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creamy and chocolatey, the dream of any chocolate maker :))
- 100 g dark chocolate
- 250 g mascarpone
- 2 yolks
- 2 tablespoons almond liqueur
Preparation time: over 120 minutes
RECIPE PREPARATION Creamy and chocolate truffles:
Melt the chocolate on a steam bath.
After it has melted, add the 2 yolks and mix well. Stirring continuously, add mascarpone, and at the end the almond liqueur.
Put it in the cold until it starts to thicken. Put the composition on a piece of baking paper and roll, squeezing well at the ends. Refrigerate again until completely hardened.
It is portioned and served as such or with a whipped cream.
you can use any kind of liqueur you like or you can give it up
If we use fresh cherries, we will remove the seeds with a special device (to keep the whole cherry), then they are drained in a strainer 30 minutes before use.
a bowl mix crushed walnut breadcrumbs, following in a saucepan let it boil over low heat water, sugar and cocoa.
With syrup obtained, scald the breadcrumbs and walnuts, after which we add butter at room temperature cut into small pieces, orange peel, rum essence and vanilla sugar, mixing with a spatula until a composition is formed homogeneous, and the ingredients are mixed well.
With hand greased with oil, luam composition cat o nut, we place one in the middle cherry (either fresh or sour cherry) and form balls which we go through coconut (half of the composition) and cocoa (the rest of the composition).
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Truffles obtained will be placed on a PLATEAU and dates to cold in the fridge, then served after the main meal as dessert, or at a meeting (festive meal).
10 Beautiful Valentine's Day Recipes 2021 - Food - Nc to do
- 01 of 09 Puff pastry hearts
Valentine's Day Fondue. Linda Larsen
Fondue is for me the classic Valentine's Day recipe. Because it's just the two of you, you can choose fabulously expensive cutlets, including mignon fillet, cooked in rare mediums and cut into cubes, large shrimp and even pieces of lobster. Make the complete recipe, even if it is more than you need. Then, the next day, you can make an omelet and serve it with fondue heated like a cheese sauce. Or use the cheese sauce to make lasagna just by combining fondue with ricotta cheese… MORE as a layer of cheese.
Brown shrimp. Linda Larsen
Yes, this makes a great pan - so much the better for sharing! After baking, cut some of the heart-shaped entrails and save them for your sake. Then be a hero and take the rest to work or school and spread the love of Valentine around!
Poppy and cheese truffles.Linda Larsen
Macaroni and cheese are all coated with truffle butter, which adds a wonderful depth of flavor and a rich and deep flavor to this classic comfort food. Yum.
Cake full of heart. Linda Larsen
And to celebrate the day with your family, make this simple and beautiful heart-shaped cake. Choose any of your favorite cake and ice cream recipes for any taste!
Ganache or the perfect combination of chocolate and sour cream
Used in almost all chocolate dishes, being ideal for garnishing or filling various assortments of cakes, candies, tarts, cakes, etc., Ganache cream was born by mistake, like many other things we enjoy today.
Regarding the history of this mixture, the camps are divided: some claim that it belongs to the Evetians (around 1850 and was invented and used as a base for the famous truffles), others attribute it to the Parisians, more precisely the Siravdin Pastry, a famous place for pastry and chocolate.
On the other hand, a long time ago, in French, the word "ganache"It was actually an insult and referred to a clumsy, slow, thin person, and the name of the cream was born from the clumsiness of a confectioner's apprentice, who had accidentally escaped sour cream in a pan with melted chocolate. The master confectioner, upset by the waste caused by his disciple, apostrophized it "ganache", but still tasted the mixture, and was impressed. Then he decided that the new cream would be called ganache.
Due to the simplicity of its preparation, the cream soon became one of the most used creams by European confectioners.
Ganache is very versatile and can be used both to decorate cakes or toasts and as a filling for various desserts. To get that divine taste of the cream are needed just two ingredients (chocolate and sour cream) but which must be of good quality and used in certain proportions, depending on the desired consistency.
The taste and appearance of a successful ganache depend directly on the chocolate and cream used. Good chocolate means a high cocoa content (over 60%) and a lack of vegetable fats. The cream you use is for whipped cream, but with a high fat content (at least 30%).
There are several variants of Ganache cream given especially by the proportion of ingredients:
Tiramisu truffles with coffee and amaretti
As a great coffee lover I am, I love desserts with this aromatic and bitter liqueur, and today I sweeten you with these Tiramisu truffles with coffee and amaretti.
My truffles do not contain many ingredients, but they are among the best, and the success of such a dessert depends on the quality of the coffee, the cocoa powder, the chocolate used. So I recommend you choose quality ones.
More coffee recipes
I like to drink hard and bitter coffee, intense and possibly freshly ground. A good espresso makes the difference.
My barista is Prima Latte from Breville, a very hard-working and beautiful espresso machine, as you can see in the pictures. I have had it in my kitchen for 5 years and it has never disappointed me.
It uses ground coffee, but it also works with single doses. Prepare the best espresso, the finest cappuccino, but also Latte. I recommend it with all confidence!
Returning to these Tiramisu truffles with coffee and amaretti, I only tell you this: they melt in your mouth, they are creamy, and in the end they leave a taste of coffee. They are absolutely delicious and I recommend you prepare them too!
May it be useful to you!
Preparation time: 30 min Nr. portions: 25 Difficulty: medium
- 200 ml liquid cream
- 100 ml espresso
- 200 gr dark chocolate
- 200 gr milk chocolate
- 50 gr raw sugar (optional)
- 50 gr macaroon biscuits
- 80 gr mascarpone
- black cocoa
[preparation title = & # 8221Preparation & # 8221]
A double espresso is prepared using the Prima Latte espresso from Breville.
If you want, you can sweeten it with 50 grams of sugar or you can leave it black.
In a bowl, put liquid cream, chopped chocolate and coffee.
The composition is transferred to the fire, stirring until the chocolate melts and is homogenous.
Remove from the heat, leave to warm for 15 minutes, then add the mascarpone. It is homogenized.
In a ceramic bowl, coarsely grind the biscuits in an even layer, pour the chocolate composition, then crush another layer of biscuit on top.
The composition is left to cool for at least 6 hours.
After it has cooled, remove and form the truffles.
With the help of a teaspoon passed through cocoa powder, take it out of the composition, roll it lightly in cocoa powder and place it on a plate.
- 210 g flour
- 125 g sugar
- 2 eggs
- 100 ml of milk
- 2-3 tablespoons of sunflower oil
- 1 teaspoon vanilla extract (or an essence)
- a pinch of salt
- 1 teaspoon baking powder
- 75 g old powder
- 2 tablespoons fresh pomegranate juice
- pomegranate seeds
In a bowl, mix eggs with the sugar, vanilla extract and a pinch of salt until the composition doubles. Add the milk and oil, then the sifted flour together with the baking powder.
Grease with butter and cover with flour a form of ciambella (guguluf), pour the composition and bake for 20-25 minutes at 180 ° C.
Meanwhile, in a bowl, mix the powdered sugar with the two tablespoons of fresh pomegranate juice.
When the cake is ready, let it cool completely and then decorate it with the icing made before and pomegranate seeds. Serve when the icing has hardened.
Good job and good appetite!
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