One of the most favorite desserts of all sweet tooths in the world can be called, of course, cream, namely chocolate. And it is impossible to count the variations of its preparation - there are countless of them. This chocolate-based delicacy is suitable for coating cakes, filling pastries, or as a separate treat.

Depending on the preparation method, creams can be liquid, thick, dense or airy, but whatever they are, if there is chocolate in the composition, then this mass will be very tasty.

Chocolate cream- enough universal product, and it is famous for this quality because in almost any ordinary white cream you can add cocoa or melted real chocolate And regular cream turns into chocolate.

Classic recipe

This is the oldest and very simple version of preparing this delicacy.

Melt the chocolate in any convenient way, cool to about 45°C. While the chocolate is cooling, separately beat the butter with vanilla sugar (or you can replace it with vanilla) and salt. Continuing to beat the butter, add eggs and powder one at a time in 2-3 stages.

When this mass is well whipped, add the melted chocolate and beat some more to better mix the ingredients.

The ease of preparing the cream makes it extremely popular, which is why it can be called a classic by right of its long existence. The cream can be cooled slightly or used immediately.

Chocolate cream for coating sponge cake

• 200 g condensed milk;
• 270 g butter (necessarily soft);
• 35 g cocoa;
• 2 yolks;
• 20 ml. water (regular, boiled).

Beat the yolks and water a little with a whisk, pour condensed milk into this mixture and boil over low heat, constantly stirring the mixture. When the mass becomes thick, pour in the melted butter, add cocoa and mix everything thoroughly. Everything is ready, just need to cool a little to use.

For coating sponge cakes This recipe would also work great:

• 370 ml. milk, preferably thicker;
• 35 g cocoa;
• 70 g powdered sugar;
• 70 g starch;
• 25 g butter;
• 1 g. vanillin;
• 1 g salt.

Cook half the milk, butter, cocoa, powder and salt over low heat. This mass will boil and you can keep it on the fire for 3 minutes, stirring with a wooden spoon.

In the other half of the milk (200 ml), thoroughly stir the starch (you can use a kitchen shaker). Next, pour the milk-starch mixture into the milk mixture, but not all at once, but gradually in a thin stream, and after boiling, cook for another 3 minutes, remembering to stir constantly, otherwise the cream will burn.

When the mixture thickens, remove from heat, mix with vanilla (if lumps still form, you can pass through a colander). Cool the cream to 45°C and then can be stored in the refrigerator. After cooling, you can grease sponge cakes with it.

Making chocolate syrup from cocoa

Chocolate desserts made from cocoa powder can be used for coating cakes or as independent desserts. The cream made from cocoa powder is thick, sweet and rich.

It is almost impossible to distinguish by taste whether it contains real expensive dark chocolate or inexpensive cocoa powder. And here are some of the best recipes:

Option 1

• 1200 ml. milk;
• 200 g sugar;
• 200 g butter;
• 2 tbsp. l. with a heap of cocoa powder;
• 2 tbsp. l. with a heap of flour.

Over low heat, melt the butter with sugar, cocoa and flour, and mix well with a whisk so that there are no lumps. Pour in in small portions milk and, stirring with a wooden spoon, boil for about 10 minutes. When the cream thickens, remove from heat and cool.

Option 2

• 180 g butter;
• 2 eggs;
• 1 g. vanillin;
• 1 tbsp. l. cocoa;
• 1 g cognac.

First you need to boil the syrup. For the syrup we need:

• 200 g sugar (1 glass);
• 50 ml water.

Pour water into a saucepan, add sugar and boil lightly over low heat, skimming off the foam and stirring. Beat the eggs until they triple in volume. Continuing to beat the eggs, pour in the syrup in small portions and beat for a few more minutes.

Then cool the mixture of eggs and syrup slightly, add butter, cocoa powder, vanillin and cognac and beat until smooth. The cream is ready, it turned out to be very delicate and original in taste (due to the addition of cognac).

Spectacular coffee-chocolate cream

The combination of ingredients such as black coffee and chocolate is very refined and you can immediately imagine that a cream with such a composition will be very tasty. Cooking method:

• 120 g sugar;
• 1 chocolate bar;
• 2 egg yolks;
• 70 g butter;
• 2 tbsp. l. strong coffee.

