Silky Chocolate Cream
A velvety, melt-in-your-mouth chocolate cream that comes together in just minutes using everyday pantry staples. Serve it warm as a cozy dessert, spoon it over ice cream, or use it as a luscious cake filling — it stays beautifully soft every time.
🛒 Ingredients
3 servings
- ¾ cup (200 ml) heavy whipping cream
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon unsalted butter
- 2 tablespoons granulated sugar
- 1 pinch of sea salt
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Directions
- 1
Pour the heavy cream into a small, heavy-bottomed saucepan. Add the cocoa powder and sugar, then whisk together while still cold to prevent lumps from forming.
- 2
Add the butter cut into small cubes and place the pan over medium heat. Stir constantly with a heatproof spatula to keep the mixture smooth and prevent sticking.
- 3
Cook until the cream comes to a rolling boil and rises toward the rim of the pan. Remove from heat immediately as soon as large bubbles appear.
- 4
Stir in the pinch of sea salt, mix one final time, then pour into a ramekin or use right away as a warm cake filling or dessert topping.
💡 Chef's Tip
This cream stays soft and spreadable even when chilled — it won't set firm like a traditional ganache. Store in an airtight jar in the refrigerator for up to 3 days. Reheat gently over low heat before using as a sauce.
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