Dreams of Chocolate Cream

'dreams of chocolate cream cupcake' featuring chocolate shells with three chocolate creams

Often overlooked for more complex frostings & fillings, Chocolate cream is versatile & easy, whether it's beaten to stiff peaks, piped or plopped, flavoured or boozy. Try topping your next pavlova with clouds of chocolate cream & chocolate dipped strawberries, as a filling for your layer cakes, a plop of chocolate liqueur cream in your cup of hot chocolate or just as a quick piped topping on your favourite chocolate cupcake. 

All the chocolate creams start with chilling your large mixing bowl and beaters for 15 minutes prior to commencing. I use caster sugar to sweeten the cream, but by all means just use regular granulated sugar if you prefer. Whipping cream in Australia is sold in 300ml (approx. 10 fluid oz) bottles as "thickened cream". 

1. CHOCOLATE CREAM with grated chocolate

300ml (10 fluid oz) thickened/whipping cream 

1/2 tsp pure vanilla essence/extract

1 tablespoon of caster sugar (or to taste)

50g (1.7oz) Milk or Dark eating chocolate, grated

Place cream, vanilla & sugar into your mixing bowl. Stir to combine. Whip until soft peaks form, add grated chocolate and continue beating to desired stiffness.

2. CHOCOLATE CREAM with cocoa

300ml (10 fluid oz) thickened/whipping cream

1 to 1 1/2 tablespoons cocoa powder (preferably dutch processed cocoa)

2 1/2 tablespoons caster sugar (superfine)

1/2 tsp pure vanilla essence/extract

boiling water

In a small bowl mix cocoa powder and enough boiling water to create a smooth paste, set aside. Place cream, vanilla & sugar into your mixing bowl. Stir to combine. Whip until soft peaks form, add cooled cocoa paste and continue beating to desired stiffness.

3. CHOCOLATE CREAM with melted chocolate (my favourite for piping)

300ml (10 fluid oz) thickened whipping cream

60 grams (2oz) dark, milk or white eating chocolate, melted

1 tablespoon caster sugar or to taste

1/2 tsp pure vanilla essence/extract

Place cream, vanilla & sugar into your mixing bowl. Stir to combine. Whip until soft peaks form, add cooled melted chocolate and continue beating to desired stiffness.

Variations;

For boozy chocolate cream omit vanilla from recipe add one to two tablespoon of chocolate, mint or orange liqueur, rum or brandy to the above recipes... beating in after the cream reaches the soft peak stage.  

Flavours... omit vanilla from recipe,  replace with essence/extract flavour of choice or replace melted plain melted chocolate with a flavoured variety.

So fill those cupcakes, pipe those pastries, top those strawberries, layer it up or make that sundae and start dreaming up more ideas for your chocolate cream. 

Happy baking :)

Now your thinking of chocolate you might also like...

 Baci Chocolate ice-cream