Cream on Belgian chocolate

1. Break the chocolate into a bowl, pour water into it and put it to melt in a water bath. It is best to use glass dishes for this. In a saucepan (saucepan), we collect water for about a quarter or a third of the volume, put it to boil over high heat. When the water boils, reduce the heat to low and place a bowl with a mixture of chocolate and water on top of the pan (saucepan). The bowl should never touch boiling water. In the process of melting, mix the chocolate and water with a spoon until smooth.

2. We remove the melted chocolate from the water bath, let it cool completely at room temperature. Then mix the future chocolate cream with cognac. After that, the mixture is frozen for an hour in the freezer. It is not necessary to freeze longer.

3. When the time has passed, remove the bowl with the future cream from the freezer and whisk with a mixer. No need to wait - whisk immediately after removing from the freezer. Beat the mass for three minutes at high speed. The cream in the process of whipping should thicken, acquire the desired consistency.

4. We use the cream for its intended purpose, for example, to decorate cakes and cupcakes, as a filling in rolls, to layer cakes in cakes and cakes. The cream can even be served to the table in cream bowls as an independent dessert - it turns out very tasty and tender.

Successful culinary experiments and delicious sweets!