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Dark chocolate cream with orange (Bitter chocolate cream with orange)

Dark chocolate cream with orange (Bitter chocolate cream with orange)


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In fact, it is a super cream, because it is made quickly and it is tasty and light.

  • 200 gr of 75% cocoa bitter chocolate
  • 150 mil liquid cream of 30% fat
  • 90 million boiled water
  • 50 gr brown sugar
  • half an orange
  • 1 or
  • a pinch of salt

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Dark chocolate cream with orange (Bitter chocolate cream with orange):

Squeeze the orange juice and grate the peel and mix it with the brown sugar and set it aside. Crush the chocolate and put it in a blender, separately boil the water and pour it over the chocolate and mix it for a few seconds until melted. Then gradually add the egg, whipped cream, orange content, salt and mix until smooth for about 1 minute. sliced ​​oranges, can be served with whipped cream, depending on the taste of each).

Tips sites

1

For the countertop, or sheets, double the amount of ingredient and of course you can change the network, eg with coconut, fried walnut, almonds, etc.


FRENCH CHOCOLATE MOUSSE

If you want to prepare a chocolate mousse like the Loire Valley, you have to try a traditional mousse recipe in which the difference is made by butter.

Ingredients (for 4 servings):

● 200 g bitter chocolate (min. 70% cocoa)

● three eggs (egg whites separated by yolks)

● Beat the egg whites until you get a thick cream

● Separately, stir in the liquid cream until it hardens

● Put the broken chocolate and butter in a glass bowl and butter

● Place the bowl on a bain-marie until the chocolate has melted and the mixture is compact

● Take the bowl off the steam bath

● Separately, mix the yolks with the sugar in a large bowl

● Gradually add the mixture of chocolate and melted butter

● After tying the composition, add the whipped cream and egg white foam

● Put the cream in bowls or glasses and leave them in the fridge for at least two hours before consumption.


Chocolate cream (without milk), so free 275 g

Sweet muffins, Gluten-free chocolate cakes, Cake. You have the freedom to pay in installments, you benefit from. But it is also possible the version without egg white. If you look at the vanilla cream recipe you will notice that I made both.

The days go by like crazy and without realizing it I almost reached the end. It can be both a sweet snack and a healthy ingredient for desserts. Pleasant chocolate taste, ideal for the whole family. OVEN BAR WITH CHOCOLATE 35GR GLUTEN FREE, MILK FREE, Peanut FREE, EGG FREE, SOY FREE, VEGAN. Ingredient: sugar, sunflower oil, soy. Fit cakes and milk-free desserts will delight your taste buds after a tasty lunch. Healthy chocolate spread cream & # 8211 Nutella Fitness. How to prepare chocolate cake without sugar and flour. Half of household chocolate (300 g), coconut cream milk, margarine and essence. I have prepared this cream many times without adding cocoa butter.

Cook a chocolate cream for cakes with a rich and delicious taste, which you will want to eat as such, without adding it to the cakes. Profiterol with gluten-free chocolate, dairy, soy or sugar.


Assembly Festive cake with chocolate and coffee by Simona Callas

I put the cream layers in order: dark chocolate, coffee, white chocolate, coffee, dark chocolate. I wrapped the cake in a generous layer of white cream, then drew streaks with a scraper. www.simonacallas.com I put the cake in the freezer for 30 minutes, until the cream hardens and I can apply a layer of dark chocolate on top, without damaging the streaks. Then, with a smooth squeegee, I removed the excess cream until I got these beautiful stripes. You can find the technique of obtaining these stripes here - link .

The remaining cream is used to decorate the surface of the cake with hazelnuts.

If you like my recipes, please Like and follow my facebook page Simonacallas where I offer you every day sources of inspiration for the menus of the day, occasion menus or special recipes. I also invite you to join the SimonaCallas Official Group where I can answer your questions, give you culinary advice and I prepare for you beautiful contests, with interesting prizes.


