If you have cream with a fat content of more than 35% in stock, then you will not be difficult to prepare a chocolate cream for a cake. A minimum of ingredients are required: cream, cocoa powder and condensed milk or powdered sugar. No sugar or honey is added as a sweetener: the first will not melt and grains will remain in the cream, and because of the second, it will not keep its shape. By the way, the cream must necessarily be farm or confectionery, otherwise it will not whip, it will remain liquid.
You can vary the color of the cream with the help of cocoa: there are light and literally black cocoa powders on sale! If such an ingredient is suddenly not available, do not be upset, as it can be replaced with a bar of regular milk or dark chocolate. It will need to be melted in a water bath and added in parts slightly chilled into the whipped creamy mass. It's important not to overpower the cream so that you don't end up with chocolate butter and buttermilk!
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Ingredients:
Cream with a fat content of at least 35% - 350 g
Condensed milk - 3 tbsp.
Cocoa powder - 2.5 tablespoons
How to cook:
Prepare food.
Remove the cream from the refrigerator to warm slightly at room temperature - do not whip cold. Place them in a food processor bowl or in a deep container if you intend to beat the cream with a mixer.
Pour in condensed milk or add powdered sugar (about 100 g), add cocoa powder. Begin to beat at medium speed. Do not stop the process for about 2 minutes.
If the cream is fatty, farmed, then even this time may be enough for you, the main thing is to stir in cocoa.
As soon as the mass thickens and the cream will already hold its shape on the walls of the container, turn off the technique, otherwise the next minute it will exfoliate and you will receive grains of butter and buttermilk. The finished cream should be of a uniform glossy structure, light but oily. Since it consists of heavy cream, you do not need to add butter to it!
Transfer the chocolate cream to another container or leave in the same and place in the refrigerator. Let it cool for about 30-40 minutes before assembling or decorating the cake. The structure of the cream will become denser. They can even flatten the cake!
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