Custard chocolate cream

The most delicious chocolate custard is a great companion for a cake. You can coat shortcakes with it or fill cakes. The dessert with it comes out with a catchy taste.

Secrets of chocolate custard

Chocolate custard is not as simple as it seems. There are subtleties and secrets that housewives need to know so that the recipe they use to make the cream does not fail.

Don't use bad products. One stale ingredient is enough for all the work to be wasted, and the cream goes straight from the bowl to the trash.

If something is missing, it is better to choose the most accessible recipe. The ingredients make different quality cakes, so choose what makes the most delicious dish.

It is not allowed to replace butter with margarine or butter not made from natural milk. The higher its fat content, the better, but you should not take oil whose fat content does not reach 70%. The right butter becomes soft at room temperature, and hardens well in the refrigerator, so the cream does not “float” with it.

You need to take full-fat milk and only fresh milk, otherwise it may curdle.

If you use cream, pay attention to its fat content - at least 22%. Low-fat cream can also curdle when heated.

It is not allowed to replace regular cocoa powder with instant cocoa like Nesquik. Cocoa must be natural, dark brown in color and with a powerful chocolate aroma. In a number of recipes, it is permissible to replace it with dark or bitter chocolate in a bar, without entrails and additives.

To create the richest taste of the cream, add a spoonful of cognac to it when it has cooled slightly. Cognac can be replaced with liqueur.

A poorly hardening cream can be saved by adding cocoa powder in a small amount and whisking thoroughly. If the cream is used as an independent dessert, then a small crumb of chocolate cookies will make it thicker.

The dessert topped with cream should be kept in the refrigerator. If the cream is not used as a layer, but is only used to decorate the cake, then this should be done as a last resort, almost a few hours before serving.

This cream is suitable for almost any dough - it is suitable for both cakes baked independently and for store-bought ones.

How to make chocolate egg custard

This custard is not just chocolate, but also very tender. It is prepared from cocoa. The secret of the dish is in new chicken eggs, which are introduced in two steps.

milk – 3 glasses;
cocoa powder – 2 tablespoons;
eggs – 4 pieces;
vanilla sugar – 10 g;
sugar – 1 glass;
flour - 2 tablespoons.

Sift flour into half a glass of milk from the refrigerator and rub it with a spoon so that there is not a single lump.
Separate the whites and yolks. We put the whites in the refrigerator.
Mix cocoa with sugar and yolks and grind thoroughly.
Take a saucepan and boil two and a half glasses of milk.
Add hot milk half a glass at a time to the chocolate-yolk paste, stirring afterwards.
Add vanilla sugar (you can use 5 grams of dry vanilla), pour in the diluted flour and set the heat on low. Stirring constantly with a spoon, bring the mixture to a boil and let it bubble for another two to three minutes. Afterwards, you need to let the cream cool slightly to body temperature.
Beat the whites and add them to the cream base, mixing thoroughly but carefully.
Transfer the cream to a clean container and let it cool completely before using it.

Rich chocolate cream with yolks

The cream with cocoa and chocolate comes out a cool dark brown color.

bitter chocolate – 50 g;
sugar –100 g;
yolks – 4 pieces;
cocoa powder – 10 g;
milk – 1 glass.

Heat the milk until hot. A medium fat product is suitable.
Break the chocolate into pieces, put it in milk and dissolve it in it. It is normal to take chocolate with a 76% level of cocoa liquor in it, so that the most bitter one will transfer the bitterness into the cream.
Grind the yolks, sugar and cocoa in a saucepan and pour in the milk mixture. Place on the burner and reduce the heat to low.
Without forgetting to stir, continue to cook until the cream becomes a suitable mixture. It will begin to thicken after boiling.

Video of making chocolate custard

Cream with butter

Delicate custard for the cake is prepared with the addition of butter. It is quite high in calories, but dense and very tasty. Excellent for decoration.

butter – 20 g;
sugar – 2 heaped tablespoons;
starch - 1.5 tablespoons;
dark chocolate – 100 g;
testicle – 2 pieces;
milk – 1 glass.

Grind the eggs with sugar. Add one and a half huge spoons of starch and grind again so that there are no lumps left.
Pour in half a glass of chilled milk and whisk the mixture.
Melt the chocolate.
Boil another half glass of milk and pour the “scramble” from point 2 into it in a thin stream. Cook for several minutes, always stir actively, otherwise the mass will begin to thicken at the bottom and burn.
Remove the base from the stove and pour chocolate and butter into it. Mix well after each step of the product.

