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Charlotte Chocolate Cream for Cake

5063

Kitchen World

Calorie content 309.9 kcal

Portions 10 port.

Cooking time 50 minutes

Proteins * 9.4 gr.

Fats * 17.1 gr.

Carbohydrates* 40.7 g

Content

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!

Ingredients

Dark chocolate 150 g Cow's milk 240 ml. Granulated sugar 200 gr. Butter 400 gr. Egg 2 pcs.

Cooking process

Send milk and sugar to the pan. Mix everything, put on fire, bring to a boil. The sugar should dissolve.

Whisk the eggs in a separate container.

Combine the eggs with the milk syrup with constant stirring.

Pour the resulting mixture into a saucepan, put on fire and cook until thickened. The consistency of the custard base will resemble condensed milk. Cool the custard mixture to room temperature.

Place the softened butter in a deep bowl, use a mixer to beat until light in color for about 5 minutes.

Portions (1-2 tablespoons each) add the custard mixture to the butter mixture, whisking everything with a mixer.

The next step is to melt the dark chocolate and cool it to room temperature. Add chocolate to cream, beat with a mixer. After beating, the cream will be smooth and homogeneous.