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Chocolate dresses

Chocolate dresses


First the dresses are prepared and chocolates:

Step 1: Melt the white chocolate in chocolate fondue or on a steam bath. Grease some silicone molds with a thin layer of chocolate. I had some large, colorful shapes for muffins that can be used at any time for muffins, mascots or other cakes. We leave them a little aside, to dry the chocolate (not to flow and to harden a little).

The rest of the chocolate is poured into another form of silicone, from the one for candies - the shape I use has all kinds of patterns for candies: roses, daisies and cherry blossoms. You can see it in the picture.


Step 2: Melt the milk chocolate as above and grease the muffin tins with this layer of milk chocolate. Let them dry a little again. The rest of the chocolate is poured in the form of silicone for candies, thus creating chocolates with chocolate in many colors.


Step 3: melt the dark chocolate as above and grease the muffin tins with this layer of dark chocolate. The rest of the chocolate is poured in the form of silicone for candies, but we keep a little chocolate in the bowl for the final decoration.

We put the chocolate dresses in the fridge.


Next, we prepare the cookies and meringues:

separate the eggs and froth the two egg whites plus another egg white with a pinch of salt, gradually add 4 tablespoons of sugar, 1 tablespoon of lemon juice, a teaspoon of flour. I beat well until the meringue was done.

From this composition, I poured into a bowl and set aside to make the meringues later.

Thus, I had very little meringue left in the bowl over which I poured the yolks, the 3 tablespoons of sugar, the oil, 2 tablespoons of flour, the baking powder and I mixed well. A thin, aerated composition is obtained. Pour into small baking paper molds.

The cookies are put in the preheated oven, over medium heat, for 15-20 minutes. I got 30 cookies. They are left to cool, removed from the baking trays. For dresses we only need 6 cookies, so the rest of the cakes can be served by the little ones as such, they are soft, sweet, fluffy.

In another tray we prepare the meringues. We are trying to make 6 large meringues, which will serve as a base for dresses. Bake the meringues until golden (about 15 minutes), over low heat, then turn off the heat and leave them in the oven to cool.


Next, we prepare whiskey cream and whipped cream:

mix the butter well with the sugar, cocoa, coffee, then slowly pour the alcohol, at which point we will see that the cream will separate a little, but mix well with the aim to homogenize.

Beat the whipped cream well with the mixer.


At the end, to assemble, we proceed as follows:

Carefully unfold the dresses and chocolates from the silicone shapes.

Peel 6 core cookies superficially.

The dresses are turned upside down, the cookies are put inside, they are filled with whiskey cream. Sprinkle on them orange and lemon peel (from the one kept in sugar in a jar) and a few raisins.

Garnish with whipped cream, attach the meringue as a base.

Turn the dresses over and place them on a plate, garnish them with whipped cream, put a candy on top of each one, and sprinkle the remaining chocolate in the bowl over them.


Good appetite!


Time: 2h 30min

If you like my recipes, you can also find them on my blog: http://ancutsa-cuisine.blogspot.com/2016/04/rochite-de-ciocolata.html


Ingredients Homemade chocolate

150 ml water
400 gr sugar
100 gr melted and cooled butter
250 gr milk powder (unsweetened)
50 gr cocoa
1 vanilla essence (or 1 rum essence)
hazelnuts (or hazelnuts, lightly fried walnuts, almonds, raisins, etc.)

Preparation Homemade chocolate

  1. We mix the powdered milk with cocoa and eventually you can sift it to make it finer.
  2. Bring the water to a boil with the sugar. Stir until the sugar dissolves. When the syrup starts to boil it will make a white foam. From this moment, depending on how much you boil the syrup, this is how the chocolate will turn out. If you want it softer and "rubbery", make a thin syrup. If you want a crumbly chocolate, make a thick syrup, almost like honey. To see what the syrup is like, take it with a teaspoon and run your finger over its back. You will feel how sticky it is and what its consistency is.
    * I like it to be in between, neither too soft nor too crumbly, but I boiled the syrup a little too much and the chocolate came out exactly like the one that was once on the market, only a little darker in color but the taste is identical.
  3. When the syrup is ready, turn off the heat and add the powdered milk in several tranches, until well blended. Add butter and essence and mix well.
  4. Quickly put the composition in a tray greased with butter and level it with the back of a spoon that we frequently soak in cold water, then sprinkle the hazelnuts on top. Press them to fit well in the chocolate.
  5. After it has cooled, put it in the fridge until it hardens. If you made the syrup thin, you will have to let it harden overnight, but if you made the thick syrup, it will only take 2-3 hours before you can cut it.

