It has long been known that chocolate is a strong antidepressant and in Switzerland it has been developed into a drug against depression. In part, chocolate cream can cope with this task and cheer you up on a sad cloudy day. A cup of coffee with cookies or a chocolate cake will give you energy for the whole day.

There are a lot of ways to make chocolate cream, as well as its varieties. However, how to cook chocolate cream for a cake, and which recipe to choose in one case or another, choose directly to the confectioner. This article presents you with a choice of seven chocolate cream recipes for all occasions.

When preparing the cream, the best option would be to use chilled eggs, yolks or proteins. When using butter in cooking, it is recommended to beat it in cold water to give its shape stability. To give the cream splendor, avoid getting water into the cream. When preparing the cream, cocoa powder is necessarily boiled, and chocolate is only melted. In the recipe, it is better to use real chocolate, without impurities.

If you are preparing chocolate cream from cocoa, then to give a greater emphasis on chocolate, it is recommended to sprinkle a ready-made dessert on top with dark chocolate chips.

When using the product for impregnation and decoration of chocolate cake, the creamy substance must first be placed in a refrigerator covered with a lid.

If chocolate cream is planned to be used as an independent dessert, then it is best to leave it uncovered in bowls to give an additional accent, which will allow a delicious crust to form.

In order to simplify the application of the cream on the cake and to ensure that it is more evenly distributed on the cakes, it is proposed to pre-soak their surface with syrup.

Seven recipes for your culinary piggy bank

Classic chocolate cream

The recipe for the classic chocolate cream has been known since time immemorial and is quite easy to prepare. In order to prepare this product, it is necessary to melt 250 grams of dark chocolate, and then cool it slightly to a temperature of about 45 °. In parallel, beat 320 grams of butter pre-softened to room temperature with 1 teaspoon of vanilla sugar and a pinch of salt. Without ceasing to beat the butter, two chicken eggs are successively added to it and 430 grams of powdered sugar in 2 or 3 passes. Then melted chocolate is added to the mixture and beat again until the resulting mass is homogeneous. Allow the cream to cool slightly before use.

Sour cream with chocolate

Sour cream with chocolate is widely used for layering and decorating desserts. The recipe for its preparation is quite common, and, in general, a novice confectioner can do it.

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To prepare it, 400 grams of chopped dark chocolate is placed in a container with a rather thick bottom and 60 milliliters of corn syrup is added (at the request of the confectioner, it can be replaced with molasses or sugar). Then all this is placed in a water bath and heated, stirring constantly, until completely dissolved. The chocolate mixture is then cooled to room temperature.

Separately, 1 teaspoon of salt, a bag of vanillin and 460 milliliters of 25% sour cream are mixed. The sour cream-vanilla part of the cream is placed over the steam to warm up. Then the chocolate and sour cream-vanilla parts are mixed and whipped with a mixer.

In a separate container, 170 grams of butter and 300 grams of powdered sugar are whipped until a fluffy mass is formed. It should be noted that the mixture should become whiter and approximately double in size. Then the two mixtures are combined and whipped for four minutes. For complete readiness, the cream is covered with cling film and placed in the refrigerator for 30 minutes.

After that, the sour cream version of the chocolate cream is ready for soaking and decorating the cake.

Curd chocolate cream

The recipe allows you to prepare curd chocolate cream, which will make your dessert not only tasty, but also healthy. For decoration, a small amount of dark chocolate is rubbed with a grater.

100 grams of chocolate is broken into pieces, put into a saucepan and melted over low heat. Then 4 tablespoons of milk are gradually added to the chocolate.

In parallel, 200 grams of fat-free curd mass is whipped with a mixer until smooth. 400 milliliters of 35% cream pre-whipped with a mixer is added to the curd mass. Then we divide the curd component of the cream into two parts. Melted chocolate mass is added to one, and the second part is mixed with a bag of sugar and granulated sugar to taste. Then both parts are combined and thoroughly mixed. This cream can be used for layering and decorating confectionery, as well as as an independent dessert.

