SECRET LOVE HEART DESSERT How To Cook That Ann Reardon Valentines Chocolate
I love interactive desserts so I came up with this magic chocolate heart dessert for valentines day. Recipe:
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I love muffins and I love chocolate! ????????
If you are a chocolate lover, you will love this | Chocolate Truffle Cake
Chocolate Truffle Cake – If you are a chocolate lover, you’ll love this. Everything of it is made of chocolate: chocolate cake, chocolate ganache, chocolate truffles. I added drizzles of brandy in everything just to give it a little tipsy and flavorful. Every steps taken is worth it for an ultimate truffle cake. This easy chocolate cake recipe is so moist and rich. Chocolate is everyone’s favourite and this is definitely something if you want to impress your family, friends and guests. Hope you’re inspired and give it a try. Enjoy! Wishing you all a Happy Blessed New Year!
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FAQ:
1. Can I skip the alcohol?
Yes you can.
Ingredients:
• Chocolate Cake
I used 6-inch, greased and lined with parchment paper
210g [1¾ cup] cake flour
60g [½ cup] cocoa powder
½ tsp baking powder
½ tsp salt
170g [¾ cup] unsalted butter, softened
200g [1 cup] fine sugar
35g [2½ tbsp] oil
30g [2 tbsp] brandy
3 large eggs
120g [½ cup] milk
• Chocolate Ganache Frosting
430g [2½ cup] compound chocolate
215g [¾ cup + 2 tbsp] whipping cream, hot
30g [2 tbsp] butter
20g [1 tbsp] honey
15g [1 tbsp] brandy
• Syrup
5g [2 tsp] instant coffee
13g [1 tbsp] fine sugar
30g [2 tbsp] hot water
15g [1 tbsp] brandy
• Chocolate Truffles
120g [¾ cup] compound dark chocolate
60g [¼ cup] whipping cream, hot
15g [1 tbsp] brandy
40g [¼ cup] dark chocolate
1 tsp oil
40g [¼ cup] white chocolate
1 tsp oil
• Chocolate Drizzle
40g dark chocolate
20g whipping cream, hot
piping tip: 2C
Instructions:
• Chocolate Cake
1. Preheat oven at 170°C/340°F.
2. Sift all the dry ingredients: cake flour, cocoa powder, baking powder, salt
3. In a large mixing bowl, add butter. Let it rest for few minutes until softened. Add in the sugar. Cream the butter and sugar on high speed for 5 minutes or until creamy and fluffy.
4. Add in the oil and brandy. Mix to combine.
5. Add in the eggs, one at a time.
6. Add in the sifted dry ingredients in few batches, alternate with the milk. Use a spatula to mix until combined, do not over mix.
7. Transfer batter into a 6 inch pan. Bake in preheated oven at 170°C/340°F for about 50-55 minutes or until inserted skewer comes out clean.
8. Cool the cake on a cooling rack before slicing.
9. Slice the cake into 3 sheets.
• Chocolate Ganache Frosting
1. In a mixing bowl, add in the chocolate, hot whipping cream, butter and honey. Place the bowl over a double boiler. Mix until the chocolate mixture until melted and creamy. Make sure there is no lumps.
2. Remove the bowl from the pot. (be careful do not drip water into the chocolate).
3. Add in the brandy. Mix until combined.
4. Refrigerate for at least 1 hour or until the ganache is stiff.
5. After an hour, mix the ganache until creamy and soft. As you’re mixing the ganache, the colour will turn to lighter colour.
• Syrup
1. Add all the ingredients in a small bowl. Mix until the coffee is dissolved. Use when it’s completely cool.
• Assemble the cake (refer to the video)
• Chocolate Truffles
1. In a bowl, add chocolate and hot whipping cream. Place the bowl over a double boiler. Mix until the chocolate is completely melted and no lumps.
2. Cover and refrigerate for 1 hour.
3. After 1 hour, the chocolate will be stiff and hardened. Use a spoon to scoop and weigh about 20g each. (you can do the size/weight that you desire). Roll the chocolate into a ball, place it on a plate. Work the same for the rest. Freeze the chocolate for 15 minutes while working on the coating.
4. In 2 small bowls, place the dark and white chocolate separately in each bowl. Add the oil into each bowl respectively. Microwave for 1 minutes or until the chocolate is completely melted, do not over heat the chocolate. The chocolate has to be flowy to ease the coating work.
5. Bring out the chocolate balls. Use a skewer to prick to hold them. Coat them respectively into the melted chocolate.
6. I used a cooling rack as the skewer holder. Let the rest to dry the coatings.
7. Drizzle some chocolates onto the truffles respectively. (the dark chocolate onto the white balls and the white chocolate onto the dark balls)
8. Decorate the cake with these beautiful chocolate truffles.
• Chocolate Drizzle
1. Add the chocolate and whipping cream in a bowl. Microwave for 1 minute or until the chocolate is melted and smooth in a drizzle consistency.
