Monday, February 2, 2009

Chocolate Cream

I first made this recipe as whipped cream from Abbeys Vegetarian Recipes While the cream itself was nice, I changed it a little and added an extra step and then a few extra ingredients and made a delish Chocolate Cream.

Chocolate Cream

1 cup cashews
1 cup water
2 Tablespoon maple syrup (possibly more depending on taste)
1 teaspoon vanilla (possibly more depending on taste)
2 heaped tablespoons cocoa powder (more or less depending on taste)
1 heaped tablespoon sugar (possibly more depending on taste)
Soy milk

Soak the cashews in 2 cups of water, leaving them in the refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth texture. It wont take long because the soaking and softening of the cashew nuts.

Pour the cashew milk into a small saucepan. I then added a little more water to the blender and whizzed it up again to grab the last of the cashew milk. Stir over medium heat until the cashew milk thickens considerably. Make sure it doesn't burn or stick to the bottom of the pan. Add the maple syrup, vanilla, sugar and stir rapidly to blend the ingredients. Taste to see if you need more sugar or maple syrup. Add sifted cocoa powder and stir to combine. Taste again. If it tastes too 'raw', add another half a teaspoon of vanilla.

Refrigerate until quite chilled and when cold whisk in some soy milk, a little at a time, until you get a nice creamy constancy.

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