Cream with boiled condensed milk

Believe me, you will not refuse chocolate cake with custard with condensed milk. Whole eggs or yolks are not necessary here, so the cream can also be used by those who are intolerant to this product. The mixture will not be very compacted, so the cream is recommended for coating the cakes, and not for decoration, especially if you use ordinary condensed milk rather than boiled one.

flour - 4 tablespoons;
milk – 1 liter;
sugar – 1 glass;
butter – 250 g;
boiled condensed milk – 4 tablespoons;
vanilla powder – ¼ teaspoon;
cocoa powder - 3 tablespoons.

Heat a liter of milk in a saucepan, reduce the heat to low power and add flour, stirring continuously. Cook, increasing the heat slightly, for a couple of minutes until the mixture thickens.
Let the base cool, covering it with cling film to prevent it from airing.
Cut the softened butter into pieces and add it to the cream base with a mixer.
Without turning off the mixer, add sugar, cocoa, vanilla and condensed milk.

Light cream without eggs on water

The recipe for making chocolate custard is not with milk, but with water and also without adding eggs. It is perfect for coating sponge rolls.

sugar – 100 g;
water – 0.5 cups;
flour – 1 heaped tablespoon;
butter – 100 g;
cocoa powder - 4 tablespoons.

Make a light syrup from sugar and a quarter-sized amount of water.
We dilute the flour with another quarter of the water, stirring until the lumps disappear.
Carefully add the diluted flour into the syrup and, stirring constantly, boil the cream base until thick.
Remove the mixture from the heat and cool.
Mix the softened butter with cocoa and mix with a spoon.
Beat the warm, but not hot base with a mixer, adding oil into it, until it has a dense structure.

Thick chocolate custard with coffee

The perfect companion for chocolate cake is coffee-flavored custard. It has a compacted mixture, it is not recommended to use it as a cake lining - it is better to decorate sponge cakes with it.

dark chocolate – 80 g;
sweet powder – 80 g;
cocoa powder – 30 g;
instant coffee – 0.5 teaspoon;
butter – 140 gr.

Melt the chocolate in a water bath. When it disperses, add coffee, stir and remove the bowl from the stove.
Sift cocoa and sweet powder.
Beat the softened butter until it becomes fluffy, combine it with cocoa and powder and pour in the melted chocolate.

Chocolate custard is prepared quite quickly, and if the child really asked for something sweet, you can make a cake without baking - with cookies as a cake layer. Or bake frisky cupcakes and decorate them with cream. No cutlets can change this delicious dessert.

Chocolate custard with cocoa for cake

A cream specially made for all chocolate lovers! Chocolate custard with cocoa for a cake is a beautiful way to vary your desserts, homemade cakes or pastries. Using this recipe, you can prepare the most delicious chocolate-flavored custard. Working with him is very simple and comfortable. Before specific application, the cream should be cooled.

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Chocolate custard with cocoa for cake

Ingredients and how to cook

ingredients for 1 serving or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	269 kcal
Belkov:	4 g
Zhirov:	14 g
Carbohydrates:	33 g
Used:	8 / 27 / 65
H 12 / C 0 / B 88

Production time: 2 hours

manufacturing method

1. Break the chicken eggs into a bowl and beat with a mixer at low speed. Then sift the required amount of premium white wheat flour, breaking up all the lumps. Add sifted flour to beaten eggs. Also pour 1/10 of the milk prepared for the cream into the bowl with the egg consistency and beat everything together at low speed with a mixer just to combine the ingredients. There is no need to beat the mixture too much.

2. Pour the remaining milk into a fireproof bowl or small saucepan and add sugar in full. Stir and add cocoa powder. Place the pan with the milk and other ingredients on the stove over low heat. Heat the entire contents of the pan and stir until all ingredients are completely dissolved. And remove the pan from the heat.

3. Pour approximately 1/4 of the portion from the pan with hot milk and add it to the bowl with the egg mixture and flour. Beat everything again with a mixer at low speed to obtain a homogeneous consistency. Pour the resulting mixture back into the pan with the remaining hot milk.

4. Place the pan of milk on the stove again. Cook the cream over low heat and stir constantly so that no lumps form during the heating process. There is no need to boil the cream. As soon as the first bubbles begin to appear on the surface, remove the pan from the heat.

5. Using a mixer, mix the still hot cream until smooth. Cover the surface of the cream with cling film to prevent a crust from forming and leave until completely cool.

6. Remove the butter from the refrigerator so that it becomes the softest mixture. Once the cream has cooled, add the butter and beat with a mixer at medium speed. As a result, you should get a fluffy and airy cream with a catchy chocolate flavor.

Before using the cream, it should be cooled in the refrigerator.

Blog of Maria Snow White

Chocolate custard

Hi all. Now I’ll tell you how to make chocolate custard. It is perfectly suitable for layering such cakes as Napoleon and Medovik, as well as for filling eclairs and shu. Well, I was going to make a pancake cake with it.

