:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/I-mbBSYCdXN4unvJ6y4d/6651f47cfe7424d877f8f4498b341b.jpeg "Chocolate cream for muffins")
Source: Lesyy from Getty Images
Ingredients
- 200 g milk chocolate
- 100 g butter
- 200 ml whipping cream
- 2 spoons confectionery sugar
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Directions
Chop the milk chocolate into smaller pieces and slice the butter.
Melt the butter with the chocolate in a saucepan over medium heat. When both ingredients are completely melted and combined into a homogeneous mass, they are a good base for our cream. It is important to stir without stopping so that the chocolate doesn't burn.
Add the whipping cream to the chocolate mixture and mix everything together. If your cream is cold from the fridge, you'd better reheat it a bit to prevent the chocolate from suddenly setting back.
Remove the mixture from the heat and let it cool for a while. Then add the icing sugar and mix everything well.
Leave the cream in the fridge to set. It can be spread on the muffins when it is completely cooled.
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