The chocolate aroma can lift your spirits. In the morning, drink a cup of tea or coffee with a small portion of chocolate cream spread over cookies, charge you with a good mood for the whole day. Depending on the consistency, chocolate cream can be layered or decorated with cakes, served as a separate dessert.
It is necessary
-
- Soft chocolate cream
- cream 10% (50 g)
- black chocolate (100 g)
- condensed milk (200 g)
- butter (10 g)
- cognac (1 tsp)
- Cocoa chocolate cream
- cocoa powder (4 tablespoons)
- butter (100 g)
- granulated sugar (200 g)
- wheat flour (2 tablespoons)
- milk (1 glass)
- White chocolate cream
- white chocolate (200 g)
- cream 22% (100 ml)
- butter (20 g)
- yolks (2 pieces)
- granulated sugar (2 tablespoons)
- Chocolate cream with gelatin
- milk (1 glass)
- cream 10% (1/2 cup)
- cocoa powder (4 tablespoons)
- powder gelatin (1, 5 tablespoons)
Instructions
Step 1
Soft chocolate cream
Break the chocolate bar into a small saucepan. Pour in cream and put on low heat. Stir until the chocolate is completely dispersed in the cream. Pour in the condensed milk. Stir the contents of the saucepan, keeping the spoon on the bottom, until it thickens. Add a piece of butter. If the cream is intended for adults, you can splash in a good scent cognac. Remove from heat. Cool it down.
Step 2
Cocoa chocolate cream
Put butter, cut into pieces, in a ladle, add granulated sugar and put on fire. When the mixture is melted, add milk and cocoa powder. Stir the contents constantly to avoid burning. Slowly add flour and cook for 5 minutes until thickened. Leave to cool.
Step 3
White Chocolate Cream
Pour cream into a small saucepan, put broken chocolate and granulated sugar, put on fire. Whisk the yolks separately. When the mixture is smooth in a saucepan, melt the butter in it and add the yolks. Cook until thick.
Step 4
Chocolate cream with gelatin
Pour gelatin into ½ glass of water and leave to swell for 30 minutes. Boil milk, sugar and cocoa. Whip the cold cream with a whisk or mixer. Add the cream to the cocoa milk. Stir gently to prevent the cream from dropping. Heat the gelatin over a fire until it is completely dissolved. Pour it through a strainer into the chocolate cream. Transfer to serving tins and refrigerate.