Use boiled chocolate or cocoa cream

Boiled chocolate cream can be used as such. It is very creamy and has a great taste! I also prepared whipped cream but I still haven't incorporated it into the cream.

I chose to fill some eclairs with it. I put the cold cream in a pos provided with a serrated dui and I half filled an eclair.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I mentioned in the introduction of the recipe about chocolate mousse with whipped cream. Here's how I did it! I beat 200 ml of whipped cream (well cooled). At the end I added a teaspoon of powdered sugar and a little vanilla sugar.

I lightly incorporated (with a spatula) whipped cream into boiled chocolate cream (well cooled) and I obtained a creamy and light mousse. The cream / cream ratio is not a fixed one - it can vary depending on your tastes. I went on 2/1 - that is, at 400 g of chocolate cream I put 200 ml of whipped cream.

I also put this one in pos with dui and I continued to fill the ecler. It's just an example, to see the difference in texture and color between the two creams.

I decorated the eclair with a few slices of kumquat (mini citrus with orange flavor and taste) and red currants. Of course, this is where your fantasy will come into play. You can choose what fruits you like: strawberries, raspberries, blueberries, candied orange peels, cherries, cherries, etc.

I also filled a small cup with this chocolate mousse. I decorated it with fruit. Here is a very tasty dessert: chocolate cream by the glass!

You can decorate it as you wish and you can combine it with strawberry mousse (recipe here) or whipped cream.

I think I explained quite well how to prepare this cream boiled in chocolate or cocoa. I am waiting for your impressions!


Chocolate and orange cake decorated with ganache chocolate bubbles

ingredients
Top: 3 / 4c cocoa, 2c sugar, 1 + 1 / 2c flour, 1 + 1/2 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon instant coffee, 1 c milk, 1 / 2c oil , 2 large eggs, essence (what you like .. vanilla, rum or oranges, mint) and 1 c hot water, Cream: 150 gr soft butter, 200 gr powdered sugar, 500 gr bitter chocolate, 250 ml liquid cream, juice half an orange, grated orange peel, orange essence, For decoration: 1/3 of the resulting ganache for the cream plus 3 tablespoons of powdered sugar, 3 tablespoons of cocoa and a cup of hazelnuts or ground walnuts or almonds

Difficulty: Average | Time: 2h 30 min


Ingredients Chocolate cake with vanilla cream
-For countertop:
50 g black cocoa
150 ml water
6 eggs
200 g sugar
120 ml oil
280 g flour
1 teaspoon baking powder
esenta de rom

-for cream:
6 yolks
80 g of sugar
80g starch
500 ml of milk
vanilla extract

-for the chocolate cream
200 ml liquid cream
200 g dark chocolate

Preparation Chocolate cake with vanilla cream
For the top, put the cocoa in a bowl and pour boiling water, stirring constantly, until smooth, then leave to cool. Strain the composition so as not to remain cocoa lumps.
Beat the egg whites hard with a pinch of salt. Add half the amount of sugar and mix until you get a glossy meringue, which makes spikes when you remove the blades from the mixer. Rub the yolks with the other half of the sugar until they become white and creamy. Gradually add the oil, rum essence, then the cooled cocoa composition. Incorporate the flour mixed with the baking powder and at the end, in 2-3 rounds, the meringue.
Pour the composition into a rectangle (30 & # 21520 cm) lined with baking paper. Put the tray in the oven over medium heat for about 40 minutes, until the top becomes firm to the touch. Take it out on a grill and leave it to cool.
For the cream, mix the yolks with the sugar until they turn white. Add the starch and mix well. Then pour the warm milk, stirring gently. Put the pot on low heat and stir from time to time until the composition begins to thicken (without boiling). Set the dish aside, cover it with cling film and leave to cool.
Cut the worktop into three parts. Put one of the tops in the tray in which it was baked, on baking paper, pour half of the vanilla cream, put one top, pour the other half of the vanilla cream and place the third top.
Leave the cake in the fridge for 2-3 hours or overnight.
For the cream, chop the dark chocolate. Heat the whipped cream until boiling, add the chocolate and mix until you get a homogeneous cream. Let it cool a bit and pour it over the cake.
Let the cake cool for 3-4 hours and then serve.


