Thick chocolate cream for cake. How to make chocolate cream for cake

Today we’ll look at a recipe for a very chocolate cream with coffee flavor. The recipe is simple but very useful. To make the cream, you need to choose high-quality dark chocolate and follow the procedure for the recipe.

Chocolate cream is suitable for decorating cupcakes, eclairs, pastries, and pies. It's also the perfect coffee cream for macarons. After cooling, the finished cream becomes dense due to its ingredients: butter and chocolate. Keeps its shape very well.

With this cream you can decorate a cake, make straight or wavy lines, flowers, petals and other patterns that will be clear and hold their shape well. But I wouldn’t recommend it as a cake filling precisely because of its density. Still, the filling needs a more liquid cream so that it moisturizes and makes the cake layer juicier.

Ingredients

• Butter - 75 g
• Dark chocolate - 70 g
• Cocoa - 4 tbsp.
• Powdered sugar - 60 g
• Instant espresso coffee - 1 tsp.

Cooking process.

To begin, remove the butter from the refrigerator an hour before cooking.

Beat butter at room temperature for 5 minutes. The oil should be well saturated with oxygen while whipping. The structure will change a little to such a lush, loose state.

Then gradually add powdered sugar and cocoa to the butter, continue beating until you have added all the quantities. The cream will be thick at first, but when the sugar melts and becomes the right structure, continue whisking.

Meanwhile, melt the chocolate in a water bath. I melt the chocolate in a water bath, but you can do this in any way convenient for you, for example, in the microwave.

When the chocolate is completely melted, do not immediately add it to the butter, otherwise the structure of the butter may be disrupted; let it rest for a minute.

Add chocolate and coffee to the whipped butter and powder. Mix well one last time. The cream may become very thick, but keep whisking, this is the process of combining the ingredients with each other.

Transfer the cream into a pastry bag and leave for 15 minutes at room temperature. The cream will finally gain its smooth and dense structure.

The crumbly shortbread dough is suitable for filling with sour cream or cream, and for “Napoleon” we prepare custard milk cream. For sponge cakes, chocolate cake cream made from cocoa powder is best suited. If you wish, you can find many recipes for this simple and fairly budget-friendly option. We offer you several of our own.

There are quite a few options for making chocolate cream. For example, if you add a bar of milk chocolate to the fudge, the taste will become brighter and richer. At the same time, regular cream will give the cream a pleasant milky tint, and a pinch of cinnamon will give it a sharpness.

If you really don’t have time to bother with brewing and so on, you can simply mix 100 g of butter, a can of boiled condensed milk and 2 tablespoons of cocoa powder. Chocolate cream for cake made from cocoa powder and condensed milk turns out very rich and sweet.

Each new component in the composition brings its own taste and charm to the cream. Perhaps the only thing that all these recipes have in common is their cooking secrets:

• Egg yolks and whites whip better when chilled. But at the same time, all other ingredients should be added to the cream at room temperature.
• When cooking custard, it requires constant stirring and special vigilance. They barely followed it, and it came in lumps or even stuck to the bottom of the pan.
• Only butter is always put into the cream; replacing it with margarine is unacceptable. In addition, butter whips better in a bowl with ice.
• If you want to get a fluffy chocolate cream, you need to beat all the ingredients only in a dry bowl.

That's all the subtleties. It's time to start using them in practice. And here the following recipes will come to the rescue.

Custard cream

Thick chocolate cream for the cake is very easy to prepare. It will be enough just to boil the mixture for a few minutes over low heat or a steam bath, adding a little wheat flour to it. For homemade cookies, baskets, pies, pastries and cakes, the classic version is suitable.

Compound:

• 1 tbsp. milk;
• 1 egg;
• 3 tbsp. l. Sahara;
• 3 tbsp. l. cocoa powder;
• a bag of vanilla sugar;
• 4 tbsp. l. premium flour;
• a pinch of salt.

