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Chocolate Cream, Indian style | Eggless chocolate dessert | chocolate cream filling for cakes, pastries |

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Tarla Dalal

20 December, 2010

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About Chocolate Cream ( Cakes And Pastries Recipe)

Ingredients

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Nutrient values

Chocolate Cream, Indian style | Eggless chocolate dessert | chocolate cream filling for cakes, pastries |

The Chocolate Cream, Indian style, is a luxurious and indulgent dessert that stands out for its rich flavor and incredibly smooth, melt-in-your-mouth texture. What makes this recipe particularly appealing, especially in Indian households, is that it is entirely eggless, making it suitable for vegetarians and those with egg allergies, without compromising on its decadent quality. Made from just three core ingredients – roughly chopped dark chocolate, cooking cream, and whipped cream – it transforms into a versatile base or topping for a myriad of sweet creations, embodying a delightful blend of simplicity and sophistication.

The preparation of this delightful eggless chocolate cream is surprisingly straightforward. It begins by gently heating the cooking cream in a non-stick pan until it just comes to a boil. This hot cream is then immediately removed from the flame, and the dark chocolate is added. The residual heat from the cream is sufficient to melt the chocolate, and a continuous whisking motion ensures that the two combine seamlessly into a smooth, glossy, and luscious mixture. This initial step creates a rich chocolate ganache-like base, which is the heart of the cream's intense flavor.

Once the chocolate and cream mixture is smooth, it is crucial to allow it to cool down to room temperature. During this cooling process, continuous whisking is recommended to prevent a skin from forming and to maintain a silky consistency. This step also helps in achieving the perfect texture when the final ingredient is incorporated. The cooled chocolate base is then gently folded into the whipped cream. The key here is to fold it in slowly and gently, preserving the airiness of the whipped cream, which contributes to the light and fluffy yet rich consistency of the final chocolate cream.

The resulting Chocolate Cream, Indian style, is a versatile preparation that can be used in numerous ways. Its rich, deep chocolate flavor makes it an excellent standalone dessert, often served in small cups or ramekins, perhaps garnished with chocolate shavings or fresh berries. The option to use milk chocolate instead of dark chocolate provides a sweeter variation, catering to different palates and opening up more possibilities for its application in various desserts. This adaptability is what makes it a staple in both home kitchens and professional settings.

The uses of this chocolate cream are extensive. It serves as a fantastic filling for cakes, cupcakes, and pastries, adding a layer of rich chocolate indulgence. It can be piped as an elegant topping for tarts, pies, and cheesecakes, instantly elevating their appearance and taste. Beyond baking, it's perfect for creating layered desserts like trifles or parfaits, where its creamy texture contrasts beautifully with cake pieces, fruits, or cookie crumbles. It can also be used as a dip for fresh fruits like strawberries or bananas, offering a simple yet luxurious treat.

Furthermore, this eggless chocolate cream can be incorporated into beverages or frozen desserts. A dollop can transform a simple cup of hot chocolate or coffee into a gourmet experience. It can also be used as a base for making homemade chocolate ice cream or popsicles, providing a creamy and intensely chocolatey flavor. Its versatility extends to being used as a spread for toast or pancakes, or even as a component in more elaborate Indian-fusion desserts, where the rich chocolate pairs wonderfully with traditional flavors. This makes it an indispensable recipe for anyone who loves to experiment with desserts.