Chocolate cream for biscuit dessert

This recipe is best suited for soaking and decorating a sponge cake. They are rightfully one of the most popular in the world. A feature of the biscuit cake is ease of preparation, a small number of components. It has a light and delicate taste. Using chocolate cream for a biscuit cake will allow you to get an excellent dessert that will delight your guests.

To prepare this option, 2 chicken eggs are taken, and the yolks are separated from the proteins. It should be remembered that only yolks are used in the recipe for making chocolate cream for biscuit cake. After stirring the yolks, 20 milliliters of ice water is added and everything is whipped until a homogeneous mass is formed. After that, 240 milliliters of condensed milk is added to them and everything is thoroughly mixed. After that, the resulting mixture is put on a slow fire and boiled until it looks like a jelly mass. Pre-sifted cocoa powder in the amount of 40 grams is added to the mass and 400 grams of softened butter are placed there. Everything is thoroughly mixed and cooled. After that, you can lubricate the sponge cake layers with them.

Chocolate cream with honey

The recipe for its preparation includes only three ingredients and even an inexperienced cook can do it. For its preparation, cream of the 25th fat content of about 250 milliliters is taken, poured into a saucepan, 50 milliliters of light honey is added, and everything is brought to a boil.

200 grams of dark chocolate is broken into pieces and added to the cream. All this is thoroughly mixed, removed from heat and set to cool to room temperature. After that, the finished product is moved to the refrigerator.

Chocolate cream with coffee

This special coffee flavored chocolate cream recipe will give your dessert a unique flavor. For its preparation, a cup of strong black coffee is preliminarily prepared.

To prepare this option, 3 chicken eggs are taken, and the yolks are separated from the proteins. The yolks are poured into a small saucepan, and 0.5 cups of sugar are added there. After that, everything is whipped until foam is formed. 2 tablespoons of black coffee are added to the yolks, and the mixture is heated in a water bath until thickened. In this case, do not forget to stir it.

The pre-shredded chocolate bar is added to the thickened mass and mixed thoroughly. After that, the custard mass is removed from the stove and cools slightly. Next, 0.5 packs of butter is added to it. After that, everything is whipped until smooth and we can say that the cream is ready.

This recipe will take you a little longer than the previous ones, but the result is worth it. To prepare, break a bar of dark chocolate into pieces and melt it in a water bath.

In two chicken eggs, the whites are separated from the yolks. Then 2 yolks are mixed with 2 tablespoons of sugar, 1.5 tablespoons of starch, and everything is pounded until a homogeneous mass is formed.

Separately, boil one glass of milk in a saucepan and add it in a thin stream to the mixture of yolks, whisking it with a whisk. After that, the mixture is filtered through a sieve and put on fire and brought to a boil. Then keep the mixture on fire for a while, constantly whisking until thickened. Then melted chocolate is added and everything is thoroughly mixed. At the end, 1 tablespoon of butter is added, whipped and cooled. The cream is ready.

We wish you good luck and bon appetit.

To prepare a delicious chocolate dessert that would melt in your mouth and be remembered for its delicious appearance, the hostess needs to follow a number of rules.

First, stock up on the necessary products; secondly, to properly hammer the dough and chocolate cream; thirdly, turn on the fantasy and decorate the chocolate cake.

One of the basic steps that can turn your chocolate cocoa cake into a culinary masterpiece is making the cream. For biscuit cakes with cocoa, several types of layers are suitable, and we will talk about them today.

Requirements for cocoa biscuit cream

For any cream, you will need certain products, and most importantly, they must be of high quality.

Whatever ingredient you purchase, make sure it's fresh, otherwise the end result may spoil the taste of the whole dessert.

The good news is that even a novice hostess, who had no idea about such things, can cope with the preparation of the cream.