Preparation:

1. Remove the pan from the heat and let the fudge cool completely.
2. Then we grease cakes, cookies, homemade waffles with the prepared cream, or serve it as a sauce for pancakes. Bon appetit!

This chocolate cream recipe is perfect for sponge cake, the layers of which are prepared in the traditional way without additives. Practically ground into flour, peanuts will add a pleasant nutty aftertaste to the cream, making it impossible to distinguish whether it is made using an expensive dark chocolate bar or using cheap cocoa powder. Try it yourself.

Compound:

• ¾ tbsp. milk;
• 4 tbsp. l. granulated sugar;
• 1 egg;
• 5 tbsp. l. premium flour;
• 3 tbsp. l. cocoa;
• 1 tbsp. roasted peanuts.

Preparation:

1. Pour milk into the coffee mixture in a thin stream and stir all the lumps.
2. At the very end of cooking, add chopped peanuts to the cream.

Do you want to surprise your loved ones? Then try making cream for the avocado cake. At first, no one will even think that this delicate cream consists mainly of fruits. And all because avocado has no smell and practically no taste. But this tropical guest can act as a wonderful base for most dishes, and cake is no exception.

Compound:

• ripe avocado;
• 2 tbsp. l. cocoa;
• 2 tbsp. l. natural honey;
• ¼ part orange.

Preparation:

1. Cool the prepared fruit cream in the refrigerator and serve or grease the cake layers with it. Bon appetit!

What can you say about chocolate? Probably only that you love him madly, or even more, that you adore him. What could they eat for breakfast, lunch and dinner, washed down with a milkshake? Sounds delicious. But what about baking? Do you like chocolate cream? After all, that’s what we’re going to talk about today.

Just imagine - soft, delicate, fluffy chocolate cream, smeared between chocolate cakes and sprinkled with chocolate chips. Tasty? Which one do you like best? Very sweet, like white chocolate? The gentle sweetness of milk? Or do you prefer dark dark chocolate with a high cocoa content? You can choose any one you like and add it to the recipe you like.

How to properly prepare chocolate cream? It seems easier than frying an omelette. There is nothing complicated in its preparation.

Since all recipes are prepared differently, we advise you to adhere to the rules of the recipe, the number of ingredients and the sequence of actions. If you do everything according to plan, you will definitely succeed.

Simple chocolate cream for cake

Cooking time

calorie content per 100 grams

Chocolate cream with coffee

It will take him half an hour to go to work.

Calorie count: 228 calories.

How to cook:

1. Remove the butter in advance so that it reaches room temperature and is incredibly soft;
2. Beat the butter with a mixer or whisk for five minutes;
3. Add cocoa in three parts without stopping beating;
4. Add powdered sugar while continuing to work. Add also in three stages;
5. Bring the mixture to a homogeneous, thick consistency;
6. Melt the chocolate in a water bath or in the microwave;
7. Pour chocolate into the butter mixture, add instant coffee granules;
8. Mix everything with a spatula and put it in the refrigerator for half an hour;
9. Then you can use it in various sweets.

It will take twenty minutes to prepare.

Calorie count: 310 calories.

How to cook:

1. Place the yolks in a container, add starch and sugar;
2. Grind the mixture with a whisk until smooth;
3. Pour the milk into a saucepan and boil;
4. As soon as the milk begins to boil, slowly, whisking all the time, pour in the yolk mass;
5. Pass the still raw cream through a sieve and bring to a boil again to heat the yolks;
6. Bring to a boil and cook for another two minutes;
7. Melt the chocolate and pour it into the cream;
8. Bring the entire cream to a uniform color and remove it from the stove;
9. Add butter, cut into pieces;
10. Mix well and cool the cream;
11. All is ready!

Chocolate cream on yolks

It will take one hour to cook.

Calorie content – ​​315 calories.