In this recipe it is best to use boiled natural coffe, but if this is not the case, you can use regular freeze-dried one. Beat the yolks and sugar until white with a mixer. Pour in the coffee and cook in a water bath, stirring all the time, until thickened.

Add finely chopped or grated chocolate and after it melts, pour in butter. Then beat for a couple of minutes and the cream is ready.

Other recipes

There are a lot of recipes for such a delicacy, besides experienced chefs love to change or come up with their own variations of ingredients. However, there are recipes whose composition is a classic and has not changed for many years.

Here we cannot help but talk about the very popular dessert, which is called "ganache", or creamy chocolate dessert. It is good (and universal) in that, with the same ingredients, varying the quantity you can make it lighter or denser, while the taste remains the same.

To prepare the ganache you will need:

• 120 ml. heavy cream(at least 33%);
• 100 g chocolate, always dark;
• 25 g butter;
• 2 tbsp. l. without a slide of powdered sugar.

Cream and powdered sugar Bring to about 90°C over low heat (do not let this mixture boil). Remove from heat, add finely chopped chocolate and leave for 2 minutes so that the chocolate melts itself, add butter to this mass, mix well and the ganache is ready.

It can be used both cold and hot. When the cream cools it will become matte.

For Charlotte cream you will need:

• 4 yolks;
• 170 g dark chocolate;
• 220 ml. milk;
• 200 g butter;
• 220 g sugar;
• 20 ml. cognac

Separately, beat the butter with a mixer for 4-5 minutes, then pour in the cognac and, continuing to beat this mass, pour in the mixture of yolks and milk in small portions. Then pour in the pre-melted chocolate and beat a little more. Everything is ready, the wonderful Charlotte cream with chocolate can be used to coat the cake.

To brew chocolate cream you will need:

• 470 l. milk;
• 90 g chocolate;
• 25 g flour;
• 100 g sugar;
• 220 g butter;
• 15 g cocoa powder;
• 1 egg;
• 15 g freeze-dried coffee.

Beat the eggs with a whisk (no mixer is used here), add cocoa powder, flour, coffee and knead thoroughly. Add a little milk (50 grams) and mix. Pour the remaining milk into a saucepan and boil over low heat, pour in the mixture of eggs with flour and coffee.

Then add sugar to this mass and simmer over low heat for about 20 minutes until thickened. Add finely chopped or grated chocolate to this mass and when it dissolves, stir. The cream is ready.

And step-by-step recommendations. Here you can use both sour cream and chocolate cream - the taste of the cake is only better.

Prepare the incredibly tasty “Black Prince” at sour cream dough- only chocolate cream is used here.

The most delicious and interesting recipes baking on a quick fix. If you want to make your baked goods tastier, make chocolate cream.

With boiled condensed milk

You can prepare the cream with whipped cream and chocolate. This mass will be very tender and airy. It’s very simple to prepare: whip the heavy cream, add a couple of tablespoons of boiled condensed milk, then pour in the melted chocolate separately and beat again.

The cream turns out to be milky beige in color, and due to the ingredients in the composition it acquires an original taste.

There is a very unusual and simple recipe for chocolate cream; all you need is a bar of chocolate, but of exceptional quality, and a little water. The preparation itself is also very simple: melt the chocolate with water and place the bowl with this mixture in a bowl with ice.

Beat the chocolate mass intensively, but only by hand. If done correctly, the mixture will thicken and taste like chocolate whipped cream.

1. To prepare creams, it is best to use chilled eggs, yolks and whites;
2. It is advisable to prepare all ingredients in advance;
3. If the recipe contains butter, then it is better to use it rather than replace it with margarine;
4. It is better to beat the butter on ice or cold water– this way it better retains its stable shape;
5. If the cream should be fluffy, then it must be whipped in a dry form. Do not allow even a drop of water to get into the container with the cream, otherwise it will settle;
6. If the recipe specifies bitter or dark chocolate, you can replace it with milk chocolate, the taste will be softer and sweeter, and the color will be lighter;
7. Cocoa powder must be boiled, while real chocolate only needs to be melted;
8. Sometimes you can add it to recipes boiled condensed milk– the cream will become unusually tasty;
9. You must choose real chocolate for the cream, without any additives, otherwise the dessert can be ruined.

Try and experiment! Good luck!

