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Chocolate cream for cake decorating

4259

Kitchen World

Calorie content 418.5 kcal

Portions 5 port.

Cooking time 20 minutes.

Proteins * 4.4 gr.

Fats * 28.5 g

Carbohydrates* 35.8 g

Content

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.

Ingredients

Dark chocolate 110 g Cream 33% or Cream 30% 330 ml.

Cooking process

Break the chocolate into small pieces or chop it with a knife. We place it in a bowl and put it in a water bath. With constant stirring, melt the chocolate until a homogeneous flowing mass is obtained.

We measure 110 ml from the total amount of cream. and place them in a separate container. Heat the cream until very hot, avoiding boiling. If the surface of the cream is covered with a film, then be sure to remove it. Pour the heated cream into the melted chocolate in small portions, mixing well the total mass after each addition. Thus, we introduce the entire volume of hot cream. After that, pour in the remaining cold cream in a thin stream and mix everything together with a whisk until completely homogeneous.

The result is a rather liquid mass, "chocolate cream", which so far hardly resembles a thick cream. But everything will change after cooling. Let the mass cool and place it in the refrigerator for several hours, at least three. It's even better if the "chocolate cream" spends the night out in the cold.

After the cooling time has elapsed, the mass becomes slightly thicker and denser.

We immerse the mixer in the mass and begin to beat at low speeds, gradually increasing the speed. As you whisk, you will get an airy, fluffy cream that holds its shape well and leaves soft peaks behind the whisk.