Chocolate cream for cocoa sponge cake. How to make delicious thick chocolate cream for cake

Chocolate cream is the most common layer in confectionery. It is often used to decorate cakes, pastries and other delicacies. In order to prepare a beautiful and delicious chocolate cream for a cake, you need to understand the intricacies of preparing its varieties from various ingredients. Fortunately, this won't be too difficult to do.

Cooking rules

There are a large number of recipes for this beloved chocolate delicacy, and every housewife will be able to choose exactly the one she likes. You just have to imagine a sponge cake with chocolate cream, and you already want to eat it. Light, thick, delicious, this cream can be described endlessly. Even a novice pastry chef knows how to make chocolate cream for a cake and can prepare a wonderful treat by just baking sponge cakes and brushing them with chocolate mixture.

The main rule in preparing chocolate cream is that it is completely homogeneous, without small or large clots or lumps. When making treats, it is important to take into account some features:

The simplest and most common way to prepare a delicate delicacy is to use cocoa. It seems that everyone knows how to make chocolate cream for a cake from it.

You can use water or milk as additional ingredients, which is decided by the master. In both cases it will turn out very tasty and beautiful. This recipe is a little similar to making custard, but it's much easier and faster.

Ingredients:

You need to take all these components and start mixing together. This is done in a special sequence:

Mix sugar, cocoa powder and flour;
Pour in milk little by little, first forming a very thick mass and gradually diluting it to the desired liquid consistency;
Heat in a container placed over low heat, gradually bringing to a boil;
Cool the resulting mass for about a quarter of an hour, after which butter is added.

Before using the mixture, it must be completely cooled, preferably in the refrigerator. Once completely cooled, you can spread it on a biscuit or nut cake, and you will get a magnificent cake.

This recipe can rightfully stand out among others. It is quite simple and at the same time interesting. In order to make a chocolate treat this way, it is important to use chocolate bars with a high cocoa bean content. In this case, the taste will be rich and bright. It makes an excellent filling for cakes, as well as decorating them.

Ingredients:

Chocolate - 200 grams;
Milk - 1 glass;
Sugar - 150 grams;
Butter - 150 grams.

Cooking rules:

The chocolate bar is placed in a water bath;
While it is melting, you need to heat the milk, mix it with sugar and do not bring to a boil;
Gradually pour the chocolate into the milk, constantly stirring the resulting mass. After this, you need to add butter and beat everything with a mixer. The cream is ready and suitable for absolutely any purpose.

Children really like this cream, as it is sweet and a bit like ice cream. It will be a wonderful cake decoration for any occasion.

Cheese fudge

The main feature of this chocolate cake cream, the recipe for which is simple, is that it is made from a large amount of cheese. The cream turns out very delicate. This mixture will serve well both as a decoration for any confectionery product and as an independent treat. To prepare you will need:

Before preparing the mixture, it is best to melt the butter at room temperature until soft.

The chocolate is infused in a water bath until it reaches the consistency of butter. After this, the ingredients are mixed and whipped using a mixer, a little powdered sugar is added to them and continue to beat.

When the mass becomes fluffy, cheese is added to it. It is necessary to continue whisking until the mixture becomes homogeneous. It is important to stop the whipping process in time, otherwise the mass may separate and lumps will appear. The resulting creamy mass can be used as an excellent filling for a cake or an open pie, and can also be turned into amazing cakes, the taste of which will be remembered for a long time by everyone who tries them.

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Chocolate and condensed milk cream is considered a wonderful ingredient for soaking cakes. Not everyone can resist such a chocolatey and aromatic confectionery product.

Due to its pronounced sweet taste, it is recommended to use the resulting mass for unsweetened or sour products.
Chocolate cream with condensed milk goes well with a variety of nuts, the main thing is your imagination.
You can use any chocolate: bitter or white. It all depends on your desires and preferences. Accordingly, tastes play an important role.

The consistency of the mass turns out to be thick; in the end, it fits well on desserts and hardens quickly. Therefore, it should be applied immediately after preparation - hot.
It is good to use to hide all the defects and unevenness of the surface of the cake.
The recipe for this cream is very simple - even an inexperienced cook can handle it.

Ingredients:

Butter - 210 grams
Condensed milk - 1 can (200 g)
Cocoa powder - 50-70 g

Preparation:

Remove the butter from the refrigerator and wait a bit for it to melt. Using a mixer, beat the required amount of the oil composition to form a light and airy consistency.
Take the condensed milk a little at a time and mix well with the butter.
The last step is to add cocoa, beat well with a mixer to obtain a homogeneous composition.
Use cream as desired.

Ingredients:

Butter - 350-400 g
Cream or milk - 150 g
Condensed milk - 1.5 cans
Chocolate - 310 g

Preparation:

First, the chocolate bar must be broken into small pieces. In a small saucepan, combine chocolate and milk.
Over low heat, wait for this mixture to boil and be sure to pour in the condensed milk.
Stirring occasionally, cook for 25-30 minutes until a homogeneous creamy mixture forms.
Add the softened butter last and cook until thickened, about 10 minutes.

Ingredients:

Condensed milk or condensed milk - 1 can
Oil - 210 g
Cocoa powder - 1 tbsp. spoon
Liqueur or cognac product - 1 teaspoon

Preparation:

The amount of cocoa does not need to be added according to the recipe. The more, the sweeter the dessert will be. Professional chefs insist on diluting the powder with boiled milk - this will make the mass more tasty and homogeneous.