Most housewives take great pleasure in preparing desserts at home. Many cakes and pastries require making chocolate cream. It's easy to make it at home. There are a lot of recipes on how to create airy, amazing-tasting chocolate cream for baking. And any housewife will be able to choose and prepare the most exquisite and unique desserts for her family.

How to make chocolate cream for baking

Creating chocolate cream with sour cream and cream with cocoa addition

Cream with sour cream is ideal for cakes and pastries. His delicate taste and the ideal light consistency will appeal to everyone without exception. It’s so nice to please your family with interesting homemade baked goods and listen to praise every day.

Ingredients for cooking:

• sour cream - 130 g;
• salt - a pinch;
• powdered sugar - 400 g;
• dark chocolate - 130 g;
• butter - 50 g;
• vanilla sugar— 20 g.

1. Break the chocolate into small pieces and place in a deep bowl. Add butter. Place the container on a pan of water so that the bottom of the bowl with chocolate and butter does not touch the water. Heat the pan over low heat, stirring constantly, until the butter and chocolate melt.
2. Place the sour cream in a cup and beat with a mixer until smooth, gradually adding powdered sugar. Then stir in salt and vanilla sugar. Beat again with a mixer.
3. Pour the chocolate-butter mixture into the sour cream mixture and mix thoroughly.

This sour cream cream goes well with any desserts - cakes, pastries or rolls.

Cocoa cream is widely used in cooking. Making it in your own kitchen is not difficult, and it will take very little time.

The following products are required for this:

• cocoa - 2 tbsp;
• milk - 0.5 tbsp;
• flour - 2 tbsp;
• sugar - 250 g;
• butter - 100 g.

Step-by-step cooking instructions:

1. Chop the butter into pieces and melt over low heat.
2. Without removing the pan with butter from the heat, add flour, sugar and cocoa.
3. Mix well, pour in milk.
4. Stirring constantly, cook the mixture over low heat for 10 minutes.

Chocolate cocoa cream is perfect for layering cakes. Pleasant tea party with family guaranteed!

Recipes for chocolate creams with honey and condensed milk

Cupcakes have long become very popular in Russia. These tender cupcakes with an airy cloud of cream on top won the hearts of many sweet tooths. Many sweet tooths find cupcakes with chocolate cream especially delicious, which are very easy to prepare.

To create it you will need the following products:

• cream 20% fat - 250 ml;
• dark chocolate - 200 g;
• light honey - 50 ml.

Step-by-step cooking instructions:

1. Pour the cream into a deep bowl and mix with honey. Put on fire. Boil.
2. Break the chocolate into small pieces. Add to creamy mixture. Mix well.
3. Leave to cool at room temperature. Then put it in a cool place.

This chocolate frosting is perfect for decorating cupcakes. Words of admiration from friends magical taste And beautiful design cupcakes guaranteed.

A large number of cakes and pastries are prepared with chocolate cream based on condensed milk. Its preparation does not require hard-to-find products, and pleasant taste Both adults and children will like the condensed milk in its composition.

Required Products:

• vanilla sugar - 15 g;
• butter - 200 g;
• condensed milk - 100 g;
• powdered sugar - 200 g;
• cocoa - 2 tbsp.

Step-by-step cooking instructions:

1. It is worth noting that the butter must be removed from the refrigerator an hour before cooking so that it is soft. Then mash the butter with a fork.
2. Mix powdered sugar, cocoa, and vanilla sugar into the butter. To stir thoroughly.
3. Add condensed milk. Mix well again.

Chocolate cream with condensed milk is ideal for layering sponge cake. Bon appetit!

Making chocolate cream with milk and custard with chocolate

Marvelous delicious cream with milk is suitable for any dessert. In addition, it can be served as an independent dish.

Required Products:

• milk - 500 ml;
• cocoa - 2 tbsp;
• butter - 200 g;
• cognac - 2 tbsp;
• sugar - 100 g.

Step-by-step cooking instructions:

1. Dilute cocoa in 100 ml of cold milk. Stir well, pour in the remaining milk. Place on low heat.
2. When the mass thickens, remove from heat, add butter, add sugar and cognac. Beat well with a mixer.

The cream is ready. It is perfect for layering cakes and pastries. All guests will note its delicate and unique taste!

Very often in cooking, another simple and great-tasting chocolate custard is used. It doesn’t take long to prepare, and desserts with it turn out amazingly delicious.

