Hello dear friends, I am glad to welcome you on my channel today in this video I am making an unusually tasty sustainable budget chocolate cream that consists of only three ingredients, I will cook it without using cream cheese, condensed milk, gelatin and starch, that is, the cream is very good very it turns out glossy beautiful and at the same time it is extremely easy to prepare it is prepared from the most affordable and simple products with just three of this cream, you can fill it with this cream, level and decorate cakes, cakes and cupcakes, this cream tastes very much like the taste of ice cream So here I have 200 grams of milk chocolate 40 percent cocoa I send it now to melt in the microwave with pulses melt 200 grams of softened butter melted I chocolate add all the chocolate there too 200 grams of chocolate it’s very simple here 200 grams of butter 200 grams of chocolate the temperature of the chocolate should not exceed about 28 degrees Celsius 26- 28 degrees, a very good temperature now. We are connecting all this, I’ll try it all now with a mixer, just so that the mass comes together here I’ll immediately answer the question Is it possible to take Dark chocolate dark 50-70 percent up to 50 percent can still be taken cocoa in chocolate if 70 percent cocoa then you will need to add already powdered sugar, so this is a completely different recipe here, we make it on milk chocolate. So, we just combined these masses; the mass is unstable ; it does not make sense to beat it further ; I’m already whipping, I’m putting it in the refrigerator , it’s been about 15 minutes that the mass has cooled to 23 degrees Celsius, 21-24 degrees shouldn’t be higher, because I’m whipping for about one minute now it’s no more, that is, the recipe is very fast in terms of working with this cream in general It is being prepared for 10 minutes is the maximum, of course, all this can be whipped in a planetary mixer planetary mixer cream bud no more even here, small such holes are always present precisely from beating with a hand mixer, now I add 100 milliliters of milk at room temperature, in no case do not add cold, I will work in three steps , so for about 30 seconds each addition of milk, each serving, the cream will not exfoliate from milk and when the last one is like this, about 30 grams of milk 30 ml, I added After that, I beat for about one more minute, the cream will be more magnificent, it will be a little bit like this, it has increased even as if in volume and it will become so brightened and unusually simply delicious, it is very beautiful Very glossy it turns out the cream perfectly holds its shape in the filling it melts in your mouth literally it doesn’t feel like butter cream it tastes like icing from gourmet ice cream But it’s on natural ingredients that the nozzle is prepared here in my confectionery number 336 the cream is perfectly deposited from the nozzle from it also you can make flowers, but I don’t know if someone wants to to make flowers from this particular cream, it can also be used to level cakes, it does not crack when cut, it cannot be picked up . it turns out it is prepared very simply very quickly it never delaminates and always turns out I hope that the video was useful and informative subscribe to my channel put likes write comments I wish you all great success and see you in new videos
