The best recipes for chocolate sour cream

Today, a variety of recipes are used for making creams. Creams based on sour cream are gaining enormous popularity. The chocolate-sour cream taste has a gentle and unique smell that can be mixed with any type of baked goods. Whether it's a sponge cake or shortbread. This is a cream that is easy to make using a small amount of ingredients.

Chocolate sour cream

Let's look at 2 manufacturing options

Sour cream with bitter chocolate

For production you will need:

50 g dark chocolate;
100 – 120 g sour cream (from 30% fat content);
350 g sweet powder;
50 g butter;
1 teaspoon vanilla sugar;
1/4 teaspoon salt;

Melt the chocolate bar in a water bath, having previously broken it into pieces, stir until it melts one hundred percent, add butter, vanilla sugar and salt. Set aside the resulting glaze to cool slightly. In a separate bowl, beat the sour cream and evenly add the chocolate glaze. Add sweet powder to taste, if desired, continue beating until smooth.

It is not allowed to add hot mixture to sour cream, because the sour cream will curl into flakes and the mass will be uneven.

If you need to decorate the cake, put the cream in the refrigerator for 3 hours, covered with cling film, or in the freezer for 20 minutes, then the cream will turn out thick.

Sour cream with cocoa powder

For production you will need:

3 tablespoons cocoa powder;
3 tablespoons of sweet powder;
200–300 ml of fat sour cream;
50–100 ml cream or milk.

Add sweet powder and milk or cream to the cocoa, whisk everything well until the lumps dissolve. Add sour cream evenly and carefully beat everything until smooth, the proportions can be changed depending on your taste.

According to this recipe, the cream is not thick; it is better to use it as a layer of cakes. If using for decoration, chill the mixture in the refrigerator.

When adding sugar to sour cream, the mixture becomes watery; to prevent this from happening, use sour cream with the highest percentage of fat content, preferably rustic. Add sweet powder instead of sweet sand, then the mixture will beat better. You can also use honey or thick condensed milk. Suitable thickeners: starch, gelatin, milk powder, flour.
Choose the freshest sour cream; if there is little time left before the expiration date, the taste will be the most sour and difficult to overcome with chocolate. The cream with the freshest sour cream comes out light and tender.
The mixture must be whipped at the highest speed of the mixer, then it will be thick and airy.
To add a special taste to the cream, you can add: liqueur, cognac, lemon juice, as well as nuts, sweet syrups, cinnamon. For a special taste, you can add hot pepper.
Cakes based on sour cream do not last long, so it is better to eat such a cake right away.

A simple and easy to make cream recipe will give a wonderful taste and smell. Use the cream for any type of baking, and even the most unique gourmet will appreciate your talents.

Sour cream and chocolate cream

The taste and smell of confectionery products always depends on the cream or impregnation that was used in production. Almost everyone is accustomed to the sweet taste and smell of cakes, which is why creams based on sour cream are currently gaining enormous popularity. They are easy to create, require few ingredients, and you can decorate virtually any baked goods with them, be it a sponge cake or shortbread dough. Sour cream for a cake can also be supplemented with various details to achieve an inimitable taste. Figuring out how to create a delicious sour cream and chocolate cream and what you should pay attention to during production is quite simple. One small article is enough to take your culinary skills to the next level.

Chocolate sour cream recipe

In cooking, two main recipes for chocolate and sour cream are usually used. One uses cocoa to create a chocolate taste, and the other uses bitter chocolate. The cocoa recipe is quite common. All initial ingredients (sour cream and chocolate) are mixed and whipped with a mixer until the mass is thick and homogeneous.

The second recipe for cream with sour cream is slightly more difficult. The introduction of chocolate will require more time, but the taste will be deeper and richer.

First, the chocolate bar is melted in a water bath until watery, while adding a couple of tablespoons of milk. The result is a typical glaze, which must be poured into sweetened sour cream and mixed carefully. It’s important to take into account that pouring hot chocolate into sour cream is prohibited, as it will immediately curdle. To avoid the appearance of sour flakes in the mass, which will interfere with the creation of a chocolate-sour cream mixture of a suitable mixture and spoil the aesthetic appearance, the chocolate is poured in chilled.

