How To make Frozen Chocolate Cheesecake Torte
1 cup Chocolate wafer cookie crumb
4 tablespoon Butter
melted
8 ounce Cream cheese :
softened
1 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
3 ounce Unsweetened chocolate melt
1 1/2 cup Heavy cream :
whipped
3/4 cup Chopped pecans
Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well. Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a medium bowl, combine cream cheese, sugar, vanilla and salt.
Beat with electric mixer on medium speed until smooth.
Add choclate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn into baked crust, spreading evenly. Freeze eight hours or longer, until firm. Cover tightly and store in freezer. Remove from freezer 1/2 hour before serving for ease in cutting.
How To make Frozen Chocolate Cheesecake Torte's Videos
Plating Cheap Frozen Desserts into Gourmet Restaurant Food! How To Cook That Ann Reardon hacks
4 Plating techniques to turn a cheap store-bought frozen dessert into restaurant food.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations and food science just for you. This week I am attempting to replace a cheap frozen store bought dessert to make it look like a fancy restaurant dessert. Plating desserts four different ways showing you plating ideas and plating techniques.. Join me for creative cakes, chocolate & desserts, new video every Friday.
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Shiny Mirror Glaze Mousse Dome with Crispy Chocolate Base and Ganache Topping
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This is an unbelievably easy Entremet to make and it is super impressive with a little touch of posh! The elements used include: Dark Chocolate Mousse Dome, Shiny Chocolate Mirror Glaze, Crispy Dark Chocolate Base, piped Ganache Swirl and Gold Chocolate Monogram. When they are all put together, the result is WOW! Perfect for your next dessert buffet.
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Shiny Mirror Glaze White Chocolate Raspberry Mousse Entremet :
Cookies and Cream Shiny Mirror Glaze Cheesecake Mousse Dome Entremet:
Black Forest Cheesecake Mousse Dome with Shiny Mirror Glaze Entremet:
INGREDIENTS: (Makes 10)
Chocolate Mousse:
200g Dark Chocolate
100mL + 500mL Thickened Cream
(make ganache with the 200g chocolate + 100ml Cream)
Caramel
Crispy Chocolate Base:
400g Dark Melted Chocolate
150g Rice Bubbles
Chocolate Mirror Glaze:
210g Sugar
75g Water
70g Cocoa Powder
145g Thickened/Double Cream
3 Teaspoons Gelatine
3 Tablespoons Water
Monogram Disc:
Nestle's Baker's Dark Chocolate Melts
Edible Gold Lustre Dust
Vodka or Lemon Extract
Piped Ganache Topping:
250g Dark Chocolate
150g Thickened/Double Cream
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Frozen Hot Chocolate Cheesecake | Delish
Get the full recipe here:
INGREDIENTS
FOR THE CRUST
24 oreos
6 tbsp. melted butter
1/4 c. sugar
FOR THE CHEESECAKE
2 blocks cream cheese, softened
1/2 c. powdered sugar
1/4 c. chocolate sauce
2-3 hot cocoa packs
pinch of salt
2 c. heavy cream
1 c. mini marshmallows
DIRECTIONS
1. Make crust: In a food processor, pulse Oreos until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. The texture should be similar to wet sand.
2. Grease a 9 pie plate and press in the crust mixture.
3. In a large bowl using a hand mixer, beat cream cheese until light and fluffy. Add powdered sugar, chocolate sauce, cocoa packets and salt and mix until smooth.
4. Add about half of the heavy cream and beat until smooth. Add the rest of the heavy cream and beat until very fluffy.
5. Fold in mini marshmallows. Pour cheesecake mixture into the prepared crust.
6. Freeze until solid, about 4 hours.
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Conti's Frozen Chocolate Obsession Cake: Cashew Wafers with 4 Types of Chocolate | Cooking with Kurt
Learn how to make Conti's famous Chocolate Obsession Cake! This is a frozen cake with crunchy cashew meringue wafers layered with white, milk, and dark chocolates, finished with Dutch process cocoa powder. With 4 different types of chocolate, it's the more chocolatey version of the Mango Bravo Cake!
RECIPE:
Link to Mango Bravo recipe video:
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Ingredients:
Cashew Meringue Wafers:
12 large egg whites (room temperature) [360 g]
1 tsp cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]
1/2 cup powdered sugar [60 g]
1.5 cups toasted cashews [225 g]
1/4 cup cornstarch [30 g]
1 tsp vanilla extract [5 mL]
White Chocolate Cream Layers:
1 cup heavy cream, divided [240 mL]
3/4 cup (4.5 oz) white chocolate chips [127.4 g]
Milk Chocolate Cream Layer:
1/2 cup heavy cream, divided [120 mL]
1/3 cup (2 oz) milk chocolate chips [56.6 g]
1/8 tsp kosher salt [0.8 g]
2 tsp brandy (optional) [10 mL]
Dark Chocolate Shell:
1 cup (6 oz) bittersweet chocolate baking wafers (or chips) [169.8 g]
1 1/3 cups coconut oil (sub: butter) [320 mL]
Dark Chocolate Ganache:
1/2 cup heavy cream [120 mL]
4 tbsp granulated sugar [50 g]
1 1/3 cups (8 oz) bittersweet chocolate baking wafers (or chips) [226.4 g]
2 tsp brandy (optional) [10 mL]
1/4 cup warm milk (as needed) [60 mL]
Dark Chocolate Cage Wrap:
1/2 cup (3 oz) of bittersweet chocolate baking wafers (or chips) [84.9 g]
Topping:
2 tbsp Dutch process cocoa powder [11.6 g]
Keto Recipe: Chocolate Cheesecake Frozen Custard | GRATEFUL
This keto chocolate cheesecake tastes like a better-for-you Wendy's Frosty.
RELATED: Keto coffee cake recipe
Satisfy your sweet tooth without breaking your keto diet. In fact, this keto chocolate cheesecake frozen custard only has about 3 net carbs per serving!
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Double Dutch Hot Chocolate Frozen Cheesecake | Castle Kitchen Foods
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