Chocolate mousse & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of chocolate mousse I have been asked many times. I kept saying it, but I never found the right time. So now I'm stubborn and I said I'll do it, sir, if people ask for it :). My chocolate mousse recipe contains egg whites and whipped cream in the composition, I've been doing this for a long time and I think it comes out the best. Of course there are many recipes, some more different than others.

For those who have a problem consuming raw egg whites, they can omit them and can prepare the chocolate mousse only with whipped cream. You can also beat the egg whites with the sugar on a steam bath to sterilize them. This chocolate mousse is good for anything. It can be consumed as such, along with fresh fruit, or it can be put in different cakes or cakes. It is extremely tasty, simply melts in your mouth and is the perfect dessert for chocolate lovers.

The perfect chocolate for this recipe is the bitter one. It must have a high cocoa content, at least 70-75%. Do not think that the chocolate foam will turn bitter. On the contrary, it will have only a rich taste of chocolate and will be sweet enough. Do not use milk chocolate because the recipe is not suitable for it. However, I promise to come back with a milk chocolate mousse recipe.

To serve as such, put the mousse in cups or small cups, using a pos and decorate them with grated chocolate, cocoa, or powdered sugar. Before being consumed, the chocolate foam must be left in the refrigerator for at least 4 hours or preferably overnight. The mouse has a rich taste, a fine and airy texture and is the perfect dessert for the holiday hour.


How do we get the most airy and finest mousse for this cake?

Because it's a chocolate mousse cake, we have to turn the cream into a mousse. How do we do that? Adding whipped cream in it, obviously. As usual I used unsweetened whipped cream of the LaDorna. It's natural whipped cream, made from cow's milk fat, it's very tasty and it beats very well. It is very important to cool it very well for at least 12 hours, but it is better to leave it for 24 hours. Then shake the box very well so that the cream is well homogenized and beat it at maximum speed. Use a bowl with a base as small as possible to aerate the whipped cream as quickly as possible. The wider the vessel, the harder it is to beat. Also use a mixer strong enough not to heat the cream.

The whipped cream for this cake with chocolate mousse should only be beaten in half. Then incorporate it into the chocolate cream with light movements and do not mix excessively. The idea is to keep in the mousse the air that you have incorporated in the whipped cream. If you mix too vigorously, the air is lost and you no longer get a perfect result. I also made the icing from chocolate and whipped cream. A simple and tasty ganache. You can also make it with milk chocolate, but I think it suits more with dark chocolate! After sitting in the refrigerator, the cake can be decorated as desired and served. Also try the recipe savarine with chocolate for another extraordinarily tasty dessert!


Cake with three kinds of chocolate

I wonder what I could write about this Cake with three kinds of chocolate? That I ate a lot of slices, that it's extremely fine and delicate? Is it beautiful?

I really don't know what to start with :))

I had made this type of cake in previous years, but after another recipe that contained fewer ingredients, but now seeing that there is another option, which in my mind was already better than the other, I wanted to try it. And I wasn't wrong, that's really better.

I browsed the net, I read to many people the recipe and how to prepare it, but the greatest confidence was inspired by the recipe posted on Youtube by Beatricia, so I stayed with the video on, respecting 90% of what she did she and look what came out.

Of course, I adapted the quantities according to the size of my cake, the one posted was small, but I did not encounter any hops, although I made not one but 2 cakes.

At least once to try it!

I don't have the best pictures, I made the cakes in the afternoon, so I only caught the light of day for the section.

Ingredients & # 8211 for a cake with a diameter of 24-25 cm, from which at least 15-20 people can eat without problems, I really think I can ask for a thin slice :)))

For the countertop

For creams

  • 200 g white chocolate
  • 200 g milk chocolate
  • 200 g dark chocolate with 54-75% cocoa
  • 6 yolks
  • 700 ml of milk
  • 150 g sugar
  • 2 sachets of vanilla sugar
  • 1 l whipped cream with 25-30% fat +100 g powdered sugar
  • 3 gelatin sachets (10 g sachet, gelatin granules)
  • 120 ml of cold water

Definitely! & # 8211 a sing

Use quality chocolate, like Milka, Lindt or whatever you have in the area and whipped cream as well, to be good. Good is good.