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MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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Raspberry red weave love chocolate cookies ラズベリーレッドクッキー #asmr #recipe #cooking #shorts
Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a collaboration with TBS TV station.
May the cacao be with you !
[ Ingredients ]
■Raspberry Red Cookies
120g : Plain cookie mix flour
1(16-20g) : Egg yolk : 1 egg yolk
48g : Unsalted butter
4g : Raspberry powder
4 x 2 small spoons (8 spoons in total) of food coloring (red)
■Coating chocolate
Pink chocolate, rich strawberry chocolate: approx. 90 g
Transfer sheet
TBS 「アッコにおまかせ!」にて放映されたWeave Love Chocolate Cookieの赤いクッキーです。
■ラズベリーレッドクッキー
・プレーンクッキーミックス粉 :1袋(120g)
・卵黄:1個(約20g)
・無塩バター:48g
・ラズベリーパウダー:4g
・食用色素(赤)付属小型スプーンすり切り4杯 x 2(合計8杯)
■コーティングチョコ
ピンクチョコレート、リッチストロベリーチョコ:約90g
転写シート
1.プレーンクッキーミックス全量120gをボウルに入れて、ラズベリーパウダー 4gと食用色素(赤)を付属のスプーンすり切り4杯入れて2回ふるう。
2.粉を半分にして片方のみに4杯の食用色素(赤)を追加して追加した粉のみを2回ふるう
3.無塩バターを練って卵黄をよく混ぜる
4.3の卵黄バター68gを半分の約34gずつ、半分にしたそれぞれの粉に混ぜる
5.そぼろ状になったら少しまとめてラップにくるんで冷蔵庫に入れる
以下ココアクッキーと同じ「関連動画」をクリックしてね。
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How To Make French Hot Chocolate - Parisian Hot Chocolate Recipe
Making French hot Chocolate. In this recipe video, we'll show you how to make a Parisian Hot Chocolate Recipe: Le Chocolat Chaud. Try this unique variation on the classic hot chocolate recipe.
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If you ever wonder how to make a Parisian hot chocolate like it is done in France, then this video is for you. The French Hot Chocolate or “chocolat chaud” can be served for breakfast or during cold winters days served in a mug. Rich, dark, and creamy, French hot chocolate or chocolat chaud isn’t like any hot chocolate you’ve had before.
If you love this how to make French hot chocolate recipe let us know what you think in the comments below! #dished #hotchocolate #chocolate
Disclaimer: As an Amazon Associate I earn from qualifying purchases.
Equipment used in this video:
Camera:
Camera Lens:
Cutting Board:
Chef's Knife:
Sauce Pot:
Measuring Cup:
Mini Whisk:
Red Tongs:
Sifter:
Clear Mug:
Food used in this video:
Dark Chocolate:
Cinnamon Sticks:
Vanilla:
Cocoa Powder:
Sugar:
Salt:
0:00 Preparing the chocolate
0:13 Preparing the milk
0:48 Finishing the French hot chocolate
Ingredients for making French hot chocolate:
100g dark chocolate
500ml whole milk
2 cinnamon sticks
1 teaspoon vanilla
1 tbsp cocoa powder
1 tsp sugar
1 pinch salt
Instructions for making Parisian hot chocolate:
- Start by thinly chopping 100g of dark chocolate
- You want it to be at least 70% for that deep chocolate flavor
- Once the pieces are roughly the same size, set the chocolate aside and pour 500 ml of whole milk into a sauce pan on your stove
- Add two cinnamon sticks and a little vanilla extract then turn the heat on the medium and begin whisking
- Cook, stirring frequently, until the milk starts to boil and he cinnamon has infused it’s flavor into the milk
- This will take roughly 10 minutes.
- Remove the cinnamon sticks, turn off the heat and add 1 tbsp of high quality cocoa powder
- Whisk to incorporate the powder into the milk, then remove from the stove top and strain the mixture through a sieve
- This will remove any lumps and excess foam to ensure your hot chocolate is super creamy and smooth
- Return the strained mixture to the stove with the heat still turned off
- Add about a tsp of sugar (or more if you want it sweeter) as well as a pinch of salt
- This is really important as it will enhance the flavor of the chocolate which you can add next
- Turn the heat back on and stir until the chocolate has completely melted
- If you like it thicker, keep cooking for a few more minutes until it reaches your desired consistency or simply remove from the heat and serve immediately
➡️ If you recreate this how to make French hot chocolate at home recipe please link and mention us in your video so we can find you and give you a shout out!
☕️ How to Make White Hot Chocolate (Homemade Hot Chocolate using White Chocolate)
☕️ HOW TO MAKE AMAZING PINK HOT COCOA BOMBS! (Pink Chocolate Bombs)
☕️ HUGE Hot Chocolate Bomb | MASSIVE Heart Shaped Hot Cocoa Bombs
This Parisian hot chocolate recipe is part of our essential recipes series:
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