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Chocolate Cream
Preparation info
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
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 2 ounces 55
Method
- 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.
- Whip the cream until is becomes slightly thickened. Be careful: If you overwhip the cream, it will break when you add the chocolate.
- Place a small amount of the whipped cream in a bowl and quickly fold in the chocolat
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