Ingredients to be used:

• flour - 2 tbsp;
• milk - 500 ml;
• eggs - 2 pcs.;
• chocolate - 100 g;
• sugar - 200 g.

Step-by-step cooking instructions:

1. Add eggs and flour to 200 ml of milk. Gently mix by hand without beating with a mixer.
2. Add sugar and chocolate broken into small pieces to the remaining 300 ml of milk. Place over low heat, bring to a boil and pour the resulting mass back into the pan with the mixture of eggs and flour.
3. Place the resulting mass on low heat. Bring to a boil while constantly stirring. Remove from stove.

This one is chocolate custard Perfect for choux pastries or puff pastry rolls.

How to make milk chocolate cream

Such a wonderful cream is not only perfect for layering a pie or cake, but will also look amazing on festive table as a stand-alone dessert.

The following products are required:

• eggs - 3 pcs.;
• cream - 350 ml;
• milk chocolate- 150 g;
• thyme - 2 sprigs;
• sugar - 50 g;
• milk - 100 ml.

Step-by-step cooking instructions:

1. In a shallow bowl, stir together milk and cream. Add thyme.
2. Place on low heat and bring to a boil. After this, the resulting mixture must be filtered through a sieve.
3. Pour the strained mixture into a saucepan, add chocolate, broken into pieces. Place over low heat and hold until the chocolate melts.
4. Separate the yolks and whites from each other. Mix the yolks with sugar and slowly pour into the chocolate mixture.
5. Preheat the oven to 120°C.
6. Fill the ceramic mold with the mixture and place it in the oven on a baking sheet, which must be half filled hot water.
7. After 45 minutes, remove the mold from oven and cool at room temperature. Next, put it in a cool place for 3 hours.

Methods for preparing chocolate cream with cheese and curd cream for cake

There are ways to make chocolate cream for a cake. great amount. Very good and unusual recipe— make it with the addition of cheese.

The following products need to be prepared:

• powdered sugar - 200 g;
• mascarpone cheese - 500 g;
• dark chocolate - 700 g;
• cocoa - 50 g;
• butter - 600 g;
• hot water - 1 tbsp.

Step-by-step cooking instructions:

1. Break the chocolate into small pieces and place in a deep bowl. Place it on a pan of water so that the bottom of the bowl does not touch the water. Heat over low heat until the chocolate melts.
2. In a separate bowl, grind the pre-softened butter with powdered sugar.
3. Add cocoa to a glass of hot water. Mix well.
4. Combine all the ingredients together: melted chocolate, powdered sugar with butter and cocoa.
5. Add cheese to the resulting mixture. Mix carefully.
6. Place in a cool place for 2 hours.

Cakes with chocolate cream and mascarpone cheese have a unique delicate and refined taste.

Recipes with the addition of cottage cheese are no less interesting. Such desserts are sure to delight others and become business card hospitable hostess of the house.

Products you will need:

• cream - 200 g;
• cottage cheese - 200 g;
• dark chocolate - 50 g;
• cocoa - 1 tbsp;
• milk - 0.5 tbsp;
• sugar - 100 g.

Cooking instructions:

1. Heat the milk over low heat until it is warm.
2. Mix cocoa with sugar, pour in milk.
3. Mix cottage cheese with cream. Beat with a mixer until a homogeneous mass is formed.
4. Place the prepared cream in a cool place for 30 minutes.

It is ideal for layering cakes and rolls, giving baked goods a soft, delicate, incomparable taste.

As you know, chocolate is a source of... Have a good mood and is added to a huge number of cakes and pastries.

Recipes for creating chocolate cream are so varied that you can delight yourself and your loved ones with new desserts every day.

Any housewife can create unusually delicious baked goods with different types delicious tasting chocolate cream and delight your family with wonderful cakes, pies and rolls.

Some cakes are more suitable butter creams, for others – whipped cream. For example, custard filler is ideal for Napoleon. However, for sponge cakes it is wiser to use chocolate cocoa cream. It's simple, a budget option, which any housewife can afford.

Simple cooking option

You can make chocolate cream from cocoa in several ways. Either limit yourself to standard ingredients, or add fruits and berries. Even cream will give the delicacy a more refined taste.