General provisions:

1. Chocolate cream should be thick, too thin a mass will make chocolate cake with cocoa moist. The reverse cannot be allowed, otherwise the chocolate cream will not soak the chocolate cake well.
2. A mixer will help to give the cream lightness and airiness. In its absence, you can get by with a hand whisk, but then it will take more time and effort to complete the task.
3. The taste and aroma of the cream depends on the additional ingredients that you add. Very often, coconut or chocolate chips, vanilla sugar, chopped nuts are added to the chocolate cream on a chocolate cake.

Classic recipe: Custard for biscuit cakes with cocoa

To give a dessert with cocoa tenderness and a special taste, you can use the custard mass in milk. But not only custard is used to impregnate biscuit.

Eclairs, tubules, other sweet pastries rarely do without a cream filling or layer.

For one liter of milk you will need:

a bag of vanilla sugar; 0.3 kg of white sugar; 4 eggs; a tablespoon of butter and 6 tbsp. tablespoons of wheat flour.

We start cooking by pouring milk into a saucepan with a thick bottom and putting it on the stove.

Then:

1. Heat milk and mix with sugar. Bring the liquid to a boil and dissolve all the sugar crystals.
2. In a separate bowl, beat eggs with flour and vanilla sugar.
3. With constant stirring, pour a few tablespoons of hot milk into the resulting mass and whisk thoroughly with a whisk. You should get a homogeneous mixture, which you need to pour into a saucepan.
4. Heat the cream over low heat until it thickens.
5. Add butter, mix thoroughly and pour the mass into a bowl.
6. To prevent a dense crust from forming on the surface, cover the thick cream with cling film. It should be pressed tightly against the cream so that condensation does not form during the cooling process.

Recipe: Delicious curd cream

Butter thick cream based on sour-milk cheese retains its shape well, has a delicate and airy texture.

It goes well with ingredients such as nuts, chocolate, dried fruits, berries.

Before preparing the layer, the cottage cheese must be subjected to preliminary preparation, that is, rub it through a sieve or beat it with a blender.

After such processing, any grains will disappear without a trace, and the product itself will acquire a soft texture.

Take:

oil - one pack; 400 g of cottage cheese; 1 cup powdered sugar or fine-grained sugar; any fragrance.

Progress:

1. Grind cottage cheese through a sieve.
2. Soften the butter and beat together with powdered sugar with a mixer until smooth and fluffy. Add fragrance drops or powder.
3. In parts, add grated cottage cheese to the oil mixture. Beat the thick mass constantly with a mixer so that its structure becomes tender and airy.

Recipe: Cream of cream with prunes for biscuit cake

Cream of cream is the best for chocolate cake with cocoa. Their fat content should be maximum, since this is of great importance for the whipping process.

You will need these products:

150 ml of sweet syrup with the addition of grape or apple juice; 3 large spoons of white sugar; half a liter of cream 33% fat.

Prepare prunes in advance, it is better to do this process in the evening. Namely: rinse dried fruits under running water and pour over with boiling water. Then free from stones and cut into small cubes.

1. Place the chopped prunes in a bowl, pour over the syrup. If you don't want to add fruit juice, add a few drops of almond essence. It will give the cream a special flavor.
2. Dishes with prunes in syrup send to the refrigerator shelf. The soaking process will last all night.
3. In the morning, grind the softened pieces of prunes in a meat grinder or beat with a blender. It is not necessary to make a homogeneous puree from them, it is better that the mass resembles a thick jam, in which small pieces come across.
4. It's time to whip the cream. To do this, pour them into bulk dishes and turn them into an air mass with a mixer. In the process of whipping cream, pour in granulated sugar in parts.

When you layer the biscuit cakes with cocoa, make the first layer from crushed prunes, and the second from whipped cream.

Alternate layers, then decorate the surface of the sponge cake with cocoa icing.

It can be sugar, chocolate or gelatin. Next, we will figure out how to make cream frosting at home.

Recipe: Icing for Chocolate Biscuit Cake

A very simple way to decorate with chocolate for desserts is not expensive in terms of time and necessary products.

