• 1½ teaspoons cornstarch or tapioca starch
• 100 ml plant-based milk, to dissolve the cornstarch
• ½ teaspoon xanthan gum (or 1 more teaspoon cornstarch and 1 teaspoon vegan butter)
• ¼ cup plant-based whipping cream
• 1 teaspoon vanilla extract

Missing an ingredient?

• What to use instead of sugar
• What to use instead of unsweetened cocoa powder
• What to use instead of dark chocolate
• What to use instead of cornstarch
• What to use instead of soy milk

Instructions

1. Finely chop the chocolate. Dissolve the cornstarch well in the 100 ml of plant-based milk.
2. Put the 1½ cups of plant-based milk in a saucepan with the cocoa and sugar over medium heat, whisking.
3. When it starts to boil, take it off the heat and add the chocolate, the dissolved cornstarch and the xanthan gum, and whisk quickly.
4. Put it back over low heat and let it thicken for 1-2 minutes, whisking constantly: it should be a little runnier than pudding. Take it off the heat, divide it among small glasses and let them cool in the fridge.
5. Meanwhile, whip the plant-based cream: put it in a tall container inside a larger one filled with ice water and ice, and beat it with an electric mixer on high speed until stiff. Add the vanilla and beat a little more. Keep it in the fridge.
6. Put the whipped plant-based cream in a piping bag with a large star tip and pipe it over the glasses (you may have a little left over). Serve cold.

Nutrition facts

Approximate, per serving (about 154 g). Calculated with data from USDA FoodData Central.