CHOCOLATE CREAM WITH WHIPPED CREAM to fill desserts or to enjoy by the spoonful, ideal for layered cakes or sponge cake, for fritters or St. Joseph’s zeppole.
Very delicious chocolate cream with whipped cream, ideal for filling cakes whether sponge cake or puff pastry like the millefoglie or a delightful diplomat or for tarts or fritters, sweet ravioli, but it’s also great to enjoy by the spoonful.
The cream with whipped cream and chocolate is perfect for intolerant people, an egg-free, light, and tasty cream that even children like, extremely creamy and velvety and obviously if you don’t like whipped cream, you can always use milk.
A very simple and quick cream to make that can be served in individual glasses as a holiday dessert or after dinner.
Follow me in the kitchen today there’s the cream with whipped cream and chocolate.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups liquid cream
- 1/4 cup sugar
- 3 tbsp unsweetened cocoa powder
- 4 tbsp cornstarch
- 2 oz 60% dark chocolate
Steps
Pour the cocoa with the sugar into a small saucepan, add the sifted cornstarch, a bit of cream and mix with a hand whisk.
Gradually add the rest of the cream and the dark chocolate, stir to melt the chocolate and continue for a few minutes until it thickens.
Store the cream in a container with the film in contact.
Bon appétit
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Chocolate Cream with Whipped Cream
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Chocolate Cream with Whipped Cream
Simple and delicious, if you wish you can add an egg, some butter to make it more velvety depending on the dessert you need to fill, it’s perfect as it is for the zeppole, without eggs.