Place a pack of butter, previously melted, in a deep plate. Beat it until fluffy and add condensed milk. It needs to be added in small portions and stirred well at the same time. Subsequently, the mass should become homogeneous and not stick to the walls of the dish.
Pour cocoa powder into a glass and dilute with boiling water or hot milk. Stir until you have a liquid chocolate mixture.
Now you need to cool it and then pour it into the cream. Using a mixer, beat everything until a single-colored and homogeneous consistency is obtained.
Finally, add liqueur or cognac, at your discretion.

Video

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 treat is suitable for coating cakes, filling pastries, or as a separate treat.

Depending on the method of preparation, 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 is a fairly universal product, and it is famous for this quality because you can add cocoa or melted real chocolate to almost any ordinary white cream and the ordinary 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 can be replaced 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 beaten, 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.

The following recipe is perfect for coating sponge cakes:

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 milk in small portions 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 brewed natural coffee, but if this is not available, you can also use regular freeze-dried coffee. 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 the 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, and experienced chefs like 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 a very popular dessert 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.

Bring the cream and powdered sugar to approximately 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” with sour cream dough - only chocolate cream is used here.

The most delicious and interesting quick baking recipes. 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.

To prepare creams, it is best to use chilled eggs, yolks and whites;
It is advisable to prepare all ingredients in advance;
If the recipe contains butter, then it is better to use it rather than replace it with margarine;
It is better to beat the butter on ice or cold water - this way it better retains its stable shape;
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;
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;
Cocoa powder must be boiled, while real chocolate only needs to be melted;
Sometimes you can add boiled condensed milk to recipes - the cream will become unusually tasty;
You must choose real chocolate for the cream, without any additives, otherwise the dessert can be ruined.

Try and experiment! Good luck!

Pies, biscuits, and pastries are the most common and favorite delicacies of many people with a sweet tooth. The most common sweet pastry is sponge cake. And most importantly, you need to properly prepare the chocolate cream for the cake. There are a huge number of cream recipes on the Internet.

Moreover, preparing such an original delicacy is very simple. Real chocolate cream is even used to make the popular American chocolate cake.

Below are a lot of interesting and delicious chocolate mousses that can be used as decorations or as a filling for baked goods.

Classic chocolate cream for cake

Desserts made with chocolate are considered the most popular and favorite treats for most people with a sweet tooth. Various pastries, such as chocolate cake, are one of the most delicious, and if you top it with delicious chocolate cream, it turns out incredibly delicious.

Chocolate sponge cake cream is an essential component of a truly delicious dessert. But what cream is suitable for such baking? The most popular and delicious is the classic chocolate mousse.

To prepare it you will need a small amount of ingredients, and the process is not particularly difficult.

Required Ingredients

To create a traditional cake cream with chocolate added, a housewife will need the following ingredients:

dark chocolate bar – 100 g;
butter – 130 g;
sugar or powdered sugar – 90 g;
chicken egg – 1 pc.;
vanillin and salt - a pinch.

Given this composition for chocolate mousse, you get 3-4 servings.

Many housewives use cocoa powder for cakes and other baked goods instead of a chocolate bar to create classic chocolate cream. In this case, the powder should be taken without adding starch. The mousse turns out no less tasty and aromatic. And it looks very attractive from the outside. However, if the housewife wants to buy chocolate, then it is recommended to choose a high-quality bar with a minimum cocoa content, for example 57%.

Powdered sugar for chocolate cream is a recommended ingredient that is preferable to add. But if you don’t have this product at hand, it doesn’t matter. Take regular granulated sugar and put it in a coffee grinder. It won’t take much time to grind the sugar, and in the end the housewife will have her own homemade powdered sugar.

Let's move on to cooking.

How to make chocolate cream

Creating a cake cream based on a chocolate ingredient or cocoa powder is a simple process. All it takes is a little time.

How to cook?

Remove the butter from the refrigerator and leave to soften.
Build a water bath, break the chocolate bar into slices and heat it. Stir constantly until the product melts completely. If you don't want to worry about the water bath, then pop the bowl of chocolate in the microwave.
Place the softened butter in a bowl, add salt and vanillin. Beat everything thoroughly with a mixer for two minutes. Then gradually add powdered sugar while continuing to beat the butter mixture. This is required so that the sugar is completely dissolved and does not grind on the teeth.
Break a chicken egg, separate the yolk and place it in a mixture of sugar and butter. Beat again with a mixer.
Now it's time for the melted chocolate. Pour it into the mixture and beat with a mixer until a homogeneous and fluffy consistency is formed.

Everything is ready. The result is an airy and delicate mousse that holds its shape well and is great for decorating sponge cakes or cakes.

Chocolate cream and the recipe for its preparation are quite simple. This cake mousse made from cocoa powder or a chocolate bar can be used to top cakes or pastries.

From cake layers with butter and chocolate cream, you can make a cake with an amazing and familiar taste to everyone.

A very tasty and delicate cream is obtained with the addition of chocolate and egg white. This mousse can be used to glaze biscuits perfectly.

To create such a delicacy, it will be enough to prepare only 4 components.

chicken egg – 4 pcs.;
powdered sugar – 100 g;
chocolate bar – 100 g;
vanillin – ½ pack.

It is very easy to make a cream from such a small amount of ingredients. Use the instructions:

Break the eggs, separate the whites. Using a mixer at maximum speed, beat until fluffy. You should get a dense foam.
Add powder and vanilla sugar to the whites. Mix everything well.
Grate the chocolate bar on a fine grater and add to the mixture. Stir until a homogeneous structure and even shade is formed.