In both recipes, the result is a savory dark cream with a pleasant and tangible chocolate bitterness. This taste will permeate the biscuit layers of the cake and give the product a special taste and color, as well as the distinctive smell of real cocoa beans. The cream is also suitable as a beautiful interior for cakes.

Ingredients needed

To create sour cream for a chocolate cake, you don’t need many ingredients.

For chocolate cream you will need the following ingredients:

150 g dark chocolate;
100 – 120 g sour cream (the thicker the better);
350 g of sweet powder or other sweet ingredient (sweet sand will be needed if you need a watery cream);
50 g butter;
a teaspoon of vanilla sugar and a quarter teaspoon of salt.

Video of making chocolate cream from sour cream and cocoa

Step-by-step production

There are two main recipes for making cream, both on the stove.

Let's start with chocolate-based cream:

Break the chocolate into pieces and place in a bowl. Chocolate must have as high a percentage of cocoa as possible.
Add butter, cut into pieces, into a bowl.
Place the bowl in a water bath.
Heat the cream, but do not bring it to a boil. It must be stirred constantly until the mixture becomes homogeneous and everything has melted.
Remove the cream from the water bath and cool until warm.
Add salt, vanilla sugar and mix thoroughly. This is how we prepare the first half of the cream.
A mass comes out, into which add sour cream evenly and stir until the mixture is homogeneous.
Sift the sweet powder, if used for sweetness.
Beat everything with a mixer, and add sweet powder during the process. After adding the powder, the mixture is whipped for a few more minutes.

This chocolate sour cream cream can be used immediately after production.

If you want to decorate a cake with such cream, then it must be made dense. To do this, the cream with sour cream is cooled for 3 hours, covered with cling film, in the refrigerator. In the freezer, the cooling time will be reduced to 20 minutes.

After this, it becomes a thick mass and is used for decoration.

You can prepare sour cream and chocolate cream, in which the taste is achieved through cocoa, using the following method:

Mix cocoa and sweet powder. The main thing is to achieve the absence of lumps.
The proportion of cocoa, sugar and sour cream is selected personally. It depends on the mixture you want and personal taste.
To make cocoa and powder dissolve better, add a little warm cream or milk.
Add sour cream to the mixture evenly and mix well.
Now you can use it.

The first recipe is usually used to be used later for cakes. The second one is more suitable for cakes. To do this, you can put it in the refrigerator to create a thicker consistency. You can add a little gelatin or corn starch, but this method is more difficult.

Cream mixture

Natural sour cream tends to become watery when combined with sugar. This is not very good for the mixture, because then the cream will be one hundred percent absorbed into the shortcakes, and there will be no layer between them.

To prevent this effect, instead of sugar, sweet powder or a thick ingredient with a huge sugar content is added. Usually this is 2-3 tablespoons of honey or condensed milk. Thickeners are also suitable - milk powder, starch, flour, gelatin. Thanks to this, the mass will remain thick; you can also cool it further so that the cream of sour cream with chocolate becomes even denser. For some cakes, for example, manna cakes or muffins, a watery cream with sour cream is more suitable due to its ability to be absorbed.

Sour cream with chocolate: tricks and useful tips

Cooking has one fascinating twist within it. The more people prepare a certain dish, the more new recipes or tricks appear that will help make it better. Most often, ordinary recipes that any person can make are subject to similar changes. Like this cream, for example. The main thing is to keep its base - sour cream and chocolate, and other ingredients will give it a special and unique color.

To ensure that the cream for the sour cream and chocolate cake comes out, you should pay attention to the following tips:

Sour cream has a fat content, and this point must be taken into account when choosing it. We will need sour cream with medium or high fat content; it does not have to be watery and resemble cream. If you buy it in a store, then 30% of the product is suitable for cream, but as a standard you buy compacted village sour cream.
The closer the expiration date of sour cream is to its end, the more sour it becomes, and it is more difficult for chocolate to overcome this taste. Therefore, when making cream, village or store-bought sour cream must be very fresh. This, by the way, will affect the mixture. The fresher the sour cream, the lighter and more tender it is.
A thick cream of natural sour cream comes out when it is whipped with a mixer in the fastest rotation mode. During the process, it will seem that the mass is stratifying, but when it becomes a suitable mixture, this effect will disappear.
The watery cream is applied to the warm shortcakes. Thick, which is needed for a layer, only for cool weather. If you use a thick mixture for hot cakes, it will begin to melt and the sour cream will begin to curdle.
For a special taste of the cream, add a little cognac, liqueur, lemon juice, cinnamon, sweet syrups, hazelnuts, and walnuts. Every cook has his own special ingredient that makes sour cream and chocolate cream inimitable. From time to time they even add hot pepper for special gourmets.

