Creamy chocolate cake cream

Thanks to this simple recipe, chocolate lovers will be able to pamper themselves with the most delicate chocolate cheese cream. This cream is suitable for all kinds of desserts: baskets, cakes, pastries, eclairs and cupcakes.

Every chocolate lover tries to add it wherever possible. And of course homemade goodies are no exception. We suggest you try the chocolate-flavored cheese cream option, which can be used to smooth the edges and decorate your birthday cake.

Sour cream with cocoa is a delicious cream that is easy to make at home. This will take a few minutes, and the dessert with such a filling will sparkle with new colors! The very appetizing, rich taste will definitely please the guests and your loved ones!

Chocolate custard is an incredible treat for those with a sweet tooth! Sponge cakes with it are very tasty, juicy and tender. A little patience - and the best dessert is ready!

The cream prepared according to this recipe turns out to be very tasty, light in texture. Chocolate cream sundae, based on sour cream, keeps its shape perfectly. That is why such a cream is suitable not only for interlayers, but also for leveling cakes, as well as decorating various confectionery products.

Charlotte chocolate cream is perfect not only for the layer of cakes, but also for decorating confectionery. The technology for making chocolate cream is almost identical to the classic version, the only thing is that the set of ingredients is supplemented with chocolate. Charlotte Chocolate Cream - delicate, soft and delicious!

I highly recommend making a cream-based chocolate cream cheese, which can be used to decorate not only a cake, but also any other baked goods, as well as use it as a layer of desserts. The cream is obtained with an incredible airy and delicate texture and an unusually rich chocolate taste.

For chocolate lovers and all other sweet tooths, I recommend preparing a cream based on sour cream to soak a chocolate biscuit. The prepared cream according to this recipe can be used not only for impregnation and layer of cakes, but also for decorating other desserts.

For those with a sweet tooth and chocolate lovers, it is with great pleasure that I would like to recommend chocolate cream for their favorite desserts and cakes, made on the basis of curd cheese. Such a cream keeps its shape remarkably and can be used not only as an impregnation of a dessert, but also to decorate it.

I want to share a wonderful recipe for cream for cakes and any other baked goods made from curd cheese, cream and butter. Such a cream has an incredibly delicate and airy texture and is suitable not only for a layer of cakes, but also for decorating desserts.

Ganache is a persistent, chocolate-based cream. It was invented in France and quickly won the love of confectioners and chocolates around the world. It is a pleasure to work with this cream, because it is malleable and obedient. To make a ganache really successful, you need high-quality chocolate for it. Bars with cheap cocoa butter substitutes are unacceptable. Butter should also contain nothing but cream. Spreads and margarine cannot be used. By carefully choosing the products for the cream and observing the indicated proportions, you can definitely prepare this magic cream.

Confectioners often use ganache to coat the cake before placing the mastic. This is because ganache has the perfect consistency and density to flawlessly level the surface of the confectionery. On an even smooth cake, the mastic falls without problems and the surface of the dessert looks flawless as a result.The recipe for this ganache includes cream, chocolate and butter. All stages of preparation are accompanied by step-by-step photos.

Ganache is very versatile in its application. It can be used for the layer of cake layers, and for filling cakes, and for setting decorations on pastries. And, of course, it is perfect as a chocolate paste for pancakes or toasts. To prepare such a cream, you do not need to be skillful or search for hard-to-find ingredients. All you need is cream, chocolate and butter. By the way, chocolate should be of high quality and not include cocoa butter substitutes. The same goes for butter. During the cooking process, it is important to mix all the ingredients until completely homogeneous. If lumps remain, a hand blender may help.

Ganache cream on milk chocolate turns out to be more pliable in consistency and slightly softer in taste than the version on dark chocolate. In general, the thickness and flavor can be controlled by the amount of cream added, and chocolate with any cocoa percentage can be used. In this recipe, we give specific proportions that give a successful result - you don't have to guess and get lost in the cooking process.

