Heston Blumenthal's Mousse Masterclass | MasterChef Australia | MasterChef World
Learn the art of creating the perfect chocolate mousse with just two ingredients: chocolate and water. Renowned chef Heston Blumenthal demonstrates the simplicity of this dessert, showcasing how water can unlock the rich flavours of chocolate. Follow along as the mousse thickens and discover essential tips to avoid overwhipping. Elevate your dessert game with this pure and decadent chocolate treat that's ready in under 10 minutes.
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Authentic Chocolate Souffle Recipe | Chef Jean-Pierre
Hello There Friends! Welcome to the world of French dessert with my easy-to-follow Chocolate Soufflé recipe. This elegant treat offers a rich, velvety chocolate flavor that's simply irresistible. Whether you're an experienced baker or a beginner, my guide will help you create a showstopper that will leave your guests in awe! Let me know what you think in the comments section below.
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Chocolate jiggly cake | homemade castella
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***RECIPE, MAKES AN 8-INCH SQUARE CAKE***
6 eggs
75g oil
35g chocolate chips
60g milk
40g dutch cocoa powder
75g flour
130g sugar
vanilla
salt
cream of tartar
chocolate chips for the top
This recipe is calibrated for an 8-inch (20 cm) square cake pan. You'll need a second pan that's big enough to contain your cake pan. Put the bigger pan in your oven on the middle rack and fill it part-way with water. Get the oven heating to 350ºF/180ºC.
Line the cake pan with parchment paper, both bottom and sides.
Put the oil, chocolate chips and milk in a microwave-safe bowl and microwave until just boiling. Put in the cocoa, flour, a little splash of vanilla and whisk until as smooth as possible.
Crack the eggs into a large bowl, separate out the yolks and whisk them into the chocolate mixture. Put a tiny pinch of salt and cream of tartar in the egg whites then beat them until fluffy and pretty stiff. Beat in the sugar in three doses until you have stiff, glossy meringue.
Put a quarter of the meringue into the chocolate mixture and whisk it smooth. Pour all that into the remaining meringue then gently fold everything together until homogeneous, stirring as little as possible.
Pour the batter into the cake pan and scatter chocolate chips on top. Place the pan in the water bath in the oven and bake until a skewer comes out almost clean, about an hour.
How To Make a 1 Minute Protein Mug Cake
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Healthy Mint Chocolate Soufflé with Dr. Shusterman
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MINT CHOCOLATE SOUFFLES
Source: Creative Kidney Cooking: For The Whole Family
2 eggs
1 teaspoon plus 4 tablespoons sugar (can use sugar substitute) (KEEP separate)
2 tablespoons baking cocoa
1 teaspoon cornstarch
Dash of salt
1/2 cup rice milk
2 tablespoons semisweet chocolate chips
1/8 teaspoon mint extract
Confectioners' sugar (can use sugar substitute to top)
Separate eggs. Place whites in a small bowl and let sit at room temperature for 30 minutes. Place yolks in another bowl and set aside.
Spray 2 - 10 oz. ramekins with cooking spray. Sprinkle 1 teaspoon sugar (or sugar substitute) in the ramekins. Place on a baking sheet and set aside.
Preheat oven to 375
In small saucepan over medium heat, combine 2 tablespoons sugar (can use sugar substitute), cocoa, cornstarch, and salt
Gradually stir in rice milk. Stirring constantly, bring to a boil and cook for 1-2 minutes or until thickened. Remove from the heat.
Stir chips and extract into saucepan mixture until chips are melted. Transfer to a small bowl and stir a small amount of mixture into yolks. Add back to bowl, stirring constantly. Cool slightly.
Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar (can use sugar substitute), 1 tablespoon at a time, on high speed. Beat until stiff peaks form.
With a spatula, fold a fourth of the egg mixture into the chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to ramekins and bake for 18-22 minutes or until tops are puffed and centers are almost set. Sprinkle with confectioners' sugar or sugar substitute Legal Disclaimer: This video provides general information and discussion about health, nutrition, and related subjects. The words and other content provided in this blog, and in any linked materials, are not intended and should not be construed as medical advice. If the reader or any other person has a medical concern, he or she should consult with an appropriately-licensed physician or other health care worker.
Chocolate Souffle SIMPLIFIED!
Light and chocolatey, Souffle doesn’t have to be a hard recipe! Let me simplify it for you! Written Recipe: *BUY the first-ever Bigger Bolder Baking Cookbook!
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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