The cream is ready. Try decorating cakes with it. It turns out a beautiful gloss. And the taste of this delicacy is in no way inferior to the classic version. Create an amazing sponge cake and use this cream recipe. Your household will definitely appreciate your efforts.

Another common recipe for mousse based on chocolate or cocoa powder is chocolate custard. To prepare it, the housewife will need:

dark chocolate - bar;
butter – 50 g;
starch – 1.5 tablespoon;
chicken egg – 2 pcs.;
powdered sugar – 2 tablespoons;
milk – 1 glass.

This delicacy is prepared quite quickly and simply. All it takes is a little time and the following steps.

Break the chocolate bar into small pieces and melt in a water bath.
Separate the yolk, mix with powder and starch. Grind everything into a homogeneous consistency. Add milk and bring to a boil, stirring the mixture constantly.
Combine the mixture with chocolate and mix everything thoroughly until smooth.
Strain what you get through a sieve and put it on low heat. Whisk constantly until thickened.
The last step is to add the butter and beat the final mixture again.

The cream is ready. Cool the mousse and then whisk again. The cream should be smooth and without lumps. Use this treat in any convenient way. You can decorate cakes, frost cakes.

Another option for decorating and preparing various biscuits is chocolate sour cream with cocoa. But be careful, the shelf life of sour cream is relatively short. This mousse is much preferable to oil mousse. Cream without oil is not so cloying and has less calories. What is especially important for girls. The classic recipe for chocolate cream with sour cream is prepared without adding butter. But below are 2 options for mousse: a recipe with butter for the cake and without butter.

Ingredients

The amount of ingredients in these two recipes is very different. To prepare butter-free chocolate cream from cocoa powder and sour cream you will need:

natural sour cream with a fat content of at least 20% – 300 ml.

Then for an equally delicious cream with butter for chocolate cake you will need the following ingredients:

powdered sugar – 250 g;
dark chocolate bar – 400 g;
full-fat natural sour cream – 2 cups;
butter – 100 g;
boiled water – 50 ml;
vanillin or vanilla sugar – 7 g;
salt – 1 level teaspoon.

Some housewives mix eggs and sour cream, or rather, egg white with sour cream to create an airy mousse. But this is at your discretion.

Please note that it is recommended to use powdered sugar, not granulated sugar. This is required so that the product is completely dissolved and does not squeak on the teeth. But if it so happens that you don’t have any powder on hand, then take granulated sugar and grind it in a coffee grinder.

As for sour cream, you should be careful here too. Choose only a fresh product so as not to harm the body and not spoil the taste of the delicacy.

Let's move on to creation.

Cooking sequence

Making chocolate cream with sour cream without butter is quite simple and quick. To do this, do the following:

Mix powdered sugar and cocoa powder. Then gradually add sour cream and grind everything thoroughly until a homogeneous mass is formed.

To make the mixture of cocoa and powdered sugar dissolve faster, you can first add 100 ml of slightly warmed milk or cream. And then add sour cream. This cream turns out fluffy and tasty.

Reference! Before adding the cocoa powder, pass it through a sieve to ensure there are no lumps.

A cream made from sour cream and butter requires a little more manipulation than the previous ingredient, but is in no way inferior in taste.

To prepare chocolate sour cream, you will need to do the following:

Break the chocolate into pieces, add a little powdered sugar, stir and add water. Place this mixture on the stove over low heat. Once everything is completely melted, remove the bowl from the heat. Cool the mass to 50 degrees.
Place sour cream, salt and vanillin in a separate container. Place on the stove and heat to approximately 40 degrees. Remove the mixture from the heat and beat a little with a blender at low speed.
At this stage, combine the chocolate mixture with sour cream, and mix everything thoroughly until a homogeneous structure is formed.
Add the remaining sugar to the butter and beat with a mixer. Carry out the manipulation until the mass increases in volume. It will turn out magnificent.
Now add the chocolate mixture little by little and mix everything thoroughly. As a result, you should get sour cream and chocolate cream.

For decorating a cake, cream made from sour cream, sugar and other ingredients is perfect. Whether to add butter or not is up to you.

Reference! Sour cream mousse without butter is perfect for soaking cakes, and cream with added butter is used to decorate biscuits.

If a housewife requires the cream to retain its frozen form for a long time, then a small amount of gelatin can be added to milk or water.

To add a refined aroma and taste, some housewives add rum or spicy spices.

Creamy curd cream with chocolate

This cream can be classified as sour cream deliciousness. It is considered not only tasty, but also a healthy delicacy. To prepare it, the housewife will need only 6 ingredients:

heavy cream and cottage cheese – 250 g each;
milk - a tablespoon;
white chocolate bar – 100 g;
powdered sugar – 3 tablespoons;
vanillin - to taste.

Take just 5 steps and amazing buttercream will be ready.

Beat the cottage cheese until smooth. If necessary, you can add a little milk.
Break the chocolate into pieces and melt. You can use a microwave oven, or build a water bath. Then add it to the cottage cheese and whisk immediately. You should get a homogeneous mixture.
Mix cream, powder and vanillin. Beat until fluffy. Add to chocolate mixture and beat for two minutes.

The mousse is ready. Try decorating a cake with it. It turns out very beautiful, and most importantly - incredibly tasty. If necessary, this mousse is used to level the biscuits. You can also season eclairs and other cakes with it.

Cream Charlotte

Charlotte - chocolate cream

This is a surprisingly delicate mousse that is very popular among confectioners. This chocolate treat turns out to be very tender, beautiful and tasty. Mousse is perfect for decorating biscuits.