3. In the pan, with hazelnuts


Very creamy chocolate ice cream

Very creamy chocolate ice cream with natural whipped cream. How to make homemade ice cream without ice needles (crystals)? Ice cream recipe shown below allows you to slice the ice cream as soon as you take it out of the freezer without having to wait 5 minutes next to it. Here I am convinced that I have reached the sensitive point of ice cream lovers. How can you not like an ice cream that is extremely creamy and abounds in chocolate?

A good homemade ice cream is made with quality ingredients. If you want to do it with imitation whipped cream (vegetable like hulala), don't even do the job because it doesn't make sense. For chocolate ice cream you need quality cocoa, eggs, natural whipped cream (sweet cream) and good household chocolate.

With this combination you can't go wrong and you will get a really creamy ice cream.


I melted the butter and added the sugar, vanilla essence and a pinch of salt.


Remove from the heat, leave to cool, then add eggs one at a time and mix until well blended.


I put flour, then chopped walnuts.


I also added the figs cut into pieces


I put the composition in a pan greased with butter and powdered with flour


I left it in the oven for about 15-20 minutes


I made the glaze. I put the whipped cream on the fire and added the chocolate to it to melt. When it was homogenous, I spread it on the cake.


It looks a bit like Snickers chocolate.


I really liked it. It's something more special, it's not a classic cake. Because it doesn't even grow very much, it looks like some bars.
Good appetite!


Mousse is a traditional French dessert that consists of a chocolate cream that is beaten until it has an airy texture. The very word "mousse" means foam in French.

Prepared at first as a dish, chocolate was replaced by passion fruit, chicken liver or salmon, the binder was egg or gelatin, and the seasoning was done (and still is) by Mediterranean spices or liqueur. The agent that gives it the aerated texture is a mixture of egg whites or liquid cream. Depending on the area in France where you enjoy this recipe, the ingredients can range from the classic chocolate mousse to cranberry or chestnut mousse.

The exact date of the appearance of the chocolate mousse in France is unclear. However, chocolate was brought to European soil by the Spaniards around 1530. The marriage of Spanish Princess Anne of Austria to Louis XIII made hot chocolate one of the royal house's favorite drinks. The first recipes with "mousse" in the name appeared in the early 18th century.

Although there is no exact date for the discovery of chocolate mousse, French cookbooks began to talk about a frozen chocolate mousse around 1760. In this context, the existence of a mousse at room temperature does not seem like an exercise in imagination. complicated.

With the appearance of the first chocolate mousse recipes in the press in the early 20th century, dessert began to be included in the list of the most beloved creams. It is so popular that it also has a day, April 3rd.


What ingredients do we use for the madlene recipe with chocolate drops?

  • 300 g flour
  • 200 g soft butter
  • 200 g powdered sugar
  • 100 g drops of chocolate
  • 4 eggs
  • 1 sachet of vanilla sugar
  • vanilla essence
  • a little salt
  • a teaspoon of baking powder

CHOCOLATE CREAM WITH MASCARPONE

Chocolate cream with mascarpone & # 8211 quick cream recipe, very easy to prepare, ideal for cakes, cakes, tarts, desserts by the glass.

Chocolate cream with mascarpone it is simple, fine, delicious and cooks in less than 30 minutes.

It contains few ingredients, but for this to be one of the creams you will keep making, be sure to use quality ingredients. Cream for whipped cream must be fat, with at least 30% fat.

You will recognize a good chocolate by its appearance. It is glossy and smooth. I like the smell of chocolate when I break it into pieces.

And dark chocolate, although many do not love it, is the best in desserts. It tastes intense and sensual.

