Recipe from our chocolate factory

🍫 Chocolate Cream – Silky Filling for Cakes & Desserts

Name: Chocolate Cream
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 15 min
Yield: filling for a 20 cm cake
Cuisine: International
Ingredients: 200 g dark chocolate; 400 ml heavy cream (33%); 2 tbsp icing sugar; 1 tsp vanilla extract

Alena · July 30, 2026

A versatile chocolate cream you can use as a cake filling, for decorating, or as a dessert on its own. It’s smooth, firm and holds its shape. We’ll show the basic version, the popular Parisian whipped cream and a mascarpone variant.

Prep15 minutesChilling2 hoursTotal2 h 15 minDifficultyEasy

4.8

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🛒 Ingredients for the Chocolate Cream

📌 Before you start, make sure you have these ingredients ready:

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🍫 Basic cream:

🤍 Mascarpone variant:

🍫 Chocolate for this recipe

Dark chocolate drops 70% – 250 gShop now →

Dark chocolate drops 64% Peru – 250 gShop now →🌿 Naturally sweetened

Dark drops, no added sugar – Sweet Fiber 250 gShop now →

👨‍🍳 How to Make the Chocolate Cream

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1️⃣ Break up the chocolate and melt it in a bain-marie until smooth.
2️⃣ Whip the chilled cream with the sugar and vanilla to soft peaks.
3️⃣ Fold the whipped cream into the melted chocolate in batches so the cream stays airy.
4️⃣ Chill the cream in the fridge for at least 2 hours to set.
5️⃣ Whip briefly again before filling or decorating.

🔥 Tips & Variations

💡 Parisian whipped cream: pour hot cream (200 ml) over 200 g of chocolate, chill overnight, then whip.
💡 White chocolate cream: use white chocolate and adjust the ratio to more chocolate (it’s sweeter and runnier).
💡 For a firmer, richer cream, fold in a spoon of mascarpone.