Chocolate banana cream (made with soy milk)

Chocolate Banana Cream with Soy Milk

If you're looking for a quick and delicious dessert, perfect for any occasion, you've come to the right place! This recipe for chocolate banana cream made with soy milk is not only simple and quick, but it also offers a delightful option for those who prefer vegan alternatives or are lactose intolerant. The cream is creamy, rich, and well-balanced, and the combination of chocolate and banana will sweeten your day!

Preparation time: 15 minutes
Chilling time: 2-3 hours
Total time: 2 hours and 15 minutes
Servings: 4

Ingredients:
- 500 ml chocolate soy milk (we recommend the Joya brand for a delicious taste)
- 2 packets of vanilla sugar
- 1 packet of chocolate pudding mix
- 1 teaspoon of rum essence
- 1 ripe banana
- Grated chocolate for decoration

Recipe history:
Over time, chocolate creams have been a favorite in many cultures, each with its unique version. This recipe combines tradition with innovation, using soy milk instead of cow's milk, making it accessible to those following a vegan diet or who are lactose sensitive. Additionally, bananas add a natural sweetness and extra texture, transforming this dessert into an experience that will delight your taste buds.

Steps to achieve the perfect chocolate cream:

1. Prepare the ingredients: Make sure all ingredients are at hand. Measure the soy milk, vanilla sugar, and pudding mix. It's important to have everything ready in advance so you can work quickly when cooking begins.

2. In a saucepan, pour in the chocolate soy milk and place it over medium heat. Stir occasionally to prevent sticking to the bottom of the pan.

3. In a separate bowl, mix the pudding powder with 6 tablespoons of cold soy milk until you achieve a smooth mixture. This step is crucial to avoid lumps in your cream.

4. When the milk starts to boil, reduce the heat and gradually add the pudding mixture, stirring constantly with a wooden spoon. It's important to keep stirring to achieve a smooth and creamy texture.

5. Add the vanilla sugar and rum essence, continuing to stir until the cream thickens, about 5-7 minutes. You'll notice the chocolate aroma becoming increasingly intense and inviting.

6. Once the cream has thickened, remove the saucepan from heat and let it cool for 10-15 minutes. This step is important because the cream needs to be less hot when transferring to molds.

7. Fill the molds with the chocolate cream, leaving a little space at the top, as the cream will expand slightly while cooling. Now, put them in the refrigerator for 2-3 hours, during which time the cream will set and achieve the perfect texture.

8. After the cream has completely cooled, carefully remove it from the molds. You can use a knife to gently loosen the edges if necessary.

9. Decorate each serving with slices of fresh banana and sprinkle grated chocolate on top. This not only adds an attractive look to the dessert but also a burst of flavors and textures.

10. Serve with a smile and enjoy the reactions of your loved ones when they taste this delicacy!

Helpful tips:
- If you want to enhance the flavor, you can add a teaspoon of instant coffee to the pudding mixture. This will intensify the chocolate taste and give it a sophisticated touch.
- You can replace the banana with other fruits, such as strawberries or raspberries, for a more colorful and fresh version.
- The cream can be stored in airtight containers in the refrigerator for 3-4 days, so you can prepare it in advance for a birthday or party.

Delicious combinations:
To complement this wonderful chocolate cream, we recommend serving it alongside a glass of chocolate soy milk or a flavorful coffee. Additionally, vanilla ice cream or fruit sorbet would make a perfect accompaniment.

Frequently asked questions:
- Can I use cow's milk instead of soy milk?
Yes, you can use any type of milk you prefer, but the original recipe is specifically designed to be vegan-friendly.
- What can I do if the cream doesn't thicken?
Make sure you mixed the pudding powder well with the cold milk before adding it to the hot milk. If the cream still doesn't thicken, you can add a little more pudding powder diluted in cold water.

Calories and nutritional benefits:
This chocolate banana cream made with soy milk contains approximately 180 calories per serving, depending on the ingredients used. Soy milk is an excellent source of plant-based protein, rich in vitamins and minerals, while bananas add potassium and fiber. This is a healthy dessert option, offering a balanced combination of nutrients.

Enjoy this recipe and let your imagination soar! The chocolate banana cream with soy milk is not just an explosion of flavors, but also a perfect opportunity to share beautiful moments with your loved ones. Bon appétit!