If you decide to vary your cakes with a non-classic version of custard, then this recipe will help you. It comes out moderately sweet, with a subtle coffee-chocolate smell. Well, like any custard, it soaks up the shortcakes perfectly.

How to create chocolate custard at home.

400 ml. milk
100 ml. strong coffee
5 yolks
130 gr. Sahara
70 gr. flour
50 gr. dark chocolate

We brew coffee, of course, the standard is to prepare it in a Turkish coffee pot, but I didn’t have time and I just diluted 2 tablespoons of instant coffee in 100 ml. water.

Place the milk, coffee and half of our sugar in a saucepan on the fire.

Heat this mixture until bubbles appear.

In a bowl, mix the yolks, remaining sugar and flour. I’ll say right away that I had nowhere to put so many whites and instead of 5 yolks I took 4 eggs. Still, it’s better to prepare custard using yolks.

Add our milk mixture there, stirring constantly. I don’t add all the milk, half is enough. It’s great if someone can help you with this step, because how to stir and pour it right away is very problematic. I used a ladle, it seems more convenient.

Pour everything back into the saucepan and send it to medium heat. We're not going anywhere. You need to stir all the time so that no lumps are created.

Once our mixture has thickened, remove it from the stove. Add finely chopped chocolate and stir until our chocolate is completely dissolved.

Transfer to a bowl and cool. If lumps form, then filter through a sieve (and I got lumps because I was always distracted by taking photographs).

Place the cream in the refrigerator, covering it with cling film in contact. I usually leave it overnight (that is, in the dark) , but an hour and a half will be enough.

I came up with this beautiful pancake cake with chocolate custard cream.

Chocolate custard

Ingredients

Chicken egg (yolk) – 4 pcs.

Corn starch – 2 tbsp.

Wheat flour – 2 tbsp.

Dark chocolate – 1 bar (90-100 g)

Cocoa powder – 1-2 tbsp.

Butter – 20-50 g (optional)

219 kcal
20 minutes.
20 minutes.

Photo of the finished dish

Video recipe: Chocolate custard

Step-by-step recipe with photos and videos

Savory chocolate custard is a must-have item in cooking. This cream is an indispensable component for pastries and cakes, a beautiful independent dessert and a very appetizing addition to a morning bun or toast. It is completely suitable and vital all year round. And with its silky texture and indescribably seductive smell, store-bought pastes and “chocolate-flavored” sauces have nothing to compete with.

Thick, viscous, glossy and indescribably chocolatey in taste, chocolate custard is temptation in its purest form! Any dessert or pastry, complemented with this luxurious cream, simply glows! In general, you can simply add a handful of berries or pieces of fruit to the cream - you will get a juicy and indescribably delicious dessert that is not shameful to serve on a ceremonial table. And the cooking time is 5 minutes! Try it!

Prepare the ingredients according to the list.

Separate the egg yolks from the whites. Add sugar.

Beat the yolks for a couple of minutes until the sugar dissolves and a light, airy consistency is obtained.

Add 1-2 tbsp. cocoa powder, a pinch of salt, 2 tbsp. starch and 2 tbsp. flour and mix everything thoroughly again.

Measure out the milk and add the chocolate. Over low heat, bring the milk to a virtual boil, stirring until the chocolate is completely dissolved.

Add hot chocolate milk to the whipped yolks evenly, stirring. Add milk in portions and stir the mixture constantly. First add 1-2 tbsp. milk so that the mixture warms up, and then increase the amount evenly - this way the yolks will not curdle due to the high temperature.

After pouring in approximately half of the hot milk, the cooled part can be added in one go, pouring in a narrow stream.

Strain the resulting mixture and pour into a saucepan or saucepan.

Place the cream on low heat and, stirring constantly with a whisk, cook until thickened.

The process may take a couple of minutes, but the foam on the surface of the consistency will disappear evenly, and the mass will become dense and shiny.

The readiness of the cream can be seen visually - quite accurate traces of the whisk remain on the surface of the cream. Another traditional test - dip a spoon into the cream, and then lift it above the container. The finished chocolate custard will wrap around the spoon in a thick layer and flow from the spoon in a single thread. Run your finger along the spoon - an exact path should remain.

Turn off the heat and pour the cream into a container or bowl to cool completely. At this step it is already quite thick, but as it cools it will thicken even more.

Place pieces of butter on the surface of the hot cream. Having melted, the butter forms a kind of protective layer on the cream, with the help of which a film does not appear on the surface of the cooled cream. When the cream has cooled completely, beat it again until smooth.

If you don’t have butter on hand, you can line the surface of the cream with cling film, so that the film touches the cream.

Chocolate custard is ready! Bon appetit!