To prepare it, prepare the following ingredients:

chicken egg – 4 pcs.;
dark chocolate – 170 g;
milk – 220 ml;
butter – 200 g;
powdered sugar – 220 g;
cognac – 20 ml.

It takes a little patience and confidence to create an amazing product. Then you will get a very tasty treat.

To make this amazing cream:

Break the eggs, separate the yolks and beat them with sugar. You should get a light mass. Add milk and continue whisking.
Place the mixture on the stove and cook until thick. Stir constantly while doing this.
As soon as the mass is ready, remove from heat and cool to 40 degrees.
The butter should be whipped until fluffy in a separate container. Continue whisking while gradually adding the milk mixture.
Break the chocolate into small pieces and melt in a water bath. Now add small portions to the mixture. Beat everything properly.

Charlotte cream with chocolate is ready. The structure results in a very thick product. Therefore, it can be used to line a cake or create amazing decorations for holiday baked goods. Try making it, it’s a very tasty and light cream.

Video of making chocolate cream for cake

Chocolate milk mousse

Don't forget about simple milk cream with chocolate. This delicacy is similar to custard. However, it differs in taste and consistency. To create it, prepare only 5 necessary components. This:

chicken egg – 8 pcs.;
powdered sugar – 8 tablespoons;
flour - 3 tablespoons;
milk – 300 ml;
chocolate – 1 bar (100 g).

An amazingly tasty delicacy is obtained quite quickly. The housewife will not spend much time preparing. Just follow some guidelines:

Prepare all products.
Separate the yolks and rub them with powder. You should end up with a white mixture.
Now add flour in small portions and mix vigorously. Add milk here and continue whisking.
Grate the chocolate bar on a fine grater and add it to the mixture. Mix thoroughly and very gently.
Place the resulting mass on the stove over low heat. Cook and whisk regularly. To get a thick structure, keep the mixture on the fire after boiling for about 5 minutes.

The cream is ready. Soak cakes or top cakes with it. The cream turned out to be quite liquid, so this structure is not suitable for decoration. If you need to use this delicacy for decoration. Then create a thick structure. To do this, use less of the prescription liquid.

Try to cook it, it will turn out very tasty.

There are a huge number of recipes for chocolate cream with the addition of butter. This mousse is mainly used for layering, glazing and soaking cakes. But with its help you can create various amazing patterns for biscuits. Many cakes are also topped with this delicacy.

Any cream recipe contains two essential components - powdered sugar and butter. The remaining ingredients are at the discretion of the cook.

Buttercream with chocolate is considered very tasty, the recipe for which will be below. There are also cooking options with food coloring, alcohol, condensed milk and others. A sponge cake with chocolate buttercream and rum is also perfect for the holiday table. This recipe is listed below.

Consider the classic chocolate version.

We will need

To prepare a thick and delicious chocolate buttercream for a sponge cake you will need the following ingredients:

butter – 220 g;
egg – 1 pc.;
powdered sugar – 150 g;
cocoa powder – 15 g;
cold water – 15 ml;
vanillin or extract – 5 ml.

Many housewives, when preparing butter-based cream, use chocolate instead of cocoa powder. However, the choice of ingredients is at your discretion.

Let's move on to creation.

How to cook

Preparing chocolate cream for decorating a cake or coating cake layers is very simple. All you need for this is a little time and the following manipulations:

Remove the butter from the refrigerator. We need a softened product. Place it in a mixer container and beat.
Now add the egg and continue beating.
Remove the mixer and take a silicone spatula. Now add powdered sugar in small portions and rub it into the butter. It needs to be completely dissolved.
Mix cocoa powder with vanillin and dissolve in water. Add this mixture to the sweet butter and mix everything well until a homogeneous structure and color is formed.

The mousse is ready. You can soak the cakes with it and decorate the cake with melted chocolate. The sponge cake with butter cream and egg turns out very tasty. Your household will love this made delicacy.

Chocolate buttercream with rum has an exquisite aroma and taste. A sponge cake with this mousse is suitable for a festive table. Try making this delicacy.

From the ingredients take:

cocoa powder – 3 tablespoons;
powdered sugar – 1.5 cups;
milk – ½ cup;
dark chocolate bar – 60 g;
butter – 400 g;
rum - teaspoon.

If you don’t have rum on hand, you can use any other alcohol: cognac, liqueur or something else.

It only takes a couple of steps to prepare such an amazing product.

Remove the butter from the refrigerator and set aside. Let it soften. Mix cocoa powder with powdered sugar and pour in milk. Place this mixture on the stove and turn on low heat. Cook until the sugar is completely dissolved.
The next step is to remove the milk mixture from the stove and immediately add the chocolate, which you previously melted in a water bath until liquid. Mix everything thoroughly and cool to room temperature.
It's time for butter and alcohol. Add these ingredients to the mass and stir everything until smooth. It is advisable to carry out the procedure by hand using a spatula.

The biscuit cream is ready. Soak the cake with it, or make original patterns. All this is at your discretion.

Chocolate cream

Chocolate cream is the most delicate chocolate cream that has a delicious consistency. This delicacy looks like classic ganache, but tastes different. It is more tender and not so cloyingly greasy. This delicacy belongs to French cuisine. It's very easy to prepare.

Ingredients you will need:

milk – 140 ml;
heavy cream from 30% – 200 ml;
chicken egg – 3 pcs.;
powdered sugar – 25 g;
dark chocolate bar – 200 g.

It is a pleasure to prepare such a delicate delicacy.

