濃厚チョコレートムースケーキの作り方 No Oven Rich Chocolate Mousse Cake｜HidaMari Cooking
ゼラチンで作る簡単チョコレートムースケーキのレシピです。
濃厚でとろけるムースの仕上げには、グラサージュをかけてツヤツヤに仕上げました。
作り方を日本語字幕に載せています。字幕をONにしてお楽しみください。
▷材料(17×6cmのパウンド型１台分)：
卵黄 ２個
砂糖 ４０ｇ
ココアパウダー ５ｇ
牛乳 １６０ｍｌ
ラム酒 ５ｍｌ
板ゼラチン ３ｇ
スイートチョコ １２０ｇ
生クリーム １７０ｍｌ
砂糖 １０ｇ
お好みのクッキー ２０～３０ｇ
■グラサージュ・ショコラ
板ゼラチン ２ｇ
砂糖 ４５ｇ
ココアパウダー １５ｇ
水 ４０ｇ
生クリーム ３０ｇ
スイートチョコ ２０ｇ
▷作り方：
１．スイートチョコは刻んでおく。板ゼラチンを氷水でふやかす。
２．卵黄に砂糖を加えて白っぽくなるまで混ぜる。ココアパウダーをふるって加え、牛乳も加えて混ぜる。
３．鍋に②を入れて、弱火で80℃になるまで加熱する。火から下ろしてスイートチョコを加える。
４．水気を絞った板ゼラチンを加えて混ぜる。塊が残らないように濾す。
５．生クリームに砂糖を加えて緩めに泡立てる。④に加えて混ぜる。
６．パウンドケーキの型にクッキングシートを敷いてムースを流し入れ、冷蔵庫で30分冷やす。砕いたクッキーを乗せて冷凍庫で8時間〜凍らせて固める。
７．板ゼラチンを氷水でふやかす。鍋にココアと砂糖を入れて混ぜ、水を加えてしっかり混ぜる。生クリームも加える。
８．弱火で沸騰するまで加熱し、火か下ろしてスイートチョコを加える。溶けたら水気を絞った板ゼラチンを加えて混ぜる。
９．グラサージュショコラを濾して、温度を35℃くらいに保つ。
１０．チョコレートムースを網の上に置いてグラサージュをかける。冷蔵庫で解凍する。
１１．ココアパウダーとピスタチオを飾って完成。
Q. 板ゼラチンを粉ゼラチンに置き換える場合
板ゼラチン1gに対して、粉ゼラチン1gを冷水5gにふやかして置き換えてください。
例えば板ゼラチンを5g使うレシピを、粉ゼラチンに置き換える場合
粉ゼラチン5gを冷水25gにふやかしてから使用します。
▷instagram：
もし私のレシピでお菓子を作ってくださったときは、
#hidamaricooking をつけて投稿してもらえると嬉しいです
▷HidaMari Cookingについて：
2017年からお菓子を作り始めました。
ひだまりクッキングという名前は、動画を見てくれた人が
ひだまりに包まれているような温かい気持ちになってもらえたら嬉しいなと思ってつけました。
いつも素敵なコメントありがとうございます。
あなたの一日が素敵な日になりますように。
#chocolatecake #チョコレート
Eggless No Oven Sizzling Brownie | प्रेशर कुकर में सिज़्लिंग ब्राउनी | Chef Sanjyot Keer
Full written recipe for Sizzling brownie
Prep time: 20-25 minutes
Cooking time: 20-22 minutes (brownie) & 5-8 minutes (chocolate sauce)
Serves: 4 pieces of brownie square (2.5 inch)
Tip: please use castor sugar as it'll dissolve quickly compared to grain/normal sugar.
Chocolate sauce
Ingredients:
Milk | दूध 2/3 cup (210 ml)
Castor sugar | कास्टर शुगर 1 & 1/2 cup (350 grams)
Cocoa powder | कोको पाउडर 1/3 cup (32 grams)
Salt | नमक 1/4 tsp (1 gram)
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 90 grams (chopped
Butter | मक्खन 4 tbsp (60 grams)
Vanilla essence | वैनिला एसेंस 1 tsp (5 ml)
Method:
For making the chocolate sauce, set a stock pan n low heat, add sugar and milk, stir well to dissolve the milk, heat the milk and bring to a simmer.
