Sour cream for cake is my favorite. It is good not only because it is tasty and very simple, but it also gives you the opportunity to show your imagination. IN classic recipe you can add any flavoring additives: liqueur, lemon juice, vanilla sugar, cognac, nuts, etc. This time I want to invite you to make chocolate with cocoa. It is suitable for any cake layers, but goes best with sponge cakes.



Ingredients:
Sour cream 32% - 500 ml
Sugar - 1 tbsp.
Vanilla sugar - 1 tsp.
Cocoa - 3-4 tbsp.


Preparation of the recipe with step-by-step photos:

Beat the cooled sour cream with sugar with a mixer at high speed. It is best to replace granulated sugar with powdered sugar, but this is not necessary.

If it seems to you that it is liquid, then put it in gauze overnight and hang it (put it in a sieve) so that the serum can be drained with such cream and you can make decorations.


1. 
   Add vanilla sugar and cocoa. Adjust the amount of cocoa to your taste, but keep in mind that it will add bitterness.
   
2. 
   Place in the refrigerator to harden. And now everything is ready!
   
3. 
   Bon appetit and delicious cakes!
   

   Any baking requires time and effort, so you don’t want to bother with cream very often. But there is a simple recipe that can be prepared in just a few minutes. This is a chocolate cream made from sour cream and cocoa. This filling will appeal to everyone: both chocolate lovers and those who love a creamy, delicate taste.

   Even such a simple recipe can be varied. It is enough to increase the amount of cocoa or add freeze-dried instant coffee. For those who love coconut, I advise you to add coconut flakes. You can also play with different essences. Works well with almond. If children will not eat this cream, then you can pour a couple of spoons of cognac or liqueur into it. Any jam (for example, orange) will diversify and enrich the taste.

   This recipe is suitable for almost any cake. The most successful option is obtained with a sponge cake, but you can also coat shortbread cakes. The mass turns out to be quite thick, so it can be used to decorate not only cakes, but also pastries, cupcakes, and muffins.

   A little tip! Children love the resulting mass. Therefore, put it in ice cream bowls, add any fruit there, and sprinkle grated chocolate and nuts on top. By the way, not only children, but also adults will like this dessert. And if you dissolve gelatin in the cream and gel it, it will turn out very tasty and interesting.

   As with any recipe, this one also has its own cooking secrets:

   1. It is better to take the fattest sour cream of at least 30% or thick heavy cream.
   2. It should be chilled so it whips better.
   3. If the cream turns out to be very liquid, you can add a thickener (it is sold in the department with yeast and baking powder) or a little gelatin.
   4. You need to beat first at high speed, and then at medium speed.
   5. It is better to first mix cocoa with sugar and then pour it into sour cream.

Any cake depends on two main components, firstly, the base, which can be, for example, a cake layer, sponge cake, crushed cookies, and secondly, on the cream, the composition here is quite varied, since the cream can be curd, semolina, sour cream, cream, yoghurt, condensed milk, boiled condensed milk and, of course, chocolate. The cream filling in a dessert is of no small importance, because both the taste and the external shape of the culinary product depend on it. Chocolate cream copes well with these two tasks, making the sweetness incredibly tasty and beautiful. We will teach you how to make chocolate cream for a cake at home from dark and white chocolate, cocoa powder, sour cream, butter, cream and condensed milk.

Classic chocolate cake cream

The undoubted advantage of cream made from natural raw materials is its exquisite aroma and rich taste. Please note that thickness and density depend entirely on the percentage of cocoa in the product: the higher the percentage, the thicker and denser the mass will be. This filling is great for biscuits and cookie-based shortcakes.

You will need:

• 0.25 kg. chocolate;
• 1.5 tbsp. milk;
• 0.2 kg. Sahara;
• 0.2 kg. butter.

Step-by-step recipe for chocolate cream:

1. Melt the chocolate using the double boiler method.
2. Combine milk and sugar and place on the stove to heat, but do not boil.
3. Immediately after warming the sweet milk, start pouring in the melted chocolate (it should not be hot), stir with a spatula.
4. Add the softened butter and bring the mixture to a homogeneous consistency over the heat.
5. Cool the prepared mass, apply to the base and surface of the dessert.

