How To make Heaven and Hell Cake(Mousse)
Peanut Butter Mousse 12 oz Cream cheese
1 3/4 c Confectioners' sugar
2 c Peanut butter, at room
-temperature 3/4 c Heavy cream, divided use
In the bowl of an electric mixture,whip the cream cheese until light and creamy. Gradully beat in the confectioners' sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 Tablespoons of the heavy cream. If may not smooth out, but it will be easier to blend. Transfer mixture to another blowl and set aside. Place the remaining heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside
How To make Heaven and Hell Cake(Mousse)'s Videos
heaven and hell cake dessert.
angel food cake, chocolate cake, chocolate frosting, cool whip, and peanut butter mousse, with ice cream. thank you for watching and have a good evening.
[머그컵 아님] 눈 내리는날 먹기 좋은 미니 초코 케이크, /Mini Chocolate Cake good for a Snowy day.
구독
눈이 내린 다음날, 아주 추운날, 하늘은 저리도 맑았습니다.
베이킹하기 딱 좋은 날이었습니다.
그래서 창가에서 영상을 만들었습니다.
따끈한 코코아 한 컵을 닮은 미니 케이크 입니다.
한 잔 하시겠습니까?
@cookies_cakes_and_crumbs 님의 케이크를 모방하였습니다.
재료
♥︎ 초콜릿 퍼지 케이크
무염버터 95g
다크초콜릿 50g
달걀 95g
설탕 53g
박력분 45g
코코아가루 9g
베이킹 파우더 5g
소금 1g
♥︎ 버터크림
뜨거운 생크림 65g
슈가파우더 100g
버터 170g
♥︎ 초코 버터크림
버터크림 110g
코코아가루 6g
뜨거운 생크림 17g
♥︎ 레드 버터크림
버터크림 90g
레드 식용색소
♥︎ 가나슈
뜨거운 생크림 20g
다크초콜릿 20g
♥︎ 심플시럽
물 60g
설탕 20g
물과 설탕을 넣고 한 번 끓어 오르면 불을 끄고 완전히 식혀서 사용.
♥︎ 기타
파스티아주 반죽 (만드는 방법 :
레드 식용 색소
눈꽃 플런저 커터
건조 마시멜로우
The day after it snowed, on a very cold day, the sky was so clear.
It was a perfect day for baking.
So I made a video by the window.
It is a mini cake resembling a cup of hot cocoa.
Would you like a drink?
This is a copy of the cake from instagram user @cookies_cakes_and_crumbs.
ingredient
♥︎ Chocolate Fudge Cake
95g unsalted butter
50g dark chocolate
95 g eggs
53g sugar
45g cake flour
9g cocoa powder
5g baking powder
1g salt
♥︎ Butter Cream
65g hot heavy cream
100g powdered sugar
170 g butter
♥︎ Choco Buttercream
110g of buttercream
6g cocoa powder
17g hot heavy cream
♥︎ Red Buttercream
90g of buttercream
red food coloring
♥︎ Ganache
20g hot heavy cream
20g dark chocolate
♥︎ simple syrup
60g water
20g sugar
Add water and sugar and once it boils, turn off the heat and cool completely before use.
♥︎ Others
Pastillage Dough (how to make:
red food coloring
snowflake plunger cutter
dried marshmallows
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????Music provided by President BGM
????Track: Falling Snow -
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Gluten-Free Heaven and Hell Cake- Auguste Escoffier School of Culinary Arts
Loren Mulcahy prepares a modified recipe to create a gluten-free version of a Heaven and Hell cake. It consists of layers of devil's food and angel food cake, with a peanut butter mousse, and coated in milk cholocate ganache. Enjoy!
Heavenly Chocolate Mousse Recipe- How to make Chocolate Mousse
Once you've had Chocolate Mousse it's hard to forget about it. The deep chocolatey flavor and the lighter than air texture will have you craving it all the time!
This no- bake dessert is perfect for entertaining or just good to have on hand when your chocolate cravings come calling! The hardest part of the recipe is waiting for it to set!
**PLEASE SUBSCRIBE TO SAVA SNACKS FOR MORE DELICIOUSNESS**
Serves 4
2 oz dark chocolate
1 egg white
1 egg yolk
1/2 egg
Couple drops lemon juice
5 tbsp sugar
2.5 tbsp water
1/2 tbsp rum
1/2 tbsp instant coffee
1/2 tbsp butter
1/2 c heavy whipping cream
In a bowl over a pot of simmering water, beat egg yolk, 1/2 egg and 1 tbsp sugar until foamy and steaming. Add in instant coffee and rum and stir until coffee is dissolved. Take off heat and add in chocolate and butter, stirring until the chocolate is melted. Refrigerate until approximately room temperature. (just a few minutes while you complete the next steps)
In another bowl, whisk egg white until foamy and add in lemon juice.
In small pan over medium heat, melt together water and 1/4 c sugar until mixture comes to a rolling boil but be sure not to let it take on any color.
Slowly add in melted sugar mixture to beaten egg white and keep whipping until stiff peaks form and meringue is at room temperature.
Mix 1/3 meringue mixture into cooled chocolate to start to lighten it up. Fold the rest of meringue in, being careful not to deflate. Put in fridge until next step is complete.
In a bowl (can be the same you used to mix egg whites), whip cream until stiff peaks form. Again, fold gently into chocolate-meringue mixture until no streaks can be seen and being careful not to deflate. Refrigerate for at least 2 hours and up to 2 days. Mousse is best after being chilled 4 hours+
Best Chocolate Dishes to Celebrate World Chocolate Day! | MasterChef Canada | MasterChef World
Happy World Chocolate Day everyone! Here we have some of the most mouthwatering chocolate recipes out there for you from MasterChef Canada across the seasons! Look at that tasty Chocolate and Black Bean Cake or the Peanut Butter Chocolate Truffles... it's all making me hungry!
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Memento Mori Cake | Decorating Tutorial | Foodus Annus | Unus Annus
The Second Unus Annus Cake. This is the Memento Mori cake. More information on my tumblr. Search the tag Foodus Annus. The recipes & tutorials for the cake bases are in the other videos.
I chose to make this a mix of the Unus cake & the Annus cake. The mix of Devil's & Angel's food cakes represent the balance of life & death, & heaven & hell.
@campunusannusarchive on tumblr
@Dom.is.that.one.friend on insta
I will not be deleting this video, it is a tribute to Unus Annus & can be used to celebrate the birth &/or death of the channel, or just used as a regular tutorial video for cake. This is a personal decision, but if any Unus Annus authority requests I take it down, I suppose I will.