Whenever I see a recipe that says “Easy” or proclaims to have less-than-five ingredients, I am immediately sceptical. I know it’s stupid because there are hundreds upon thousands of baking and cooking recipes that prove my scepticism wrong, but still, I am for a second going “Pfft, can’t be that easy.” Is it because I can screw up the simplest of tasks? Oh, that certainly plays a role.
Okay, I’ll give it a go.
Icing sugar (aka powdered sugar)? Got it.
Cocoa powder? Got it.
Double cream? Don’t have it but easy to get.
While I have been trying to cut down on sugar I didn’t want to use liquid stevia because.. well, it tastes gross and I’m not really sold on stevia anyway. However because this was a treat that I wouldn’t have all the time and because I already had it (
and broke, let’s not joke ourselves here), I just went with some icing sugar. In the end, it’s not that much when blended with cocoa and almost a litre of double cream.
As I don’t have a blender, beater or electrical whisk of any kind, I fell back on my good friend, the
Magic Bullet NutriBullet. As it’s smaller, I halved my amounts, blended one, put it in a bowl, blended the second half, added it to the bowl and mixed it together…
..or that’s what I would have done if I didn’t just dump it all in at once and tried to blend it evenly.
Second take. Halving and blending. Much better.
Cocoa is really to your liking. At first, I thought the 1/2 cup cocoa was too much, but after letting it incorporate completely then chill in the fridge for an hour, it turned out great.
The best thing? You can eat it straight away – enjoy!
600ml Double Cream (or thick, dolloping cream, whatever you’d like)
1/3 cup cocoa powder, or to your liking
1/4 cup icing sugar/ powdered sugar
- Dump it all into your electric mixer/appliance of choice and blend!
BUT if using a NutriBullet or smaller mixer, half the ingredients and blend separately before incorporating together, putting the cream in first then the dry ingredients to mix together faster.