Chocolate cream

Almond milk (unsweetened), Coconut milk (unsweetened), Erythritol, Allulose, Grated cocoa, Cocoa butter, Agar-agar, Xanthan gum

Blend with a blender: 5 min, Mix: 5 min, Water bath: 5 min, Boil: 10 min, Blend with a blender: 5 min, Let it stand: 30 min, Chill in the refrigerator: 4 h, Blend with a blender: 5 min

Add almond milk (525 g), full-fat coconut milk (150 g), dry coconut milk (50 g), and vanilla extract to a saucepan. Blend with an immersion blender until smooth.

In a separate container, combine erythritol (67 g), allulose (67 g), agar-agar (13 g), and xanthan gum (5 g). Mix well.

Melt cocoa butter (40 g) and grated cocoa (60 g) until liquid.

Place the saucepan over medium heat. When the dry milk is completely dissolved, add the dry mixture. Stir constantly until it comes to a boil. The mixture will thicken—be careful not to burn it.

Remove from heat and stir in the melted cocoa butter and grated cocoa. Mix until smooth or blend with an immersion blender.

Cool to room temperature.

Cover with plastic wrap and refrigerate for 4 hours or overnight to stabilize.

After stabilization, blend the cream in a stand mixer until smooth.