Ganache cream is surprisingly simple to prepare, and the end result is able to satisfy even the most demanding sweet tooth. An interesting fact is that there is no clear rule in what proportion to mix chocolate and cream. It all depends on what kind of consistency you need to get, and for what purpose you need to use the resulting ganache. This recipe indicates the ratio of ingredients for making the cake layer. This means that the chocolate mass will turn out to be soft and not tight. There is also a whipping step at the end of cooking to add lightness to the ganache.

Ganache is a very "convenient" cake cream. It has an excellent property due to the chocolate included in the composition - to keep its shape steadily. Another interesting feature is the ability to adjust the density of the ganache by adding different amounts of cream. A thicker cream is usually needed to flatten the cake. It is for this option that the proportions indicated in the recipe are designed. If you need a lighter ganache, for a layer of cakes, you can increase the amount of cream and get a less dense texture.

It doesn't take much time to prepare such a cream. The recipe is simple, and even a novice cook can handle it. It is important to take your choice of products seriously: all ingredients must be of high quality. Chocolate should not include cocoa butter substitutes. In the composition of cream cheese, we are looking for only cream - no vegetable analogues. Butter cannot be substituted for margarine or spread. That's all the rules, the rest of the cooking details are indicated in the recipe.

Here's a simple chocolate ganache recipe for flattening the cake. We melt the chocolate on the stove directly in the cream - this eliminates the problem of overheating and stratification of the chocolate mass if the components are heated separately. And this "simplification" does not affect the result in any way. Before using the ganache for work, it must be kept in the refrigerator for several hours so that it forms into a thick mass. By the way, if the percentage of cocoa butter in the chocolate used was high, then the ganache will stabilize faster and will be denser. It is recommended to take dark chocolate with 60-70% cocoa content.

An incredibly delicate, soft cream that will decorate any baked goods. The basis of the mass is a mixture of cream and white chocolate. An important additive for loosening the dense texture is curd cheese. It gives lightness to the finished cream and does not allow the resulting mass to remain cloying. The cream can be used not only to sandwich the cakes, but also to smooth the surface of the cake. Also, the mass is ideal for depositing traditional rosettes on the surface of cupcakes.

The chocolate cream according to this recipe has a very delicate taste and a pronounced creamy note. All thanks to the cream and mascarpone. It's nice that the cream turns out to be quite thick and keeping its shape, but at the same time it is not greasy. But for the above characteristics of the cream, it is important to comply with the condition when choosing chocolate - it must have a cocoa content of at least 60%. In this case, the consistency of the cream will be ideal both for sandwiching cakes and for making a high-quality coating on baked goods.

We offer a recipe for chocolate cream for a layer of cakes. It is prepared on the basis of a custard of eggs and milk, due to which the texture is very smooth and "silky". We recommend using dark chocolate for cream, with a cocoa butter percentage of about 80%. In this case, the cream has sufficient thickness and density, and the interlayer maintains a given height between the cakes.

To cover the cakes, creams with a thick consistency and a stable texture are needed. If the mass does not hold its shape well, then the outer creamy layer on the cake can float and ruin the whole look. The cream according to this recipe is prepared on the basis of butter with the addition of condensed milk and cocoa powder. The mass keeps its shape perfectly and turns out to be quite airy - for this it is important to pay attention to high-quality whipping. After cooling, the cream becomes even denser and does not flow at all.

Such a cream is not for nothing named after the famous ice cream. The combination of ingredients in its composition really gives a taste that is very reminiscent of a creamy ice cream. In addition to excellent taste, the cream has a pleasant smoothness and good thickness, and a fairly dense consistency. It is ideal for filling and finishing confectionery and is very easy to use. We prepare the cream in stages, since intermediate cooling of the mixture is required.

Few people dislike chocolate cream - it adds flavor to baked goods and, of course, gives "character" to any cake. According to this recipe, we prepare a cream with which you can not only lubricate the cakes, but also make various decorations on the surface of the products: the mass keeps its shape perfectly, it turns out, albeit airy, but stable. We recommend using chocolate with a cocoa percentage of 50-60%. The fact is that if the cocoa content is higher or lower than the specified range, then you will need to change the amount of cream to get the desired consistency. If you don't want to “play” with the proportions during the preparation process, you should choose chocolate with the specified characteristics.

