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It is prepared like chocolate pudding with coconut, the difference is that we will use vanilla sugar and vanilla essence.
Put in a saucepan the chocolate, butter and sugar and put on low heat, always stirring with a wooden spoon. Remove the composition from the heat after the ingredients have melted and leave to cool. Rub the 4.
Yolks with 2 tablespoons of flour and slowly pour the cooled composition. At the end, add the beaten egg whites, coconut, vanilla sugar and vanilla essence.
Pour into molds and leave to cool. Turn over and grate white chocolate or coconut on top.
White chocolate ganache
Ganache is the most popular cake cream, which is made from ingredients at & icircndem & acircnă, simple and fast. Whether we are talking about dark or white chocolate ganache, you need quality ingredients for a delicious and fluffy cream.
The secret is that the ganache is cold from the fridge when you beat it with the mixer and do not mix more than it should, because otherwise it will cut. One more minute of icing and the cream will separate and the cream will be compromised.
Break the chocolate into pieces and melt in a bain marie or microwave. Allow to cool, then add the liquid cream over it so that it is completely covered. add the butter at room temperature and stir.
Let the mixture sit in the refrigerator for at least two hours. To get that fluffy and bulky ganache, mix with the mixer for 1-2 minutes on high speed. Mix only until the cream has set. If you mix too much, the cream will separate.
Use for cakes, pies or any kind of dessert. Good appetite!
You have to see it too.
& frac12 cup of sugar
3 tablespoons cornstarch
& frac14 teaspoon of salt
2 cups milk
1 tablespoon butter
1 teaspoon vanilla essence
1 cup white chocolate flakes
In a pan, mix the sugar with the cornstarch and salt, add the milk, stirring constantly, and boil the composition for 1 minute until it thickens. Turn off the heat and add the butter, vanilla and white chocolate flakes, stirring until well incorporated. Pour the pudding into molds or bowls, cover them with cling film and leave them to cool for at least 2 hours. Good appetite!
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 two teeth and I half filled an eclair.
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!
• 1 Nestlé Dessert Noir chocolate bar
• 70ml milk
• 2-3 teaspoons of cornstarch
• 1 cup of sweet cream
• 6 yolks
• 1/4 cup sugar
• 1 pinch of salt
• 1 vanilla pod
• 200ml cream for whipping cream
• 1 sachet of powdered sugar
How do you prepare?
1. Melt the Nestlé Dessert Noir chocolate in a bain-marie, then leave it in a heated space so that it does not harden until you prepare the rest.
2. Boil the milk, add the starch and mix well, well, well. Then wait until it cools. Add the cream and mix until smooth.
3. In a bowl, mix the yolks with the sugar until melted. Put a pinch of salt, then add the seeds from the vanilla pod.
4. Gradually pour the milk and cream mixture over the egg yolks. Put the pan back on the heat and stir continuously for about 4 minutes.
5. Incorporate Nestlé Dessert Noir chocolate into the composition and the pudding is ready!
6. Prepare the cream, mixing the cream and powdered sugar with the mixer. Decorate the pudding with it, then leave the dessert in the fridge to cool a bit.