Chocolate cream for cupcakes and cakes

Mix agar-agar (1 tsp heaped), pectin (1 tsp leveled), xanthan gum (on the tip of a teaspoon), and sweetener (70 g) in a dry bowl.

In a stand blender, combine coconut milk with a fat content of 14% (600 g) and lemon juice (1/2 tsp).

Gradually add the dry mixture and continue to blend until smooth.

If you don’t have a blender, add the dry ingredients to warm milk and whisk.

Pour the mixture into a saucepan, add cocoa powder (16 g), bring to a boil, and simmer on low heat for 1.5–2 minutes, stirring constantly with a whisk.

Cool the mixture to a warm state. Add soft butter (210 g) and blend with an immersion blender until smooth.

You can replace butter with melted cocoa butter (110 g), but the taste will differ.

Transfer the cream to a container and refrigerate for at least 8 hours to stabilize.

Before use, blend the cream again with an immersion blender until completely smooth.