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A basic confectionery technique! How to Make Chocolate Cream

4.9

(13 reviews)

Time

-

Irresistible for chocolate lovers. Even chocolate cream, which can easily turn lumpy, comes out deliciously with ease if you keep the key points in mind!

Ingredients

  • heavy cream200 ml
  • milk chocolate100 g
Cooking notes

Please Note

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Line a cutting board with parchment paper and place the chocolate on top. Roughly chop it from the corners, gather it to the center, and finely chop it. Transfer it to a heatproof container. Divide the heavy cream into 50 ml (for the ganache) and 150 ml.

Note:

Keep the 150 ml portion of heavy cream chilled in the refrigerator until just before using it.

2

Put the heavy cream for the ganache in a saucepan and heat it until just before boiling. Add it to the chopped chocolate and mix to make the ganache. Fill another heatproof container with hot water and keep the ganache warm to about body temperature.

Note:

Keep the ganache warm, because if you add cold ganache to the whipped cream, it can seize and prevent the mixture from blending evenly.

3

Put the remaining heavy cream in a bowl. Whip it with a hand mixer until it reaches a thick consistency that does not yet form stiff peaks (about 70% whipped).

Note:

About 70% whipped is ideal for spreading on a sponge cake for a decorated cake. If you want to pipe it, whip it until it forms soft peaks (about 80% whipped).

4

Add the ganache to the whipped cream and quickly mix with a rubber spatula until evenly combined.

Note:

If the whipped cream is too loose, chill it briefly in the refrigerator to adjust the consistency.

Reviews

4.9

(13 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    It turned out delicious! But while I was decorating it, the cream started to turn runny and drip down, and even when I tried whipping it again, it wouldn’t firm up... In the end, I just hadn’t chilled it enough! After chilling it in the refrigerator, even the cake that had been super runny set nicely to just the right consistency. The leftover cream also turned grainy after I left it in the refrigerator, probably because I chilled it too much, so if you plan to decorate after chilling it, you may need to be careful not to overchill it! (The piped cream on top of the cake might be the overchilled cream.)

  • 🇯🇵 User from Japan

    It was my first time adding chocolate to fresh cream, but I followed the recipe exactly and it turned out beautifully without separating at all! I didn’t have an electric hand mixer, so I chilled it while whisking by hand, which took a little longer, but it wasn’t a problem. It finished up smooth, and I’m very satisfied(^^) The next time I make chocolate cream, I’ll use this recipe again.

  • 🇯🇵 User from Japan

    It was very easy to make. The sweetness was just right, and I’d love to make it again 😊

  • 🇯🇵 User from Japan

    I was really surprised because the method was completely different from what I’d done before!! It was so easy to make, and I’d love to keep using this method from now on!! Is the Toya-san who wrote the review someone I know, Okano Toya-san? 💕 If it is Toya-san, I’d like to go out with you 💕💕 Which one are you? 💕

  • 🇯🇵 User from Japan

    My child likes chocolate cream more than whipped cream, so I used this to make a Christmas cake! I made it as a scoop cake, and my child kept asking for seconds ^_^ The cream was very delicious made just as the recipe says!