Pour the milk and cream into one saucepan, stir and bring to a boil.
Break the eggs, grind the yolks with powder.
Pour the cream mixture into the eggs in small portions, stirring constantly.
Place the entire mixture on the fire. Cook until slightly thickened. Stir constantly all the time. The most important thing is not to overexpose the mass.
Everything is simpler with chocolate; melt it in a water bath. Then pour into the milk mixture.
This step is very important. Mix everything. Doing this manually or bringing it until smooth is not suitable, because in the future everything may separate. Take a blender and immerse completely in the mixture. Beat this way. It should not be lifted above the mass to avoid the entry of air bubbles.
When finished, cover the cream with cling film and refrigerate.

When everything is ready, beat the cream again. Chocolate cream is ready. Use it to decorate cakes, soak cake layers, as a filling for cakes and other desserts.

But this is not the only recipe.

Rose petal cream

This delicacy actually contains rose petals. And the taste of the sweet is unique and delicate. To prepare this delicacy take:

chicken egg – 3 pcs.;
powdered sugar – 40 g;
low-fat cream (11%) – 250 ml;
dried rose petals or lavender flowers - a teaspoon;
leaf gelatin – 4 g.

The preparation method is similar to creating a classic mousse.

Soak the gelatin in cold water and let it swell.
Break the eggs, separate the yolks and grind them with powdered sugar.
Pour the cream into a separate pan and add rose petals. Place on the stove over low heat. Bring it all to a boil.
Pour this mixture into the yolks and beat everything thoroughly. Then pour the mixture back into the saucepan and put it on the fire.
Once the mixture becomes thick, add gelatin and stir until it dissolves.
Now strain the mixture through a sieve to remove all the flavors and undissolved gelatin.
Cool the cream and put it in the freezer for 5 hours.

The cream is ready. Before use, it should be thoroughly beaten again, then it can be used for its intended purpose.

Nut-chocolate cream

Another equally popular cake mousse, prepared with the addition of chocolate and nuts. This is one of the most favorite delicacies of most sweet tooths. To prepare it you only need a couple of ingredients:

butter – 300 g;
walnuts – 50 g;
powdered sugar – 300 g;
chicken egg – 1 pc.;
chocolate bar – 100 g;
rum – 20 g.

These ingredients make an amazing and very tasty mousse. Be patient and follow the recipe instructions.

Break the egg, add powdered sugar and butter. Using a mixer, beat until the sugar dissolves and you get a fluffy mass.
Break the chocolate into small pieces and melt in a water bath. If you don’t want to make such a design, then simply melt the tiles in the microwave.
Grind the walnuts a little. A blender is suitable for this. It should not be allowed to become dusty. You should get small pieces.
Now add chocolate, nuts and rum to the mixture. Mix everything thoroughly.

The cream is ready. Amazing taste is guaranteed if you follow the instructions. Fill biscuits with treats, decorate them, or use cream to smooth them out.

The recipe for chocolate cream with condensed milk is simple. This mousse is considered the best option for soaking cakes. The recipe does not require many ingredients, and the manipulations are simple and straightforward.

The recipe for chocolate cream for sponge cake with the addition of condensed milk has three main ingredients, and the remaining components are at the discretion of the housewife. There are two amazing recipes: the first with the addition of cream liqueur, and the second with vanilla. Let's look at each in more detail, and start with the cream liqueur.

Product List

Delicious cream with condensed milk for chocolate biscuit consists of the following products:

condensed milk – 200 g or ½ can;
butter – 130 g;
cocoa powder and cream liqueur - 2 tablespoons each.

Cocoa powder can be replaced with a chocolate bar. Bitter is suitable - 57% cocoa content. To thicken the mousse, flour and eggs are suitable products. These ingredients can be added in small quantities so that the cream retains its shape for a long time.

Traditionally, sift cocoa powder through a sieve to prevent lumps from forming.

Let's move on to cooking.

Cooking step by step

Chocolate and condensed milk cream is easy to prepare. It is used to soak cakes. It is a pleasure to prepare this delicacy. The process is as follows:

Remove the butter from the refrigerator, cut into pieces and let it soften.
Once the butter reaches the desired consistency, add it to the mixer bowl and add the condensed milk. Beat everything with a mixer to obtain a homogeneous structure.
Now add alcohol. In our case, liqueur, but you can take another drink, or even delete it from the recipe. The cream will still be delicious. We continue to mix.
It's time for the cocoa powder. But if you have chocolate, then build a water bath, add crushed chocolate and cook it. Cook until all the pieces of tile have melted. Add liquid tiles or cocoa powder to the mixture and mix everything thoroughly, first with your hands, and then beat with a whisk. You should get a homogeneous air mixture.

Prepare the mousse with pleasure, and then everything will work out. Using condensed milk cream, the top and sides of the cake are decorated. This amazing and tasty delicacy is loved by many people with a sweet tooth. Try it too.

Another recipe with added vanilla. It is simple, but no less tasty than the previous one.

How to make cream with butter, cocoa and condensed milk?

Ingredients you will need:

butter – 300 g;
cocoa - 4 tablespoons;
condensed milk - can;
vanillin – 1 package.

Reference! Please note that powdered sugar is not used in the preparation of this cream. They changed it to condensed milk.

To create a delicious chocolate mousse with condensed milk, you must do the following:

Place the softened butter in a mixer bowl and beat the product at maximum speed until it increases in volume and forms a white tint.
Slow down the speed of the equipment, but do not turn it off, add cocoa powder in small portions, and then add vanilla. Now you can increase the speed. Continue whisking for a few more minutes.
It's time for condensed milk. You don't have to turn off the mixer. Pour the product into the mixture in small portions. It is necessary that the mass is thoroughly mixed. It became homogeneous and lush.