Chocolate and sour cream for cake

Sour cream and chocolate make a surprisingly quick and light creamy filling. An undoubted advantage is the availability of ingredients (every refrigerator must have one milk product like sour cream, not to mention the villagers, they always have a lot of it). Sour cream will always help out at an unexpected moment and will allow you to create a real dessert in a short period of time. If you don't have the second ingredient, replace it with cocoa powder.

You will need:

• 0.5 l. sour cream;
• 0.1 kg. chocolate;
• 3 tbsp. Sahara;

How to make chocolate cream with sour cream:

1. Melt the chocolate using a gas stove or microwave. Leave to cool.
2. Cool the sour cream in the refrigerator, beat with a mixer, gradually adding sugar.
3. Pour warm chocolate into sweet sour cream and stir.
4. For a chocolate cake, this thick, simple chocolate cream will be an indispensable filling, as it has good soaking ability, so it will make your dessert mega juicy.

Chocolate buttercream

Sour cream is obtained from milk using the separation method, the essence of which is the separation of heavy cream from the total volume of dairy products. But butter is made from sour cream by churning its cream. It turns out that a cream made from oil will have a special thick consistency. It is suitable for decorating delicacies and as a beautiful filling between its layers. However, it should be taken into account that the chocolate-butter filling will not be able to deeply saturate the cake layers, so you will have to do additional impregnation (for example, sugar syrup).

You will need:

• 0.2 kg. butter;
• 0.2 kg. powdered sugar;
• 0.2 kg. chocolate;
• A pinch of vanillin.

Step-by-step recipe for chocolate buttercream:

1. Place the butter in the refrigerator to cool, this is necessary for its subsequent proper whipping.
2. Melt the chocolate and leave to cool.
3. Take out the butter and let it soften a little. Start beating with a mixer at maximum speed, adding powdered sugar as you go. If the oil turns white, it will soon turn into an airy white mass.
4. Only after the oil has reached an airy state, add chocolate paste to it. Whisk the ingredients.
5. Use the cream filling only after it has cooled completely.

It's no secret that before starting a meal, our eyes always study first. appearance food, which determines whether we will have an appetite or, conversely, any desire to try this dish will disappear. This cream will help to decorate the dessert and awaken your appetite.

Chocolate cream with condensed milk

Condensed milk is a favorite delicacy of all generations: both children and those who have long since left childhood. It is interesting that in our country the mass production of condensed product began only in the middle of the last century, and during the years of the Great Patriotic War in some hospitals, soldiers were given drops of imported condensed milk as medicine. Modern dairy products have long moved away from the original GOST, which determined the composition of a sweet tin can, which initially included only milk and sugar. Therefore, if you want a real Soviet product, cook condensed milk yourself at home.

Excellent sweet product in combination with chocolate (cocoa as an option) will turn your dessert into a culinary masterpiece. This rich sugar filling undoubtedly takes the cake for its amazing taste, but it is only suitable for coating shortcakes, as it turns out to be quite runny. And to decorate a cake with condensed milk, you will have to use other creams, for example, chocolate-butter or chocolate-sour cream, or sweets, chocolates, marshmallows, marmalade and other sweets.

You will need:

• 1 can of condensed milk;
• 0.2 kg. butter;
• 3 tbsp. cocoa;
• 2 eggs;
• 3 tbsp. water.

Step-by-step recipe for cream with condensed milk:

1. Remove the butter from the refrigerator and leave to soften, melt over the fire using the “water bath” method.
2. Combine egg yolks and water, stir.
3. Place condensed milk into the egg mixture and place on fire.
4. Boil until the mass thickens.
5. As soon as the mixture thickens, pour in the oil and cocoa.
6. Mix gently until smooth.
7. Refrigerate before use.

