Simple 2-Ingredient No-Bake Chocolate Cremino

Who says delicious treats need a long list of ingredients? This simple yet decadent 2-Ingredient No Bake Chocolate Cremino recipe proves that less can be more. Made with just two ingredients – cream and chocolate – this no-bake dessert is surprisingly rich and satisfying. Making this chocolatey treat is incredibly straightforward. It’s a no-bake dessert that requires minimal effort. The cream and chocolate are gently melted together to form a ganache, which is then poured into a baking dish and refrigerated until set. Once firm, the chocolate is cut into squares, revealing the smooth, creamy center. For even more decadence, you can dust the squares with cocoa powder before serving. Get ready to indulge in pure chocolate bliss without the fuss!

What is Cremino?

Chocolate cremino is an Italian confection, originating from the Piedmont region, known for its rich, velvety texture and intense chocolate flavor. The two outer layers of the candy are made of gianduja chocolate, a sweet hazelnut-chocolate paste. The inner layer is filled with hazelnut or almond paste, but variations like coffee, lemon, or other flavors are also popular.

Unlike its traditional, multi-layered counterpart, this recipe simplifies the process while keeping it indulgent. The result is a delicious, melt-in-your-mouth treat perfect for a sweet ending to a meal.

Tips

• Use high-quality dark chocolate with a minimum of 70% cocoa content for a rich and intense flavor.
• Ensure the cream is at room temperature before combining it with the melted chocolate for a smoother emulsion.
• To prevent lumps, gradually pour the hot cream over the chopped chocolate, allowing it to melt before stirring gently.
• For a visually appealing presentation, dust the cremino squares with cocoa powder or chopped nuts.
• Experiment with different chocolate-to-cream ratios to adjust the sweetness and consistency to your preference.
• Serve cremino slightly chilled for the best texture and flavor experience.
• Consider adding a pinch of salt to enhance the chocolate flavor and balance the sweetness.
• To prevent the chocolate from seizing, avoid adding any water or ice to the ganache.
• To achieve clean cuts, refrigerate the ganache for at least 2 hours, or until firm, before slicing. To prevent the cremino from sticking to the knife, dip the knife in hot water before cutting

Can I Use Milk Chocolate Instead Of Dark Chocolate?

While you can use milk chocolate, the flavor will be sweeter and less intense. Dark chocolate is typically preferred for a richer taste.

What Is The Best Ratio Of Chocolate To Cream?

A common ratio is 2 parts chocolate to 1 part cream, but you can adjust to your preference. A higher chocolate-to-cream ratio will result in a firmer cremino.

How Long Does The Cremino Need To Set In The Refrigerator?

Ideally, the cremino should set in the refrigerator for at least 2 hours, but it can be left overnight for a firmer texture.

Can I Add Flavorings To The Cremino?

While the classic cremino is made with just two ingredients, you can experiment with adding flavorings like vanilla extract, coffee, or salt.

More Easy Chocolate Recipes You'll Love

3-Ingredient Chocolate Fudge

3-Ingredient Chocolate Strawberry Fudge

Double Chocolate Hazelnut Cups

2-Ingredient No Bake Dark Chocolate Ganache Cake

2-Ingredient Chocolate Mousse Cake

How to Store Chocolate Cremino

Store leftover cremino in an airtight container in the refrigerator for up to a week.

How To Make Chocolate Cremino

Set up a double boiler. Place the chocolate chips in a glass bowl and pour over the cream. Melt dark chocolate and cream together until smooth.

Pour the melted mixture into a parchment-lined 20×20 cm (8 x 8 inch) baking pan.

Refrigerate until firm.

Remove the chocolate from the fridge, dust it with cocoa powder, and cut into squares.