Chocolate cream

[rockyracoon]

I'm going to make a chocolate Victoria Sponge for Easter Sunday and want to make a chocolate cream filling, will it be ok to whip the cream, then add cooled melted chocolate, will that work ok do you think?

Ta RR

[woofgang]

two answers. Stirring unwhipped double cream into cooled but not set melted chocolate makes ganache which is a wonderful cake filling. Google for exact instructions. If you want to be braver, whisk together equal parts of double cream and mascarpone cheese and get it very cold in the fridge, not freezer. melt your chocolate then allow that to cool to the point where it is just not starting to set. Fold the chocolate into the cold cream mixture and you will get a creamy chocolatey blend with shards of set chocolate in it.

[rockyracoon]

That sounds nice woofy, but definitely don't want the ganache, just wanted something as light as the whipped cream, would it work with just the whipped cream without the cheese?

[woofgang]

I don't know, I never tried it. What wont work is adding cooled melted chocolate to whipped cream because I have tried that. You either get ganache or collapsed mess. You could grate the chocolate and stir it into whipped cream?

[rockyracoon]

That's what I was worried about Woof, bugger. Do you think it would collapse if I used whipped double cream?

[woofgang]

yup....You will either add enough chocolate to make it ganache or you wont add enough chocolate and you will get collapse.

[rockyracoon]

Lol, thanks woofgang, looks like I'll go with your idea with the mascarpone.

[sadielady]

Just a thought - how about using the Philadelphia Light with the Cadbury's Chocolate. It is very tasty, not to sweet.

[tinkerbell23]

Thts what i was going to say ^^ philly xx