Chocolate cream for cake: 17 detailed recipes

Delicate and air chocolate cream is one of the most delicious components of dessert. You need to try such a cake for a cake.

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What could be tastier than chocolate cream? Perhaps this cream is the most popular among everyone else, because it is very aromatic and tasty. Today we suggest you replenish your recipes book with 17 delicious recipes for chocolate creams.

Chocolate cream for a biscuit cake

Chocolate 90% - 130 g
Butter, condensed milk - 240 g

As you can see, the list of products is very small, so such a chocolate cream is prepared very quickly.
Choose oily and high -quality oil, do not use spread and margarine. About 1 hour before cooking the cream, take out the oil from the cold so that it grows.
You can use any chocolate, but it is bitter chocolate with a minimum amount of sugar that will give a cream a pleasant aroma and rich chocolate taste. Melt the product in any convenient way, but do not overheat it.
Beat the oil separately from all products for 3 minutes.
After add the rest of the products to it and continue to whip the mass for another 5 minutes.
This cream will not dense and thick, It will spread a little - this must be taken into account when working with it, since it will not work for covering the product. At the same time, it is ideal for smearing cakes - they will soaked and not dry.

Chocolate cream for cocoa cake

It is not always possible to cook chocolate cream directly from chocolate. However, there is a way out, because in order to get a delicious chocolate cream for a cake, you need to have only cocoa in the kitchen.

Cocoa, sugar, corn starch - 75 g
Milk - 280 ml
Vanilla sugar - 12 g

We connect all dry products in a deep plate and mix.
Pour milk into them. Heat and boil it. Stir the mass.
We put the container with the workpiece in the microwave for 1 min., And then we get it and mix well.
We do such manipulations approximately 3-5 times, depending on the desired density of the cream.
If there is no microwave, you can make a cream in a steam bath or even just cook on the stove. In this case, stir the contents of the container constantly, and the fire under it should be minimal. Cook the cream until we get the desired density.

Cream chocolate cream

Cream chocolate cream is a real pleasure even for the most picky gourmets. It turns out the cream is very tender, literally airy.

Curses boiled, chocolate 90% - 220 g each
Cream, butter oil - 185 ml/g

This recipe differs from many others in that cream can be used and not fatty, and there is also no need to cool before use, since we will not whip them.
So in the pan warm up the cream and add the chocolate to them. Cream only needs to be heated, but not boiled.
As a result, we get a beautiful chocolate mass in consistency as a sour cream of medium fat content.
Pre -frauding beat the oil with condensed milk. You can use ordinary condensed milk, but in this case the cream will turn out to be less thick.
Now add the chocolate to the oil mass and beat all the products again for 5 minutes again.
Next, cool cream. To do this, cover the cream with a “contact” film, that is, so that it touches the mass and leave it for several hours. In the cold. During this time, the cream will become even more dense and thick.

Condensed milk chocolate cream

If you need the simplest and fastest recipe for a chocolate cream for a cake, then this option is for you.

Butter, condensed milk with cocoa - 260 g

We take out the oil out of the cold, we are waiting for to melt, after whip to bend.
Gradually pour to the mass of condensed milk with cocoa And beat the cream for another 3-5 minutes. before receiving the desired density.
As a rule, this amount of condensed milk is enough for the cream to be sweet, but if you want to get an even sweeter cream, add a little sugar powder to the oil when whipping.
Flavorings, for example, will also help make the cream also to make the cream. rum or cognac. Literally 30 ml of alcohol will make a mass incredibly aromatic and appetizing.

Chocolate-precipitan cream: recipe

Such a chocolate cream is quite dense, lies well on the cakes and does not spread.

Sour cream - 460 g
Milk, sugar - 90 ml/g
Milk chocolate - 320 g
Butter - 40 g

The key to a dense cream is a glass of thick sour cream. Therefore, before use, throw the product on gauze, and let all the excess fluid drain. At this time, you can place sour cream in the refrigerator, so it will also cool.
We bring milk to a boil, We melt the chocolate in any convenient way, connect the products and stir them thoroughly until we get the chocolate mass. We send the oil to it that do not soften first. We leave the workpiece so that it cools a little, since we cannot add it hot to sour cream.
Flax sour cream Beat with granulated sugar.
Portionedly, in about 5 times we enter into sour cream chocolate mass. At the same time, beat the cream all the time.
Having received the desired density, we leave the cream for 1 hour in the cold.

