Marie Biscuits Fudge Recipe - South African Dessert
Making Marie Biscuits fudge. In this recipe video, we'll show you how to make biscuit fudge using Marie Biscuits. A classic treat, this Marie Biscuit Fudge is sure to be a delight for the whole family to eat!
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When we posted this recipe for batik cake so many of you commented about the different variations around the world. So for all you South Africans out there, this one’s for you! There seem to be many names for this dessert in South African including fudge, brownies, smudge and munchies but they all seem to be about the same. We’re starting with Marie or Maria biscuits broken into small pieces. We learned the hard way that some of you are VERY passionate about the name of these biscuits but I’m here to tell you that they’re all the same, just with a different name depending on the country.
If you love this how to make Marie Biscuits fudge recipe let us know what you think in the comments below! #dished #biscuits #fudge
0:00 Preparing the Marie Biscuits fudge
0:42 Making the Marie Biscuits fudge
Ingredients for making South African chocolate fudge with Marie Biscuits:
200g (1 Packet) Marie Biscuits, crushed
250g butter
500g icing sugar
120g cocoa powder
1 pasteurized egg
1 tsp vanilla extract
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This South African Dessert Marie Biscuits fudge brownies recipe is part of our essential recipes series:
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How To Make Tiramisu In 10 Minutes | Easy Tiramisu | Fuzz & Buzz
In today's video, we will show you how to make tiramisu in 10 minutes - An easy alcohol-free alternative dessert for coffee lovers. SUBSCRIBE ►
With only 7 ingredients, without raw eggs, this is an effortless and delectable dessert that you can make ahead and taste almost like the real deal :).
Recipe (10- 14 servings)
22 -24 ladyfingers biscuits (Italian Savoiardi)
3/8 cup (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
1 cup and 2 tablespoons (250 g) of high-fat mascarpone cheese (cold)
1 and 1/4 cup (300 ml) of Heavy whipping cream (chilled)
1 cup and 1/4 cup (300 ml) of strong coffee (cold)
2 teaspoons of vanilla extract (You can use Alcohol-free vanilla extract (Good quality Vanilla Flavoring) or other vanilla products of your choice like vanilla beans, pure vanilla powder, or vanilla sugar.
Unsweetened Cocoa powder for dusting
Directions (watch the video instructions first)
Prepare the espresso coffee and set it aside.
Begin the mascarpone cream: In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
Whip the chilled cream with the vanilla extract and turbinado sugar till soft peaks. Add mascarpone cream and combine while continuing whisking. Chill.
Prepare 8 inches (20 cm) springform pan (Grease the tin, then press the parchment paper around the sides).
Quickly dip the ladyfingers into the cold/room temperature coffee.
Create a firm (no empty space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
Spread half of the mascarpone cream evenly over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
Move into the fridge for 3 hours (uncovered). If you will serve the Tiramisu the next day, cover with plastic wrap overnight and dust with unsweetened cocoa powder just before serving. From our experience, Tiramisu is always better chilled in the fridge overnight and served the day after.
Enjoy :)
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Triple Layer Chocolate Mousse Cake No-bake & Super Easy to Make 免焗三层巧克力蛋糕
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Tickle your palate with this delightful triple chocolate mousse cake. There is no baking necessary. It is super easy to make. It is refreshing and delicious.
INGREDIENTS FOR THE CRUST:
Use 8” x 3” cake pan
5 oz or 10 pieces (142 g) chocolate graham crackers
1 tbsp cocoa powder
4 oz (113 g) unsalted butter
INGREDIENTS FOR THE MOUSSE:
Bottom Layer - Dark Chocolate
6 oz (170 g) dark chocolate
3 tbsp sweetened condensed milk
2/3 cup (180 ml) whipping cream
1/2 cup (120 ml) milk
1/4 oz (7 g) unflavored gelatin
1/4 teaspoon salt
Middle Layer - Milk Chocolate
6 oz (170 g) milk chocolate
3 tbsp sweetened condensed milk
2/3 cup (180 ml) whipping cream
1/2 cup (120 ml) milk
1/4 oz (7 g) unflavored gelatin
1/4 teaspoon salt
Top Layer - White Chocolate
6 oz (170 g) white chocolate
3 tbsp sweetened condensed milk
2/3 cup (180 ml) whipping cream
1/2 cup (120 ml) milk
1/4 oz (7 g) unflavored gelatin
1/4 teaspoon salt
Equipment I use or similar:
8 inch Detachable cake pan:
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#Ice_Box_Dessert_Ideas
Triple Chocolate Ombre Cheesecakes
HEADLINE
Makes 24
Ingredients:
