How to make chocolate pancake with unique, delicious, and appealing bubble tea cream filling

How to make Chocolate Pancakes with Taro Cream

• 1

  Sift dry ingredients

  First, we put 150g of pancake mix, 2g of baking powder, 6g of cocoa powder, and 3g of dark cocoa powder into a sieve to sift the flour into a large bowl.

  Next, use a whisk to mix the dry ingredients thoroughly together.

  

  
• 2

  Beat the eggs

  Take a large bowl, add 25g of white sugar, 20ml of sweet sake, 40ml of honey, and 100ml of fresh milk, and finally crack 1 egg into the bowl.

  Using a whisk, start beating the egg first, until the egg white is completely dissolved, then continue beating until all the ingredients are well combined.

  

  

  
• 3

  Mixing the pancake batter

  Pour the entire mixture of beaten eggs and milk into the dry flour bowl, and use a whisk to gently stir until the flour is fully dissolved in the egg mixture.

  Continue mixing until everything is combined and smooth without lumps, and the batter is still floating on the surface of the water, then stop.

  Cover with plastic wrap to let it rest in the refrigerator for about 45 – 60 minutes.

  Tip: While stirring the batter, remember to be gentle to avoid mixing too vigorously at the beginning, as the batter is lighter than water; if mixed too hard, it will splash out. Start off gently and then increase the speed later.

  

  

  

  
• 4

  Frying the pancake

  Place a non-stick pan on the stove and set the heat to low. Wait for the pan to heat up, then pour an adequate amount of batter onto the pan. Fry for about 20 seconds, when the batter is cooked and firm, flip the pancake to fry the other side.

  Continue frying the other side for about 20 – 30 seconds, then flip once more to ensure both sides are cooked evenly. Fry until all the batter is used up.

  

  

  

  
• 5

  Boiling black pearls

  Place a pot on the stove, add 500ml of water, turn the heat high to boil the water for boiling the pearls.

  When the water is boiling, add 100g of black pearls to cook, stir continuously for about 20 minutes, at this point the pearls will have expanded and turned black, turn off the heat and cover with a lid to let it sit for another 30 minutes.

  After letting the pearls sit, take them out to taste and check if they are cooked, then proceed to strain the pearls through cold water.

  Tip: To determine whether the pearls are cooked, taste them; if the pearls are chewy and soft without being hard and have a grainy texture when eaten, then they are cooked.

  Prepare a bowl of ice water, strain the pearls through a sieve to remove excess water, then dip the remaining pearls into the bowl of ice water.

  

  

  

  
• 6

  Melting chocolate

  Take 60g of chocolate out, use a knife to gently chop the chocolate into small pieces, then place them in a bowl.

  Put a pot on the stove, add 100ml of heavy cream, turn on medium heat, and bring the heavy cream to a boil.

  When you see the heavy cream boiling and bubbling, turn off the heat and pour it into the bowl with the chopped chocolate, using a spatula to mix well until the chocolate is completely melted into the heavy cream.

  

  

  
• 7

  Mixing chocolate cream

  Continue to prepare a bowl of ice water, place the bowl of chocolate cream just made over the bowl of ice water and wait for the mixture to cool down a bit, then add 100ml of heavy cream and 10g (about 2 tablespoons) of granulated sugar, stirring well.

  Use a whisk to mix the mixture evenly first, then continue to whisk vigorously until the chocolate cream becomes fluffy and thickens but still remains soft as shown in the picture.

  Tip:

  • Before whipping the cream, in addition to placing a bowl of ice water underneath the mixing bowl, you should chill the whisk beforehand, this will help the cream whip faster and be more successful.
  • Do not whip the cream for too long, as it will become too stiff and unusable.

  

  

  
• 8

  Pouring the pearl cream mold

  Pour 30ml of warmed fresh milk into a small bowl, then add 3gr of gelatin powder and stir well to dissolve the powder.

  Add all the gelatin into the whipped chocolate cream and continue beating until the cream starts to form peaks. Divide this cream into a piping bag.

  Use a round mousse cake frame to shape the cake mold.

  Place a layer of plastic wrap on a tray to put the cake on and shape it.

  First, pipe a thin layer of cream at the bottom, then add a layer of pearls, then add another layer of cream over the pearls, and continue until the mold is full.

  Use a flat spatula to smooth the top of the cream, ensuring it is flat and covers all the pearls. Place the entire cake mold in the refrigerator to freeze for about 2 – 3 hours.

  

  

  

  
• 9

  Decoration

  Take the pearl cake mold out, gently remove the cake mold layer, adjust until the surface of the cake is even and smooth.

  Place one piece of cake shell at the bottom, then place the cake mold on top, adjust it neatly and then place another piece of cake shell on top. Continue doing this until all the cakes are done.

  And that completes this dish, finally just sprinkle a little cocoa powder on top of the cake to make it look more beautiful and delicious.

  

  
• 10

  Final Product

  And that’s it, the dish of chocolate pancakes with pearl cream is ready, the cake has a sweet, creamy flavor from the milk cream mixed with the slightly bitter taste of chocolate, cool cream, with each bite, the deliciousness bursts forth.

  Quickly get into the kitchen and show off your skills!