Chocolate cream-chiz for cake

Such a chocolate cream-chiz is perfect for leveling the cake, for filling the cupcakes, and you can also eat it too.

Cream, cottage cheese - 460 ml/g
Powder - 125 g
Chocolate 90% - 185 g

Preparation:

We heat the 60 ml of the cream and fill them with chocolate, we get a beautiful chocolate mass.
We beat the remaining cream (necessarily oily and cold) for 3 minutes.
Now we send them to them powder And beat the mass for another 2 minutes.
After lay out in the container cheese, carefully mix the resulting cream.
At the last stage, we introduce a chocolate mass into the cream, mix the products and give goodies to stand in the cold for at least half an hour.

Chocolate cream for chocolate cake

Chocolate cream made of chocolate - sounds very sweet, and it tastes about the same. The aroma of such a cream is incredible, it is simply impossible to resist and not to try it.

Chocolate 90%, milk chocolate - 160 g
Butter, cream - 130 g/ml

We melt the chocolate in any way, the main thing is not to overheat it. Can be used chocolate with additives, for example, mint - It turns out a very interesting cream in taste.
We melt the oil, pour into it cream, bring the products to a boil and remove from heat. Pour into the products, stirring them, melted chocolate and proceed to whipping.
This chocolate cream will not work thick and dense, It has a consistency of sour cream of medium fat content. It is easy for them to decorate the cake, you can also smash them cakes and even impregnate them.

Simple chocolate cream for cake

This is a recipe not only the simplest, but also of the most lean chocolate cream, because it will not contain no oil, no cream, no other fat ingredients.

Water - 420 ml
Cocoa - 160 g
Powder - 300 g
Flour - 100 g

Preparation:

In a pot with a thick bottom Pour all dry ingredients and mix them.
After pour water to them and mix thoroughly until a homogeneous mass is obtained.
Cook the cream for about 5-7 minutes. On a quiet heat, constantly stirring.
Cool and use to smear cakes, cakes.
Fragratizers, for example, will help to diversify the taste of such a cream, for example rum, vanilla sugar, cinnamon.

Milk chocolate cream

Of course, it is impossible to cook chocolate cream for a cake only from milk, but in many recipes, milk acts as one of the main ingredients - this recipe is just that. Chocolate cream in milk is very tasty.

Milk - 520 ml
Cocoa, sugar, corn starch, butter - 40 g
Cinnamon

We heat half the milk And we send all the ingredients to it, except starch, cook for 1 min. After boiling.
In the remaining milk, dissolve starch and enter the resulting mass into another hot milk.
We return the container with a mass on a quiet fire, stirring, cook to thicken.
We cover the cream with the film “Contact” and put in the cold for at least a few hours. So that the consistency becomes thick.
Such chocolate cream is suitable not only for cakes, but also For cakes, tubes, pancakes.

Chocolate cream for chocolate oil

A chocolate cream for a cake can be done not only in butter, and chocolate oil is also suitable for this purpose.

Boiled condensed milk, chocolate oil - 185 g
Rum - 30 ml

Preparation:

Chocolate oil Just as the usual soften in the warmth, and then beat until the lush mass is obtained.
After portions, we insert condensed milk into the mass and continue to whip the cream.
Finally, add a flavoring to the cream, in our case it is rumand mix the mass. You can use cognac or other flavorings.
Now cover the mass with the film “Contact” and cool in the cold.
The cream is enough dense and thick, It will not spread, if desired, they can even cover the cake.

Chocolate-cream for cake

The chocolate-cream cream Favorite of many “cakes”, because it is quickly and simply prepared, but turns out to be very tasty and delicate.

Cream - 520 ml
Chocolate - 210 g
Almond flakes - 60 g

We use cream fat, you can home. We heat them well, but do not allow boiling.
We send the chocolate into the cream, mix the workpiece until a homogeneous mass is obtained and put it in the cold for 2-3 hours., And it can be 5.
After whipping the workpiece for about 5 minutes. And we get delicate cream.
Add to the mass almond flakes And mix the cream manually. You can add different nuts or you can not add them at all - this is a matter of taste.
Such a cream is not suitable for leveling the cake, but for smearing cakes it is perfect.

Chocolate cream with bananas for cake

Such a cake turns out to be incredibly delicate and tasty, and all because it is missed by the fragrant chocolate-bananic cream, the recipe of which we will share with you now.