Delicious cream with pronounced chocolate richness and creamy condensed milk aftertaste. It does not require whipping - it can be prepared with only a whisk in your arsenal. The cream can be used to cover the cake, but it will not give a leveling dense layer. But as a layer of cakes or filling for a cake, it will do with a bang. At the end of the recipe, we suggest adding chopped nuts to the finished cream. This is an optional step, but fans of this combination may like it.

Another option is chocolate cream with cream. We prepare the mass according to the principle of ganache and at the end beat it until light and airy. The chocolate used is worth mentioning separately. First, it must be of high quality and not include cocoa butter substitutes. Secondly, it is better to use a product with a cocoa content of about 60%. If the percentage is higher, the cream will be denser, and vice versa. In any case, the obtained density can be adjusted by the amount of cream, adding more or less of it, if necessary.

In order for the cream to turn out thick and tasty, the chocolate must be of high quality. You can use milk or bitter, but it is worth remembering that the higher the percentage of cocoa in the product, the more dense the finished cream will turn out. As for cream, you need to choose those with a fat percentage of at least 30% - they whip easily and hold the texture well. It is better if the cream is well cooled before whipping.

Products for such a cream can be found in every kitchen. It can be used for cakes, pastries, served with pancakes or cheesecakes.The mass is not suitable for leveling surfaces, since it does not hold its shape, and it is ideal as an interlayer or accompanying sauce. At the end of cooking, we offer an optional step - adding crushed nuts. This will make the texture of the cream more interesting and accentuate the chocolate flavor. However, even without nuts, the mass is also tasty.

There are a lot of recipes for chocolate cream. The property of chocolate to freeze and provide thickness and density allows you to create an infinite number of desserts from it. Of course, it is important to observe certain points when working with chocolate so that the final result does not disappoint. The recipe explains and shows you step by step how to make an all-purpose chocolate cream without butter. The mass is airy, melting in the mouth and very convenient to work with. Its stable consistency makes it easy to carry out not only the interlayer, but also the surface decoration of the cake.

Prepare a cream based on a custard mixture of eggs and milk. It also contains chocolate and butter - this provides the characteristic dense consistency of the finished mass. The cream turns out to be thick and pliable, and after cooling it stabilizes and gives a stable texture - this allows it to be used not only for the layer of cakes, but also for high-quality leveling of the surface of the cakes.

The consistency of the chocolate cream with cocoa is quite thick. To do this, we add flour and butter to the composition. The mass is well suited for a layer of biscuit cake cakes - the porous dough easily absorbs some of the cream. Also, the prepared cream can be used as a chocolate paste for sandwiches or pancakes - it's just delicious! To make the dessert mass completely homogeneous without lumps, we must use a whisk in the cooking process.

Cream from milk, cocoa powder and cake butter is easy to prepare. Such a cream soaks up the cakes very well and you can regulate its thickness with the amount of milk. Chocolate cream is a variant of the regular custard.

To give the cake a respectable look, ganache cream is used. It corrects the roughness of the cakes well and gives the cake an exquisite chocolate flavor. The cream is always prepared from chocolate and butter or cream and the correct proportion and quality of the ingredients are a guarantee of its good quality.

Thick and delicate chocolate cream cheese can be cooked with heavy cream. The treat is ideal for homemade cakes. The product will not only decorate your dessert, but also saturate it well.

One of the brightest and most delicious ways to coat a cake is to coat it with chocolate cream cheese. The treat is easy to make at home. Evaluate a simple recipe and delight your home with a new delicate taste.

To decorate or complement your homemade cake in an original way, you can prepare a delicate chocolate cream cheese. Try a simple cocoa recipe. You will not spend a lot of time cooking, and the finished delicacy will delight you with its bright taste.

To level the cake, you can make a delicate chocolate cream cheese from the cream. The delicacy will not only decorate your homemade dessert, but also give it an original and bright taste.