How To make Cappuccino Mouse Pie
1 3/4 tsp Knox unflavored gelatine
1/2 c cold water, divided
1/2 c 1% milk
1/2 c plus 3 Tbsp granulated sugar, divided
3 Tbsp instant espresso powder or regular instant
1 tsp unsweetened cocoa
1/8 tsp cinnamon
1 Pinch salt
2 Tbsp coffee liqueur (such as Kahlua)
1 tsp vanilla extract
1/8 teaspoon cream of tartar
2 large egg whites, at room temperature
1/4 cup heavy cream, chilled
1 Chocolate Crumb Crust (see below),
prepared through Step 2 and refrigerated Chocolate-covered espresso beans (optional
chill for at least 30 minutes before it is filled. The filled pie must be refrigerated for at least 3 hours, or overnight, before serving. Special Equipment: 9-inch pie plate, pastry brush, candy thermometer (optional)
1. Prepare the coffee base for the mousse: In a small saucepan, sprinkle the gelatine over 1/4 cup of the cold water, and set aside to soften about 3 minutes. Then place over low heat and stir until the gelatine is dissolved; do not boil. Remove the pan from the heat and whick in the milk, 3 Tbsp of the sugar, the espresso of coffee powder, cocoa, cinnamon, and salt.
2. Return the pan to low heat and whisk for about 3 minutes, until the sugar is dissolved. Remove the pan from the heat and stir in the coffee liqueur and vanilla. Pour the mixture into a large heatproof bowl and set aside at room temperature.
3. Prepare the meringue: In a 1 1/2-quart saucepan, stir together the remaining 1/4 cup water, remaining 1/2 cup sugar, and the cream of tartar. Set over medium heat and cook, gently swirling the pan several times, until the sugar is dissolved. To prevent sugar crystallization, wash down the pan sides witha pastry brush dipped in cold water. If you have a candy thermometer, clip it to the pan. Increase the heat to medium high and boil without stirring until the thermometer reads 239 degrees to 242 degrees F, or until a drop of the syrup forms a soft ball when dropped in ice water.
4. While the syrup is cooking, begin to whip the egg whites in a medium bowl: Whip until medium peaks form.
5. When the syrup reaches the specified temperature, remove it from the heat, and gradually pour it over the whites while whipping them at medium-low speed. Pour the syrup in a steady stream between the sides of the bowl and the beaters (do not scrape in the hardened bits from the sides). Continue whipping until the whites feel cool and form stiff peaks, about 5 minutes. Set aside.
6. Preapre an ice water bath, with a tray or two of ice cubes in a large bowl, water, and a few sprinkles of salt. Set the bowl of coffee base in the ice water bath and stir until it chills and thickens to the consistency of raw egg whites. Don't let it set completely; if it chills too much and feels stiff, place it over a pan of hot water and stir or whisk briefly until smooth and creamy (like soft pudding).
7. Whisk about 1 cup of the cooled meringue into the coffee mixture to lighten it, then fold in the rest of the meringue.
8. In a clean medium bowl, using clean beaters, whip the cream until soft peaks form. Fold the whipped cream into the coffee-meringue mixture. Don't worry if a few streaks of white remain.
9. Turn the mousse into the chilled crust, and smooth the top. Refrigerate for at least 3 hours, or overnight. Just before serving, if desired, arrange a ring of chocolate-covered espresso beans around the rim of the pie.
CHOCOLATE CRUMB CRUST
About 25 chocolate wafer cookies, crumbled 2 Tbsp canola or safflower oil 1 Tbsp unsalted butter, melted 1 Tbsp skim milk, or as needed 1/2 tsp cinnamon
1. Process the crumbled cookies into crumbs (1 1/2 cups) in the food processor. Add the remaining ingredients and pulse just to blend.
