Chocolate Cream for Cakes
- dark chocolate - 12.5 oz (360 g)
- whipped cream - 1 and 3/4 cup
- mascarpone - 12 oz (350 g)
- powdered sugar - 1 cup
Melt the chocolate in a water bath and allow it to cool down to room temperature.
Whip the cream with the sugar. Gradually add the cream cheese, withot stopping the whipping.
Add the chocolate. Beat everything until it forms a smooth homogeneous cream.
Use for cakes or pour into dessert bowls and refrigerate before eating.