Since people have rasprobovali chocolate, has passednot too much time. But how masterfully they learned to use this same chocolate. He, you could say, made a real revolution in cooking. In any case, chocolate cake or chocolate cake today remains among the favorites. By the way, about the chocolate cream ... Do you know that such a cream can be cooked for almost any cake? In addition, the recipe for chocolate cream exists far from being the only option. From chocolate you can make and butter, and creamy, and custard, and sour cream, and even cream soufflé. A chocolate flavor can be diluted, for example, coffee or fruit. In short, the recipe for this confectionery invention is not universal. Universal is only one of its ingredients - chocolate. And how you can make a delicious chocolate cream for a cake, we'll find out. 
Simple chocolate cream
The simplest recipe is a cream made from condensed milk andbutter. However, a simple recipe does not at all mean something very simple. The cream turns out to be moderately sweet, moderately chocolate and excellent for biscuit cakes. Ingredients:
- Bank of condensed milk;
- A pack of butter;
- Tablespoon of cocoa powder;
- A teaspoon of cognac, vodka or liquor.
Preparation: Immediately make the reservation that the more cocoa you put in the cream, the more saturated chocolate taste you will get. And further. Many add cocoa in the form of a dry powder. However, professionals recommend to dilute the powder with boiling water or hot milk. Then the cream will be more homogeneous and tastier. So, put the butter in a bowl or in a saucepan and let it melt a little. When the oil becomes soft, whisk it until lightly fluffy and begin to pour condensed milk. Whipping butter, add the condensed milk portion - about one tablespoon. By the time the cocoa is added, the cream should be practically ready and move well away from the walls of the dishes. Now pour into a cup of cocoa and add a little bit of boiling water or very hot milk. As a result, we should get a liquid chocolate gruel. Cool this gruel, pour it into the cream and whisk until smooth. At the very end, add a spoonful of cognac, vodka or liquor. 
Classic Chocolate Cream
This chocolate cream is excellent for both interlayer and cake decoration. Ingredients:
- 3 tiles of bitter chocolate (300 grams);
- 400 grams of butter;
- 2 cups of powdered sugar;
- 2 eggs;
- A teaspoon of vanilla sugar;
- A pinch of salt.
Preparation: Remove the oil from the refrigerator and leave it to soften. In the meantime, we dissolve the chocolate in a water bath or in a microwave oven and let it cool down a little. The oil, which should be soft, put into a saucepan, add salt and vanilla sugar and beat for three minutes. After that, we start to beat the butter, adding sugar powder, which is poured into small portions. Then pour into the same one raw egg, beat for a few more seconds and add a second egg. Lastly, pour the melted and cooled chocolate, then whisk together all together for about three minutes.
Chocolate cream with coffee
We offer you a wonderful recipe for chocolate cream with coffee. The combination of black coffee and chocolate is very tasty in itself. Can you imagine how this cake will turn out with this cream? Ingredients:
- Half a glass of sugar;
- 2 tablespoons strong black coffee;
- Chocolate bar;
- 3 egg yolks;
- Half (or slightly more) a pack of butter.
Preparation: It is desirable to cook coffee in advance. And the best way is to cook, and not to dissolve the soluble powder. Then it is necessary to separate the yolks from the proteins. For the cream, we do not need proteins, but you can, for example, add them to a biscuit or make a protein glaze for an aysing. So, the yolks are poured into a saucepan, mixed with sugar and whipped. Now add to the whipped yolks strong black coffee and put the pan on a water bath. Constantly stirring, heat the mixture until it becomes thick. After that, put grated on a grater or using a knife chocolate and mix everything. Remove the brewed mass from a water bath, cool it a bit and put butter in it. It remains to whip the mass to a homogeneous state, and everything is ready! 
Chilled chocolate cream
A recipe for a very delicate and tasty custard that can be used for a cake layer. Ingredients:
- A glass of milk;
- 2 tablespoons of sugar;
- 2 egg yolks;
- One and a half tablespoons of starch;
- Tile of bitter chocolate;
- A tablespoon of butter.
Preparation: We do not need a mixer to make this cream - you can do without the usual whisk. In advance, we break into pieces chocolate bars and dissolve it in a microwave or water bath. Now the yolks are poured into a saucepan, we put sugar and starch in it and rub the mixture into a homogeneous light mass. Then in a separate vessel we boil the milk, and after that we pour it into the yolk mixture. Attention! Milk pour a thin trickle, and mix the mixture at this time whisk. Filter the resulting mass through a sieve and again put it on a slow fire. Do not stop whipping, brew the mixture, letting it boil, and keep on the fire for a couple of minutes, also continuing to whisk. During the brewing, the mass will become thick. After that, pour the chocolate into the mixture and mix everything thoroughly. In the last turn, put butter and once again whip the cream. Cool it by placing the pot in a container of cold water or with ice, while continuing to stir. Then the cream will turn out homogeneous and gentle - without lumps and films.
Chocolate cream on yolks
Another original recipe for custardchocolate cream for cake. We will make it on egg yolks. If the indicated amount of ingredients seems to you large, then it can be reduced, for example, by half. Ingredients:
- Liters of milk;
- One and a half glasses of powdered sugar;
- Tile of bitter chocolate;
- 10 egg yolks;
- 3 tablespoons flour (without a slide);
- One and a half tablespoons of butter;
- A packet of vanilla sugar.
Preparation: Chop the chocolate into small pieces, put it in milk and simmer until all the chocolate is dissolved. Whisk the yolks with sugar powder, mix it with flour and gently, without interrupting stirring, pour in the milk. Now put this mixture on a water bath and brew, without stopping it to mix. As a result, the mass should thicken. Remove the saucepan from the water bath and lastly add the cream butter and vanilla sugar. That's how you can cook chocolate cream for a cake in different ways. And if you are going to do just that, then choose a recipe and cook with pleasure. Enjoy your appetite and success in the culinary field!