For the most simple way you will need: 270 grams of condensed milk, 100 g of butter, two large spoons of cocoa powder. The delicacy will be very sweet. The butter is melted, then condensed milk and cocoa are added. Everything is mixed and cooled.

Custard

Easy to make chocolate custard. The mixture is cooked over low heat for just a few minutes. You can prepare the treat in a water bath, but then add a little flour to the water. For biscuits, the classic version is most suitable.

Products:

• one egg;
• three large spoons of sugar;
• one glass of milk;
• three large spoons of cocoa;
• a packet of vanillin;
• four large spoons of wheat flour;
• a pinch of salt.

Mix sugar, cocoa, eggs, flour. Mix everything well until smooth and without lumps. Then you need to boil the milk and gradually pour it into the chocolate mixture. The pan is placed on low heat. During cooking, the delicacy is constantly stirred. As soon as it reaches a viscous consistency, remove the pan from the heat. This usually takes from 5 to 7 minutes.

Chocolate cream on water without eggs

You can prepare chocolate cream using plain water; it is not necessary to use dairy products. As a result, the filler will still turn out tasty, dense and thick. Thanks to the missing eggs, it will be quite light.

You will need:

• two glasses of boiled water;
• four large spoons of cocoa;
• one glass of sugar;
• two large spoons of wheat flour.

First mix flour, sugar, cocoa. Water is poured in gradually, while the mixture must be stirred. Then the container is placed on the fire and brought to a boil. All this time the mass must be stirred. Then it cools for fifteen minutes, then butter is added. Then the mixture must be thoroughly mixed again. The cakes are soaked with the already cooled delicacy.

Sour cream and chocolate cream

Sour cream with cocoa is one of the most simple options preparations. It is done very quickly and is suitable for purchased cakes. The delicacy soaks them perfectly and no additional syrup is required.

The mixture requires the following products:

• 400 ml sour cream;
• 50 g powdered sugar;
• three large spoons of cocoa;
• chocolate bar.

The chocolate needs to be melted and cooled until the mixture is warm. Beat sour cream with powdered sugar and cocoa. Everything is mixed with warm chocolate. Sour cream is suitable for biscuits.

Alcohol cream

To add flavor to the chocolate cocoa cream, the recipe may contain a little alcohol. Cognac or other alcohol is added to the filler. Use ready mixture Can be used not only as a layer, but also as a glaze.

You will need:

• 3 eggs;
• 400 g butter;
• two large spoons of cocoa;
• five grams of some alcoholic drink.

First, a syrup is made to soak the cake. Add sugar to half a glass of water and put it on the fire and boil. The foam is skimmed off during cooking. The syrup must be stirred constantly. Beat eggs in a saucepan.

After this, without stopping whipping, add syrup. Everything is mixed and cooled. Then butter, cocoa for the cake, powdered sugar and alcohol are added. Everything gets mixed up.

Cream with cottage cheese

Many people wonder how to make chocolate cream for a cake more interesting. There is a recipe for this with cottage cheese.

The following products will be required:

• half a glass of milk;
• 20 ml whipped cream;
• 5 pieces of apricots;
• 25 ml sugar syrup;
• 2 tbsp. l. cottage cheese;
• 20 g sour cream.

First, beat the cottage cheese with sour cream in a low-speed mixer. Then add cocoa, pitted apricots and sugar to taste, pour in little by little warm milk. Everything is mixed until smooth. It should turn out like a thick cream. If you use it for a cake, then cream and fruit can be placed on top as a decoration. However, the delicacy can be served in a glass as a dessert.

Cream with starch

Using starch is an alternative to making chocolate dessert without flour.

You will need:

• half a glass of milk;
• 50 grams of cocoa;
• 3 eggs;
• 100 grams of sugar;
• 30 grams of starch.

The recipe for chocolate cream for cocoa cake is very simple. You need to separate the whites from the eggs. Then the yolks, as well as the rest of the products, except sugar, are mixed with a whisk. The container is placed on the fire and the mixture is cooked until thickened. At the same time, it needs to be stirred all the time. Then the pan is removed from the heat. Egg whites beat until stable foam with sugar, add to the mixture. It is mixed again and put into the refrigerator for a while.

Treat with gelatin

Cream is always used for biscuits; the recipe can also be made with gelatin.

Required Products:

• 100 grams of powdered sugar;
• 50 grams of cocoa;
• 100 ml sour cream;
• 10 grams of gelatin.