I used vanilla paste at the end, but you can replace it with natural vanilla extract or natural vanilla essence. And, if you want a special taste, you can improve it with orange liqueur. But, it is not mandatory.

I used dark chocolate. My son cared about it after the holidays, because he doesn't like to eat it simply. In desserts it is ok, he accepts it, but he does not eat it as such. I'm happy, because most of all I like to use dark chocolate in cake creams. This one chocolate cream with mascarpone it is perfect with dark chocolate. If you prepare desserts for young children (3-7 years) you can put milk chocolate, it's not serious. Young children are not big lovers of dark chocolate.

I had seen it earlier in the beginning of blogging chocolate cream recipe with mascarpone on various sites in Italy, but the cream had egg yolks in the composition. These were incorporated just like tiramisu cream. I thought it would be better to omit them, because it seems a cream suitable for summer, when it is recommended to avoid raw yolks in cakes, and the cream would go very well with biscuits, whipped cream and fruit arranged in cups.

But, chocolate cream with mascarpone would go great with cake recipes and cream cakes. I would use the cream anytime chocolate cream with mascarpone for a tart without baking according to the model chocolate and strawberry tart, for rolls (as an example I leave you rolled with coffee cream), but also in various tortures.

I used chocolate mascarpone cream to prepare a common cake recipe. I wanted something special as a dessert for Sunday lunch, but I didn't have much time to waste in the kitchen.

A box of mascarpone from the fridge was the one that convinced me to prepare this cream, and I will show you the final dessert in the coming days.

Here is the list of ingredients and how to prepare it chocolate mascarpone cream, described in steps, step by step:

INGREDIENT:

150 ml whipped cream

1 teaspoon vanilla paste / natural vanilla extract

I put the sour cream in a pot not very high but big enough, which will ensure a faster cooling. When it got close to the boiling point, I put the broken chocolate in cubes. I mixed it in the pot so that all the chocolate was covered with whipped cream.

I left it for about 2 minutes, then I checked with a teaspoon to see if it melted. I mixed until the composition was homogenous. At this point I moved the pot to a cold counter and let the chocolate cool. The composition is small, so in 10 minutes it will reach room temperature. I will help it cool by stirring from time to time in the pot. Since it will not be used for decoration and does not need to decrease slowly to reach the tempering point, the chocolate can be cooled and putting the pot in cold water or if it is cold outside, take the pot out on the balcony for 5 minutes. You don't need to keep it in the fridge for long. It is important that the chocolate is cold, but not from the refrigerator.

During this time I mixed mascarpone with powdered sugar.

I incorporated mascarpone cream in 3 tranches completely cooled chocolate. At the end I added vanilla paste.

I mixed for another 20-30 seconds and the cream was ready.

You can use the cream immediately or keep it in the fridge for 12-24 hours until it reaches dessert.

I kept it in the fridge for 12 hours and it hardened. It was necessary to mix it until I obtained a slightly soft consistency, so that I could put it in the cake.

Whatever dessert you choose to prepare with chocolate cream with mascarpone, I'm sure you'll like it.

Now I let you see how I prepared a recipe for vanilla cream with butter for cakes and pies and I invite you to subscribe to my YouTube channel.


Chocolate cake

Mix eggs with salt and sugar for about 6-7 minutes.

Add the cooled chocolate in a thin line, mixing continuously and then the vanilla sugar.

At the end, incorporate the sifted flour, mixing for a few seconds. Don't insist on mixing! You can easily incorporate it with a spoon, in order to remove as little air as possible from the composition.

Prepare the tray. Grease it with a little butter then stick baking paper.

Pour the composition for the chocolate cake.

Slightly slam the tray a few times.

Put in the oven, on the middle step and bake at 180 degrees, program with ventilation, for 16-18 minutes. (oven must be preheated in advance)

Remove the pan from the oven, then leave to cool for 15-20 minutes, portion into squares and serve either hot or after they have cooled completely.

The chocolate cake should not be left in the oven long, although this will be the impulse, but it is not necessary! The texture of the cake when it is hot should be moist. As it cools, it dries a little.