Take 150 g of dark chocolate and heavy cream and start cooking.

For this:

1. Bring the cream to a boil in a heavy bottomed saucepan. Boiling is not necessary, it is enough that small bubbles begin to form on the surface.
2. Without hesitation, remove the dishes from the fire and put on the table.
3. Whilst the cream is still warm, add the chocolate chips and stir with a spatula until the cream is completely melted.
4. Wait for the chocolate cake icing to cool and thicken (as in the photo), after which it can be used for its intended purpose.

Recipe for protein cream on gelatin

The structure of this cake cream is similar to a soufflé, just as airy and delicate. It holds its shape well and is suitable for a layer of biscuit and other soft cocoa cakes.

You need to take:

20 g gelatin powder; 150 ml of water; 2 cups of sugar; 50 g of condensed milk; 10 raw egg whites; teaspoon of vanilla extract.

Prepare the eggs by washing them with a brush and wiping them with a paper towel. Since we will be using raw egg whites, we need to play it safe and minimize the risk of salmonellosis.

1. Separate the whites from the yolks, place them in a glass or enamel bowl and refrigerate. As you know, chilled proteins beat faster and better, so create all the necessary conditions.
2. In a small container, pour gelatin with cool water and let it swell for a few minutes.
3. Heat the swollen gelatin in a water bath or very low heat. It is not necessary to boil the mixture, otherwise it will lose its properties.
4. Strain the gelatin solution and mix with condensed milk. Set the mixture aside for now and stir occasionally with a spatula. Make sure that lumps do not form, for this, keep the dishes in warm water or put them on a heating radiator.
5. In the meantime, the proteins have already cooled down, and it's time to beat them into a lush foam. To speed up the process, add a few salt crystals and use an electric mixer. Gradually pour in granulated sugar, and very soon you will be able to prepare a dense protein foam that holds its shape well.
6. Pour the warm gelatin solution into the whites in a thin stream, constantly beating the chocolate cake layer on medium speed.

Simple recipe: Cream with butter

To make chocolate sponge cake with cocoa more tender and tastier, I suggest making butter cream from sugar syrup.

Use a soft-ball test or use a food thermometer to find out if the syrup has reached the right consistency.

Ingredients:

three yolks; 150 g white sugar; butter - 250 g; a bag of vanilla sugar; 6 large spoons of water.

Progress:

1. From water and sugar you need to make syrup. You can determine its readiness with a thermometer (it should be 120 degrees) or by conducting a “soft ball” test. A drop of syrup should roll into a transparent ball of soft consistency (see photo).
2. Mash the yolks with vanilla sugar and beat with warm syrup. Stir the mixture vigorously to prevent flaking.
3. Gradually add the remaining ingredient to the butter cream for the cake. The mass should be soft and elastic.

Chocolate cream with cocoa for biscuit cake

The aroma of chocolate and a peculiar shade will add cocoa powder to the cream. In order for the chocolate cream to acquire a richer smell, you can add a little vanilla extract or vanilla sugar.

You will need the following products: 0.4 kg of butter and condensed milk; 2/3 cocoa powder.

Cooking step by step:

1. Bring the butter to a soft state, cut into small pieces and leave on the table for 40-45 minutes.
2. Beat the butter with a mixer for about five minutes until a creamy paste is obtained.
3. In portions, add condensed milk, all the while beating the mass with the aroma of chocolate with a mixer.
4. Gently fold the cocoa powder into the chocolate buttercream until completely smooth.

To bring the mass with cocoa to readiness, work with a mixer for a couple more minutes.

My video recipe

Chocolate cream cake is considered one of the most commonly used types for layering, coating and decorating desserts. We offer to consider several selected and proven recipes for the preparation of lush mass.

As a decoration, chocolate cream for a cake made from cocoa powder will look gorgeous.

Fast and light cream.

