This is an easy but delicious chocolate cream which is made with just two ingredients. You can use it to pipe onto cakes, use it as a filling for roll cakes, or just eat it by itself… It’s delicious and so versatile.
Melt the chocolate over a double boiler, or microwave it.
Whip the whipping cream until soft peaks form. The key here is to whip the cream soft, because after adding the chocolate, the cream will become a bit hard.
Add a small amount of whipped cream into the chocolate and mix to combine well. If this results in chocolate flakes, you can place this chocolate mixture over the double boiler and warm slightly, then mix to combine.
Once it’s well combined, add another spoonful whipped cream to the chocolate mixture. Repeat this step 2 to 3 times.
Mix the chocolate mixture and the remaining whipped cream to combine. Be careful not to overmix. And that's it! You can keep it in the fridge for up to 3 days.
You can increase the proportion of chocolate to make it more chocolatey, but keep in mind that chocolate hardens when cold, so the more chocolate you add, the harder the chocolate cream will be.