Once it comes to a simmer switch off the flame and add the cocoa powder and salt using a sieve, stir well & use a whisk to dissolve the cocoa powder and ensure there are no lumps.
Put it back on the flame keeping it at its lowest heat possible, now add the chopped chocolate and mix well until the chocolate dissolves completely.
Now, add butter in batches and mix well to give the chocolate sauce a shine and also to adjust its consistency, adding butter make the consistency a little thicker.
Once the butter dissolves completely with the chocolate mixture, add vanilla essence to elevate its flavour.
Your chocolate sauce is ready to be used for pouring it over the sizzling brownie, you can store it in the fridge and it'll last for couple of weeks, ensure to remove the sauce with a clean spoon, you can ise this sauce for making multiple purpose.
Brownie
Ingredients:
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 1/2 cup (70 grams)
Butter | मक्खन 1/4 cup (55 grams)
Castor sugar | कास्टर शुगर 1/3 cup + 1 tbsp (85 grams)
Vanilla essence | वैनिला एसेंस 1/2 tsp (2.5 ml)
Curd | दही 1/3 cup + 1 tbsp (90 grams)
Refined flour | मैदा 1/2 cup (55 grams)
Cocoa powder | कोको पाउडर 3 tbsp (16 grams)
Salt | नमक 1/8 tsp (a small pinch)
Method:
To make brownie, set a double boiler, by keeping a heat proof bowl over a stock pot filled with little water, make sure the water in the stock pot should not touch the bottom of the heat proof bowl, bring the water to boil and keep the bowl over it, add butter and chocolate in the bowl and melt them while mixing them together, once incorporated well, remove the bowl from heat and keep it over the kitchen platform.
Now add castor sugar and vanilla essence & whisk well, further add curd and whisk well until the sugar dissolves completely and the everything combines well.
Now use a sieve and add refined flour, cocoa powder and salt sift well and use a spatula, fold and combine the mixture well, do not over mix the batter.
As we are making this brownie in a pressure cooker, we need to take brownie tray that fits in the cooker, i’m taking a 5 inch ×5 inch brownie tray and lining it with baking sheet or a parchment paper, pour the batter in the tray up to 80 % and tap it well to ensure there are no air pockets in the cake mixture.
Place a cookie cutter or any stand in the cooker and preheat it on the highest flame for 10-15 minutes, once the pressure cooker gets heated well, open the lid and carefully place the brownie tray over the stand, close the lid and cook/bake the brownie for 20-25 minutes or until its completely cooked, to check insert a toothpick in the centre and if it comes out clean its baked.
You can bake them in a preheated oven at 165℃ for 20-22 minutes or until its completely cooked.
Remove the brownie tray and allow it to cool down to room temperature, once cooled, carefully remove the brownie and cut it in square pieces. Your brownies are ready to consume. But I’ll be plating it over a sizzler pan.
Heat a sizzler pan on highest flame possible until its smoking hot, once heated well place the brownie piece and top it with a scoop of ice cream, some nuts and pour the chocolate syrup, your sizzling brownie is ready, you can place a slice of pineapple to avoid the burning of brownie.
#YFL #SanjyotKeer #sizzlingbrownie
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do you have an empty bottle ? Make this easy Crispy Sweet Balls |Popular Arabian Dessert
do you have an empty bottle ? Make this easy Crispy Sweet Balls |Popular Arabian Dessert
Ingredients:
4 cups of white flour = 400 grams
1/2 teaspoon of salt
A tablespoon of sugar
4 tablespoons of corn flour
Two tablespoons of powdered milk ( 40 grams)
1/2 teaspoon of liquid vanilla or 7 grams of vanilla sugar
1 teaspoon of baking powder = 8 gr
1 tablespoon of dried yeast = 10 grams
3 tablespoons vegetable oil
3 cups of warm water = 450 ml
syrup Ingredients:
4 cups sugar = 600 grams
Two glasses of water = 300ml
A tablespoon of lemon juice
1 small piece of lemon
enjoy it !
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