12 chocolate sandwich biscuits
2 sachets (10g each) gelatine powder
1kg plain low-fat yoghurt
¾ tin NESTLÉ Full Cream Condensed Milk
1 tbsp lemon juice
4 tbsp NESTLÉ Cocoa Powder
¼ slab (85g) Aero Dark Chocolate
METHOD
1. Grease a 24-hole mini muffin tin and set aside.
2. Place the biscuits in a large resealable plastic bag, seal and bash with a rolling pin to a fine crumb.
3. Pour the biscuit crumb into a heat-proof bowl and microwave for 30-45 seconds.
4. Press the crumbs into the base of the muffin tray and allow to set in the fridge until needed.
5. Pour 3½ tbsp cold water into a small bowl and sprinkle over the gelatine powder. Set aside for 5 minutes.
6. In a medium-sized bowl, mix the yoghurt, condensed milk and lemon juice. Microwave for 2-3 minutes, then remove the bowl, whisk rapidly and put back in the microwave for another 2-3 minutes.
7. Microwave the gelatine mixture for 20 seconds at a time until completely dissolved. *Chef’s Tip: Don’t let it boil!
8. Mix the gelatine into the yoghurt mixture.
9. Split the cheesecake batter into 3 bowls, adding incrementally less mixture per bowl.
10. Add 2½ tablespoons of the NESTLÉ Cocoa Powder to the largest portion, and the remaining ½ tablespoon NESTLÉ Cocoa Powder to the second-largest portion, leaving the third and smallest portion plain.
11. Carefully spoon 2 teaspoons of the darkest chocolate cheesecake mixture into the centre of each muffin hole, over the biscuit base, then spoon 1 teaspoon of the medium-dark cheesecake chocolate mixture into the centre of that, finishing with ½ teaspoon of the plain cheesecake mixture spooned into the centre of that. You should get a bulls-eye or ombré ring effect.
12. Refrigerate for 3-4 hours to set, or overnight for best results.
13. Using a peeler, peel the side of the chocolate bar to make chocolate curls.
14. Carefully remove each cheesecake from the muffin tray, sprinkle over a few chocolate curls and ENJOY!
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Is Jeff Bezos Really That Approachable #wealth #jeffbezos #celebrity #entrepreneur #ceo
Sometimes we wonder if the wealthy people like Jeff Bezos or even the famous ones we only see on TV are really approachable if we ever see them in real life. Well here is your answer and yes, Jeff Bezos is actually approachable.
Donauwelle - turning a german classic into chocolate bon bons - recipe
Let’s turn a German classic into a filling for chocolate bon bons:
Donauwelle or roughly translated “Danube wave” - cherries, chocolate, vanilla pudding and cake sponge… what could possibly go wrong?
Chapter
0:00 Intro
1:10 Sponge
2:13 Cream
2:31 Make Bon Bons
4:24 Finish Cake
5:51 Finish Bon Bons
7:08 Outro
I used a magnetic mold in this video. If you want to learn more about them, check out this video:
I like the cocoa butter transfer sheets from chef rubber:
Original Dauwelle recipe
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Chocolate Making Tools and Equipment
Tooth Brush Oral B from Braun:
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Airbrush from Timbertech:
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Glass bowls from Pyrex set:
Sous Vide, Nano from Anova:
Blender, Explorian Professional-Grade, 64 oz from Vitamix:
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Colors
Chef Rubber, white (other colors available):
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Books
Ewald Notter, The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
Megan Giller, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
Dandelion, Making Chocolate: From Bean to Bar to S'more: A Cookbook
Stephen T Beckett, The Science of Chocolate
Jim Eber + Pam Williams, Raising the Bar The Future of Fine Chocolate
Video Making Tools and Equipment
Olympus OM-D E-M1 Mark II :
Ring Light with Tripod:
LED Video Light: