Chocolate cream for cake, pastry or cupcakes

Whether you're decorating a cake, filling shortcrust pastry baskets or straight-cut cupcakes, you'll be delighted by the chocolate cream, which is completely easy to make. Although at first glance it may not promise to be easy to prepare, let us tell you that you only need three ingredients to make the chocolate cream.

The most important ingredient is the sweet cream. This is followed by BAM cocoa powder, which adds a chocolate flavour to the chocolate cream. Since we use unsweetened cocoa, the third ingredient is already known, i.e. sugar. However, it is important to dose the ingredients correctly and to follow the preparation procedure. If you over-mix the cream, you may notice that it changes from a thick texture back to a runny one. This will cause the chocolate cream to fail and be too runny. You can correct this by adding a little more cream and whisking for as long as necessary to get the required thickness.

During the actual preparation, you can add a fruity flavour to the cream with BAM raspberry topping and you can also spice up the chocolate cream with BAM coconut wafer topping or add a hint of autumn with salted caramel.


BAM tip: make sure the cream is really well chilled before whipping. If the cream is too warm, the chocolate cream will not set. Also make sure you whip the cream well enough.

With the ingredients in the recipe, you can make 15 mounds of chocolate cream.


Chocolate cream is perfect on chocolate muffins with banana or as a decoration on the best chocolate cake. It can also easily replace chocolate ganache in decorations and dessert toppings .