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4.67 from 9 votes
Chocolate Cream
Chocolate cream as dessert, chocolate cream better than chocolate mousse without egg, a recipe by Thomas Sixt.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Desserts and Sweets
Cuisine: French Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 380kcal
Author: Thomas Sixt
Ingredients
  • 100 g cream
  • 150 g dark chocolate
  • 100 g Créme Fraîche or Qimiq
  • 6 pc raspberries
Instructions
  • Place the whipped cream, which has not been whipped quite stiffly, in the fridge.
  • Cut the chocolate into small pieces and melt at a moderate temperature. If possible, use a water bath.
  • Stir the cream Fraiche or Qimiq into the chocolate, stir almost cold or lip warm and temper.
  • Add the chocolate mass quickly to the whipped cream, fill quickly and chill for 2-3 hours.
  • Decorate chocolate cream with raspberries and serve.
Notes

8. Chocolate Cream Dessert, Calories and Nutritional Values

Nutrition Facts
Chocolate Cream
Amount Per Serving
Calories 380 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 24g150%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 140mg47%
Sodium 37mg2%
Potassium 68mg2%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

9 . Other Recipes for Chocolate Mousse and Chocolate Cream

Chocolate mousse with mint sweets, reminiscent of After eight
Vegan chocolate mousse with avodaco and bananas
Hints for chocolate cream as filling for cakes
The firm version of my cream (number 2 above) is also suitable for filling pies or cakes. more simple recipes below:
Chocolate cream for sponge cake and chocolate moulade
The chocolate cream for filling biscuits consists of 200 g chocolate and 200 g cream. Here the preparation is different: Melt the chopped chocolate in the heated cream and let it cool down. Whip the cold chocolate cream before filling. While we are at it, I would like to introduce the ganache, a traditional chocolate cream made from chocolate coating and cream, which is used for filling and coating pastries and sweets.
Ganache - Canache - Parisian cream
This cream is even more compact and usually consists of cream/cream in one part and chocolate coating in two parts. The cream is brought to the boil and the chopped chocolate is stirred in. For Ganache I found a great article at Sally, you can find it here.