Creamy chocolate ganache cream

In the middle of the 19th century, a young French pastry chef named Patisseur Seradin, who had a private culinary shop, came up with a recipe for a new cream based on cream and chocolate, called “ganache”. Ganache is used primarily to level the surface of the cake and as a filling in cakes and cupcakes.

You will need:

• 0.3 kg. chocolate;
• 0.15 kg. butter.

Step-by-step recipe for dark ganache:

1. Remove the butter from the refrigerator and let it soften naturally.
2. Grind the chocolate by hand or use a fine grater, place it in a deep bowl and microwave at the lowest setting until completely melted. Allow to cool at room conditions.
3. Combine chocolate glaze and softened butter, mix well.
4. The mass will become especially tender and manageable only after beating it with a mixer, so process with the machine for 10 minutes.
5. Cool the resulting ganache.

The cake decorated with white chocolate ganache looks especially solemn. The white surface of the dessert gives scope to imagination and culinary creativity. The main thing is to choose the right white chocolate; it should not contain any extraneous fillings, such as peanuts or raisins.

You will need:

• 0.35 kg. white chocolate;
• 0.25 kg. cream with high fat content.

Step-by-step recipe for white ganache:

1. Pour the cream into a deep bowl and place on the stove.
2. Bring to a boil, but do not turn off, but reduce the heat and continue cooking.
3. Chop the chocolate (you can cut it with a knife or rub it on a fine surface of a grater). Add it to the cream. Once completely dissolved, turn off the creamy chocolate mixture. Refrigerate.
4. Process the cooled chocolate cream with a mixer until it becomes fluffy.
5. Place in the refrigerator, after covering with film. Leave for a couple of hours.

Ganache is especially good because it can be stored for about a month in the refrigerator and used as soon as necessary, just re-beat with a mixer.

One question remains: how to level the dessert using ganache? So, you baked the cake, the ganache has cooled completely. Soak the cakes first, then begin to decorate the dessert. Coat the side surfaces, starting from the bottom, then the top. After processing with ganache, the cake should be smooth; to do this, use a thin metal spatula or knife. Place the sweetness in the refrigerator to cool for an hour. Now you can do the mastic.

Lenten cream for chocolate cake

Lent limits a person's food intake and requires giving up many foods that he consumes daily. However, it happens that during the Lenten season there are holidays, for example, a birthday. Or there is an irresistible desire to treat yourself to something tasty. How to get out of the situation? Write down the perfect Lenten chocolate cake filling recipe.

You will need:

• 0.2 kg. dark chocolate;
• 1 glass of water;
• 1 tea bag

Step-by-step recipe for lean cream:

1. Brew a tea bag with boiled water.
2. Chop the chocolate into small pieces and add to brewed tea.
3. Stir the drink until the chocolate pieces are completely dissolved.
4. Allow the chocolate tea to cool, then beat using a mixer or blender.
5. After cooling, use as directed.

So, the choice of the type of chocolate cream mass depends entirely on the goal you are pursuing. If you want to soak the shortcakes, then make cream with condensed milk. Chocolate-butter and chocolate-sour cream creams are perfect as a filling between layers of cake and as a decoration on the surface of a culinary product.

To level the dessert and provide a seamless outer coating, opt for creamy ganache, and classic version made from chocolate is universal and will perfectly cope with all tasks.

In contact with

The taste and aroma of confectionery always depends on the cream or impregnation that was used during preparation. Many people are accustomed to the sweet taste and smell of cakes, so sour cream-based creams are now gaining great popularity. They are easy to make, require few ingredients, and can be used to decorate almost any baked goods, be it a sponge cake or shortbread dough. Sour cream for a cake can also be supplemented with various details to achieve a unique taste. Figuring out how to make delicious sour cream and chocolate cream and what you should pay attention to when preparing it is quite simple. One short article is enough to take your culinary skills to a new level.

Chocolate sour cream recipe

In cooking, two main recipes for chocolate sour cream are usually used. One uses cocoa to create the chocolate flavor, and the other uses dark chocolate. The cocoa recipe is very simple. All initial ingredients (sour cream and chocolate) are mixed and whipped with a mixer until the mass is thick and homogeneous.

