At the time when Christopher Columbus went to conquer the shores of America, no one yet knew what cocoa is. But along with the discovery of another old continent, Columbus presented the world with an incredible product - cocoa.
Cocoa Cream - General Cooking Principles
Today cocoa is not only a sweet treat, powder can be added to a large number of other dishes, for example, in cocoa cream.
The main ingredient in our cream is cocoa. Although it is customary to take cocoa in a sweet form, it does not harm the figure, unlike chocolate in which it is always added.
In order to make such a cream perfect, you need to precisely observe all proportions and correctly bring it to the boil, since in most cases, the cream should be boiled.
Cocoa cream can contain a lot of elements, so before you start cooking, check with the list of products. Otherwise, you will not get the most delicious, pleasant and fragrant cocoa cream.
Cocoa Ordinary Cream
To make the simplest recipe for this cocoa cream, you will need the following Ingredients:
• One tablespoon of cocoa powder
• One can of condensed milk
• One pack of butter
• One teaspoon of brandy
Cooking method
Before starting to prepare the cream, remove the butter for half an hour from the refrigerator. During this time, it will become soft, and you can easily make the foundation of the cream out of it.
When the oil has taken the desired shape, it is necessary to soften it with a fork. From the little square, small lumps will turn out, continue to grind it slowly, moving to the churning mode. Then gain momentum and bring the consistency to light. Next, start slowly pouring condensed milk, do not forget to stir the resulting mixture.
When the cream starts to move away well from the walls, it will be a bell that it’s time to add the main ingredient - cocoa.
Dilute cocoa with a small amount of hot water, about two tablespoons of water for about one tablespoon of cocoa. As a result, you should get a mushy mass.
Wait until the gruel cools down and only then connect it with the rest of the cream. Creating a cream of cocoa, do not stop stirring, bring the cream to a smooth consistency.
In the end, for those who like to experiment with alcohol in recipes, pour a teaspoon of brandy into the cream. He will not become a heady element, just emphasize the wonderful aroma of the cream.
On this process of cooking such a cream will be completed. Remember that you can change the proportions in the cream. The more you add cocoa powder to the cream, the more saturated it will be. If you want to make the cream less sweet, reduce the dose of condensed milk by a quarter.
Also remember that in addition to this recipe, cocoa powder should be added to the preparing cream in a diluted state. So you can experiment and pour cocoa with heated milk or milkshakes instead of water. This method will turn the cream into a more uniform and pleasant mass.
Milk Cocoa Cream
This recipe is suitable for lovers of cocoa cream with spoons.
They say that there is never much sweet, you have the opportunity to experience it for yourself. Cocoa cream is not only an addition to different dishes, but also a completely independent dessert.
Ingredients:
• Fat milk - 0.5 liters;
• Cocoa powder - 2 tbsp. spoons;
• Butter - 30 grams;
• Sugar - 3 tbsp. spoons;
• Starch - 3 tbsp. spoons;
• Some salt;
• Vanillin.
Cooking method
In order to get started, prepare all the ingredients, they must be the same room temperature.
Pour the milk into a saucepan and put on a slow fire, with an interval of half a minute, increase the heat to the optimum. All milk does not need to be poured, only 0.3 liters.
Add cocoa powder, sugar, vanillin, salt, butter to boiling milk. Before you throw the butter into the milk, carefully rub it with a fork. Continue to boil the mixture for five minutes, stir to prevent the milk from burning.
For this process, it is better to take an aluminum saucepan or pan. Enameled dishes are dangerous for milk.
Leave the pan, but do not wait until it cools. At this time, engage in the second part of the preparation of cocoa cream.
To do this, in a separate bowl, combine 200 milliliters of milk and all the starch. Stir until the starch is completely dissolved. Feel free to add the resulting mixture to hot milk.
Again, put the pan on the fire and stir until the cream begins to boil, the cream begins to thicken during cooking. Boil the cream for no more than 2 minutes.
After the main cooking process is finished, remove the pan from the heat and let the cream cool, then add a pinch of vanillin, carefully move everything.
Dessert is served cold. Divide the cream into portions and place in the bowls, for decoration, you can add fruit, and grate a bar of chocolate or sprinkle cocoa powder.
If you do not have starch, you can use flour in the same proportions.
Also, the cream can be used in a more familiar form. It is best to smear them with biscuit cakes. The cream is non-greasy, so do not be afraid to overdo it when cooking. But remember that before you lubricate the biscuit cake with cocoa cream, the cake itself should be soaked.