What products will be needed:

• 500 gr milk;
• drain. oil 30 gr;
• 2 table. l. cocoa powder;
• starch - 3 table. l. (you can use flour);
• granulated sugar - 3 table. l.;
• vanilla - a bag;
• some salt.

We heat 300 ml of milk in a saucepan. We introduce butter, sugar, cocoa, salt into boiling milk. We continue to boil, stirring constantly, for a few more minutes, until a homogeneous mass is formed. Mix the remaining milk with starch, pour into hot milk with cocoa. Bring to a boil again, remembering to stir constantly until the mixture thickens. Boil for a few minutes. Remove from heat, add vanilla. The mixture should be stored in a refrigerator until use.

How to cook from chocolate?

Chocolate cream for biscuit cake is good.

Instead of cocoa, the cream can be made from bar dark chocolate:

• powdered sugar - 420 gr;
• 2 ½ bars of dark (72%) chocolate;
• 330 gr of plum oil;
• eggs - 2 pcs.;
• a pinch of salt;
• vanilla - sachet

The chocolate needs to be melted first. We whip the plum. vanilla oil, salt. Gradually add powder, eggs, continue to beat. After obtaining a homogeneous mass, pour in the cooled melted chocolate. Whisk everything well again.

On a note. If eggs are present in the cream recipe, then they should be used only chilled - this way they beat better.

Chocolate cream cheese

Cream cheese for a cake is not difficult to prepare.

Any housewife can prepare such a cream.

For cooking, the following products are needed:

• cottage cheese cream cheese - 300 gr;
• 100 gr fat plums. butter, dark chocolate, powdered sugar.

It is better to get the oil in advance so that it softens. Chocolate should be melted in a water bath. After it has cooled, combine with softened butter in the bowl of a blender or mixer, add the powder, beat well until all the lumps are gone. Pour cheese into the resulting lush mass. Continue mixing at medium speed. As soon as the mass becomes homogeneous, the process is completed. If you miss a moment, then stratification will begin, grains will appear. The mixture must be cooled before use - half an hour in the refrigerator is enough.

With cream

The cream with the addition of cream is very gentle. Chocolate buttercream is a real delicacy that is perfect for decorating a cake.

For cooking you will need products:

• chocolate (preferably confectionery) - 150 gr;
• fat cream - 0.4 l;
• 15 g of gelatin;
• can of condensed milk.

We prepare gelatin - fill it with cold water (proportion - 1: 5). After the component swells, it needs to be slightly warmed up in a water bath. At low speed, whip the cream with a blender or mixer, gradually pour in the condensed milk. As soon as the mass begins to thicken, pour the cooled chocolate into it. Then add a little warm gelatin in a thin stream. At the same time, continue to knead the mixture at medium speed. As soon as the mass begins to thicken, turn off the blender. Cream with cream is not subject to long storage, it must be used immediately, otherwise it will harden.

Cream Charlotte with chocolate

This cream is prepared on the basis of egg yolks and is used as a decoration for desserts.

Great decoration for desserts.

We prepare the necessary products:

• ½ cup milk;
• cognac - 2 table. l.;
• yolks - 3 pcs.;
• dark chocolate bar;
• sugar - 1 cup;
• 150 gr plum oil.

Beat the yolks with sugar until foamy. Mix with milk, cook in a water bath until the mass thickens. For 5 minutes, beat the softened butter with a blender, pour in the cognac and gradually introduce the mass of milk with yolks. Add melted chocolate. We mix everything well, proceed to decorate desserts.

Sour cream chocolate layer

Such a cream not only serves as a decoration, but can be used as a layer between cake layers. Cake with sour cream and chocolate is very well soaked, it turns out tender.

Required products:

• powdered sugar - 1-2 table. l.;
• 0.2 l of fat sour cream;
• cocoa powder - 1-2 table. l.

Mix dry ingredients - cocoa and powder. Add sour cream by spoonful, mix well. The process is long and laborious. But it can be alleviated by diluting the powder with cocoa with a small amount (50 ml) of slightly warmed milk, and then adding sour cream. This mixture soaks the cake layers well. And if you add starch or gelatin, then it is quite possible to use it as an independent dessert.

