Snacks with cocoa and cream

Snacks with cocoa and cream

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Sonia Peronaci

Think of your children's joyful expressions when they come home from school and find these cocoa and cream snacks waiting for them!


For the cocoa sponge cake:
100 g Mix C - Mix Pâtisserie
3 medium eggs
130 g caster sugar
20 g unsweetened cocoa powder
For the cream:
250 g liquid or single cream
100 g condensed milk
1 vanilla pod
20 g honey
7 g isinglass


  • Preheat the oven to 190° C. Grease a baking sheet and sprinkle with flour.
  • Prepare the base by first placing the isinglass into water to soak until soft.  
  • Put the whole eggs and sugar into a planetary mixer equipped with a whisk, then whip the mixture for at least 10 minutes. It should be light and fluffy, and a medium speed is recommended for this.
  • If you have no planetary mixer, an electric beater will do just as well.  
  • Blend in the cocoa powder and well-sifted gluten-free flour mix, mixing by hand and using a spatula to gently lift the mixture from bottom to top ensuring it is well aerated.
  • Pour the mixture into a square mold, or into a frame placed on oven parchment. Grease and flour the mold or frame. Level out the surface and bake for 15 minutes.
  • Remove from the oven and allow to cool completely before removing the base from the mold. Scrape the excess crust off with a small knife*. Cut the base in half.
  • For the cream, heat up the honey, vanilla and condensed milk in a saucepan, taking care not to let it heat over 60°C.  
  • Turn off the heat and dissolve the well-rinsed isinglass into the cream mixture.
  • Now whip the fresh liquid cream using an electric beater. Be careful not to whip it too much though. The cream should be semi-whipped, in other words, not so stiff that it deflates when the rest is added.
  • Gently blend the condensed milk mixture with the whipped cream and your cream is ready!
  • To put the snacks together, use a frame covered with acetate, or oven parchment.  
  • Place the first pastry base on the bottom and cover it with the cream, smoothing it until level.
  • Cover this with another layer of pastry and put the whole thing in the freezer ** or blast chiller: chilling is the only way that the snacks can be sliced easily!
  • Slice the snacks into rectangles, cleaning the knife blade after each use. Little shaped cutters can also be used, but don't throw away any of the excess bits!


  • *Don't throw away the excess bits: you can use them to decorate a cake or make tempting dessert cups with mousse or custard. If you can't use them in that moment, pop them in a bag and store in the freezer!
  • **This step is not essential. It just helps guarantee a perfect cut. Cocoa and cream snacks: once assembled, I recommend the the cocoa and cream snacks either be eaten immediately, or kept in the refrigerator in a tightly closed airtight container for 2-3 days. You can re-freeze the snacks, as long as you freeze them immediately after taking them out of the freezer and slicing them!
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