Chocolate cream

Chocolate cream

Chocolate cream is used for filling cakes, or bonding layers of cake decoration. Basically chocolate cream is any cream that is added to the sieved cocoa powder or replacing it with melted chocolate.

The most common are prepared cream - chocolate is "new", "Charlotte", "iced" and "Prague". Recipe cream "New" you will find on our site, and in this article we will share with you the rest of derivatives recipes of chocolate creams.

Chocolate cream "Charlotte"


  • butter - 450 g;
  • sugar - 400 g;
  • whole milk - 250 g;
  • Vanilla powder - 4 g;
  • brandy or sweet wine - 2 g;
  • Cocoa powder - 50 g;
  • output - 1000

First you need to cook the egg-milk syrup. There are two ways of cooking.

Option One. Milk, sugar and eggs are thoroughly mixed, continuing constantly interfere, bring to a boil. Then, the syrup is filtered and cooled to room temperature.

Option Two. The milk is combined with sugar and boiled. Egg whisk and pour a thin stream of milk into the sugar syrup and keep it all in a water bath for five minutes, strain and cool.

Butter before whipping must be clean - remove the top layer of yellowed. The oil is then cut into pieces and whisk for about ten minutes on low speed of mixer, pour the syrup parts of milk and eggs and add the cream in the future sifted cocoa powder or melted chocolate, powdered, wine or brandy, and then whisk for another 10-15 minutes.

Optionally, you can cook a chocolate-nut cream, adding the main chocolate cream powdered nuts.

Chocolate cream "iced"


  • butter - 400 g;
  • sugar - 400 g;
  • eggs - 250 g;
  • Cocoa powder - 50 g;
  • Vanilla powder - 4 g;
  • dessert wine or cognac - 2 g;
  • water - 100 g;
  • Output in 1000

To begin prepared syrup - water coupled with sugar (4: 1), heated to boiling, and boiled foam removed. At the same time beat the eggs to an increase in the amount of approximately three times, then without stopping whisking, pour syrup. Beating graduate, when the mass has cooled to room temperature. Then add in the future trimmed cream butter, cocoa powder, vanilla powder, wine or brandy and whisk again for about ten minutes until homogenous.

Just like the cream "Charlotte", chocolate cream "iced" can be prepared with the addition of coffee syrup and triturated nuts.

Cream "Prague"


butter - 550 g; condensed milk - 350 g; egg yolks - 60 g; Cocoa powder - 30 g; vanillin - 0.5 g; Water - 60 g; output - 1000

This cream is used for cake "Prague".

With water combine beaten egg yolks (1: 1) and cook in a water bath until a thick consistency. Then the resulting mass is rubbed through a sieve, and cooled to room temperature.

Chocolate cream
Denuded whipped butter on low speed mixer for about five minutes, add the cocoa powder, egg mixture, and another about 15 minutes too whipped at high speed.

Part of the condensed milk in recipes cream (oil) Chocolate cream can be substituted for sour cream to enrich the taste. And to get a custard chocolate cream, cocoa or chocolate to add to the basic recipe for custard cake.

And do not forget that it is desirable to practice before applying complex patterns on the surface of the cake, because to do the same chocolate cream - not a problem, but on how to fix an annoying blot will have to smash his head. Good luck!

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