Sour cream is mixed with cocoa and powder and whipped in a mixer. Gelatin must be dissolved in 30 ml of water. Then the mixture is added to the sour cream mass. It is mixed and put in the refrigerator. The prepared cream should stand there for 2 hours.

Chocolate Peanut Cream

Chocolate and peanut milk filling is ideal for sponge cakes classic preparation. The peanuts should be ground almost into flour, which will give the dessert nutty taste. You can top the dessert with condensed milk.

You will need:

• three quarters of a glass of milk;
• three large spoons of cocoa;
• a glass of roasted and chopped peanuts;
• four large spoons of sugar;
• one chicken egg;
• five large spoons of flour.

The milk is boiling. Beat sugar and egg until foam forms. Mix flour, cocoa and whipped mixture in a saucepan. Everything is mixed until smooth. Milk is slowly poured into the mixture, while the delicacy is stirred all the time. Peanuts are added last.

Coffee-chocolate cream

The butter delicacy gets its original taste if you add coffee to it.

For preparation you will need:

• chocolate bar;
• 500 ml milk;
• 15 grams of cocoa;
• 200 grams of butter;
• 15 grams of coffee;
• one chicken egg;
• 100 grams of sugar;
• 20 grams of flour.

The egg is beaten with a whisk. Then cocoa, coffee and flour are added. All this is thoroughly mixed. Then 50 g of milk is added, and the rest is poured into a separate bowl.

Boil the mixture. Then the egg and coffee mixtures and sugar are added. Next, the delicacy needs to be cooked for 20 minutes until it thickens, then add the grated chocolate.

Culinary secrets

Each component brings its own flavor. However, there are some rules that must be followed when making chocolate cream for sponge cake. Egg whites and yolks should be beaten chilled, and the remaining ingredients should be at room temperature. If you are preparing custard, you need to stir it constantly. It is necessary to “catch” the moment of removing the pan from the heat. This should be done just before boiling. Otherwise, the delicacy will cook in lumps and stick to the bottom of the pan.

You need to cook with butter, which cannot be replaced with margarine. To obtain a lush filler, the ingredients are mixed in a dry container. You can make chocolate cream from cocoa with the addition of alcohol. If the dessert is made for children, then vanillin is added instead of alcohol. In recipes with chocolate, it can be replaced with cocoa powder.

In contact with

Chocolate cream made from cocoa powder is a delicious dessert that will make the taste of any baked goods brighter and richer. This filling is used for layering cakes and pastries. You can stuff it with cream wafer rolls, sand baskets, buns and a host of other confectionery products.

By the way, you can enjoy the dessert on its own, for example, by dipping cookies or fresh bread. If you don’t yet know how to make cream from cocoa powder, then this collection of recipes will come in handy.

Choosing the Main Ingredient

To prepare a delicious cream, you need to use only high-quality cocoa powder. Otherwise, dessert will not give you the pleasure you and your loved ones expect.

Main sign quality product- its color. Natural cocoa powder has a brown color. If the shade of the product is lighter or darker, then it is better to refuse such a purchase.

The second criterion that you should pay attention to is the smell of the powder. Quality cocoa has rich aroma bitter chocolate. If your nose does not catch a bright, characteristic odor, then the product is far from perfect.

And finally, the third indicator is the mass fraction of fat. This criterion can be found out by carefully studying the product packaging. Mass fraction fat in high-quality cocoa powder is at least 15%. This content indicates that the product contains oils from beans of the same name. It is this ingredient that makes the taste of cocoa richer and clearer.

Have you already purchased cocoa, or do you have a pack of started product on your shelf? Check its quality by touch. Take a pinch of powder and rub it between your fingers. Does cocoa stick to the skin and not turn into dust? This means you can safely use this product to create mind-blowing desserts.

Simple cream of cocoa powder

A very easy to prepare and incredibly delicious dessert, it can be used not only to create cakes, cupcakes or pastries, but also replace it with chocolate spread, which the kids love so much. You can store the cream in a regular glass jar, placing it in the refrigerator. Even a piece of bread spread with this paste will turn into a delicacy with an unearthly taste! A simple recipe for chocolate cream made from cocoa powder does not contain expensive products, so the dessert turns out to be quite economical. Preparing the treat will not take you more than 10 minutes.

