White chocolate and cinnamon cream
Delicate, smooth and fragrant white chocolate and cinnamon cream for filling pandoro, sponge cake, Christmas cookies. Super easy recipe with few ingredients.
Ingredients
- 100 g good quality white chocolate
- 100 ml cold whipping cream (minimum 8 hours in the refrigerator)
- 80 ml whipping cream (room temperature or cold)
- ½-1 tsp cinnamon
Instructions
Instructions white chocolate and cinnamon cream
- Heat 80 ml of cream until almost boiling point, turn off the heat, add the previously chopped white chocolate. Wait a minute then mix well to make it melt completely and not have lumps.
- If by chance your chocolate hasn't completely melted, turn on a low flame and, stirring constantly, melt the remaining pieces, then turn off immediately.
- Add the cinnamon, mix very well and set aside to cool completely.
- Whip 100 ml of very cold cream until stiff. Gradually add the melted chocolate, mixing carefully and using movements from bottom to top or using a hand whisk.
- Cover and place in the refrigerator to make it firm for at least 1 hour then you can use it to fill your cakes or create desserts with an irresistible cinnamon flavour.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 100gCalories: 400kcal
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