Chocolate Velvet Cream Recipe

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During hay season, when I can't make cheese and butter fast enough to keep up with our Jersey cow, I make this pudding recipe my mother gave my. It can be prepared ahead, and allows me to have a cool, delicious dessert for the haying crew.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings


  • 2 ounces semisweet chocolate, coarsely chopped
  • 2 cups milk, divided
  • 2 envelopes unflavored gelatin
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream

Nutritional Facts

1 serving (1/2 cup) equals 267 calories, 20 g fat (12 g saturated fat), 72 mg cholesterol, 45 mg sodium, 19 g carbohydrate, trace fiber, 4 g protein.


  1. In the top of a double boiler, combine chocolate and 1-1/2 cups milk. Cook over boiling water, stirring occasionally, until chocolate is melted. Dissolve gelatin in remaining milk; add to melted chocolate. Remove from the heat; add sugar and vanilla. Mix well. Let stand just until mixture starts to gel.
  2. Meanwhile, in a bowl, whip the cream until stiff peaks form. Fold chocolate mixture into cream. Chill until firm. Yield: 10 servings (5 cups).
Originally published as Chocolate Velvet Cream in Sweet and Scrumptious Chocolate 1994, p42

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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