Recipe for the easy chocolate cream
This recipe is for an easy chocolate cream that pairs perfectly with, for example, choux pastry, éclairs, or a layer cake.
The easy chocolate cream
Ingredients
- 0.5 l Whole Milk
- 200 gram Dark chocolate
- 1 pcs. Cake Cream Envelope. I used Dr. Oetker.
- 10 gram Vanilla Sugar
- 2.33 gram Cayenne Pepper
- 1 pinch Salt
- 0.25 l Whipping Cream Can be omitted
Instructions
- Pour ¼ l milk into a saucepan and heat it up.
- Break the chocolate into pieces and add it.
- Stir until the chocolate is melted and set the chocolate milk aside.
- Pour the envelope contents into a bowl and add vanilla, cayenne pepper, and salt.
- Add ¼ l milk and whisk it together.
- Now add the chocolate milk while whisking.
- Place the cream in the refrigerator for 30-60 min.
- Whip the cream to a light froth and mix it with the cream. You might not need to use all of it – adjust to taste!