Cream - 320 ml
Sour cream - 170 g
Powder - 90 g
Chocolate 90% - 150 g
Bananas - 2 pcs.

We discarded sour cream on gauze, so that all the excess fluid from it is glass.
Mix the chocolate and add to sour cream, mix.
Cream is preliminarily held in the cold. Beat them with powder until the mass becomes dense and lush.
Now we put it in this mass portionably sourcard with chocolate And mix the products manually.
After cut the bananas into pieces and add to the cream, mix the mass.
Cut the bananas before sending to the cream, otherwise they will blackend and spoil its appearance. It is advisable to take sweet and ripe fruits, since green will not give the cream the desired taste and aroma.

Chocolate custard for cake

You will need some time to prepare such a chocolate cream, however, your efforts will not be in vain. The cream is very tasty.

Milk - 480 ml
Milk chocolate - 120 g
Sugar - 190 g
Egg - 2 pcs.
Flour - 55 g

In the container, connect eggs, 80 ml of milk and flourMix products.
We send the remaining milk to the pan along with sugar and chocolate, mix the products and bring to a boil.
Pour half of the hot mass into capacity with eggs, We quickly stir the products and return them to the pan with hot milk-chocolate mass.
We cook the workpiece, constantly stirring, before boiling, and then remove from heat and mix.
Cover the mass of the film “Contact” and cool for 2-5 hours. In the cold.
After whipping the workpiece and get Tasty chocolate custard. At this stage, you can add a little butter to the cream.

Crute-chocolate cream for cake

Cottage cheese can also serve as a delicious basis for chocolate cream. We recommend that you definitely try such a cream.

Cottage cheese - 475 g
Cream, granulated sugar - 55 ml/g
Butter - 140 g
Chocolate - 90 g

The cottage cheese should not be liquid, so either initially choose a fat thick product, or remove excess fluid with gauze, throwing cottage cheese on it. Kill it with a blender or open it with a fork, combine it with sugar.
Pre -softened oil Beat and enter it portioned cottage cheese, beat again.
We heat the cream and add chopped chocolate to them, stir and get the chocolate mass.
Pour chocolate mass In the oil-crop mass And whip the products thoroughly.

Chocolate cream with cherry for cake

Chocolate and cherry are a delicious combination that, together with biscuit cakes, gives us an incredibly aromatic treat.

Chocolate 90%, butter oil - 220 g
Condensed milk, cherry syrup - 160 g

Chocolate we melt And connect with butter and condensed milk. Beat the mass.
After add cherry syrup to it, which can be bought in the finished form, get, dividing cherry jam into syrup and berries Or cook from fresh berries, connecting them to sugar. You can also add not only syrup to the cream, but also the berries themselves.
Pour the syrup into the beaten mass, and whisk the products again.
Put the cream in the cold for a few hours. So that it becomes thicker. Keep in mind that such a cream should not and will not turn out thick, it can only be used to smear cakes And to decorate the cake, if you need a liquid cream, for example, draw patterns.

Chocolate cream "Pimbir"

The cream is not only tasty, but also beautiful. According to the consistency, it is quite thick and holds its shape well.

Masquearpone, cream - 240 g/ml
Powder - 80 g
Chocolate icing - 60 g

Cream Before whipping for several hours, hold in the cold. Beat until a thick mass is formed.
Chocolate icing creamy pink We melt, mix with powder and pour into the masquearpone, mix gently. You can manually, you can mixerbut at slow speed.
The glaze can be chosen any color, you can replace it with simple chocolate. If you want to add flavorings, add them also at this stage.
Now into the cheese mass In parts, enter the cream, mix the cream manually.
Beautiful and air cream "Pimbir" is ready.

White chocolate cream

Everyone is used to the fact that chocolate cream must be brown, but such a cream can be prepared from white chocolate. It turns out no less tasty and fragrant.

White chocolate - 120 g
Butter - 40 g
Yolk - 4 pcs.
Cream - 265 ml
Powder - 60 g

Heat the cream and add chopped chocolate to them, mix.
Grind the yolks with powder And pour into a warm mass, stirring, cook for several minutes. After boiling and cool.
In a fully cooled workpiece, add the oil and beat the products for 5-7 minutes.
White chocolate cream It turns out thick and tight enough.

Chocolate cream is always fragrant and tasty. As you already understood, it can be prepared in a variety of ways, and you can diversify such cream with nuts, zuccats, dried fruits and even small sweets.

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