in Dessert Recipes

Chocolate cream for cakes and other desserts

updated

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Ingredients for 1 servings:

  • 320 g block chocolate
  • 2 tsp instant coffee powder
  • 3 tbsp powdered sugar
  • ½ liter cream
  • 4 sheets of gelatin
  • 1 cake base, homemade or purchased

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Break the chocolate into small pieces and combine it with the instant coffee powder, powdered sugar, and cream in a saucepan. Melt the chocolate while stirring constantly. Remove from the heat and add the softened, well-squeezed gelatin to the hot cream and stir in. Allow the cream to cool, then beat with a hand mixer. Cut the cake base into three layers and spread the cream on each layer. This cream is also perfect for other desserts or can be enjoyed on its own.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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