2. Turn crumbs into a 9-inch pie plate and pinch them together. They chould cling together well; if they seem too dry and crumbly, add another drop or two of milk. Press the crumb mixture firmly and evenly against the sides and bottom of the pan. Refrigerate to chill, and firm before filling.
from "Have Your Cake and Eat It Too"
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Chocolate & Salted Caramel Pie Recipe By Food Fusion
Chocolate & salted caramel pie recipe from scratch: here you will learn how to prepare a chocolate pie crust along with process of blind baking of crust, salted Caramel sauce with walnuts and chocolate ganache. #HappyCookingToYou #FoodFusion #OlpersCream
Written Recipe:
Chocolate & Salted Caramel Pie
Recipe in English:
Ingredients:
Prepare Chocolate Pie Crust:
-Maida (All-purpose flour) 1 & ¾ Cup
-Cocoa powder ¼ Cup
-Namak (Salt) ¼ tsp
-Makhan (Butter) soft 110g
-Bareek cheeni (Caster sugar) 1/3 Cup
-Anday ki safedi (Egg white) 1
-Vanilla essence 1 tsp
-Olper’s Dairy Cream 1 tbs
Prepare Salted Caramel Sauce with Walnuts:
-Makhan (Butter) 1 tbs
-Sugar 1 Cup
-Olpers’s Dairy Cream ½ Cup
-Vanilla essence 1 tsp
-Namak (Salt) ½ tsp
-Akhrot (Walnuts) chopped ½ Cup
Prepare Chocolate Ganache:
-Milk chocolate chopped 80g
-Olper’s Dairy Cream 80ml
-Caramel syrup
-Namak (Salt) preferably Sea salt ½ tsp
Directions:
Prepare Chocolate Pie Crust:
-In a bowl,place sifter,add all-purpose flour,cocoa powder,salt & sift all dry ingredients together then mix well & set aside.
-In a another bowl,add butter,caster sugar & beat well until changes color.
-Add egg yolk,vanilla essence & beat well.
-Add half quantity of dry ingredients & beat until well combined.
-Add cream & beat again.
-Now add remaining dry ingredients,beat well then knead until smooth dough is formed.
-Sprinkle dry flour & roll out with the help of rolling pin.
-Now transfer the dough to 9-inch baking pan,press firmly down into the base to create an even layer,cut the edges with the help of knife & prick with fork and freeze for 30 minutes.
-Place butter paper over the dough,add & spread chickpeas (weight) & bake in preheated oven at 180C for 15-18 minutes.
-Take out from the oven,remove pie weight (chickpeas) & bake again in preheated oven at 180C for 10 minutes.
-Let it cool.
Prepare Salted Caramel Sauce with Walnuts:
-In a wok,add butter & let it melt.
-Add & spread sugar and cook on very low flame until sugar is caramelized (12-15 minutes) and mix until sugar melts & turns brown.
-Turn off the flame,add cream & mix until well combined.
-Add vanilla essence,salt & mix well.
-Add walnuts & mix well.
-Pour prepared walnut salted caramel sauce over the tart,spread evenly & refrigerate for 30 minutes.
Prepare Chocolate Ganache:
-In a bowl,add milk chocolate,cream & microwave for 30 seconds then mix well.
-Pour prepared chocolate ganache over walnut salted caramel sauce,spread evenly & let it set in refrigerate for 2 hours.
-Drizzle caramel syrup & sprinkle sea salt.
-Cut into slices & serve!
Steps for Blind baking of Pie Crust:
-Line crust with parchment paper or foil.
-Use any of following for pie weight: Chickpeas,beans,sugar and lentils
-Fill it to the top to hold pressure while baking.
Recipe in Urdu:
Directions:
Prepare Chocolate Pie Crust:
-Bowl mein sifter rakh dein,maida,cocoa powder aur namak dal ker ek saath tamam ingredients ko sift ker lein phir ache tarhan mix karein & side per rakh dein.
-Alag bowl mein makhan aur bareek cheeni dal dein aur rang tabdeel hunay tak ache tarhan beat ker lein.
-Anday ki safedi aur vanilla essence dal ker ache tarhan beat ker lein.
-Dry ingredients ki half quantity dal ker ache tarhan beat ker lein.
-Cream dal ker dubara beat ker lein.
-Ab remining dry ingredients dal ker ache tarhan beat karein aur ghond ker smooth dough tayyar ker lein.
-Maida chirak dein aur rolling pin ki madad sa bail lein.
-Dough ko 9-inch baking pan per rakh dein aur firmly press ker ka layer bana lein,edges ko knife ki madad sa cut ker lein aur fork sa prick ker lein aur 30 minutes kliya freeze ker lein.
-Butter paper rakh ker upper sa safed chanay (weight) rakh dein aur preheated oven mein 180C per 15-18 minutes kliya bake ker lein.
-Oven sa nikal lein aur pie weight (chickpeas) ko remove ker lein aur dubara preheated oven mein 180C per 10 minutes kliya bake ker lein.
-Thanda ker lein.
