How to make chocolate cream

Chocolate flavor can cheer you up. In the morning, drink a cup of tea or coffee with a small portion of chocolate cream spread on cookies, recharge 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.

Pick your recipe

You will need

- Soft chocolate cream
- cream 10% (50 g)
- black chocolate (100 g)
- condensed milk (200 g)
- butter (10 g)
- cognac (1 teaspoon)
- Chocolate Cocoa Cream
- cocoa powder (4 tbsp)
- butter (100 g)
- granulated sugar (200 g)
- wheat flour (2 tbsp)
- milk (1 cup)
- White chocolate cream
- white chocolate (200 g)
- cream 22% (100 ml)
- butter (20 g)
- yolks (2 pieces)
- granulated sugar (2 tablespoons)
- Chocolate gelatin cream
- milk (1 cup)
- cream 10% (1/2 cup)
- cocoa powder (4 tbsp)
- powdered gelatin (1.5 tbsp.spoons)

Instruction manual

Soft chocolate cream

Break the chocolate bar into a small saucepan. Pour in cream and put on a small fire. Stir until the chocolate is completely dispersed in cream. Pour in the condensed milk. Stir the contents of the pan without lifting the spoon from the bottom until it thickens. Put a piece of butter. If the cream is intended for adults, you can splash good cognac for a smell. Remove from heat. Cool.

Chocolate Cocoa Cream

In a bucket, put the butter sliced into pieces, pour sugar and put on fire. When the mass has melted, add milk and cocoa powder. Stir the contents constantly so as not to burn. Slowly add flour and boil for 5 minutes until thickened. Set to cool.

White chocolate cream

Pour cream into a small saucepan, put broken chocolate and granulated sugar, put on fire. Beat the yolks separately. When the mass in the saucepan becomes homogeneous, melt the butter in it and add the yolks. Cook until thick.

Chocolate gelatin cream

Pour gelatin into ½ cup of water and let it swell for 30 minutes. Boil milk with sugar and cocoa. Whip the cold cream with a whisk or mixer. Put the cream in milk with cocoa. Stir gently so that the cream does not fall. Heat gelatin until completely dissolved. Pour it into a chocolate cream through a strainer. Transfer to serving tins and refrigerate.

Useful advice

You can use any chocolate for cream, it all depends on which one you like.