2 Ingredient 2 Minute Chocolate Fudge - No Fail Recipe - The Hillbilly Kitchen
2 Ingredient 2 Minute Chocolate Fudge - The Hillbilly Kitchen.
No- Fail 2 Ingredient Chocolate Fudge in 2 Minutes Only $2 per Pound Just Like Gift Shop Fudge.
This fudge is incredibly easy to make and has a rich creamy indulgent flavor. It is exactly like gift shop fudge which sells for $10 to $20 per pound depending on where you are shopping. You can make this for about $2 per pound and it literally only takes about 2 minutes. It is perfect for gift giving, something quick to take to an office party, holiday get together, potluck or hostess gift. No one will have any idea it was so easy to make.
This is a kid friendly recipe. There is nothing hot enough to cause a burn and it doesn’t require a long attention span.
Remember to put God first! :)
Ingredients:
14 ounces Sweetened Condensed Milk
12 ounces Semi-Sweet Chocolate Chips
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I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
RECIPE:
SHOP:
If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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Hand Mixer -
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Electronic Kitchen Scale -
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Chocolate Hazelnut Pie (Nutella Pie) [No-Bake]
This no-bake pie will be a guaranteed hit! ????
Printable Recipe:
Ingredients:
4 oz. Cream Cheese (softened)
3/4 cup Nutella (or any chocolate-hazelnut spread)
1 cup Confectioner's Powdered Sugar
8 oz. Cool Whip Topping
Oreo Pie Crust
Instructions:
With an electric mixer, blend all ingredients one at a time.
Spread into pie crust.
Freeze for 2 hours, or refrigerate for 4 hours until set.
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Chocolate Mousse Cake | No-Bake Chocolate Mousse Cake Recipe – without Gelatine & Eggless
Chocolate mousse cake | Easy chocolate mousse cake | chocolate mousse cake recipe | Mousse cake recipe | Chocolate cake recipe | No-Bake Chocolate Mousse Cake Recipe
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This is the Most Incredible & uniquely smooth texture Chocolate Mousse cake, it is No bake without Gelatine & Eggless. This is the perfect Chocolate Mousse Cake recipe. Soft and moist chocolate cake layer topped with super creamy chocolate mousse. Its chocolate produced a unique smooth texture & so deliciously satisfying, you will enjoy every bites of it.
Spice Bites Blog – 191
Chocolate Mousse Cake ingredients :
for cake:
flour (maida) 3/4 cup
cocoa powder 2 tbsp
baking powder 1/2 tsp
baking soda 1/4 tsp
sugar 1/4 cup
vanilla extract 1/2 tsp
cooking oil 1/4 cup
water 1/2 cup
For cream part :
whipping cream 1 cup
powdered sugar 1/4 cup
cocoa powder 2 tbsp
for Chocolate Ganache :
whipping cream 1/2 cup
dark chocolate 1/2 cup
for decoration :
grated dark chocolate
** Cake Ring 4.5 inch**
for oven : preheated oven 180c & bake for 8 to 10 minutes
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페레로로쉐 맛!✨ 헤이즐넛 초콜릿 케이크 만들기 : Hazelnut Chocolate Cake Recipe - Cooking tree 쿠킹트리*Cooking ASMR
초코 파운드 시트에 초코 크림과 헤이즐넛을 샌드하고 헤이즐넛을 듬뿍 넣은 가나슈로 코팅한 초콜릿 케이크를 만들었어요~
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.
초코 파운드 시트에 초코 크림과 헤이즐넛을 샌드하고 헤이즐넛을 듬뿍 넣은 가나슈로 코팅한 초콜릿 케이크를 만들었어요~
가나슈에 헤이즐넛이 많이 들어가 있어서 페레로로쉐 맛이 나더라구요~^^
머랭을 넣어 구운 파운드케이크 시트여서 촉촉하고 부드러워 크림과 함께 먹으니 잘 어울리고 맛있었던 것 같아요~^^
부드러운 시트에 헤이즐넛이 식감을 더해주고 위에 장식한 초콜릿 칩도 바삭해서 재미있게 먹을 수 있었어요~ 초콜릿 칩은 트리아논 제품이에요~~
달달하고 진한 초콜릿 케이크여서 커피와 함께 먹어도 너무 맛있고 발렌타인데이에도 잘 어울리는 것 같아요~*^^*
즐겁게 시청하세요~♬ Enjoy~♪
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▶재료
무염 버터 135g
설탕 75g
달걀노른자 3개
바닐라 익스트랙 2g
박력분 120g
코코아 파우더 15g
베이킹파우더 7g
머랭 (달걀흰자 3개 + 설탕 30g)
다크 초콜릿 80g
생크림 40g
판젤라틴 1g
헤이즐넛 25g
휘핑한 초코 생크림 (생크림 150g + 코코아파우더 15g + 설탕 15g)
초콜릿 칩
▶레시피
1. 버터를 부드럽게 풀고 설탕을 넣고 섞은 뒤 달걀노른자, 바닐라익스트랙을 넣고 섞는다.
2. 가루류를 체 쳐 넣고 섞은 뒤 머랭을 3번에 나눠 넣고 섞는다.
3. 오븐 팬에 넣고 180도 예열된 오븐에서 35분 정도 굽고 식힌 뒤 자르고 7cm 틀로 6장을 찍어 준비한다.
4. 헤이즐넛을 작게 다진다.
5. 케이크 시트 위에 휘핑한 초코 생크림과 헤이즐넛을 올리고 다른 시트를 올린다. 1번 더 반복하고 옆면을 매끄럽게 한다.
6. 다진 다크초콜릿과 생크림을 전자레인지에 40초 정도 돌려 녹인 뒤 찬물에 10분 이상 불린 판젤라틴을 넣고 섞고 다진 헤이즐넛을 넣고 섞는다. 미지근하게 식힌다.
7. 케이크 겉면에 (6)을 바르고 냉장실에서 살짝 굳힌 뒤 초코 크림과 초콜릿 칩으로 장식한다.
▶Ingredients
135g Unsalted butter
70g Sugar
3 Egg yolks
2g Vanilla extract
120g Cake flour
15g Cocoa powder
7g Baking powder
Meringue (3 egg whites + 30g sugar)
80g Dark chocolate
40g Whipping cream
1g Gelatin sheet
25g Hazelnut
Whipped choco cream (150g whipping cream + 15g sugar + 15g cocoa powder)
Chocolate chip
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시청해주셔서 감사합니다~♥
Thank you for watching~
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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