Chocolate Dessert Box with Choco Lava Recipe by Food Fusion
Indulge in the ultimate chocolate experience with our Chocolate Dessert Box with Choco Lava recipe! ???????? Perfect for satisfying your sweet tooth cravings. Watch the full video to learn how to make this delicious treat at home! #FoodFuison #HappyCookingToYou #peekfreans #Chocolava #chocolatelovers #dessertlovers #chocolatedessertbox #chocolavalover #homemadedessert #easyrecipes #foodvideo #foodphotography #sweettooth #yum #foodgasm #chocolateaddict #tasty #chocolateheaven
Written Recipe:
Serves 6-8
Recipe in English:
Ingredients:
Prepare Chocolate Ganache:
-Cooking chocolate grated 200g
-Cream 100g (room temperature)
Prepare Chocolate Custard Cream:
-Whipping cream chilled 1 Cup
-Condensed milk 250ml
-Milk powder ¼ Cup
-Doodh (Milk) 600ml
-Vanilla essence 1 tsp
-Cocoa powder ¼ Cup
-Cornflour 4 tbs
Assembling:
-Peek freans Choco Lava Biscuits as required
-Doodh (Milk) as required
-Chocolate ganache
-Choco Lava Biscuits
Directions:
Prepare Chocolate Ganache:
-In a bowl,add chocolate,cream & microwave for a minute,mix well & set aside.
Prepare Chocolate Custard Cream:
-In mixing machine bowl,add whipping cream,whisk until soft peaks form & set aside.
-In a wok,add condensed milk & cook on low flame for 4-5 minutes.
-Add milk powder & mix until well combined.
-Add milk & mix well.
-Add vanilla essence,cocoa powder,cornflour,whsik well & cook on medium flame until it thickens (4-5 minutes).
-Transfer to a bowl & let it cool completely while whisking then cover its surface with cling film & refrigerate until chilled.
-Remove cling film,add half quantity of whipped cream,fold gently until combined with the help of spatula & transfer to a piping bag.
-In remaining half quantity of whipped cream,add half quantity of chocolate ganache,mix gently & transfer to a piping bag.
Assembling:
-Dip choco lava biscuits in milk & assemble in a serving dish.
-Add a layer of prepared chocolate custard cream & chocolate ganache.
-Add a layer of soaked choco lava biscuits & chocolate custard cream.
-Add a layer of chocolate cream,garnish with chocolate ganache & choco lava biscuits.
-Refrigerate until serve!
Recipe in Urdu:
Ajza:
Prepare Chocolate Ganache:
-Cooking chocolate grated 200g
-Cream 100g (room temperature)
Prepare Chocolate Custard Cream:
-Whipping cream chilled 1 Cup
-Condensed milk 250ml
-Milk powder ¼ Cup
-Doodh (Milk) 600ml
-Vanilla essence 1 tsp
-Cocoa powder ¼ Cup
-Cornflour 4 tbs
Assembling:
-Peek freans Choco Lava Biscuits as required
-Doodh (Milk) as required
-Chocolate ganache
-Choco Lava Biscuits
Directions:
Prepare Chocolate Ganache:
-Bowl mein chocolate aur cream dal ker ek minute kliya microwave ker lein phir ache tarhan mix karein & side per rakh dein.
-Prepare Chocolate Custard Cream:
-Mixing machine mein whipping cream dal dein aur soft peaks form hunay tak ache tarhan whisk ker lein & side per rakh dein.
-Karahi mein condensed milk dal dein aur halki ancch per 4-5 minutes kliya paka lein.
-Milk powder dal ker ache tarhan mix ker lein.
-Doodh dal ker ache tarhan mix ker lein.
-Vanilla essence,cocoa powder & cornflour dal ker ache tarhan whisk karein aur darmiyani ancch per garha ho janay tak paka lein (4-5 minutes).
-Bowl mein nikal lein aur whisk kertay hoye thanda ker lein phir surface ko cling film sa cover ker lein aur thanda ho janay tak refrigerate ker lein.
-Cling film ko remove ker lein aur whipped cream ki half quantity ko dal ker spatula ki madad sa gently fold ker lein & piping bag mein transfer ker lein.
-Whipped cream ki remaining quantity mein chocolate ganache ki half quality dal ker gently mix karein & piping bag mein transfer ker lein.
Assembling:
-Choco lava biscuits ko doodh mein dip karein aur serving dish mein assemble ker lein.
-Tayyar chocolate custard cream & chocolate ganache ki layer laga lein.
-Soaked choco lava biscuits & chocolate custard cream ki layer laga lein.
-Chocolate cream ki layer laga lein,chocolate ganache & choco lava biscuits sa garnish ker lein.
-Serve kernay tak refrigerate ker lein.
How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert
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EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE
Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping
For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)
Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth.
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula.
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.
