Ready-to-eat chocolate cream, 100g
Ready mix for delicious chocolate cream
- Consistent flavour and quality at all times
- Very quick to prepare
- Versatile in use
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Ready-to-eat chocolate cream 100g
RECIPES
For Ø 28 cm chocolate cream cake you will need:
Chocolate cream powder 100g
Water (approx. 25°C/ lukewarm) 125g
Cream (whipped, unsweetened) 500g
Preparation:
Stir ready-made chocolate cream with water
until smooth, leave to soak for 5 minutes,
carefully fold in the cream and pour into
the desired mould.
Leave to set in the fridge for approx. 2 hours
Chocolate cream cake
Spread the shortcrust pastry base with jam.
Place a layer of dark sponge base on top and surround with
an oiled cake ring
sifted with icing sugar. Insert the drained pear slices and spread the
half of the chocolate cream on top. Place the second layer of
sponge base on top, pour in the remaining chocolate cream
and smooth down.
Leave the mixture to set in the fridge.
Chocolate cream dessert
Flavour the chocolate cream with e.g. brandy orange or similar
.
Pour into small portion glasses (tip: use a piping bag with a star-shaped nozzle
)
Garnish with chocolate chips or similar.
Picture sources
Image 1 © S.Kobold/fotolia.com
Image 2 © leno2010/fotolia.com
Image 3 © deepvalley/fotolia.com
