Chocolate cocoa cream - 7 recipes

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.

Creamy chocolate cream

The second name for buttercream with chocolate is “ganache” and it comes from France, where famous truffles are often made from it, and also used as icing for cakes.

Preparation time:

15 minutes.

You will need:

• 150 g dark chocolate;
• 120 ml. cream with high fat content;

• 40 g butter;
• 50 g of powdered sugar.

For this type of cream, it is important that the cream has a fat content of at least 33%, as it is an important component. Low-fat cream will make the cream unacceptably thin, so unless you want a sweet sauce, choose the right ingredients.

Your amazing “ganache” is ready! This type doesn't require refrigeration, so don't worry about wasting a lot of time waiting for it to cook.

Chocolate cream can turn even the simplest and most uncomplicated dessert into an exquisite holiday treat. Its delicate structure and rich taste are suitable for many sweet dishes, but most often chocolate cream is used to spread and decorate chocolate cake.

The combination of an airy sponge cake and a delicious filling will drive any sweet tooth crazy, so today we will learn how to prepare a quick and amazingly delicious chocolate cream for a cake.

Chocolate custard cream for cake

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 mixture;
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 custard

The custard type of cream is attractive due to its consistency: it turns out to be quite thick, homogeneous, and delicate. By adjusting the amount of flour (or other thickener) in the component composition of the cream, you can make both a liquid cream for impregnating hard puff or honey cakes, and an elastic mass to create a layer of great thickness.

Ingredients:

1. 120 grams of powdered sugar (regular sugar);
2. half a liter of milk;
3. one egg;
4. cocoa powder – 60 grams;
5. 90 grams of white flour;
6. 15 grams of instant coffee;
7. dark chocolate bar;
8. a pack of soft butter.

Cooking process:

1. Beat the egg with a mixer.
2. Mix the dry ingredients of the cream: flour, coffee, cocoa powder.
3. Add a spoonful to the egg mixture.
4. Add cooled milk until the mixture resembles the consistency of pancake batter.
5. Boil the rest of the milk, add sugar and, stirring constantly, add the chocolate mixture with flour.
6. Brew until the mixture begins to resemble a very thick jelly.
7. Cool and add pieces of soft butter to the mixture.
8. Beat everything together for 5-6 minutes until fluffy.

Cake cream

A step-by-step recipe for making chocolate cream for a cake from cocoa powder using different bases - butter, sour cream or cream. Thick chocolate

35 min

275 kcal

3/5 (2)

According to surveys of active users on websites dedicated to the culinary arts, almost everyone loves chocolate and the baked goods that go with it: burgers, pastries and especially cakes.
However, any such product cannot do without chocolate cream for soaking or decorating the cake. The classic
version of this cream in our family is made from cocoa powder according to the recipe of my grandmother, who knew how to easily and quickly make almost any culinary product.

Cooks have several varieties of amazingly tasty, simple, thick and more liquid chocolate creams at their disposal: these are classic butter cream, sour cream and chocolate, as well as creamy chocolate cream for cake. Today we'll take a few minutes to look at each of these creams to give you a complete understanding of how to properly prepare a successful one.

chocolate cream.

Chocolate cream is a universal cake cream. You can soak literally any product with it, both heavy cakes and light biscuit dough.

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.

Chocolate cocoa cream

Chocolate cream based on cocoa powder is considered the most inexpensive to prepare. The taste is fundamentally no different from that of real high-quality chocolate, but it costs several times less. Suitable for layering sour cream and sponge cakes.

Ingredients:

1. cocoa powder – 60 grams;
2. fat (3.2%) milk – half a liter;
3. butter – 40 grams;
4. corn starch – 3 heaped tablespoons;
5. sugar – 90 grams;
6. a little salt;
7. vanilla or essence.

Cooking process:

1. Pour 300 milliliters of milk into a saucepan with a thick bottom and place on low heat.
2. Pour sugar, salt, cocoa into it and put a piece of butter. Stir and heat the mixture without bringing it to a full boil. Stir.
3. Pour the sifted starch into the remaining milk, stir until all the lumps “disperse”.
4. Pour into the hot milk mixture in a stream and brew the mixture until thick.
5. Continuously stirring the mixture, boil it for a couple of minutes and remove from heat.
6. When the mixture has cooled completely, you can beat the cream with a mixer for several minutes at the highest speed to give it airiness.

Tricks and useful tips

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 cranberry;
• chocolate coffee beans;
• chocolate marshmallow.

These are the most successful of all the combinations that we can offer you. They are also the most popular among confectioners today.

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!

Option with added oil

Oil creams are very popular. A cake with butter cream not only soaks the cakes, but also hardens well; for this, the finished cake is placed in the refrigerator for a while.

Let's prepare it with chocolate:

• powdered sugar – 200 g;
• 150 g butter drained;
• vanilla;
• chocolate bar.

Beat the softened plum. butter with vanilla and powdered sugar. In this case, the powder must be poured in parts. Add melted cooled chocolate and beat until smooth. The mixture can be used immediately, or kept in the refrigerator for a while to thicken.

On a note. The cream can be made not only from black, but also from milk and even white chocolate. But you need to take into account the color change.

How to cook

1. Pour 300 ml of milk into a saucepan and heat.
2. Add salt, sugar, cocoa, butter to the milk and mix everything thoroughly.
3. Bring to a boil, continue boiling for a couple of minutes, stirring thoroughly

1. Remove the pan from the heat.
2. Dilute the starch in a glass of milk (200 ml) and carefully pour the mixture into the hot milk, stirring thoroughly.
3. Place the pan over low heat and bring to a boil, stirring continuously. The mixture will begin to thicken.
4. Boil, stirring, for about 2 minutes.
5. Remove from heat, add vanilla, cool.

Place the finished cream in the refrigerator.