Chocolate cream – very rich and thick and you can use it for the cake filling, to frost and decorate, or make desserts! It took a while but (after a good few experiments) I finally found a good formula for a perfect and REAL ‘CHOCOLICIOUS’ cream. It got a lot of great feedback on my blog, and I hope you’ll like it too!
Ingredients and ‘step by step recipe + photos’ below
- 250 ml. double cream
- 250g. mascarpone cheese
- 200g. dark chocolate (The higher the cocoa content the better, I recommend at least 60%, this will improve the quality and taste of the cream!)
- 4 spoons of icing sugar
Melt the chocolate:
Break chocolate and place into a heatproof bowl. Set the bowl in the pot making sure the water doesn't touch the bottom of the bowl. Stir chocolate occasionally until melted.
Remove the bowl from the heat, leave it to set until firm (room temperature) but not completely solid!
- Use an electric beater to whip the cream. Whisk until the cream holds firmly to the beater.
- In a medium/large bowl cream together sugar and mascarpone, then ( and while the mixer is still working) add the melted chocolate and mix until smooth and creamy.
- Add the whipped cream to the chocolate mixture and mix it GENTLY using a flat spatula.
To use this mixture on its own as a delicious looking dessert pipe the mixture into a dessert bowl with a star-shaped nozzle, alternatively, use to sandwich and frost cakes.