Chocolate cream

Chocolate Cream

This chocolate cream is really good and easy for icing chocolate cakes and cupcakes. Because this has fresh cream in it so you have to keep it in fridge. I used 400g chocolate in this recipe. You can also use 300 g. That will also give nice taste and texture.

Servings= Covers an 6 inch square cake or 12 cupcakes.

Ingredients

  • Double cream/whipping cream  600 g
  • Milk chocolate   400 g
  • Sugar  2 tbsp or as required 

Directions,

Chocolate cream
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Heat double cream in microwave just under a boil. Add in milk chocolate and sugar. Stir it with a spoon nicely until chocolate melts. Let it cool on room temperature.Then cover it with cling film and keep it in fridge until nicely chill for 5-6 hours.
Chocolate cream
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Now whip it until thick.
Chocolate cream
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Chocolate cream is ready. You can use it in covering/filling cakes and cupcakes.

 

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