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Chocolate cream with mascarpone for cake

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5041
Kitchen World
Calorie content 412 kcal
Portions 8 port.
Cooking time 25 minutes
Proteins * 3.9 gr.
Fats * 32.8 g
Carbohydrates* 44.1 gr.
* per 100 gr. product
Chocolate cream with mascarpone for cake
Content

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.

Ingredients

Cooking process

step 1 out of 6
Place the cream in a saucepan or small saucepan. We put the container on the stove and heat the contents until hot.
step 2 out of 6
While the cream is heating, break the chocolate into small pieces. Alternatively, you can rub it on a grater - this will speed up the dissolution process. We send chocolate to cream.
step 3 out of 6
Stir the ingredients with a whisk so that the chocolate pieces begin to melt. Pour in granulated sugar. We remove the pan from the stove and continue to knead the mass - the chocolate should completely melt, and the sugar crystals should dissolve. The mass will become homogeneous, thick, but fluid.
step 4 out of 6
Let the resulting chocolate-cream mixture cool to room temperature and put it in the refrigerator. We withstand an hour or two so that the mass stabilizes. After the specified time has elapsed, we take the workpiece out of the refrigerator and beat for one or two minutes. The cream will brighten and become softer, more pliable.
step 5 out of 6
Add cold mascarpone to the chocolate mass and whisk everything together, starting with slow turns and gradually picking up speed. We work with a mixer for two to three minutes.
step 6 out of 6
We sandwich the cakes with the finished cream, or use them to plant decorative figures using a pastry bag and nozzles. We store desserts with this cream in the refrigerator until serving.

Bon Appetit!

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