Chocolate dresses

This is my culinary version for dresses. They have three layers of chocolate: white, with milk and black, they are filled with cookies and whiskey cream, and at the base they have meringue and whipped cream. On top I placed a candy, also homemade.

Method of preparation:
First, the dresses and the chocolate candies are prepared:
Step 1: Melt the white chocolate in chocolate fondue or on a steam bath. Grease some silicone molds with a thin layer of chocolate. I had some large, colorful shapes for muffins that can be used at any time for muffins, mascots or other cakes. We leave them a little aside, to dry the chocolate (not to flow and to harden a little).
The rest of the chocolate is poured into another form of silicone, from the one for candies - the shape I use has all kinds of patterns for candies: roses, daisies and cherry blossoms. You can see it in the picture.

Step 2: Melt the milk chocolate as above and grease the muffin tins with this layer of milk chocolate. Let them dry a little again. The rest of the chocolate is poured in the form of silicone for candies, thus creating chocolates with chocolate in many colors.

Step 3: melt the dark chocolate as above and grease the muffin tins with this layer of dark chocolate. Let them dry a little again. The rest of the chocolate is poured in the form of silicone for candies, but we keep a little chocolate in the bowl for the final decoration.
We put the chocolate dresses in the fridge.


Next, we prepare the cookies and meringues:
separate the eggs and froth the two egg whites plus another egg white with a pinch of salt, gradually add 4 tablespoons of sugar, 1 tablespoon of lemon juice, a teaspoon of flour. I beat well until the meringue was done.
From this composition, I poured into a bowl and set aside to make the meringues later.
Thus, I had very little meringue left in the bowl over which I poured the yolks, the 3 tablespoons of sugar, the oil, 2 tablespoons of flour, the baking powder and I mixed well. A thin, aerated composition is obtained. Pour into small baking paper molds.
The cookies are put in the preheated oven, over medium heat, for 15-20 minutes. I got 30 cookies. They are left to cool, removed from the baking trays. For dresses we only need 6 cookies, so the rest of the cakes can be served by the little ones as such, they are soft, sweet, fluffy.
In another tray we prepare the meringues. We are trying to make 6 large meringues, which will serve as a base for the dresses. Bake the meringues until golden (about 15 minutes), over low heat, then turn off the heat and leave them in the oven to cool.


Next, we prepare whiskey cream and whipped cream:
mix the butter well with the sugar, cocoa, coffee, then slowly pour the alcohol, at which point we will see that the cream will separate a little, but mix well with the aim to homogenize.
Beat the whipped cream well with the mixer.

At the end, to assemble, we proceed as follows:
Carefully unfold the dresses and chocolates from the silicone shapes.
Peel 6 core cookies superficially.
The dresses are turned upside down, the cookies are put inside, they are filled with whiskey cream. Sprinkle on them orange and lemon peel (from the one kept in sugar in a jar) and a few raisins.
Garnish with whipped cream, attach the meringue as a base.
Turn the dresses over and place them on a plate, garnish them with whipped cream, put a candy on top of each one, and sprinkle the remaining chocolate in the bowl over them.


The chocolate mousse recipe is a light and good-looking recipe, airy, only good even for children.

Separate the egg whites from the yolks, grate the chocolate, soak the gelatin and whip the whipped cream. In a bowl put the butter together with the household chocolate and put it on a bain marie, mix well until the chocolate melts. Then add the gelatin, mix well and remove from the heat. Beat the egg whites together with the sugar until they become hard like meringues. Then add the whipped cream and pour a little melted chocolate, stirring constantly. After it has been homogenized, pour it into a bowl and put it in the fridge, where it is left to harden for at least 2 hours.

If you want to serve this chocolate mousse for Valentine's, as it is about chocolate and love this holiday, you can put cream in small heart-shaped containers. If you choose this method you will take it out of the fridge before serving.

When serving, shape with a spoon like dumplings. Garnish with fruit slices and caramel or chocolate topping. Other sweets recipes: Caramel cream cake Homemade chocolate Poultry milk


Video: ASMR MILK + DARK CHOCOLATE MARSHMALLOW, ICE CREAM BAR, CHOCOLATE SPOON, MOUSSE CAKE, KINDER BUENO먹방