This light chocolate cream will perfectly complement any dessert. It can be served with ice cream or pancakes.
This cream can be used to fill eclairs - it keeps its shape perfectly. In addition, it is very easy to prepare and does not contain cream, sour cream or butter.
You will need:
- 1 bar of good milk chocolate,
- 2 very ripe bananas (it is best to take bananas with blackened peel, they knead better and are more fragrant),
- 2 tablespoons lemon juice
- 3 tablespoons of sugar.
1. Squeeze out the lemon juice. For a more flavorful juice, you can cut the lemon into small pieces, sprinkle with sugar and squeeze the juice out of it. Peel the bananas and mash them with a fork until smooth, and place in a small saucepan. Add lemon juice, sugar, cook for 2-3 minutes, stirring constantly. Add cinnamon, a couple of crushed cardamom seeds or vanilla to the mass - this will give the cream a light spicy note.
2. Add the chocolate that was previously broken into small pieces, continue stirring until the chocolate is completely dissolved.
3. Cool the cream. Place in bowls and refrigerate. If you plan to use the cream as a filling, cool it in a saucepan. After being in the refrigerator, the cream will thicken more.
This amount is enough for a large cake or 12-15 small cakes.