The cream is ready. Use it to soak cake layers or decorate sponge cakes. This delicacy is very tasty, and baked goods with such deliciousness will decorate any holiday table.

Ganache - from French the word is translated as chocolate cream made with chocolate, cream and butter. Chocolate ganache cream for sponge cake can be prepared in different thicknesses. You can adjust the consistency yourself. It all depends on the proportion of chocolate and cream. The more chocolate, the greater the thickness. The most delicious cream is made from the most natural chocolate. Of course, you can replace this component with cocoa powder, but the most delicate mousse will not be so tender.

Surprisingly, there are several recipes for making such a delicacy on the Internet. Below you will find several versions of the cream: a classic one with three ingredients, a simple one with two, a little more complex with four ingredients, and white ganache.

Let's look at the classic recipe first.

Product Set

To prepare a classic confectionery treat or make chocolate cream for a cake at home, you need only 3 components:

cream with high fat content – 110 ml;
dark chocolate bar with high cocoa content – 100 g;
butter – 35 g.

Milk chocolate will not work in this case because the traditional recipe requires the presence of a bitter product. Let's move on to cooking.

Cooking steps

Ganache – chocolate and cream cream is very easy to create. It only takes 3 steps to prepare.

Break the chocolate into pieces and place in a bowl.
Pour the cream into a saucepan and place on the stove. Bring to a boil and then add the chocolate. There is no need to stir anything, just pour over the chocolate and leave for a few minutes.
Now use a whisk to make a cream of chocolate and cream. And at the last moment add oil. Mix everything thoroughly until smooth.

Delicious chocolate cream for the cake is ready. This mousse makes delicious dishes. Try to cook it, you will like it.

Let's move on to a simpler ingredient.

Two-ingredient ganache

To prepare this delicacy, take:

heavy cream – 500 ml;
chocolate – 500 g.

That's it. Now you need to prepare the product.

Place the chocolate broken into slices in one bowl, pour the cream into a saucepan and place it on the stove. Bring to a boil, but do not boil.
Now pour the heated cream into the chocolate and mix until a homogeneous mass is formed.

Reference! At this stage, some housewives add alcohol or aromatic spices. It's up to you.

Cover the mixture with cling film and place in the refrigerator for 5 hours.
After this time, remove the bowl from the refrigerator and stir again.

The two-ingredient ganache cream is ready. Decorate biscuits or cakes.

Four-product creamy ganache

This delicacy requires more ingredients, but the end result is an equally tasty mousse.

To prepare it, take:

heavy cream – 110 ml;
dark tiles – 100 g;
butter – 35 g;
powdered sugar - 2 tablespoons.

The process of creating the cream is simple.

Pour the cream into a saucepan, add powdered sugar and stir. Place on the fire and bring to a boil.
Place the chopped chocolate in a bowl and pour the heated cream over it. No need to stir. Leave for 3 minutes.
Now you can mix everything. Do it manually. Using a mixer will not give the cream the desired consistency.
The last step is to add butter and mix everything.

As you can see from the recipes, the ganache cream looks almost the same. But due to the different amounts of additional products, the taste of each mousse is different.

Use these recipes to decorate biscuits, frost cakes, and top cakes.

Classic ganache is a cream based on dark chocolate. But a lot of time has passed since its appearance and now there are many varieties of it. One option is a creamy white ganache. The cream has an amazing taste. And it is prepared from just two ingredients:

white chocolate bar – 400 g;
heavy cream (from 30%) – 600 ml.

Preparing such a light delicacy is quite simple. Be patient and you will succeed.

Break the chocolate into pieces.
Separately, bring the cream to a boil. But don't boil it. After this, pour the cream over the broken chocolate. And mix everything until you get a homogeneous structure.
Once all the chocolate has melted, leave the mixture to cool for a few minutes. Then cover it with film and place it in the refrigerator for at least 5 hours.

After this time, remove the cream and beat again. White ganache is ready. Use this treat to line and decorate cakes. Of course, you can coat the cakes with it, but in this case it is advisable to make the mousse more liquid.

Cream cheese is a very thick cream, prepared without liquids. Therefore, if a housewife decided to create such a delicacy for the cake. Then the cakes should first be soaked in syrup.

Despite the thickness of the product, the cream turns out very tasty.

To create it, use the following ingredients:

mascarpone – 500 g;
dark chocolate bar – 20 g;
powdered sugar – 100 g.

To prepare such a delicious cream, the housewife will need only 3 steps.

Break the chocolate into small pieces and melt. To do this, use a microwave oven or build a water bath. In each case, stir the chocolate constantly until it melts completely.
Mix mascarpone with powder and beat until a fluffy consistency is obtained.
The chocolate should cool slightly before it can be poured into the mixture. Continue whisking until you get a homogeneous texture.

Cream cheese is ready. It turns out to be quite thick, so it is perfect for leveling and creating amazing decorations for cakes, pies and other baked goods.

Lenten cream for chocolate cake

Some people fast or follow strict diets that prohibit the consumption of milk and eggs. In this case, you really want something sweet, but you can’t. However, there is a way out of the situation. Chocolate cream made without milk and eggs will help those with a sweet tooth enjoy the treat during this period. This simple vegetarian treat recipe is easy to prepare. And the main ingredient is a vegan chocolate bar.

This fast-cooking lean yummy is used to soak cake layers and decorate the pie.

One delicious recipe is not enough, so below are several options for the cream. Let's start with the classic version.