How to cook:

1. Divide the eggs into whites and yolks; we don’t need whites;
2. Add sugar to the yolks and beat until white and increase in volume;
3. Pour starch through a sieve and mix the mixture with a spatula;
4. Chop the chocolate into small pieces with a sharp knife;
5. Bring milk to a boil;
6. Add the egg mixture to the almost boiling milk, stirring continuously;
7. As soon as it boils, cook for another minute;
8. Add the chocolate pieces and stir until the chocolate is completely dissolved and the color of the cream is uniform; it should be smooth in appearance;
9. Remove the cream from the stove and cool at room temperature;
10. Beat soft butter;
11. Add the cooled cream to the butter in several stages, stirring with a spatula each time.

Each dish has its own secrets, tricks, and each has some secrets. This applies not only to cooking, but also to other things. You always need to know how to do it right in order to get a good result. The situation with chocolate cream is the same. Therefore, we will share with you all the recipes that we ourselves own. Let your cream be better every time!

1. It is better to take chocolate in the form of drops. But keep in mind that most often you can find chocolate glaze on sale, not chocolate. You will understand this by the price. To make the cream tastier, of course, it is better to add real chocolate. Such drops melt faster, since they are smaller and thinner;
2. The cream, which is prepared on the stove, must be stirred continuously. If you don’t do this, it will burn right away;
3. It is better to give any cream time to brew; it is best to put it in the refrigerator overnight. All components will mix, and the taste the next day will be completely different, but even more delicious;
4. The shelf life of any cream is 36 hours;
5. If you use a saucepan (a saucepan with a thick bottom), the cream will cook more evenly than in a regular one;
6. It is best to stir the cream with a wooden or silicone spatula. It will ensure uniform connection and mixing of products;
7. By stirring the cream with a figure eight motion, the cream will be heated equally everywhere;
8. Milk thickens the cream, so add a little more if the cream is runny (the rules only apply on the stove);
9. You can also add whole eggs to the cream instead of whites. But there is a risk that the protein will coagulate and lumps will interfere with the finished cream;
10. You can add dyes to the cream, both artificial and natural - fruit and berry juices. And also nuts, zest, dried fruits;
11. If the cream turns out to be lumpy, only a sieve can help you;
12. After preparing a cake or pie with chocolate cream, give it time to brew. It is best to put it in the refrigerator overnight;
13. If you only need yolks, then take larger eggs. The yolks in them will be large. If the yolks are small, then take 1 yolk more than indicated in the recipe.

How to choose fresh eggs?

1. The first method is the most relevant while still in the store. To do this, you just need to shake the egg near your ear. If the sound is dull, this means that the yolk has come off the walls and also that there is too much oxygen in the egg. Accordingly, the egg is already beginning to deteriorate. If there is no sound, the eggs are fresh;
2. Shelf life on the cardboard box. If you get eggs in a carton, look for the place with the expiration date and be sure to use them on time;
3. The third method is water and a deep container (about 10cm). You need to put the egg in water and watch its reaction. The egg lying at the bottom is incredibly fresh, perhaps even today's. The egg has been standing for about a week now. If the egg floats on the surface of the water, it is about three weeks old. When the egg floats to the surface and assumes a “lying” position, throw it away and do not risk your health;
4. The latest method can be used to check homemade eggs or eggs already purchased but not tested in the store. The egg needs to be broken and examined. An elastic and dense yolk means the egg is fresh. But if the white “flows” and the yolk is already flattened, the egg has gone bad.

What to combine chocolate cream with?

If you use chocolate cream in cakes and don’t know how to complement it so that there is something else besides chocolate, then here are some successful combinations with which you definitely won’t lose:

• chocolate-lemon;
• chocolate-raspberry;
• chocolate nuts;
• chocolate-chili;
• chocolate-dried apricots;
• chocolate-prunes;
• chocolate-;
• chocolate coffee beans;
• chocolate marshmallow.

How to choose chocolate?