The initial cake may seem difficult to make but it's not, after you get used to it you'll be right, it's not really scary, it's more to write :))

The only thing is that you dirty all the dishes and all the kitchen :)))

We start by preparing the cake top with three kinds of chocolate

Mix eggs, whole, until smooth, then add sugar and a pinch of salt. Mix for 5 minutes, until the mixture has doubled in volume and is very fluffy.

Add the flour mixed with cocoa and mix with a spoon from bottom to top, stirring at the same time, circularly the bowl. Prepare a round tray with a diameter of 26 cm, put baking paper, pour the mixture and level.

Bake in the preheated oven, at 170 degrees, for 20-25 minutes or until the toothpick test is passed.

Let cool on a grill.

We are preparing an adjustable ring for the cake.

  • note: We will need a high ring, 9-12 cm, but if you do not have, improvise raising the side of the form with baking paper on the inside, with acetate foil (I recommend, it is the easiest to use) or thin wrapped cardboard in aluminum foil.

Place the countertop on a straight plate, put the ring and mount the chosen improvisation if we do not have a high shape.

  • For baking paper, it will help to put a few points of butter inside the mold, which will stick the paper to the ring and help fix it.

We adjust the ring according to the size of the countertop and start with the creams.

We prepare all the ingredients at hand plus 6 bowls:

  1. for mixing a liter of whipped cream
  2. to put white chocolate
  3. to put milk chocolate
  4. to put dark chocolate
  5. for mixing the yolks
  6. for hydrated gelatin

Then you have at hand the scale, pencil and paper and a double-bottomed pan.

Weigh and write down on paper how much the pan weighs in which you will boil the milk and the bowl in which you mix the whipped cream!

Mix whipped cream with powdered sugar and vanilla sugar.

  • it must be cold from the refrigerator
  • does not require complete mixing! mix only in half, come up with an idea, how fluffy, not firm, otherwise the creams will come out strong and you will not get perfect layers

We put the chocolates in separate bowls, 200 g each. In another bowl we put gelatin.

Bring the milk to a boil. In the bowl, mix the yolks together with the sugar, until they turn white. We start to gently pour the hot milk, little by little, stirring constantly.

  • We pass the mixture through strainers, back to the bowl in which we boiled the milk to avoid the pieces of yolk being found in the cream.

Stir continuously over low heat until it thickens slightly. 3-4 minutes. The mixture will not have the consistency of a pudding, it will be approximately like condensed milk.

Cover the bowl with cling film and now pour 120 ml of cold water over the gelatin. Mix well and leave to hydrate for 10 minutes, just as you leave the yolk cream to cool.

After 10 minutes, put the gelatin in the cream and mix until smooth.

At this point we weigh the cream of the yolks. We will subtract from the figure the value noted for the empty pan. We will divide the remaining mixture equally in the three bowls of chocolate.

Cake with three kinds of chocolate

Leave for a minute then stir vigorously to homogenize the chocolate compositions.

Let the mixtures reach room temperature, then start with dark chocolate cream.

Weigh the bowl with whipped cream, subtract the number noted for the weight of the empty bowl and divide the rest exactly by 3.

Put one of the 3 parts of whipped cream in a bowl over the dark chocolate and mix well with a whisk.

Pour over the counter. We move very, very slightly left & # 8211 right to set the cream perfectly then put it in the freezer for 15 minutes.

In the meantime, we do the same with milk chocolate cream. After the 15 minutes have passed, lightly pour the second cream and return to the freezer for 15 minutes.

The last one will be white chocolate cream, prepared the same way. This time we put it in the freezer for 30 minutes, then in the fridge for a few good hours or overnight.



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