Ganache for decorating desserts

Ganache cream is thick and has the ability to set quickly. Volumetric decorations are well obtained from it with the help of a confectionery syringe or sleeve.

The cream dries up very quickly.

Products you will need:

• 180 gr of oil;
• cocoa powder - 1 table. l.;
• chocolate - 240 gr;
• can of condensed milk.

Beat soft butter for 5 minutes with a blender. We introduce condensed milk in a spoon. Then add cocoa. Also gradually pour in the melted chocolate at room temperature. We beat everything well. If the mixture turned out to be liquidish, then after 10 minutes it will definitely harden.

On a note. Cream can be made not only from black, but also from milk, and even white chocolate. But at the same time, color change must be taken into account.

Custard chocolate cream

The custard cake is well soaked, it turns out very tasty. It will take a little longer to prepare, but if possible, we recommend trying it. If after a layer of cake there is a little cream left, you can replace the dessert for tea by serving the leftovers in bowls.

All it takes is free time to prepare.

So what will be required?

• corn starch - 1.5 tbsp. spoons;
• 2 yolks;
• ¼ l of milk;
• 20 gr butter
• chocolate bar.

Beat the yolks with starch and sugar. Milk should be brought to a boil, which is then poured into the yolks in a stream, not forgetting to stir. The resulting mass is brought to a boil in a water bath, continuing to stir regularly. We combine the yolk mass with melted chocolate. Mix well again. Add the softened butter to the mixture, bring to a smooth consistency. We put the resulting mass in a bath of cold water to thicken, while it must be continued to stir so that thickening and cooling occur evenly.

What can you say about chocolate? Probably, only that you love him madly or even more - adore him. What could be eaten for breakfast, lunch and dinner, washed down with a milkshake? Sounds delicious. But what about baking? Do you love chocolate cream? After all, that's what we're going to talk about today.

Just imagine - soft, delicate, lush chocolate cream, smeared between chocolate cakes and sprinkled with chocolate chips. Tasty? How do you love more? Very sweet, like white chocolate? Delicate sweetness of milk? Or do you prefer bitter dark chocolate with a high cocoa content? You can choose any to your taste and add it to the composition of the recipe that you like.

How to cook chocolate cream? It seems to be easier than frying an omelet. There is nothing complicated in its preparation.

Since all recipes are prepared differently, we advise you to follow the rules of the recipe, the number of ingredients and the sequence of actions. If you do everything according to the plan, you will definitely succeed.

Simple chocolate cream cake

Cooking time

calories per 100 grams

How to cook:

Chocolate cream with coffee

Go to work - half an hour.

The number of calories is 228 calories.

How to cook:

1. Remove the butter beforehand so that it reaches room temperature and is incredibly soft;
2. Beat the butter with a mixer or whisk for five minutes;
3. Add cocoa in three parts, without stopping in beating;
4. Add powdered sugar as you work. Add also in three steps;
5. Bring the mass to a homogeneous, thick consistency;
6. Melt chocolate in a water bath or microwave;
7. Pour chocolate into the oil mass, pour in instant coffee granules;
8. Mix everything with a spatula and put in the refrigerator for half an hour;
9. Then you can use it in different sweets.

It will take twenty minutes to prepare.

The number of calories is 310 calories.

How to cook:

1. Put the yolks in a container, add starch and sugar;
2. Grind the mass with a whisk until smooth;
3. Pour milk into a saucepan and boil;
4. As soon as the milk begins to boil, slowly, whisking all the time, pour in the yolk mass;
5. Pass the still raw cream through a sieve and bring to a boil again to heat the yolks;
6. Bring to a boil and cook for another two minutes;
7. Melt the chocolate and pour it into the cream;
8. Bring the whole cream to a uniform color and remove it from the stove;
9. Add butter, cut into pieces;
10. Mix well and cool the cream;
11. All is ready!