The second recipe for sour cream is a little more complicated. Using chocolate will take more time, however, the taste will be deeper and richer.

First, the chocolate bar is melted in a water bath until liquid, and you need to add a couple of tablespoons of milk. The result is a kind of glaze that needs to be poured into sweetened sour cream and mixed carefully. It is important to note here that you cannot pour hot chocolate into sour cream, because it will immediately curdle. To avoid the appearance of sour flakes in the mass, which will interfere with making the chocolate-sour cream cream the desired consistency and spoil the aesthetic appearance, the chocolate is poured in cooled.

In both recipes, the result is a delicious dark cream with a pleasant and noticeable chocolate bitterness. This taste will permeate the sponge cake layers and give the product a special taste and color, as well as the bright aroma of real cocoa beans. The cream is also suitable as an excellent filling for cakes.

Required Ingredients

You don't need many ingredients to make sour cream for chocolate cake.

For chocolate cream you will need the following components:

• 150 g dark chocolate;
• 100 – 120 g sour cream (the thicker the better);
• 350 g of powdered sugar or other sweet ingredient (granulated sugar is useful if you need a liquid cream);
• 50 g butter;
• a teaspoon of vanilla sugar and a quarter teaspoon of salt.

For a recipe with cocoa powder, you can limit yourself to the following products:

• 3 tablespoons cocoa powder;
• 3 tablespoons of powdered sugar;
• 200–300 ml sour cream (the fattier the better).
• 50–100 ml of milk or cream, as for making buttercream.

Video of making chocolate cream from sour cream and cocoa

httpss://youtu.be/QIleS5SBmtQ

Step-by-step preparation

There are two basic recipes for making cream, both on the stove.

Let's start with chocolate-based cream:

1. Break the chocolate into pieces and place in a bowl. Chocolate should have as high a percentage of cocoa as possible.
2. Add butter, cut into pieces, into a bowl.
3. Place the bowl in a water bath.
4. Heat the cream, but do not bring it to a boil. It needs to be stirred constantly until the consistency becomes homogeneous and everything has melted.
5. Remove the cream from the water bath and cool until warm.
6. Add salt, vanilla sugar and mix thoroughly. This is how we prepare the first half of the cream.
7. The result is a mass into which gradually add sour cream and mix until smooth.
8. Sift the powdered sugar if using for sweetness.
9. Beat everything with a mixer and add powdered sugar during the process. After adding the powder, beat the mixture for another couple of minutes.

This chocolate sour cream can be used immediately after preparation.

If you want to decorate a cake with this cream, you need to make it dense. To do this, the cream with sour cream is cooled for 3 hours, covered with cling film, in the refrigerator. In the freezer, the cooling time will be reduced to 20 minutes.

After this, it becomes a thick mass and is used for decoration.

You can prepare sour cream and chocolate cream, in which the taste is achieved through cocoa, using the following algorithm:

1. Mix cocoa and powdered sugar. The main thing is to ensure that there are no lumps.
2. The proportion of cocoa, sugar and sour cream is selected individually. It depends on the desired consistency and personal taste.
3. To make cocoa and powder dissolve better, add slightly warm cream or milk.
4. Add sour cream to the mixture gradually and mix well.
5. Now you can use it.

The first recipe is usually used to be used later for cakes. The second one is more suitable for cakes. To do this, you can put it in the refrigerator to make it thicker. You can add a little gelatin or cornstarch, but this method is more complicated.

Cream consistency

Natural sour cream has the property of becoming liquid when combined with sugar. This is not very good for the consistency, because then the cream will be completely absorbed into the cakes, and there will be no layer between them.

To prevent this effect, powdered sugar or a thick ingredient with a high sugar content is added instead of sugar. Usually this is 2-3 tablespoons of honey or condensed milk. Thickeners are also suitable - powdered milk, starch, flour, gelatin. Thanks to this, the mass will remain thick; you can also cool it further so that the sour cream with chocolate becomes even denser. For some cakes, for example, manna cakes or muffins, liquid cream with sour cream is more suitable due to its ability to be absorbed.

