The girls from the forum made this cake and touted the truffle cream. Well, I was tempted ... Only I wanted a chocolate biscuit. I chose "Chocolate Cuche".
It turned out such a delicious cake! And chocolate chocolate! Even me, who does not recognize almost any cakes besides honeymen, really liked it!
Preparation:
Baked "Chocolate kuhe". Form 24 cm (it would be better if I took 26)
I will dwell on the cream in more detail.
For the cream you will need:
- 150 g nougat
- 200 g dark chocolate
- 500 g whipping cream
I have not seen nougat in Egypt. Instead, I took Nutella chocolate spread.
And such a chocolate icing (210 g)
Glaze melted in a water bath 
Cream 500 ml such 
Whipped cream 
Mixed melted chocolate and nutella (nutella melted in hot chocolate) 
She mixed it up. The cream is ready! It tastes like chocolate ice cream ... 
I cut the cake into three parts. I smeared two cakes with cream, covered with a third. And I put it in the refrigerator for the night, because it was already night, and went to bed ...
In the morning I made a chocolate icing (I melted 150 g of chocolate, poured 150 g of 35% cream into it, mixed until smooth) and poured it over the cake.
Decorated on top with chocolate chips, marmalades, sides with a chocolate grill.
The taste is amazing! Soft, light cake!
Yes, yes, easy! Because the cream is almost imperceptible and just melts in the mouth ... 
I can imagine how much pleasure chocolate lovers will get by eating this cake!
Enjoy your tea!
Currently, the assortment, the abundance of various varieties and types of confectionery creams amazes, makes you wonder. However, not all of them are popular. As for the truffle cream, it is considered one of the most beloved, demanded and delicious. Truffle cream is used by housewives and professional confectioners. The main advantage, the highlight of such a chocolate cream, is its royal, refined and delicate taste. It has a light, soft velvety and creamy chocolate note. An important plus is the easy, fast and incredibly simple preparation of an exquisite confectionery delicacy.
Features of the confectionery
Any recipe for a cake, pastry requires the preparation of a special cream. With its help, you can perfectly decorate any confectionery, give it individuality, make it a real masterpiece. Cake cream performs a number of important functions, besides the fact that the product becomes juicy, tasty and soaked, the chef is able to make a bright accent on the appearance and design.
In order to properly prepare a delicious cake cream, you will need an appropriate recipe. It is important to remember that any cream is produced by whipping; as a result, a delicate and airy sweet mass is formed. Given the different technologies, creams are divided into several varieties:
- custard;
- proteinaceous;
- oil;
- creamy sour cream.
As for the creamy consistency, it can be determined by the amount of water and fatty phase. Truffle cream has a special recipe, as well as some tricks that are important to know about. The name of the cream excites imagination not only in children, but also in adults, as bright, beautiful and mouth-watering pictures of cakes, pastries with truffle cream appear in the head. It is often associated with the food of the gods, namely chocolate. Considering that chocolate contains special substances, it can cause euphoria. It is important to know that a lack of chocolate in a person's diet can cause depression.
Important! Truffle cream is not only very tasty and appetizing, but also versatile, as many recipes suggest using it.
In simple terms, it goes well with all pastries. This cake cream will enrich shortbread, biscuit, custard and even puff pastry. The advantage is that it doesn't take too long to cook. Most importantly, you do not need specific knowledge, skills and abilities.
You can apply any recipe for cooking this cream for a cake, but it is best to turn your attention to the most delicious, famous, which are used by many hostesses. When you get the hang of it, you can independently change the recipe, add what you see fit. It is worth remembering that such zests are not the original, but just an interpretation. This question also applies to the number of ingredients used, so it can vary in different directions.
Technology of classic preparation of delicacies
You will need an enamel or metal saucepan, into which you need to pour 200 milliliters of thirty percent cream. Send the pan over low heat, heat to eighty degrees, but no more. In simple words, the cream needs to be warmed up, not boiled, these are different things!
