This French Chocolate Cream is a very delicate all chocolate butter cream frosting. This was my Mother’s favorite chocolate cream and it featured in most of her cakes.
Ingredients
Butter Cream
- 4 oz semi sweet or unsweetened chocolate
- 1/3 cup sugar
- 1/4 cup water
- 1 cup unsalted butter
Praline
- 3 tbsp sugar
- 1 tbpn water
- 1/3 cup chopped walnuts pecans or hazelnuts
Instructions
- Gather all ingredients before starting recipe
- Melt chocolate in a small microwave dish on high for 1 minute, stir and set timer for another 30 seconds, check and stir again.
- Combine sugar and water in a sauce pan and bring to a boil, set aside
- Beat 2 eggs in medium mixing bowl and whip until frothy. Drizzle in the sugar mixture into the egg mixture slowly, all the while beating, until the egg mixture turns a pale yellow and doubles in volume.
- Slowly add chocolate and room temperature butter and continue to mix until well blended.
- Cool in refrigerator for an hour or more, remove and beat with a mixer until the cream is smooth.
