Biscuit cake cream

Chocolate to crumble. Chocolate needs to melt for a couple. For this, in a small saucepan until Ingredients:

• Chocolate - 200 Grams
• Butter - 200 Grams
• Egg Yolk - 1 Piece
• Vanilla extract - 1 teaspoon
• Sugar powder - 1 glass

Instructions

Chocolate to crumble. Chocolate needs to melt for a couple. To do this, in a small saucepan bring the water to a boil, and put a small bowl of chocolate on a saucepan. Melt the chocolate, stirring, until the mass becomes smooth. When the chocolate completely melts and turns into a smooth mass, cool the resulting mass to room temperature. Now in another bowl, put the butter, beat for 2-3 minutes at the average speed of the mixer. Add the slightly beaten egg yolk and vanilla extract to the beaten cream butter, then whisk together all together for 2 more minutes. Reduce the speed to low and, without stopping whipping, we introduce into the mixture sugar powder. In the end, you should get an airy and fluffy light yellow mass. Introduce the melted chocolate into the cream mixture. Mix at a slow mixer speed until uniform. The cream is ready!

Servings: 4