1. Be sure to study the composition. In a good product you will always find: cocoa butter, lecithin, powdered sugar and cocoa mass;
2. Chocolate (if purchased in bulk) should be smooth and shiny (except for chocolate with fillings such as nuts and raisins);
3. Shelf life from three to a maximum of six months;
4. If there is no cocoa butter in the composition, then there is no chocolate;
5. Dense, well sealed packaging;
6. If the chocolate is unpackaged, then its color is uniform, without a white or gray coating;
7. If there are streaks on the tiles, this is normal. This is acceptable by the standards.

Everyone loves chocolate cream, starting from a young age. It is delicious, satisfying, nutritious, sweet and truly unforgettable! You want more and more of it and you just can’t get enough of it. It has long been known that chocolate improves mood, and this is a good explanation for such incomprehensible behavior.

Try to cook all four options that we have offered you. Perhaps you will like some more and some less. Choose your favorite, let it become your signature cream and be on the table during all holidays. After all, it can be added almost everywhere: cakes, pastries, pies, pies, muffins, and its greatest advantage is that you can simply eat it with a spoon, which children will especially appreciate.

Cook with pleasure, please your loved ones and get gastronomic pleasure!

The chocolate and amazingly rich aroma of this delicacy can lift your spirits even on the gloomiest day. Drinking a cup of coffee or tea in the morning with a small portion of chocolate cream with cocoa, spread on cookies, will allow you to recharge yourself with a positive mood for the whole day. Depending on its consistency, this cream can not only decorate or layer cakes, but also serve as an independent dessert. Let's find out how to make thick and delicious chocolate cream with cocoa.

Chocolate cream recipe with cocoa
Ingredients:

• butter - 100 g;
• milk - 100 ml;
• sugar - 1 tbsp. ;
• cocoa - 2 tbsp. spoons;
• flour - 2 tbsp. spoons.

Preparation
Now we’ll tell you how to make cream with cocoa. So, cut the chilled butter into pieces, put it in a saucepan and put it on low heat. Then add sugar, cocoa and flour to the melted butter. Mix everything thoroughly and carefully pour in the milk. Cook the cream until thickened for 7-10 minutes, stirring constantly with a spoon. Use the finished treat as a layer or icing for cakes.

Cocoa cream for cake

Ingredients:

• egg - 3 pcs. ;
• butter - 400 g;
• vanilla powdered sugar - 4 g;
• cocoa - 2 tbsp. spoons;
• cognac - 2 m.

For the syrup:

• sugar - 1.5 tbsp. ;
• water - 100 ml.

Preparation
First, you and I need to prepare the syrup. To do this, combine water with sugar in a small bowl, put it on low heat and bring the mixture to a boil, removing the foam and stirring constantly. Next, beat the eggs separately until they increase in volume by about three times. Without stopping whipping, carefully pour sugar syrup into the egg mixture, cool, then add cocoa powder, butter, powder, cognac and beat until a homogeneous consistency is obtained. That's all, the cocoa powder cream is ready!
Cream with cocoa and sour cream
Ingredients:

• sour cream - 100 ml;
• powdered sugar - 100 g;
• cocoa - 50 g;
• gelatin - 10 g.

Preparation
Cool the sour cream in advance, put it in a bowl and beat thoroughly with a mixer, gradually adding sugar. As soon as the mass becomes homogeneous, add cocoa little by little and mix. Dissolve the gelatin separately in cold water, and then mix it with the resulting chocolate mixture. Pour the finished cream into molds and serve in hot tea, after cooling the delicacy in the refrigerator.

Cream with cocoa and cottage cheese
Ingredients:

• milk - 100 ml;
• apricot - 0.5 pcs. ;
• cream - 20 ml;
• cocoa - 10 g;
• cottage cheese - 2 tbsp. spoons;
• sugar syrup - 25 ml.

Preparation
Beat the cottage cheese thoroughly with a mixer at low speed. Then add cocoa powder, add granulated sugar to taste, gradually add warm milk and mix until a mass resembles the consistency of cream. Then we transfer the finished chocolate treat into a glass, put whipped cream on top and decorate with half an apricot from compote or jam. Serve the dessert very chilled with cookies or regular sponge cake.

