Chocolate Cream
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 g chocolate, (block chocolate)
- 400 ml cream
- 1 teaspoon brandy
Print Recipe
Pin Recipe Instructions
- Roughly crumble the chocolate, carefully heat the chocolate and cream in the saucepan until the chocolate dissolves, but do not boil.
- Let the cream cool and cool in the refrigerator overnight.
- Then stir the cream for about 10 minutes with the mixer until very frothy and add a teaspoon of brandy or liqueur to taste, e.g. almond liqueur. The cream gains considerably in volume when whipped. The chocolate cream is fluffy and can be used both as a dessert or as a filling for Swiss rolls or sponge cake.
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