Then remove the container from the stove, chop 250 grams of good dark chocolate, add to the warm cream. Stir the mixture in a circular, flowing motion to dissolve the chocolate completely. First, remove the butter from the refrigerator, it is important to use a high percentage of fat content. The butter must be soft before adding it to the creamy chocolate mixture. Stir well. To get an attractive and delicate aroma, pour in 40 milliliters of brandy, stir gently.
The resulting cream must be refrigerated for five hours. It is advisable to cook it in the evening, so that the cream for the cake can be infused overnight, and in the morning to complete all preparations. When the mass has cooled enough, beat it at high speed with a blender or mixer to get an airy, light consistency.
Truffle-creamy option
A difficult cooking method can be simplified a little, but the result will not deteriorate. The technology is extremely simple and straightforward.
Take 200 grams of quality dark chocolate, chop it, then melt in a water bath. You will need about 170 grams of Nutella or nougat chocolate spread. With the help of such a paste, the taste will turn out to be very bright and rich, so use a similar trick when cooking.
Chilled cream thirty percent (500 milliliters) must be whipped so that the correct consistency is obtained. Be careful not to transform the cream into butter, so don't overdo it. It is important that the cream does not separate into fat and liquid!
Wait for the chocolate mass to cool, then add it to the cream. Using a wooden spatula, stir thoroughly until an airy, tender, light consistency. The appearance of the finished truffle product should be smooth, silky, attractive and shiny.
The finished product is great for confectionery masterpieces, and can also happen as an independent dessert, because its taste is similar to ice cream. If it will be an independent dessert, then, according to leading pastry chefs, it should be placed in the refrigerator in tins for twenty minutes. Before serving the dessert to the table, it is advisable to decorate it with grated chocolate, fruits, berries and nuts, lemon and mint, whipped cream. It depends on the imagination and creativity of the culinary specialist.
Summing up, we can say that every housewife should have her own recipe for such a chic and tasty cream, since this is a real find. The dessert turns out to be divinely tasty, refreshing and invigorating. Bon appetit, everyone!
This is the most delicious cream I've ever tasted, and although my heart forever belongs to light creams (for some reason in baking I like more white ones and don't really like creams with a hint of chocolate) this cream is simply amazing! The most delicious exception to the rule :) I don’t remember where I got the recipe, but I slightly changed the proportions in the process of multiple preparations and today I’ll show you in detail how to cook it.
The cream is made quickly and very easily. And the taste will repeat: it is amazing! And really like chocolate truffles to taste.
For such a wonderful cream, we need three components (for a large cake with one soooo thick layer and completely coated on all sides):
200 gr of chocolate paste
200 gr of chocolate
500 gr cream
And now a few tips from my observations. I took both regular 30% cream and special cream for whipping. So, I don't see the difference, so whoever does not sell special cream in stores, take the usual, the main thing is fat content.
The original uses chocolate paste "Nutella", but I buy ordinary chocolate paste like "Nutella", it costs almost 2 times cheaper, and the taste is the same. I usually use special chocolate for icing (52% cocoa). Once I took ordinary milk chocolates and chocolate with a high cocoa content - the result is just as tasty, so do not be afraid to experiment.
So, let's get ready!
Put the chocolate in a bowl and put it in a water bath to melt. In the meantime, whip the cream in a large bowl. Beat at high speed for about 10 minutes, just be careful! The cream may begin to separate into butter and "water" and then the cream will ruin. So whip the cream….
Meanwhile, the chocolate melts and turns into a thick mass ...
Now remove from the water bath and add to the non-chocolate paste, mix thoroughly with a spoon. In general, this is easy to do: the chocolate is hot and the paste dissolves quickly in it.
Let it cool a little and mix with the cream. Mix with a mixer until smooth….
The cream is shiny and the texture is silky.