Prepare Salted Caramel Sauce with Walnuts:
-Karahi mein makhan dal ker melt ker lein.
-Cheeni dal ker pheela lein aur bohat halki ancch per cheeni caramelized hunay tak paka lein (12-15 minutes) aur cheeni melt aur brown ho janay tak ache tarhan mix ker lein.
-Chulha bund ker dein aur cream dal ker ache tarhan mix ker lein.
-Vanilla essence aur namak dal ker ache tarhan mix karein.
-Akhrot dal ker ache tarhan mix ker lein.
-Tart ka upper walnut salted caramel sauce dal ker evenly pheela lein aur 30 minutes kliya refrigerate ker lein.
Prepare Chocolate Ganache:
-Bowl mein milk chocolate aur cream dal ker 30 seconds kliya microwave karein phir ache tarhan mix ker lein.
-Chocolate ganache ko walnut salted caramel sauce dal ker evenly pheela lein aur 2 hours kliya refrigerate mein set hunay kliya rakh dein.
-Caramel syrup drizzle karein aur sea salt sprinkle ker lein.
-Slices mein cut ker ka serve karein!
Professional Baker Teaches You How To Make CHOCOLATE CREAM PIE!
Chocolate Cream Pie is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes one 9-inch (23 cm) pie
Serves 8 to 10
Ingredients
Crust
1 ½ cups (270 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Chocolate Cream
5 oz (150 g) semisweet chocolate, chopped
2 Tbsp (30 g) unsalted butter, cut into pieces
1 tsp (5 mL) vanilla extract
½ cup (100 g) granulated sugar
3 Tbsp (22 g) cornstarch
½ tsp (2.5 g) salt
1 1/4 cups (310 mL) 2% milk
1 ¼ cups (310 mL) 18% cream
6 large egg yolks
Topping
1 cup (250 mL) whipping cream
2 Tbsp (16 g) icing sugar, sifted
¼ tsp (1 mL) vanilla extract
Directions
1. For the crust, preheat the oven to 350 F (180 C). Stir the cookie crumbs and melted butter together until evenly combined and press this into a lightly greased 9-inch pie plate. Bake the crust for 10 minutes, then cool while preparing the filling.
2. For the filling, place the chocolate, butter and vanilla in a bowl with a strainer placed over it. Whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and cream and then the egg yolks and then bring this up to a simmer on medium heat while whisking constantly, until the mixture just begins to bubble and is glossy and thick (once it starts to thicken, it happens quickly.) Pour this through the strainer over the chocolate and butter and whisk until the chocolate and butter have melted. Place a piece of plastic wrap directly on the surface of the filling, cool to room temperature and then chill for at least 4 hours to set.
3. Once chilled, stir the filling gently and spoon this into the pie shell, spread to level it.
4. For the topping, whip the cream to a soft peak and whip in the icing sugar and vanilla. Spread this over the chocolate cream and serve.
The crust and chocolate cream can be prepared a full day in advance, but the topping should be made within 4 hours of serving.
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How To Make Cappuccino Cheesecake - No Bake Recipe
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No-bake cappuccino cheesecake was pretty hard to stay away from! Thankfully, I can enjoy it without spiking my blood sugar; it’s a low-carb, sugar-free, gluten-free combined in this irresistible cheesecake recipe.
● Ingredients
♥ Mold size: 15x7cm
♥ Cake Base
60g biscuits
40g melted unsalted butter
♥ Cream cheese mixture
150g cream cheese
60g sugar powder
250g heavy cream (whipped up 50%)
10g gelatin
7g cappuccino coffee
10g cocoa powder
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Cappuccino Mousse Recipe
This Cappuccino Mousse is especially for true coffee lovers!
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INGREDIENTS
150g white chocolate
200ml whipping (heavy) cream
200ml milk
2 teaspoons gelatin + 2 tablespoons cold water
1 tablespoon instant coffee “Cappuccino” (or other)
1 teaspoon coffee extract (optional)
PREPARATION
1. In a small bowl combine gelatin and water and set aside to soften.
2. In the saucepan pour the milk and bring it to a boil. Remove from heat and add the chopped chocolate. Mix well. Add the coffee and coffee extract.
3. Add the swollen gelatin and mix. Strain the coffee mixture through a sieve.
4. Beat whipping cream with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
5. Spoon into individual dessert dishes. Refrigerate until firm. Serve with cacao or chocolate. Enjoy!