Chocolate cream

Description

The same principle applies to making cream with milk and white chocolate. However, for the same amount of chocolate, use 170 ml of cream and add 60 ml of pure water. Whip the chilled cream only briefly, otherwise it may lose its smooth texture—be careful.

Instructions

1. 1

   Step 1

   Place the chocolate in a medium-sized bowl. In a heavy-bottomed saucepan, bring the cream to a boil, then pour it over the chocolate. Let it sit for 30 seconds, then stir well.

2. 2

   Step 2

   Let the mixture stand for 15 minutes to allow the chocolate to melt completely, then stir until the mixture becomes perfectly smooth and uniform.

3. 3

   Step 3

   Let it sit in a cool place. Add a pinch of salt to taste. Cover the container with the cream and refrigerate for at least 4 hours.

4. 4

   Step 4

   Before serving or decorating baked goods with cream, beat it with a mixer. Use immediately.