What is needed

The simplest chocolate cream is prepared in the simplest way. This recipe uses the lightest ingredient list possible. The owner will need to take the following:

warm water and powdered sugar - 300 ml each;
cocoa powder – 100 g;
dark bar of lean chocolate – 50 g;
potato starch - teaspoon.

Step by step recipe

Let's move on to cooking. The Lenten chocolate cream is prepared in the same way as the regular delicacy.

To prepare, do the following:

Chop the chocolate bar and put it in a saucepan, add cocoa powder, starch and powdered sugar. Slowly add water and place on the stove over low heat. Cook for 10 minutes, stirring regularly to dissolve everything.
After this, remove the mixture from the heat and let it cool. Stir regularly during this time.

Once the cream of lean chocolate and water has cooled, use it for its intended purpose. For example, if you have a delicious Lenten cake ready, then decorate it with this delicacy or frost the cakes. Or you can pour the mousse into containers and put it in the refrigerator for storage.

Naturally, you quickly get bored with mousse-based pies and want to try new delicacies. Below we offer recipes for lean creams. Try to cook each one, you will like it.

This lean delicacy is perfect for coating puff pastries. A kind of Lenten “Napoleon”. To prepare this delicacy, take:

vanilla sugar – 3 g;
wheat flour - 6 tablespoons;
powdered sugar - a glass;
water – 3 glasses.

To prepare the Lenten delicacy for the Napoleon cake, you need a little time and the following steps:

Place a frying pan on the stove and heat it up. Then pour in the flour. The pan should be dry without a single drop of oil. Fry the flour until golden brown.
As soon as the flour arrives, transfer it to a saucepan, add powder and vanillin. Fill it all with water. Place in a water bath and start cooking. Gradually the mixture will thicken.

As soon as the mass becomes homogeneous, the cream is ready. Coat your cakes with this delicacy and let the cake brew.

Chocolate Lenten Cream No. 2

Another recipe for making a chocolate treat, however, there are only three products. And the taste is amazing.

From the ingredients we take:

dark lean chocolate – 200 g;
water - glass;
tea bag.

Surprisingly, the tea bag is actually a necessary ingredient.

Let's move on to cooking.

Brew the same bag in boiled water.
While the tea is brewing, chop the chocolate and then add it to the brewed tea.
Mix everything thoroughly until a homogeneous mass is formed.
Then leave for 10 minutes and then beat with a mixer or blender.

The cream is ready, use it for its intended purpose.

This is a simple but very tasty mousse. To create it, prepare:

boiled condensed milk -200 ml;
butter – 180 g;
coffee liqueur – 50 ml;
cocoa powder – 2 tablespoons.

The cooking process is extremely simple.

Using a blender, beat the butter into a thick foam.
Gradually add condensed milk. Continuing to beat.
Now it’s the turn of cocoa and liqueur. Beat everything thoroughly.

The cream is ready. Cool slightly before using. They can be used to decorate biscuits or coat cakes. Everything is at your discretion.

A little citrus will add a stunning and unique taste to any cake. But to make this happen, it’s enough to prepare chocolate cream with oranges. It turns out very tasty, and can be used in any way.

To create the mousse, prepare:

orange – 1 pc.;
dark chocolate – 120 g;
butter – 2 tablespoons;
maple syrup – 3 tablespoons;
orange liqueur - a tablespoon.

The ingredients are ready, it's time to start cooking.

Peel the oranges. Cut the pulp into small pieces. Set aside any juice that comes out.
In a separate bowl, place the broken chocolate chips, butter, maple syrup, liqueur and the orange juice we set aside. Stir a little and put on the stove. Heat the mixture over low heat.
As soon as you get the cream, add the orange pulp and mix everything carefully.

It turns out to be a very tasty mousse that can be used to coat the cakes or decorate the top of the cake. The taste of citrus fruits will give your biscuit an amazing and unique taste. Try it, you will definitely like it. Create a cake from sponge cakes and this cream.

How to make chocolate cream for a cake - useful tips

Chocolate cake with chocolate cream is an amazing and incredibly tasty treat. Preparing this dessert will not be difficult for any good housewife. The most important thing in a cream cake is a properly prepared mousse. If experienced housewives are familiar with every subtlety of this process, then for beginners in this matter several recommendations will be required. To make the best chocolate mousse sponge cake, remember a few basic rules:

To get the perfect decoration for a cake or for soaking cake layers, use only chilled products. The exception is butter. It must be removed from the refrigerator before cooking. It should be at room temperature.
When preparing creams, margarine should not be used. You will lose taste, and for lean mousses it is generally prohibited.
To simplify the cooking process and avoid confusion, place all the utensils and ingredients on the table in advance.
The chocolate bar among the ingredients must be melted in a water bath before adding to the mousse. As for cocoa powder, it should definitely be boiled, if appropriate.
We recommend using dark chocolate in recipes. If you add milk, not only the color will change, but also the taste of sweetness.
Using condensed milk rather than boiled condensed milk is also a mandatory principle. Again, it's a matter of taste. With boiled condensed milk, the cream acquires a specific taste.

When choosing a chocolate mousse bar, avoid adding various plant products. You need pure dark chocolate.

Try our recipes for chocolate cake with chocolate cream. Treat yourself and your household. Or maybe you will be able to find your own unique and delicious recipe.

Chocolate cream is the simplest and most affordable treat. It is used to decorate baked goods. There are many options on the Internet on how to decorate a cake for a holiday. Housewives usually prepare chocolate ganache cream for such purposes. However, if you just want to soak the cakes, then prepare any option you like, just make the delicacy a little liquid.

