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Recipe for :

Coviglie al Cioccolato - Neapolitan Speciality, Chocolate Cream

CarmelitaThis is one of the recipes that has been provided by Carmelita Caruana from Italy. Carmelita is involved in running cooking holidays in Italy and it is well worth visiting her website -


400mls fresh cream
150 g sugar
Amarena (sour) Cherries in syrup to garnish (or fresh strawberries)
50 g dark cocoa powder
30g unsalted butter
30 g flour
1/2 litre milk

  • In a casserole thoroughly mix the dry ingredients: sugar, flour and cocoa powder. Then whisking energetically to prevent and eliminate lumps, add all the milk and whisk till smooth.
  • Place the casserole on a medium flame and heat till it boils, stirring with a metal spoon or whisk, allowing the cream to thicken a little - let it come to the boil and take off the heat when it has done so.
  • Next add the cold butter chopped into little pieces and amalgamate well.
  • Let the custard cool, stirring regularly to prevent a skin from forming on top.
  • When it is completely cold, whip 300 ml of the cream till firm and amalgamate well with the chocolate custard.
  • Pour the mixture into wide and shallow desert cups or glasses and refrigerate for a couple of hours.
  • To serve, whip the rest of the cream and decorate the top with puffs of cream and preserved cherries or fresh fruit


  • Can be served with thin dry biscuits or wafers.
  • An alternative is to flavour the cream with coffee, using 50ml made espresso coffee and reducing the quantity of milk by 50 ml.

Serves 6

Carmelita Caruana
Cook Italy