You can use it right away, but it seems to me better to hold it for about 20 minutes in the refrigerator - this will make the cream better keep its shape. Before I start making the cream, I usually put the simplest chocolate sponge cake in the oven and while making the cream, the sponge cake will just be baked. Then 20 minutes, while the cream improves its shape in the refrigerator, the biscuit cools. And then I cut the biscuit into two parts, smear a thick layer of cream (in the photo, the layer of cream is specially shown with a red line, since it is not visible in the chocolate biscuit :)), I coat the cake with cream on top and in the refrigerator.
There are a huge number of varieties of pastry creams. But truffle cream is very popular among professional pastry chefs and housewives. The main feature of such a delicacy is its chocolate-creamy, velvety-delicate and light royal taste, ease of preparation in any conditions. In other words, cheap, simple, but delicious!
Confectionery cream - decoration, food or a way to enjoy?
Almost any cake or pastry is impossible to imagine without a cream. Its use allows you to both decorate the product and add piquancy to it, and to focus a person's attention on the main taste of this or that culinary masterpiece.
Confectionery creams are semi-finished products that are prepared mainly by whipping, as a result of which a lush, plastic mass is formed. Depending on the formulation and preparation technology, creams are divided into the following types:
- oil;
- proteinaceous;
- creamy sour cream;
- custard.
The creamy state of the products is determined by the presence and ratio of the fat and water phases.
The very name "truffle cream" makes both children and adults salivate and imagine unthinkable pictures of delicious confectionery. And this is not surprising. First of all, such a cream is associated with chocolate, "food of the gods." As you know, due to the content of the "hormone of happiness" chocolate can cause euphoria. But the lack of this delicacy can drive a person into depression.
In addition to the fact that the cream has a high taste, it is also versatile.
After all, it can be used in the manufacture of any "pastry". It is suitable for all types of cakes: biscuit, puff, sand, etc. And preparation of truffle cream does not take much time and does not require any special knowledge and skills.
Among the many recipes for making truffle cream, one can single out the most popular ones, which are often used by housewives in their kitchens. And each of them adds ingredients of their choice to the recipe. But each such zest is just an interpretation of the classic recipe. This also applies to the amount of ingredients. It can fluctuate in one direction or another at the discretion of the one who cooks, or for whom the truffle cream is being prepared.
Classic Truffle Cream Recipe
Pour about 200 ml of fat (30%) cream into a metal or enamel container (saucepan). We put on the smallest fire and heat up to no more than 80 degrees. In other words, we do not bring it to a boil, but only warm it up.
We put in the refrigerator for four to five hours. For convenience, it is recommended to cook the cream at night in order to complete its preparation in the morning. After cooling, beat the mass, preferably with a mixer (it will turn out faster and better), until it is light and airy.
Cream truffle cream recipe
The process can be slightly modified to simplify preparation. In this case, the result will be no less tasty. The recipe is simple.
Grind 200 g of dark chocolate and melt it in a water bath. We remove and combine chocolate with 150 g of nougat or chocolate paste, for example, "Nutella". The paste will add spice to the taste of the cream. Whip 500 g of fatty (30%) or special (for whipping) cream until the required consistency. At the same time, we must be careful not to overdo it and not turn the cream into butter. The cream should not stratify into liquid and fat.
Such a cream can be used not only for the preparation of confectionery, but also as an independent dish, because it tastes and looks like ice cream. If you use truffle cream as an independent dish, cooks recommend placing it in the refrigerator in some form (s) after cooking for 20 minutes. Thus, it will be more convenient to decorate it before serving, as well as cut into portions or use it, because it will keep its shape for a long time. Although, in fairness, it won't take much time. After all, such a dessert will disappear instantly, and this is the main flaw of truffle cream.
Garnish the treat with whipped cream, chocolate chips, berries, a mint leaf, or a slice of lemon before serving. It all depends on the imagination and creativity of the chef.
Of course, every housewife has her own most delicious recipe. But you need to remember the truism: not always a lot - it's tasty. However, no one will forbid experimenting for themselves and their loved ones. Bon Appetit!
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