Products needed to create the cream:

• one liter of milk;
• 45 grams quality cocoa powder;
• 375 grams of granulated sugar;
• 110 grams of flour.

Guide to making chocolate dessert

Place cocoa and wheat flour. It is better to sift the dry ingredients first to avoid the appearance of unpleasant lumps. Now add granulated sugar and mix the resulting mixture well.

Pour in 300 milliliters of cold milk. Using a hand whisk, mix the mixture thoroughly. When the mixture acquires a more uniform structure, pour in the remaining milk. Continuing to whisk until all lumps disappear.

Place the pan with the future dessert on the stove, turning on moderate heat. Constantly stirring the mixture with a whisk, bring it to a boil. If you want to receive liquid cream, more like chocolate sauce, then remove the pan from the heat when the first bubbles appear. To make the dessert thick like paste, boil it for 2-3 minutes.

Close the pan with cream tightly cling film and leave to cool completely at room temperature. If this is not done, a crust will form on the surface of the dessert. Use the cooled cream immediately for its intended purpose, or transfer it to glass jar, cover with a lid and place in the refrigerator.

Dessert made from cocoa and condensed milk

Using this recipe, you can easily prepare thick butter cream. It is ideal for decorating cupcakes, stuffing eclairs or choux pastries, as well as for coating cakes of varying complexity. The delicacy contains only three ingredients: butter, condensed milk and cocoa powder. The cream made from these products is dense, smooth and holds its shape well.

Ingredients to create the butter-chocolate treat:

• packaging of natural butter (200 grams);
• 270 grams of condensed milk;
• 80 grams of classic cocoa powder.

Creating a sustainable cream

First of all, you need to remove the butter from the refrigerator. This should be done several hours before starting to prepare the dessert, because the product should become soft and manageable. Chop the still cold butter into medium-sized pieces, then let it melt.

Prepare a container in which you will make the cream. It should be a fairly wide and deep dish. Pour all the condensed milk into it, and then add soft butter. Now you need a good mixer. Armed with the device, beat the butter and condensed milk, turning them into a thick and homogeneous mass.

All that remains is to add cocoa powder, mix the mixture thoroughly with a spoon (so that the dry ingredient does not raise a cloud of chocolate dust), and use the mixer again. When the mass acquires a smooth structure, the device can be turned off.

Cover the finished cream with film and refrigerate for 30-60 minutes. After the specified time, the dessert is completely ready for further work.

Cream of cocoa powder and sour cream

Have you decided to bake a cake, but don’t know what to soak it in yet? Then this recipe is a must for you! Chocolate and sour cream turns out very tender, velvety and incredibly tasty. Baked goods, soaked with this filling, become very juicy and slightly moist. Saturated chocolate taste finished cake will delight all lovers of this delicacy.

To create the cream you will need a little:

• half a liter of fat sour cream;
• 175 grams of powdered sugar;
• 160 grams of cocoa powder.

The process of preparing a delicious dessert

In a deep bowl, combine cocoa and powdered sugar. Stir the mixture with a spoon so that there are no lumps or unevenness in it. Now add a few tablespoons of sour cream. Mix the mixture thoroughly again.

It's time to add the remaining sour cream and take out the mixer. Start whipping the mixture at low speeds of the device. When the mixture acquires a homogeneous structure, increase the mixer power to maximum. Beat until all the grains of powdered sugar have dissolved and the mass has increased in volume several times.

If you are making cream to soak the cake, use it immediately after cooking. To eat the dessert on its own or decorate cupcakes with it, place it in the refrigerator for several hours.

Delicious delicacy made from soft cheese and cocoa powder

This dessert can be considered a delicacy for kings. Incredibly tender, elegant, aromatic, appetizing and simply incredibly tasty cream can be prepared using soft cheeses. Such an ingredient can be the famous “Philadelphia”, the unforgettable “Almette”, the no less famous “Mascarpone” or the delicious “Ricotta”. The dessert is wonderful on its own, suitable for layering cakes, rolls and pastries, goes well with baskets or tubes, and will also perfectly decorate your cupcakes. The recipe for cream made from cocoa powder and soft cheese is very simple, so even an inexperienced pastry chef can handle it.

