We need:
250 ml whipping cream
100 g cocoa
500 g butter
350 g granulated sugar
Procedure:
Pour the cream with sugar into the pot. Transfer to the stove and bring to a boil – this is the basis for the future cream – the cream must set and the sugar must be dissolved in it.
Remove the boiling liquid from the stove and add ka
ao. Mix thoroughly with a whisk.
Let the mixture cool properly. Then add butter to this mixture (ideally cut into smaller pieces) and whisk the whole mixture.
It takes about 13-15 minutes to whip the cream. Properly whipped cream has a fluffy consistency (like foam) and we can tell that it is ready by the fact that it turns pale and increases in volume – then we can stop whipping.
Be careful not to whip the cream so that it is too thin.
We use it for filling cakes, rolls, strudels, desserts and it is also excellent for Christmas cookies (for example, Parisian rolls or laskonka)
