Chocolate & Orange Cheesecake | Mirror Glaze
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Its all about good recipes, and about quality home cooking that everyone can enjoy. This no bake orange and chocolate cheesecake is so amazing. Not only does it look fantastic, but it tastes so incredible, a bit like jaffa cake! This decoration is specially for the Halloween, orange and black! Enjoy this super easy, but stunning dessert!
How to Make a Rich Chocolate Ganache Glaze Recipe | Wilton
Our delicious chocolate ganache recipe uses Wilton’s famous candy melts candy to make a rich and decadent glaze! Pour it over a cake or treat for a unique look or on top of buttercream to add an extra dimension to your favorite desserts!
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Grab a Bag of Our Candy Melts Candy to Help Get Things Started:
Helpful Hints
» Use a serrated knife or a food processor to roughly chop the chocolates or candy melts candy
» Remove the pan from heat before mixing in candy melts candy if using the stovetop
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Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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Chocolate Glazed No Bake Vanilla Cheesecake
A delicious and thin chocolate-glazed no-bake vanilla cheesecake made with a California prune and graham cracker crust that is chewy and naturally sweet.
Full Recipe + Ingredients:
Graham Cracker Crust
1 cup pitted California prunes
¼ cup rolled oats
¼ cup pecans
½ cup crushed graham crackers
Pinch of sea salt
Vanilla Cheesecake Filling
16 ounces cream cheese, room temperature
2 tablespoons sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
Chocolate Glaze
6 ounces chocolate chips
1 tablespoon vegetable oil
Add 1 cup California prunes, ¼ cup rolled oats, ¼ cup pecans, ½ cup crushed graham crackers, and a pinch of sea salt to the bowl of a food processor. Run the food processor until the mixture is even and sticks together when pinched. Prunes pair beautifully with rich complex flavors like the chocolate chips were going to top this baby with.
Transfer crumb mixture to a 9-inch springform pan, pressing it out until flat. Chill crust in the refrigerator.
Where you might typically use butter to create this no-bake crust, the California prunes not only hold the crust’s shape with their natural moisture, they’re also gut and heart-healthy. Obviously high in fiber but also potassium and other nutrients.
California grows 97% of the nation’s prune crop and 44% of the prunes in the world.
Oatmeal, once opened, should be transferred to an airtight container. Stored this way, in a cool dry place, the oats will keep for a year past the Best By date. Prunes, stored this way, will also keep for several months, and up to six months or longer if you keep them in the fridge.
Add 16 ounces of cream cheese, 2 tablespoons of sugar, 14 ounces of sweetened condensed milk, and 1 teaspoon of vanilla extract to a mixing bowl. Using a hand mixer, beat until smooth and whipped.
Pour filling over graham cracker crust and smooth out until even. Cover with plastic wrap and freeze until firm, about 1 hour.
Sugar will last indefinitely if kept in a cool dry place. Vanilla extract, the real stuff, will too. Much longer than its imitation counterpart.
Add the 6 ounces of chocolate chips to a microwave-safe dish and microwave in 10-second intervals until melted, stirring between each session. Add 1 tablespoon of vegetable oil to the chocolate and mix in until smooth. When chocolate is no longer hot, remove the cheesecake from the freezer.
Unclasp sides of the pan. Carefully spread chocolate glaze over the top of the cheesecake or drizzle it.
Serve immediately or refrigerate for later. I like to pop mine in the freezer for about 30 minutes before diving in, just to firm it up.
Enjoy!
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AMAZING cherry mirror glaze cheesecake recipe
Watch how to make this AMAZING mirror glaze cheesecake recipe. Plus, it's got a cherry on top.
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Recipe: Emily Jonzen
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FOR THE GLAZE: you will need
- 4 leaves platinum-grade gelatine
- 225g caster sugar
- 175ml double cream
- 100g white chocolate, finely chopped
- 1 tsp red food colouring gel
Very Simple Chocolate Mirror Glaze Recipe | step by step tutorial
Today, I’m sharing how to make a simple yet amazing chocolate mirror glaze with the most important tips to make it look and taste perfect!
INGREDIENTS FOR THE CHOCOLATE GLAZE
• Gelatin sheet: 19g (0.67oz)
• Water: 200g (7oz)
• Heavy cream: 200g (7oz)
• Granulated sugar: 300g (10.6oz)
• Cocoa powder: 130g (4.6oz)
* 1 batch fills about 3/4 of the 1000g container
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[GELATIN SHEETS]
[SILICONE ROUND MOLD]
WATCH OTHER CHOCOLATE TUTORIALS!:
[THE ULTIMATE CHOCOLATE MOUSSE RECIPE]
[HOW TO MAKE CHOCOLATE FEATHERS & how to temper chocolate]
[HOW TO MAKE ULTIMATE OREO MACARONS | RECIPE]
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