Classic Cocoa Powder Cream
Ingredients:
• 5 tablespoons of cocoa powder;
• 400 grams of butter;
• 2 glasses of sugar;
• 2 eggs;
• 1 teaspoon of vanilla sugar;
• 1 pinch of salt.
Cooking method
For the first stage, prepare the sugar and butter. Oil can be set to soften in advance, half an hour is enough for him. Grind sugar into powder using a coffee grinder.
Now start to soften the oil with a fork, do this until the butter becomes homogeneous. Continuing to beat, gradually pour powdered sugar. It should be poured so that the powder had time to completely dissolve in the oil. Add salt and vanilla sugar to the mixture.
After that, beat two eggs into the mixture one by one, do not stop stirring. Then pour in cocoa powder, do not stop, stir. When all the ingredients turn into a homogeneous mass, you get a cocoa cream with a pleasant color.
If you need to make a more saturated cream - increase the portion of cocoa.
Cocoa cream for adults
For those who love not only sweet, but also its harmonious connection with alcohol, we recommend making not just a cream, but a cream liqueur.
Ingredients:
• 250 ml of milk
• 5 Art. l bitter cocoa powder
• 1 vanilla pod
• 125 g sugar
• 65 ml distilled alcohol
• 125 g brown sugar
Cooking method
So, in order to prepare the base for the cream, boil the milk with cinnamon. Stir while boiling. After remove from heat. Let the milk cool, in the meantime, open the vanilla pod using the tip of a knife and remove the pulp, throw it into the milk.
Next, mix cocoa and sugar, it is better to make it with a spoon, so you will not have lumps. Add the pulp to the milk and put the stewpan with all the ingredients on the fire again. Wait until the milk starts to boil, and immediately remove the cream from the heat.
Check: if sugar has dissolved, if not, and grains remain at the bottom, repeat the procedure again, make sure that milk does not run away and does not stick on the bottom.
Cool the cooked cream and pour in the alcohol, mix thoroughly. Cream liqueur should be infused, about two to three hours before use. With such a mixture, you can coat cakes, then it is worth slightly reducing the dose of alcohol. With such a cream, you absolutely do not need impregnation for cake shortcakes.
Cocoa cream can be consumed in the form of a cocktail, here apply all your imagination to decorate. You can add fruit or nuts. Add cream to muffins and ice cream.
After cooking, pour the cream into the bottle, then the serving will be more effective.
Chocolate cocoa cream on yolks
This is another recipe for a delicious and real cocoa cream. The recipe may remind you of custard, but here are the other ingredients and their proportions. The processes are similar, but in the end we get another mass that does not resemble custard.
Ingredients:
• 1 liter of skim milk
• 1.5 cups icing sugar
• 2 tbsp. tablespoons of cocoa powder
• Ten egg yolks
• 3 tbsp. tablespoons of flour
• One and a half tablespoons of butter
• 1 teaspoon of sugar with a vat extract
Cooking method
We put the milk along with the powder on the fire and begin to boil slowly, stir until all the lumps of cocoa powder have dissolved. Grind the yolks with the powder. You can do this with either a blender or an ordinary kitchen whisk. For a better process, put the salt on the tip of the knife into the yolks, and pour the powder in a dosed manner. Next, add the flour and begin to slowly stir, make sure that the flour is evenly distributed and does not form lumps, otherwise the cream will look like a tasteless semolina with lumps from childhood. In order not to propagate trouble, follow the process carefully.
Start pouring milk into the mixture, but very gently and slowly.
Now determine the mixture in a water bath, it is best to make cocoa cream in a glass dish resistant to high temperatures.
Brew cream without stopping stirring. In the end you will get a thick mass. Remove the pan.
Now add the butter and sugar with vanilla extract to the chocolate mixture. Mix well, let the cream cool and use for cakes and other baked goods.
Cocoa Cream - Tips and Tricks
Cocoa cream can be frozen or served in cups. You can also make a less thick cream and serve it as a topic for ice cream or corn sticks.
The cream can be dissolved in milk and make an unforgettable baby drink based on cocoa.
Using the latest cream recipe, you can add it as a filling for cookies or muffins, also try this with pies.
In order for the cream to retain its properties, putting it in the refrigerator do not forget to cover the dishes with plastic wrap, so the cream will not weather and dry.
Products with this cream will be the perfect complement to a family breakfast or a festive dinner.
