Chocolate Cream Filling

Mikkles

for layer cakes

1 c (227 g) unsalted butter

8 oz (227 g) cream cheese, softened

1 c (237 ml) sweetened condensed milk

½ c (90 g) semi-sweet chocolate chips

2 Tb (13 g) cocoa powder

1 tsp vanilla extract

pinch of salt

1 ½ c (355 ml) heavy cream, chilled

Cream together the softened butter and cream cheese, then whisk in the sweetened condensed milk.

Melt the chocolate chips using the microwave or a double boiler.

Add the melted chocolate, cocoa powder, vanilla and salt. Continue to whisk until the mixture is creamy, scraping down the sides of the mixing bowl often.

Add the chilled heavy cream last. Whisk on high speed for 1 minute just until fluffy and soft peaks form. Do not overmix; overmixing will cause the cream to separate.

from The European Cake Cookbook by Tatyana Nesteruk

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