Bo Friberg

Chocolate Cream

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Chocolate cream is likely to break if the chocolate mixture is too hot; it should be approximately 110°F(43°C). The filling can also break if the cream does not contain at least 36 percent butterfat, but unfortunately this is somewhat harder to control.

Ingredients

  • 5 ounces (140 g) sweet dark chocolate
  • 2 ounces (55

Method

  1. Cut the chocolates into small pieces. Place in a bowl and melt over simmering water. Remove from the heat and stir in the simple syrup.
  2. Whip the cream until is becomes slightly thickened. Be careful: If you overwhip the cream, it will break when you add the chocolate.
  3. Place a small amount of the whipped cream in a bowl and quickly fold in the chocolat