Chocolate cream on yolks

It will take one hour to cook.

Calorie content - 315 calories.

How to cook:

1. Divide eggs into whites and yolks, we do not need whites;
2. Add sugar to the yolks and beat the mass until white and increase in volume;
3. Pour the starch through a sieve and mix the mass with a spatula;
4. Chop the chocolate into small pieces with a sharp knife;
5. Bring milk to a boil;
6. Add the egg mass to the almost boiled milk, without stopping to stir it;
7. As soon as it boils - cook for another minute;
8. Pour in the chocolate pieces and stir until the chocolate is completely dissolved and the cream has a uniform color, it should be smooth in appearance;
9. Remove the cream from the stove and cool at room temperature;
10. Beat soft butter;
11. Add the cooled cream in several stages to the butter, stirring with a spatula each time.

Each dish has its own secrets, tricks, and each has some secrets. This applies not only to cooking, but also to other things. You always need to know how to do it right in order to get a good result. The same goes for chocolate cream. Therefore, we will share with you all the recipes that we ourselves own. Let your cream be better every time!

1. Chocolate is best taken in the form of drops. But keep in mind, most often on sale you can find chocolate icing, not chocolate. You will understand this for the price. To make the cream tastier, of course, it is better to add real chocolate. Such drops melt faster, as they are smaller and thinner;
2. Cream, which is cooked on the stove, must be stirred continuously. If this is not done, it will burn in the same second;
3. It is better to give any cream time to brew, it is best to put it in the refrigerator for the night. All components will mix, and the next day the taste will be completely different, but even tastier;
4. The shelf life of any cream is 36 hours;
5. If you use a saucepan (a saucepan with a thick bottom), the cream will boil more evenly than in a regular one;
6. The cream is best mixed with a wooden or silicone spatula. It will ensure uniform connection and mixing of products;
7. Stirring the cream with the “eight” movement, the cream will be equally warmed up everywhere;
8. Milk thickens creams, so add a little more if the cream is liquid (rules only apply on the stove);
9. Whole eggs can be added to the cream instead of proteins. But there is a risk that the protein will curl up, and the lumps will interfere in the already prepared cream;
10. In the cream, you can add dyes, both artificial and natural - juices of fruits and berries. As well as nuts, zest, dried fruits;
11. If the cream turned out with lumps, only a sieve will help you;
12. After preparing a cake or pie with chocolate cream, give it time to brew. It is best to put it in the refrigerator overnight;
13. If you only need yolks, then take eggs that are larger. They will have large yolks. If the yolks are small, then take 1 yolk more than indicated in the recipe.

How to choose fresh eggs?

1. The first method is the most relevant even when you are in the store. For him, you just need to shake the egg near the ear. If the sound is muffled, this means that the yolk has come off the walls and also that there is too much oxygen in the egg. Accordingly, the egg is already beginning to deteriorate. If there is no sound, the eggs are fresh;
2. Shelf life on a cardboard box. If you take eggs in a box, look for a place with an expiration date and be sure to use them on time;
3. The third way is water and a deep container (about 10cm). You need to lower the egg into the water and observe its reaction. The egg lying at the bottom is incredibly fresh, perhaps even today. Standing for two eggs for about a week. If the egg floats on the surface of the water, it is about three weeks old. When the egg floats up and assumes a "lying" position, discard and do not risk your health;
4. The most recent method is to check homemade eggs or already bought, but not checked in the store. The egg must be broken and examined. Elastic and dense yolk means the freshness of the egg. But if the protein "flows" and the yolk is already flattened, this egg has deteriorated.

What goes with chocolate cream?

If you use chocolate cream in cakes and don't know how to top it up with something else besides chocolate, then here are some good combinations that you definitely won't lose:

• chocolate lemon;
• chocolate-raspberry;
• chocolate nuts;
• chocolate chili;
• chocolate dried apricots;
• chocolate prunes;
• chocolate-;
• chocolate coffee beans;
• marshmallow chocolate.