Chocolate cake cream is considered one of the most commonly used types for layering, coating and decorating desserts. We offer you to consider several selected and proven recipes for preparing lush mass.

Chocolate cream for a cake made from cocoa powder will look gorgeous as a decoration.

500 g milk;
drain butter 30 g;
2 table. l. cocoa powder;
starch - 3 table. l. (you can use flour);
granulated sugar - 3 table. l.;
vanilla - a bag;
a little salt.

Heat 300 ml of milk in a saucepan. Add butter, sugar, cocoa, and salt to boiling milk. We continue to boil, stirring constantly, for a few more minutes until a homogeneous mass is formed. Mix the remaining milk with starch and pour into hot milk and cocoa. Bring to a boil again, remembering to stir constantly until the mixture thickens. Boil for a few minutes. Remove from heat, add vanillin. The mixture should be stored in the refrigerator until ready to use.

Chocolate cream is good for sponge cake.

Instead of cocoa, the cream can be made from dark chocolate bars:

powdered sugar – 420 g;
2 ½ bars of dark (72%) chocolate;
330 g butter drained;
eggs – 2 pcs.;
a pinch of salt;
vanilla - bag.

You need to melt the chocolate first. Beat the plum. butter with vanilla, salt. Gradually add powder and eggs and continue beating. After obtaining a homogeneous mass, pour in the cooled melted chocolate. Beat everything well again.

Just a note. If the cream recipe contains eggs, then they should only be used chilled - this way they beat better.

Making cream cheese for a cake is not difficult.

For cooking you need the following products:

curd cream cheese – 300 g;
100 grams of fatty plums. butter, dark chocolate, powdered sugar.

It is better to get the oil in advance so that it softens. The chocolate should be melted in a water bath. After it has cooled, combine with softened butter in the bowl of a blender or mixer, add powder, beat well until all lumps disappear. Pour cheese into the resulting fluffy mass. Continue mixing at medium speed. As soon as the mass becomes homogeneous, we complete the process. If you miss the moment, separation will begin and grains will appear. The mixture must be cooled before use - half an hour in the refrigerator is enough.

With added cream

The cream with the addition of cream turns out to be very tender. Chocolate buttercream is a real delicacy that is perfect for decorating a cake.

For cooking you will need products:

chocolate (preferably confectionery) – 150 g;
heavy cream – 0.4 l;
15 g gelatin;
can of condensed milk.

Prepare gelatin - fill it with cold water (proportion - 1:5). After the component swells, it needs to be slightly heated in a water bath. At low speed, beat the cream with a blender or mixer, gradually pour in the condensed milk. As soon as the mixture begins to thicken, pour the cooled chocolate into it. Then add lukewarm gelatin in a thin stream. At the same time, continue to knead the mixture at medium speed. As soon as the mixture begins to thicken, turn off the blender. Cream and cream cannot be stored for a long time; it must be used immediately, otherwise it will harden.

Charlotte cream with chocolate

This cream is prepared on the basis of egg yolks and is used as a decoration for desserts.

We prepare the necessary products:

½ glass of milk;
cognac – 2 table. l.;
yolks – 3 pcs.;
dark chocolate bar;
sugar – 1 glass;
150 g butter drained.

Beat the yolks with sugar until foam forms. Mix with milk and cook in a water bath until the mixture thickens. Beat the softened butter with a blender for 5 minutes, pour in the cognac and gradually add the mixture of milk and yolks. Add melted chocolate. Mix everything well and start decorating the desserts.

Sour cream and chocolate layer

This cream not only serves as a decoration, but can be used as a layer between the cake layers. The cake with sour cream and chocolate is soaked very well and turns out tender.

Required Products:

powdered sugar - 1-2 table. l.;
0.2 l of fat sour cream;
cocoa powder – 1-2 table. l.

Mix the dry ingredients - cocoa and powder. Add sour cream one spoon at a time and mix well. The process is long and labor-intensive. But it can be lightened by diluting the cocoa powder with a small amount (50 ml) of a little warmed milk, and then adding sour cream. This mixture soaks the cake layers well. And if you add starch or gelatin, it can be consumed as an independent dessert.

Ganache for decorating desserts

Ganache cream is thick and hardens quickly. It makes good voluminous decorations using a pastry syringe or sleeve.

Products you will need:

180 g butter;
cocoa powder - 1 table. l.;
chocolate – 240 gr;
can of condensed milk.

Beat the soft butter in a blender for 5 minutes. Add condensed milk one spoon at a time. Then add cocoa. Also gradually pour in melted chocolate at room temperature. Beat everything well. If the mixture turns out to be liquid, then after 10 minutes it will definitely harden.

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;
bar of chocolate.

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.

Just 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.

Custard chocolate cream

The cake with custard soaks well and turns out very tasty. It will take a little longer to prepare, but we recommend trying it if possible. If there is a little cream left after layering the cake, you can replace the dessert with tea by serving the leftovers in bowls.

So, what will it take?

corn starch – 1.5 tbsp. spoons;
2 yolks;
¼ l milk;
20 g oil
chocolate bar.

Beat the yolks with starch and sugar. The milk should be brought to a boil, which is then poured into the yolks in a stream, not forgetting to stir. Bring the resulting mass to a boil in a water bath, continuing to stir regularly. Combine the yolk mixture with melted chocolate. Mix well again. Add softened butter to the mixture and bring until smooth. We place the resulting mass in a bath of cold water to thicken, while it must continue to be stirred so that thickening and cooling occur evenly.

Important! The disadvantage of this type of cream is the short shelf life. Therefore, the finished product must be stored in the cold!