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.
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đĄ Parisian whipped cream: pour hot cream (200 ml) over 200 g of chocolate, chill overnight, then whip.
đĄ White chocolate cream: use white chocolate and adjust the ratio to more chocolate (it’s sweeter and runnier).
đĄ For a firmer, richer cream, fold in a spoon of mascarpone.
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The cream was probably not cold enough or was over-whipped. Use cold cream and whip only to soft peaks.
In the fridge for 3 days in a sealed container.
Yes, freshly whipped it spreads easily; once chilled it holds its shape for decorating.
Quality dark chocolate with 50â70% cocoa for a full, not-too-sweet flavour.
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