Chocolate cream for cocoa and sour cream cake: recipe

Chocolate cream for a cake is not only an addition to the cake layers, with which they become soft, but also a beautiful decoration. If you want to experiment with cream, we recommend transforming sour cream with cocoa. Here is the development of its manufacture.

Photo: www.wday.ru: UGC

Chocolate cream for cake: recipe

Almost all housewives know how to choose the right cream for a cake. The taste of the dessert and its density depend on its texture and taste. For every type of baking there are separate recipes for creams that are perfectly suitable for shortbread, biscuit or puff pastry.

For all those with a sweet tooth, cake cream is the cutest ingredient. Therefore, when preparing holiday or everyday baking, consider the choice of brushing.

Chocolate sponge cake: recipe for making

Photo: povar.ru: UGC

We advise you to prepare a cream that can be mixed with any kind of shortcakes and which usually has no enemies. This is chocolate cream.

If you have never tried to make such a brush, study the recipe for cake cream. To prepare chocolate cream, take:

sour cream - 200 g;
sugar - 1 glass;
cocoa powder - 5 tbsp. l.;
butter - 100 g;
dark chocolate - 80 g.

If you want to make it the least fatty, then exclude the butter, but make sure that the sour cream has at least 21% fat content. This cream does not need additional flavorings, such as vanilla or cinnamon, as it has an intense chocolate taste and smell.

How to make the perfect custard for Medovik

How to create chocolate cream for a cake

To get the perfect texture of chocolate frosting for cake layers, learn how to create a cake cream.

Pour sour cream into a container and place in a steam bath;
add a glass of sugar and stir;
break the chocolate bar and add to the mixture;
add cocoa to sour cream;
mix well to obtain a homogeneous mass;
remove from the steam bath and leave to cool for 20 minutes;
Add softened butter to the sour cream-chocolate mixture and whisk.

The cream is ready. Start assembling and decorating the cake. Please note that this cream is designed for at least three cakes. If the cake is larger, double the amount of ingredients.

How to make French chocolate fondant?

Chocolate cream on a sour cream base is a wonderful option for greasing sponge cakes. It makes the shortcakes soft and juicy. Baking with this cream will certainly appeal to lovers of sweets.

Chocolate sour cream

The most common of all creams is sour cream and chocolate cream. It’s not hard to guess that the main ingredients of the sweet are two products: cocoa and fatty sour cream. Using the cream, you can soak chocolate and traditional biscuits, coat pancakes with the mixture, and even add it to newly baked eclairs and donuts.

Let's talk about the benefits
General manufacturing principles
Preparing chocolate cream with sour cream for sponge cake
How to make custard with cocoa and sour cream for a cake
Nut-chocolate cream with sour cream for chocolate cake
Making Tips

Let's talk about the benefits

Sour cream and chocolate cream is an ideal solution for making almost all desserts. Delicate taste, retention of shape, good viscosity of the mass - these are the advantages that make the impregnation stand out from others.

Advantages of using sour cream impregnation in making desserts:

ease of manufacture. All you need is to simply add the required ingredients and beat with a mixer;
utility. In its own composition, sour cream contains many essential vitamins and minerals. It is especially important to use the mixture when making children's desserts;
rapid impregnation of desserts;
introduction of common and available ingredients;
The sour cream mass is quite suitable for use.

This is interesting: sour cream perfectly enhances the taste of fruit and yoghurt cakes. Still don’t know what to soak your baked goods with? It seems you already have an idea.

You can also add sweet powder to the chocolate-sour cream cream. This will not change the mass’s structure and density. The advantages of impregnation for confectionery products can be diminished.

General manufacturing principles

Typically, 3 ingredients are used to make chocolate sour cream: cocoa, sour cream and sweet powder. In the store, you should purchase the richest sour cream. Fatty varieties of dairy products will provide the desired thickness of impregnation. Therefore, it is not better to ignore this advice.

