How To make Chocolate Creams
-Nancy Speicher DPXX20A 1 pk Semi-sweet chocolate (8 sqs)
1 c Sifted confectioners sugar
1 Egg; well beaten
1 tb Milk
Assorted decorations* * Use 1/3 c angel flake coconut, 1/4 c chocolate or colored decors or colored sugar crystals, and 1/3 c finely chopped almonds or pecan halves Melt chocolate in saucepan over very low heat; stirring constantly. Remove from heat. Add sugar, egg and milk; beat until smooth. Chill until firm enough to handle, about 30 min. Shape into 1/2" balls, ovals or logs. Roll in decorations. (Pacan halves may be pressed into confection tops instead of rolling confections in chopped almonds.) From Baker's Collections of Riches
How To make Chocolate Creams's Videos
Chocolate Sour Cream Bundt Cake - Easiest Chocolate Cake Recipe Ever!
Learn how to make a Chocolate Sour Cream Bundt Cake Recipe! Go to for the ingredient amounts, more information, and over 800 more video recipes! I hope you enjoy this easy Chocolate Sour Cream Bundt Cake!
No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
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Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
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Chocolate Cream Puffs Recipe
Delicious Chocolate Cream Puffs, filled with chocolate pastry cream and topped with chocolate ganache, a great treat for chocolate lovers. They are best served in the same day after filling to be able to enjoy the delicate crispy texture of choux pastry in combination with the creamy pastry cream.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 cream puffs
Choux Pastry
1 cup (125 g) all-purpose flour
3.5 oz (100 ml) milk
3.5 0z (100 ml) water
2 tsp (10 g) sugar
1/2 tsp (2g) salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Chocolate Pastry Cream
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornstarch
2 cups (480 ml) milk
4 oz (120g) semisweet chocolate, chopped
1 tbsp (15g) unsalted butter
Chocolate Ganache
4 oz (120g) semisweet chocolate
1/2 cup (120g) whipping cream
1. First prepare the pastry cream to have it ready by the time the choux pastries are baked.
2. Whisk the egg yolks with sugar until slightly pale.
3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens.
4. Keep enough over heat to cook all the cornstarch. Remove from heat, add chocolate and keep stirring until chocolate is melted completely. Pour the cream into a clean bowl and allow to cool for 5 minutes, then incorporate the butter while stirring. Cool slightly, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Refrigerate until ready to use.
5. Preheat oven to 350F (180C).
6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
7. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogeneous.
8. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
9. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogeneous batter which still holds its shape.
10. Fit a pastry bag with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper lined baking sheet.
11. Bake for 25-30 minutes until browned and puffed.
12. Prick each with a skewer to release steam and allow to cool on a wire rack. Split the cream puffs in half.
13. Remove pastry cream from refrigerator and whisk until smooth. Transfer the pastry cream into a piping bag fitted with 1/4 inch (6 mm) plain or star tip.
14. Pipe pastry cream to fill the cream puffs. Top with the pastry caps.
15. Prepare the chocolate ganache. In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No
boiling or simmering needed. Remove from heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until
dissolved.
16. Use a spoon or transfer the ganache into a piping bag fitted with 1/8 inch (3mm) plain tip and drizzle the ganache over
the top of cream puffs.
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EASY Chocolate Truffles Recipe
Rich, creamy, and indulgent, these homemade Chocolate Truffles are perfect for any occasion. These delightful little bites of chocolate are so easy to make and will melt in your mouth. Coat the truffles with cocoa, sprinkles, or nuts to make them look just like a bakery’s.
RECIPE:
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THE BEST Chocolate Cake Roll! Chocolate Swiss Roll Recipe
Chocolate Cake Roll - Chocolate Swiss Roll Cake Recipe
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Want more chocolate cakes? Check out my playlist for more chocolate cakes:
Chocolate Cake Roll in grams and cups:
- 60 gr All Purpose Flour ( 1/3 cup + 1 tbsp)
- 4 tbsp Cocoa Powder
- 2 - 3 tbsp hot milk or hot coffee ( to bloom the cocoa powder)
- 3 Eggs
- 100 gr Sugar (1/2)
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
Whipped Frosting:
- 200 gr Heavy Cream ( 7 ounces)
- 100 gr Philadelphia Cream Cheese ( 3.5 ounces) ( If you don't want to use cream cheese, substitute it for 100 gr more of heavy cream, and use less sugar)
- 1 tsp Vanilla
- 60 gr Fine Sugar ( 5 tbsp)
For a more pronounced chocolate flavor, you can cover the cake in chocolate ganache :)
Use a 30x40 cm pan ( 12x16 inch)
Chocolate Buttercream Recipe
Today I'm sharing with you how to make Chocolate Buttercream Icing. Chocolate Buttercream frosting is a staple for cupcakes, cakes and many other baked goods.
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There are a few tips and tricks that I am going to share with you to get the most perfect chocolate buttercream Icing.
If you would like to see more icing recipes then give this video a like and let me know in the comments down below! This Chocolate Buttercream can also be known as a chocolate frosting or chocolate icing.
So if you would like to learn how to make Chocolate Buttercream then just follow this Chocolate Buttercream Recipe.
Get the full recipe
More Buttercream Recipes
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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CHOCOLATE BUTTERCREAM RECIPE
Ingredients
1 Cup | 2 Sticks | 220g Butter
5 Cups | 625g Icing Sugar | Powdered Sugar | Confectioners Sugar
½ Cup | 50g Cocoa Powder
½ Cup - 1 Cup | 125ml - 250ml Milk
1 tsp Vanilla Essence
Instructions
In the bowl of a stand mixer or in a large bowl if you are using a hand mixer add the room temperature butter. Beat on high speed for about 5 minutes until the butter is soft and almost doubled in volume.
Add the sugar in thirds, beating in between until completely incorporated. With the last third of the sugar add in the cocoa powder.
The buttercream will be very thick at this point, turn the mixer to low speed and stream in half a cup of milk.
Scrape down the sides of the bowl and add more milk if you would like a thinner consistency.
Add in the vanilla essence and beat for a further 2 minutes.
Pipe onto your cupcakes or use to decorate your cakes.
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