Sour cream with chocolate: tricks and useful tips

Cooking has one interesting feature. How more people As you prepare a dish, the more new recipes or tricks appear that will help improve it. Most often, such changes are subject to simple recipes that anyone can do. Like, for example, this cream. The main thing is to preserve its base - sour cream and chocolate, and the remaining ingredients will give it a special and unique flavor.

To make the cream for the sour cream and chocolate cake, you should pay attention to the following recommendations:

1. Sour cream has a fat content, and this point must be taken into account when choosing it. We will need medium or high fat sour cream; it should not be liquid and resemble cream. If you buy in a store, then 30% of the product is suitable for cream, but ideally you buy thick village sour cream.
2. The closer the expiration date of sour cream is to its end, the more sour it becomes, and it is more difficult for chocolate to overcome this taste. Therefore, when preparing cream, village or store-bought sour cream should be as fresh as possible. This, by the way, will affect the consistency. The fresher the sour cream, the lighter and more tender it is.
3. A thick cream from natural sour cream is obtained when it is whipped with a mixer in the fastest rotation mode. During the process, it will seem that the mass is stratifying, but when it reaches the desired consistency, this effect will disappear.
4. Liquid cream is applied to warm cakes. Thick, which is needed for a layer, only for cold weather. If you use a thick mixture for hot cakes, it will begin to melt and the sour cream will begin to curdle.
5. For a special taste of the cream, add a little cognac, liqueur, lemon juice, cinnamon, sweet syrups, hazelnuts, and walnuts. Each chef has his own special ingredient that makes sour cream and chocolate cream unique. Sometimes they even add hot pepper for special gourmets.

As the last and most important piece of advice, one interesting point should be noted - cakes with layers made from fermented milk products are not stored for a long time. Therefore, it is better to enjoy them immediately after preparation. However, considering how tasty it is and the charm that sour cream and chocolate cream for cake gives to confectionery products, you don’t even need to remind us about this. It will be eaten very quickly anyway.

Sour cream with chocolate is an easy to prepare and very interesting ingredient for cakes. If it works, then the cake can be considered a success, because such cream will add a special taste and aroma to any baked goods. At the same time, the ease of the recipe leaves no doubt. Even an inexperienced cook will create a real masterpiece.

Chocolate cocoa cream is a real treat. There are several options for preparing a delicious dessert and baking layer.

If you decide to make chocolate cream for the first time, then you should start with this basic recipe, and then get acquainted with the rest.

Required Products:

• two tablespoons of flour and the same amount of cocoa;
• a glass of sugar or a little less depending on your taste;
• a small stick of butter;
• 100 milliliters of milk.

Cooking process:

1. Place the butter, which needs to be cut into pieces, into a small container, put it on low heat and wait for it to become liquid.
2. Add all the bulk ingredients indicated in the list, mix and begin to carefully pour in the milk, while constantly stirring the mixture.
3. Keep on the stove without increasing the heat level for about 10 minutes, bringing the mass to the desired thickness. After cooling, the cream is completely ready for its intended use.

Cooking with cottage cheese

Another version of cocoa powder cream, but with the addition of cottage cheese .

This layer is not only tasty, but also quite filling and can be used as an independent dessert.

Required ingredients:

• two spoons of cocoa;
• approximately 50 grams of sugar or to your taste;
• three spoons of cottage cheese;
• 0.1 liters of milk.

Cooking process:

1. Place the cottage cheese in a container, preferably deep enough, and beat with a mixer until smooth.
2. We add the required amount of sugar and cocoa to it, and then milk, which we warmed up just a little in advance.
3. Knead the resulting mass thoroughly until it begins to resemble a cream, after which it is ready for use.

With added eggs

Cocoa cream and milk can also be made with the addition of eggs. The process involves heat treatment.

Required ingredients:

• half a liter of milk;
• three eggs;
• three spoons of cocoa;
• about 100 grams of sugar;
• three spoons of flour.