Components the most delicate delicacy:

• a quarter kilogram of fine granulated sugar;
• two glasses of soft cheese;
• one and a half glasses of cocoa powder;
• half a teaspoon of vanillin.

Making chocolate cheese cream

Use fine sugar to create this dessert. If this is not the case, then use a coffee grinder and turn the product into powder.

In a convenient bowl, combine cocoa powder and fine granulated sugar. Mix the ingredients with a spoon until they are evenly distributed.

Place in another container soft cheese. Add to it a dry mixture of sugar and cocoa, as well as vanillin. Stir the mixture with a spoon. Now take an immersion blender or mixer and blend the resulting mixture until it becomes even and smooth.

If you need to soak the cakes, use the cream immediately after cooking. To decorate cupcakes or stuff dessert into tubes, baskets and other goodies, place it in the refrigerator for 45-60 minutes. During this time, the cream will become more stable and dense.

Creamy chocolate treat

This cream is perfect for the final decoration of baked goods, as it holds its shape perfectly. But this does not mean that it cannot be used as a layer for confectionery products or consumed on its own. It is possible and necessary! After all, chocolate cream based on cream, cocoa, butter and eggs turns out to be so tasty, tender and appetizing that it is simply impossible to resist it.

To create the dessert you will need:

• two packs of butter (400 grams);
• one and a half cups of powdered sugar;
• half a liter of heavy cream;
• ten chicken eggs;
• two glasses (heaped) of granulated sugar;
• one glass of cocoa powder.

A detailed guide to making chocolate buttercream

Soften the butter needed to create the cream well. Therefore, take it out of the refrigerator and chop it into small pieces a few hours before starting work.

Place soft butter into a deep bowl. Add powdered sugar to it. Beat the mixture with a mixer until it becomes fluffy and airy.

Break the eggs into a separate container. Add granulated sugar to them and mix. Send the dishes with eggs to water bath. Constantly rubbing the mass with a spoon, bring it until it thickens, then immediately remove from the stove.

Bye egg mixture not cooled down, add cocoa powder to it. Mix the mixture until all components are homogeneous. Leave at room temperature until completely cooled.

Pour the cream into a clean, dry container. Beat the product with a mixer, increasing the power of the device gradually until peaks begin to form on its surface.

Place the egg mixture in a bowl with the oil mixture. Mix thoroughly. Carefully, in small portions, with constant stirring, add cream to the resulting mass. Arm yourself with the mixer again. Beat almost ready cream to a lush state.

The chocolate-cream dessert can be used immediately after the preparation process is completed.

Now you know how to make the most delicious creams from cocoa powder. And this means that your confectionery will have unprecedented success with family and friends. Bon appetit!

Europeans first learned about chocolate only after Columbus visited America, where the cocoa tree grew.

Local Indians prepared a terribly bitter liquid chocolate from cocoa, the recipe was very simple: cocoa seeds (beans) were ground into powder, poured cold water, mixed with pepper and consumed this mixture as a tonic drink. In Europe, they began to drink the cocoa drink hot and add sugar.

A real revolution in chocolate took place in the 19th century, when it was first made from cocoa powder. They began to add to the mixture various additives– flavorings, nuts, raisins. And soon chocolate appeared white. Unlike regular chocolate, it contains no cocoa powder and uses only cocoa butter.

The tonic properties of chocolate depend on the amount of cocoa it contains. Dark chocolate (cocoa - from 55%) is recommended for people on a diet. It is preferable to give milk chocolate to children; it tastes more pleasant and has a “softer” effect on the body.

Cooks equally often use both chocolate and cocoa. They are used to prepare drinks, glaze, cream, and add to dough. Pieces of chocolate are used to decorate cakes and pastries, and delicious desserts are made from cocoa powder.

It's very easy to make chocolate cream from cocoa. Light and tasty cream can be used as a separate dish, for layering and decorating a cake

Ingredients

• Milk – 0.5 liters ( better to take fatter).
• Cocoa powder – 2 tbsp. spoons.
• Butter – 30 grams.
• Sugar – 3 tbsp. spoons.
• Starch - 3 tbsp. spoons ( flour can be used).
• Salt is on the tip of the knife.
• Flavoring (vanillin).

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.

How to use

1. You can serve the cream as a dessert. To do this, put the still warm cream into bowls (molds), cool and put in the refrigerator - the dessert will be covered with a beautiful crust.