You will need
    • Soft chocolate cream
    • cream 10% (50 g)
    • dark chocolate (100 g)
    • condensed milk (200 g)
    • butter (10 g)
    • cognac (1 teaspoon)
    • Chocolate cream cocoa
    • cocoa powder (4 tablespoons)
    • butter (100 g)
    • granulated sugar (200 g)
    • wheat flour (2 tbsp.)
    • milk (1 Cup)
    • Cream of white chocolate
    • white chocolate (200 g)
    • cream 22% (100 ml)
    • butter (20 g)
    • yolks (2 pieces)
    • granulated sugar (2 tbsp.)
    • Chocolate cream with gelatin
    • milk (1 Cup)
    • cream 10% (1/2 Cup)
    • cocoa powder (4 tablespoons)
    • gelatin powder (about 1.5 tbsp)
Soft chocolate cream
Smash the chocolate bar into a small saucepan. Pour the cream and put on a small fire. Stir until the chocolate is completely disperse in cream. Pour in the condensed milk. Stir contents of the pan without lifting the spoon from the bottom, until thickened. Put a piece of butter. If the cream is meant for adults, you can splash a good cognac for flavor. Remove from heat. Cool.
Chocolate cream cocoa
In a saucepan put the chopped pieces of butter, pour sugar and put on fire. When the mass melts, add the milk and cocoa powder. Constantly stir the contents so it doesn't burn. Slowly add flour and cook 5 minutes until thick. Leave to cool.
Cream of white chocolate
In a small sauce pan pour the cream, put the broken chocolate and sugar, put on fire. Separately, whip the egg yolks. When the mass in the pan is smooth, melt in it the butter, and add the yolks. Cook until thick.
Chocolate cream with gelatin
In ½ glass of water stir in the gelatine and leave to swell for 30 minutes. Boil milk with sugar and cocoa. Cold cream beat with a whisk or with a mixer. Enter cream milk with cocoa. Stir gently to cream not fallen down. Heat the gelatin on the fire until dissolved. Using a strainer pour it in the chocolate cream. Shift in portions molds and refrigerate.