Polish Chocolate Cream Kisiel Czekoladowy or Vanilla Cream
Discover the comforting delight of Polish Chocolate Cream Kisiel (Kisiel Czekoladowy) or its silky Vanilla Cream variation—a traditional Eastern European dessert that’s as versatile as it is indulgent. Made with just a handful of simple ingredients like milk, potato starch (or cornstarch), and your choice of dark chocolate or vanilla extract, this luscious pudding-like treat comes together in under 30 minutes. The chocolate version boasts a deep cocoa flavor enhanced by 70% dark chocolate, while the vanilla cream is delicately fragrant with a hint of pure vanilla. Both are thickened to perfection for a rich, velvety texture that sets beautifully when chilled. Whether served as is or topped with whipped cream or fresh berries, this nostalgic dessert is perfect for both casual family dinners and special occasions. Easy to make and customizable, Polish kisiel offers an irresistible taste of tradition that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 500 ml milk
- 50 grams sugar
- 40 grams potato starch (or cornstarch as a substitute)
- 50 grams dark chocolate (70% cocoa, chopped)
- 1 teaspoon vanilla extract (only if making vanilla cream)
- 1 tablespoon cocoa powder (only if making chocolate cream)
- 100 ml water (to dissolve starch)
Instructions
In a medium saucepan, heat the milk over medium-low heat until it begins to steam, but do not let it boil.
While the milk is heating, dissolve the potato starch (or cornstarch) in 100 ml of cold water, stirring until smooth. Set aside.
If making chocolate cream, whisk in the cocoa powder and sugar into the milk until well combined. If making vanilla cream, omit cocoa powder and only mix in sugar.
Add the chopped dark chocolate to the milk (for chocolate cream) or vanilla extract (for vanilla cream), and stir continuously until the chocolate is melted and evenly incorporated, or the vanilla is well blended.
Reduce the heat to low and gradually pour in the starch mixture, stirring constantly to avoid lumps forming.
Cook the mixture gently, stirring continuously, until it thickens to a pudding-like consistency. This should take about 5-7 minutes.
Once thickened, remove the saucepan from the heat and let it cool slightly.
Pour the kisiel into serving bowls or glasses and allow it to cool completely to room temperature. It will further thicken as it cools.
Serve as is, or chill in the refrigerator before serving for a firmer texture. Optionally, top with whipped cream or fresh berries.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 134.9 g | 49% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 87.7 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 687 mg | 53% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