How to choose chocolate?

1. Be sure to check the ingredients. As part of a good product, you will always find: cocoa butter, lecithin, powdered sugar and grated cocoa;
2. Chocolate (if bought by weight) should be smooth and shiny (with the exception of chocolate with fillings like nuts and raisins);
3. Shelf life from three and maximum up to six months;
4. If there is no cocoa butter in the composition, then there is no chocolate;
5. Dense, well-sealed packaging;
6. If chocolate is unpacked, then its color is uniform, without white or gray bloom;
7. If there are streaks on the tile, this is normal. This is allowed by the standards.

Everyone loves chocolate cream, starting from a young age. It's delicious, filling, nutritious, sweet and truly unforgettable! He wants more and more and he can not eat enough of them. It has long been known that chocolate improves mood, and this is a good explanation for such incomprehensible behavior.

Try to cook all four options that we have offered you. You may like some more and some less. Choose your favorite, let it become your signature cream and be on the table for all holidays. After all, it can be added almost everywhere: cakes, pastries, pies, pies, muffins and its greatest advantage is that you can simply eat it with a spoon, which children will especially appreciate.

Cook with pleasure, delight your loved ones and get gastronomic pleasure!

Cream of chocolate and condensed milk is considered a wonderful ingredient for soaking cakes. Not everyone can resist such a chocolate and fragrant confectionery.

Due to the pronounced sweet taste, it is recommended to use the resulting mass for unsweetened or sour products.
Chocolate cream with condensed milk goes well with a variety of nuts, the main thing is your imagination.
Chocolate can be used any: bitter or white. It all depends on your desires and preferences. Accordingly, tastes play an important role.

The consistency of the mass turns out to be thick, as a result, it fits well on desserts and quickly hardens. Therefore, it should be applied immediately after preparation - hot.
It is good to use it in order to hide all the defects and irregularities of the surface of the cake.
The recipe for this cream is very simple - even an inexperienced cook can handle it.

Ingredients:

• Butter - 210 grams
• Condensed milk - 1 can (200 g)
• Cocoa powder - 50-70 g

Cooking:

1. Take the butter out of the refrigerator and wait a bit for it to melt. With a mixer, beat the right amount of oil composition to form a light and airy consistency.
2. Take condensed milk a little at a time and mix well with butter.
3. The last step is to add cocoa, beat well with a mixer to obtain a homogeneous composition.
   Use cream as desired.

Ingredients:

• Butter - 350-400 g
• Cream or milk - 150 g
• Condensed milk - 1.5 cans
• Chocolate - 310 g

Cooking:

1. First, the chocolate bar must be broken into small pieces. In a small saucepan, mix chocolate and milk.
2. On a small fire, wait for the mixture to boil and be sure to pour in the condensed milk.
3. Stirring occasionally, cook for 25-30 minutes until a homogeneous creamy composition is formed.
4. Add softened butter last and cook until thickened, about 10 minutes.

Ingredients:

• Condensed milk or condensed milk - 1 can
• Butter - 210 g
• Cocoa powder - 1 tbsp. spoon
• Liqueur or cognac product - 1 teaspoon

Cooking:

The amount of cocoa does not have to be added according to the recipe. The more, the sweeter the dessert will be. Professional cooks insist on diluting the powder with boiled milk - this way the mass will turn out to be more tasty and homogeneous.

1. Put a pack of butter, previously melted, in a deep plate. Beat it until fluffy and add condensed milk. It must be poured in small portions and at the same time stir well. Subsequently, the mass should become homogeneous and not stick to the walls of the dishes.
2. Pour cocoa powder into a glass and dilute with boiling water or hot milk. Stir until you have a liquid chocolate mixture.
3. Now you need to cool it, and then pour it into the cream. Using a mixer, beat everything until a uniform and uniform consistency is obtained.
4. In conclusion, add liquor or cognac, at your discretion.

Video