Chocolate Cream

Ingredients

• 50 g — Cocoa powder
• 50 g — Solid sweetener, to taste
• 50 g — Butter 65%
• 120 ml — 1.5% milk

Preparation

1. 1.I melted the butter in a bain-marie, then added it to the hot milk in which I had mixed the cocoa with the sweetener.
2. 2.I left the cream to reduce over low heat for about 3–4 minutes until it thickened.
3. 3.I poured the cream into a mould and left it to cool. It can be served warm as a pudding or chilled as a filling for cakes, tarts and doughnuts.

Notes