Chocolate cream with cocoa and egg
Ingredients:

• milk - 500 ml;
• white flour or starch - 30 g;
• chicken egg - 3 pcs. ;
• cocoa - 30 g;
• sugar - 100 g.

Preparation
So, to prepare chocolate cream, take a bowl and combine cocoa powder, starch, egg yolks and milk in it. Mix everything thoroughly with a whisk, put the mixture on low heat and cook, stirring constantly, until thickened. Then remove the cream from the stove, cool, add cold thick egg white, previously beaten with granulated sugar. Pour the delicacy into molds and place in the refrigerator.

The chocolate and amazingly rich aroma of this delicacy can lift your spirits even on the gloomiest day. Drinking a cup of coffee or tea in the morning with a small portion of chocolate cocoa cream spread on cookies will allow you to recharge yourself with a positive mood for the whole day. Depending on its consistency, this cream can not only decorate or layer cakes, but also serve as an independent dessert. Let's find out with you how to make thick and delicious chocolate cream from cocoa.

Chocolate cocoa cream recipe

Ingredients:

• butter – 100 g;
• milk – 100 ml;
• sugar – 1 tbsp;
• cocoa – 2 tbsp. spoons;
• flour – 2 tbsp. spoons.

Preparation

Now we’ll tell you how to make cocoa cream. So, cut the chilled butter into pieces, put it in a saucepan and put it on low heat. Then add sugar, cocoa and flour to the melted butter. Mix everything thoroughly and carefully pour in the milk. Cook the cream until thickened for 7-10 minutes, stirring constantly with a spoon. Use the finished treat as a layer or icing for cakes.

Cocoa cream for cake

Ingredients:

• egg – 3 pcs.;
• butter – 400 g;
• vanilla powdered sugar – 4 g;
• cocoa – 2 tbsp. spoons;
• cognac – 2 g.

For the syrup:

• sugar – 1.5 tbsp;
• water – 100 ml.

Preparation

First, you and I need to prepare the syrup. To do this, combine water with sugar in a small bowl, put it on low heat and bring the mixture to a boil, removing the foam and stirring constantly. Next, beat the eggs separately until they increase in volume by about three times. Without stopping whipping, carefully pour sugar syrup into the egg mixture, cool, then add cocoa powder, butter, powder, cognac and beat until a homogeneous consistency is obtained. That's all, the cocoa powder cream is ready!

Cocoa and sour cream cream

Ingredients:

• sour cream – 100 ml;
• powdered sugar – 100 g;
• cocoa – 50 g;
• gelatin – 10 g.

Preparation

Cool the sour cream in advance, put it in a bowl and beat thoroughly with a mixer, gradually adding sugar. As soon as the mass becomes homogeneous, add cocoa little by little and mix. Dissolve the gelatin separately in cold water, and then mix it with the resulting chocolate mixture. Pour the finished cream into molds and serve with hot tea, after cooling the delicacy in the refrigerator.

Cocoa cream with cottage cheese

Ingredients:

• milk – 100 ml;
• apricot – 0.5 pcs.;
• cream – 20 ml;
• cocoa – 10 g;
• cottage cheese – 2 tbsp. spoons;
• sugar syrup – 25 ml.

Preparation

Beat thoroughly with a mixer at the lowest speed. Then add cocoa powder, add granulated sugar to taste, gradually add warm milk and mix until a mass resembles the consistency of cream. Then we transfer the finished chocolate treat into a glass, place it on top and decorate with half an apricot made from compote or jam. Serve the dessert very chilled with cookies or regular sponge cake.

Chocolate cocoa cream with egg

Ingredients:

Preparation

So, to prepare chocolate cream, take a bowl and combine cocoa powder, starch, egg yolks and milk in it. Mix everything thoroughly with a whisk, put the mixture on low heat and cook, stirring constantly, until thickened. Then remove the cream from the stove, cool, add cold thick egg white, previously beaten with granulated sugar. Pour the delicacy into molds and place in the refrigerator.