Cooking process:

1. Beat only the yolks into a bowl, add to them all the other ingredients listed in the recipe, except sugar, and mix very well until smooth.
2. Place the container on the stove and cook over low heat until the mixture becomes thick enough.
3. While cooking is in progress, combine the remaining whites with sugar and beat them, preferably using a mixer.
4. Mix both mixtures and put them in the refrigerator for a while.

Sour cream and chocolate cream made from cocoa powder

Required ingredients:

• about 50 grams of cocoa;
• 100 grams of powdered sugar;
• approximately 0.1 kg of sour cream or a little more;
• 10 grams of gelatin.

Cooking process:

1. Use only cold sour cream, place it in a container and start whisking, gradually adding sugar to it and bringing it until smooth.
2. Then add cocoa and gelatin, which was previously filled with water, following the instructions on the package and allowed to swell a little. Mix well.
3. We transfer what we get into a glass container, put it in the refrigerator for a while and can serve as a dessert.

With creamy taste

Required ingredients:

• approximately 60 grams of powdered sugar;
• half a liter of heavy cream;
• three spoons of good cocoa.

Cooking process:

1. Pour powdered sugar and cocoa into a container, mix well with a whisk until completely evenly distributed.
2. The cream needs to be whipped and done only with a mixer, constantly changing the power level until it becomes thick. This usually takes about two minutes.
3. Then add the mixed dry ingredients to them and beat again according to the same pattern, sometimes quickly, sometimes slowly, and so on until peaks form. During cooking, stop several times and remove the mixture from the sides with a spoon or spatula to prevent lumps from forming there.

How to make custard from cocoa

Required ingredients:

• a spoonful of vanillin;
• three yolks;
• a glass of sugar or to your taste;
• half a liter of milk;
• three tablespoons of flour;
• about 200 grams of butter;
• 30 grams of cocoa.

Cooking process:

1. Take a small saucepan, place half of the specified amount of sugar and yolks there, mix the mass well and add cocoa, flour and vanillin, mix again so that the components are distributed evenly.
2. Heat the milk a little, it should be warm, but not hot, and gradually pour it into the egg mixture, stirring it constantly.
3. Place the container on the stove and cook for several minutes over low heat until the mixture thickens, then let it cool completely.
4. At this time, combine the remaining sugar with the butter and use a mixer to beat everything well.
5. Now mix the oil part with the one you cooked, beat again and the cream is ready.

Required ingredients:

• one and a half glasses of sugar;
• two packages of butter, 200 grams each;
• about 100 milliliters of water;
• three eggs;
• two spoons of cocoa;
• a little cognac and powdered sugar to enhance the taste.

Cooking process:

1. You need to start preparing this cream with syrup. To do this, pour sugar and the specified amount of water into a container that can be heated on the stove. Place over low heat and cook until the mixture begins to boil, making sure to skim off any foam that forms.
2. While this cooking process is going on, place the eggs in another container and beat them with a mixer, so that the mass becomes significantly larger, about three times.
3. Without ceasing to beat, pour in the sugar that was boiled, mix and let cool completely.
4. After that, we put cocoa and everything else on the list there. First, mix well, beat a little with a mixer at medium speed, so that the consistency becomes completely homogeneous, and use the cream as intended to coat the tasty and fluffy cakes.

Recipes for making cream and other confectionery decorations

5 minutes

470 kcal

5/5 (5)

If you add just a couple of tablespoons of cocoa to any creamy dessert - creamy, sour cream, custard, butter - you will get a delicious chocolate cream for the cake. You can even get a chocolate cream soufflé by adding a few slices of melted dark chocolate or a couple of teaspoons of cocoa to a white milk soufflé, after brewing the powder with a spoonful of milk.

So, there is an extensive family of confectionery creams made on different bases and united by one common name - chocolate cream. We offer the most popular chocolate cream recipes.

Classic creamy chocolate cream for cake

One of the most popular recipes for making butter cream with the addition of chocolate. It is prepared with condensed milk with the addition of butter and dark chocolate.

Kitchen appliances and utensils: deep bowl, measuring cup, wooden spatula, electric or mechanical mixer, or hand whisk.