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Traditional Chocolate Cream Pie Recipe - Dessert For Two - Season 3, Episode 8
Chocolate cream pie recipe for two, made in a mini 6″ pie pan.
For the full recipe:
Ingredients:
Crust:
4 graham cracker sheets
2 1/2 tablespoons unsalted butter, melted
pinch of cinnamon
2 teaspoons sugar
Filling:
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 1/2 tablespoons corn starch
1 large egg yolk
1 1/2 cups milk (I've used 1% and 2% succesfully)
1 teaspoon vanilla extract
1 tablespoon butter
Whipped Cream:
4 tablespoons heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
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Ina Garten's Salted Caramel Sundae | Barefoot Contessa: Cook Like a Pro | Food Network
Ina tops her salted caramel ice cream with decadent chocolate sauce, caramel popcorn, peanuts and whipped cream!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salted Caramel Sundae
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr (includes cooling time)
Active: 40 min
Yield: 6 servings
Ingredients
1 cup roasted, salted peanuts
4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural
1 1/2 cups sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel
Chocolate Sauce, recipe follows
2 pints Talenti Sea Salt Caramel Gelato
Sweetened Whipped Cream, recipe follows
Chocolate Sauce:
8 ounces bittersweet chocolate, roughly chopped
1 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon instant coffee granules, such as Nescafe
Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F.
Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
Chocolate Sauce:
Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
Sweetened Whipped Cream:
Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.
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Ina Garten's Salted Caramel Sundae | Barefoot Contessa: Cook Like a Pro | Food Network
How to make Oreo Crust Creamy Coffee Pie
2 8 oz packages of cream cheese
1 12 oz can of evaporated milk
1 14 oz can of condensed milk
2 eggs
1 tsp of vanilla extract
1/4 tsp of coffee extract (optional) you can add more if you like a stronger coffee flavor
1/4 cup powdered sugar
Place all the ingredients in a blender and blend until well blended. Then pour into two oreo pie crust and bake at 325 degrees Fahrenheit until when testing with a utensil until the utensil is dry after inserting into the middle of the pie.
Add espresso morsels and resee cup topping or whatever toppings you like. Cool and serve.
Enjoy!
See below some of my favorite utensils and tools that I use when cooking :)
Evo Oil Sprayer
2-Piece Nonstick Utensils/Lazy Spoon and Ladle
3-Piece Nonstick Utensils/Lazy Spoon and Ladle
Campanelli's Cooking Buddy Pot Holder - Professional Grade All-In-One Non-Slip Silicone Potholder, Hand Towel
Campanelli's Cooking Buddy Pot Holder - Professional Grade All-In-One Non-Slip Silicone Potholder, Hand Towel, Lid Grip, and Trivet - Heat Resistant up to 500ºF - As Seen On QVC (Ocean Blue)
RECIPES | Mocha Mint, Banana Mint, Grasshopper Pie, Stinger Pie, Brandy Alexander Pie
RECIPES | Mocha Mint, Banana Mint, Grasshopper Pie, Stinger Pie, Brandy Alexander
Mocha Mint
1 jigger coffee liqueur
1 jigger white crème de menthe
1 jigger crème de cacao
Shake well with ice and serve in cocktail glass or punch cup.
Banana Mint
1 jigger crime de banana
1 jigger white crème de menthe
1 jigger white crème de cacao
Shake well with ice and serve in cocktail glass or punch cup.
Grasshopper Pie
1 graham cracker pie shell (9-inch size) or flaky, baked and cooled
1 tablespoon unflavored gelatin
1/2 cup lemonade
3/4 cup sugar
3 egg yolks
1/3 cup green crème de menthe
1/3 cup crème de cacao
1/8 teaspoon peppermint extract
4 egg whites
1/2 cup heavy cream
Optional topping: Sweetened whipped cream and chocolate curls.
Sprinkle gelatin over lemonade and let soften about 5 minutes.
Pour gelatin mixture and sugar into saucepan and heat, stirring until gelatin dissolves.
Beat egg yolks until frothy and stir into gelatin mixture. Cook over medium heat, stirring constantly with wooden spoon until mixture begins to thicken and coats back of spoon. Do not overcook or eggs will curdle.
Remove from heat and stir in liqueurs and peppermint extract. Beat egg whites until soft peaks form; fold into egg yolk mixture. Chill until mixture begins to set.
Whip .1/2 cup heavy cream until soft peaks form and fold into mixture. Spoon into pie shell and chill until firm, about 3 hours. Top with sweetened whipped cream and chocolate curls. ;
Note: If desired, add green food coloring (2 drops) to mixture.
STINGER PIE
Follow above instructions but substitute brandy for crème de cacao and white crème de menthe for green.
BRANDY ALEXANDER PIE
Follow instructions for Grasshopper Pie but substitute brandy for green crème de menthe.
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into Cocoa,
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