Chocolate cream for a cake made of cocoa powder and milk with butter
0
6565
Kitchen
World
Calorie content
350.6 kcal
Portions
3 port.
Cooking time
20 minutes.
Proteins *
14.6 gr.
Fats *
18.9 g
Carbohydrates*
42.5 g
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, but 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.
Ingredients
Cooking process
We drive the resulting mixture into boiling milk and actively stir with a whisk - the mass will become homogeneous and thicken noticeably. From the moment the total mass boils, we reduce the temperature of the stove to a minimum and cook for a couple of minutes. Do not forget to constantly stir the cream, lifting the layer up from the bottom, as the mass can burn. After the specified cooking time, remove the saucepan from the stove and leave the cream to cool to a slightly warm temperature.
It is advisable to take the butter out of the refrigerator in advance so that it has time to soften well. Add it to the boiled cream and mix well until it melts and completely mixes with the total mass. If desired, a couple of tablespoons of crushed nuts can be added to the cream along with the butter.
Bon Appetit!