Ingredients

To prepare the cream, it will take only 5 minutes of active time, but the butter must first be removed from the refrigerator so that it is soft enough when you start working.

Video recipe for chocolate cream

We offer you to watch an excellent video about the simple production of chocolate cream. Chocolate cake buttercream is most often used to fill eclairs. They also decorate baked goods. Chocolate roses on confectionery products look delicious.

Recipe for economical chocolate cream for cake made from cocoa powder

The versatility and ease of preparation of this confectionery product allows you to use the cream not only as a cake impregnation, but also as a dessert.

• Cooking time: 30 minutes.
• Number of servings: cake – one, dessert – 8-10.
• Kitchen appliances and utensils: a small stainless steel pan, preferably with a double bottom, a measuring cup, a wooden spatula, a hand whisk, a small ladle.

Ingredients

• whole milk – two glasses;
• butter – 2 tablespoons;
• potato starch or premium flour – 3 tablespoons;

• granulated sugar – 3-4 tablespoons;
• vanilla sugar - 0.5 sachet or vanillin on the tip of a knife;
• salt - a pinch (about two grams).

If you decide to cook something serious for the first time, let it be, the impregnation of which will be low-fat simple chocolate cream for the cake.

Cooking sequence

Vanillin or vanilla sugar is poured into the hot cream preparation only when the mixture is removed from the heat, then it must be placed in the refrigerator until it cools completely.

To prevent a filmy crust from forming on the custard, you should lightly “salt” it with granulated sugar - the sugar crystals will break the foam.

If the workpiece is planned to be served as a dessert, then the still warm mass is immediately placed in molds and sprinkled with grated chocolate and nuts. Here the film formed on the custard is very appropriate - it holds the shape of the dessert. This recipe is ideal for filling custard cakes and is suitable for Potato cakes. It is with this cream, intended for internal impregnation of cakes, that it is made.

Video recipe for chocolate custard

We bring to your attention step by step preparation chocolate custard with the addition of dark chocolate.

Sour cream and chocolate cream for cake

• Cooking time: 15-30 minutes.
• Number of servings: one for the cake.
• Kitchen appliances and utensils: a bowl with high sides, a mixer or hand whisk, a porcelain cup, a ladle with a long handle.

Ingredients

• homemade sour cream – 2/3 of a half-liter jar;
• whole milk – 3 cups;
• water – 3/4 cup;
• granulated sugar – 1 cup;

• cocoa powder – 2 tablespoons;
• gelatin – 2 tablespoons, or 4 teaspoons;
• a bag of vanilla sugar.

Cooking sequence

Video recipe for sour cream and chocolate cream

We offer for viewing step by step instructions how to get chocolate cream with a thick texture. Sour cream thick chocolate cream is used to decorate cakes made from shortbread, sponge dough, and also for waffle cakes, since it is quite fatty.

Chocolate cream made from cream and chocolate

Well, and the most popular, most often and most requested recipe for how to make chocolate cream for a cake.

• Prepare creams only from chilled products, except butter - it should be at room temperature and soft.
• Margarine cannot fully replace butter to taste, so it should be avoided when preparing creams and desserts.
• For a complete process, it is better to put all the necessary ingredients and utensils in front of you for review.
• Before adding chocolate to the cream, it is only melted in a water bath, while the cocoa powder must be boiled.
• Replacing dark chocolate with milk chocolate changes not only the color, but also the taste of the cream.
• By replacing regular condensed milk with boiled milk, you can get a specific taste.
• When choosing chocolate for cream, it is advisable to avoid bars with fillers or herbal additives.

Our website contains the most interesting, unusual and at the same time very simple and easy to follow recipes for various dishes. Here you will find not only the preparation of so-called “budget” delicacies, but also the preparation of serious confectionery masterpieces. For example, how to bake according to all the rules and how to properly make cream for it, which is used as cake decorations.

Take part in our discussions, leave your comments and recommendations for obtaining this or that dish. We will be glad to new communication. Reviews can be placed at the bottom of the article.