Low fat milk product will not froth. The mixture for soaking the cakes will be very rare, and only extremely dry cakes can be soaked with it.

To make the most complex chocolate cream with sour cream, the following ingredients may be useful: nuts, dark chocolate, corn starch and berries.

A mixer will help beat the mixture. The only condition is that you don’t need to immediately build the highest speed. The whipping power should increase evenly.

Preparing chocolate cream with sour cream for sponge cake

The very thick, very rich and indescribably unique taste of the chocolate mass will be the perfect decoration for a chocolate sponge cake. By the way, prepare a pastry bag and several nozzles, because with this cream you can make a unique pattern on baked goods, due to the fact that the mass in a cool place quickly “grabs” the cake and hardens.

Prepare the following products:

one and a half bars of dark chocolate;
50 g butter;
half a glass of fat sour cream;
vanilla extract to taste;
a pinch of salt;
100 grams of sweet powder.

We break the chocolate into pieces. Add the butter and place the ingredients in a water bath to melt. Stir the mixture with a spoon until it becomes one hundred percent homogeneous.

Remove the chocolate mixture from the heat and place it in a cool place to cool. When the mixture has cooled, turn on the mixer at low speed and begin to beat. Evenly add the required amount of sour cream, salt, vanilla extract and sweet powder. Continue beating until the mass becomes uniformly thick. Chocolate cream with sour cream, ready. Bon appetit.

How to make custard with cocoa and sour cream for a cake

Custard can be coated not only on cake layers. It is perfect for filling donuts, muffins, eclairs, custard and even thin pancakes.

To make it you will need:

100 g butter;
a glass of sugar;
200 grams of fat sour cream;
60 g cocoa.

Pour rich sour cream and a glass of sugar into the pan. Stir the milk mixture with a spoon until the sugar is partially dissolved. Sift the cocoa through a fine sieve and add the dry ingredient to the mixture. We put it on fire.

After the chocolate-milk mixture begins to boil, turn down the heat and cook until a viscous mixture forms. Add the required amount of butter and remove the mixture from the heat.

If the custard mixture turns out to be very rare, at the manufacturing stage, you should add a couple of tablespoons of wheat flour sifted through a sieve. Cool the mixture and coat the confectionery product!

Nut-chocolate cream with sour cream for chocolate cake

The watery mixture of the creamy mass will allow you to soak even a thick layer of chocolate cake. If you decide to cook a fluffy chocolate cake in boiling water, then this soaking option was created especially for it. Let's start making?

To prepare the creamy mass, you should stock up on the following ingredients:

a glass of chopped walnuts;
half a liter of fat sour cream;
a glass of sweet powder (more is possible);
a couple of tablespoons of cocoa.

Place the sour cream in a deep bowl. Add the required amount of sweet powder here and start beating. When the mass reaches a homogeneous mixture, add cocoa. Beat for a few more minutes.

Add a glass of walnuts to the impregnation and begin to form the cake. As in previous versions, apply the creamy treat onto the cooled cake. Bon appetit.

Making Tips

Did you think it could be easier than making sour cream and chocolate? And when making this simple cream, newbies in the confectionery business often make mistakes. What should you keep in mind?

Do not add sour cream shortly before production. The milk product will lose its viscosity.
Swap sugar for powdered sweet powder. This will not only save your time, but will also allow you to get a creamy impregnation of the most gentle and airy mixture.
Soak the cakes in the milk-chocolate mixture in a cold place. This will allow you to make a cake of a suitable shape. Despite all this, the shortbreads will not “move out”.
Don't be afraid to experiment. Replace cocoa or chocolate with orange jam, raspberry jam, or add a little liqueur to the chocolate mass.
Walnuts are great. But gourmets will appreciate the cream, the base of which includes roasted almonds or hazelnuts.
The ideal fat content of sour cream is 25%. And if you are on a diet, then do not forget to put a cream thickener in the braid.
To make the cream thicker and thicker, put it in the refrigerator for a couple of hours. Do not forget to cover the dishes with a lid, as the impregnation may absorb foreign odors.

And sour cream and chocolate cream mixes perfectly with Italian cream cheese and regular milk cottage cheese. The impregnation must be stored in the refrigerator. The shelf life from the date of manufacture of the sweet is 2 days.