Chocolate cream

Chocolate cream

Introduction:

"The prescription comes from you. Many kinds of cake are inseparable from cream. Compared with whipped cream, it is also used to decorate cake, and cream is widely used. Moreover, because the cream mounting is clear, not easy to melt, and will harden after refrigeration, it can bring infinite creativity to the West Point and make all kinds of beautiful works. "

Production steps:

Step 1: soften the butter and beat it with a beater until it is fluffy

Step 2: add honey, condensed milk, vanilla essence, rum and lemon juice at one time, and continue to beat with egg beater. Stir well, then add milk, continue to stir well.

Step 3: beat the cream until smooth and delicate, put the dark chocolate and 20g milk in the microwave for 2 minutes until the chocolate melts, cool the melted chocolate to room temperature, beat the cream while pouring in the chocolate. Until all the chocolate is poured in. Add rum to the whipped cream and continue to beat.

Step 4: until the cream is smooth and delicate.

Materials required:

Butter: 100g

Sugar: 50g

Condensed milk: 20g

Vanilla extract: 14 TSP

Rum: 10g10g

Lemon juice: 10g

Milk: 30ml 20g

Honey: 15g

Dark chocolate: 80g

Note: the mixed chocolate cream can be used directly or stored at room temperature. If it is used up within two days, it can be kept in the refrigerator. If you keep it in the refrigerator, the cream will harden. Warm it up before use, and beat it again with an egg beater until smooth.

Production difficulty: simple

Process: others

Production time: one hour

Taste: Original