CHOCOLATE TRUFFLE CUPCAKES RECIPE | Easy DIY Fluffy Chocolate Cake | Yummy Dessert | Baking Cherry
Learn how to make this delicious and fluffy chocolate cupcake, filled with semi-sweet chocolate ganache, and topped with cocoa whipped cream frosting.
#recipe #dessert #yummy
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Chocolate Hazelnut Fudge #chocolatehazelnutfudge #fudgerecipe #fudge #hazelnut #chocolate
Hi guys this this a very yummy hazelnut fudge recipe.
The ingredients & procedure with tips are as follows:
INGREDIENTS
❇️200 grams milkmade ( condensed milk)
For homemade condensed milk please check the link below
❇️300 grams dark compound ( for fudge please use chocolate compound with 40-50 % of coco)
Otherwise fudge will be very sweet.
I used 2m cocoa dark chocolate compound.with 45.5 % coco in it.
For beginners who don’t know about compound and chocolate refer the video and specially check the description box for detail.
Basic of chocolate,type of chocolate compound,cutting and melting method
There are many brands with different coco content .
❇️1/2 cup Amul salted butter ( prefer using room temperature butter)
❇️2 tbsp chocolate hazelnut spread
❇️1/4 tsp hazelnut essence
❇️1/2 cup chopped roasted hazelnut ( dry roast in pan -without any oil for few minutes in medium flame)
Some more roasted hazelnut for topping prefer to chop big in size
When fudge ready keep in fridge to set for 8 hours.
You may see some butter freeze on top but it’s normal
❇️I used double boiling method
It basically taking some amount of water in vessel and melting chocolate on it. As shown in video
Make sure the top bowl in which chocolate is melted must be larger than the bottom vessel .
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Hazelnut and Chocolate Cake (Paleo, Gluten-free, Dairy-free)
The most delicious Hazelnut and Chocolate Cake recipe! It's rich, dense, and has a deep chocolate and hazelnut flavor. Gluten-free, Dairy-free and Paleo-friendly. Sweetened with maple syrup and completely free of refined sugars.
Written recipe here:
Written recipe for the Chocolate Fudge Topping:
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BEST CHOCOLATE CAKE EVER: Dark Chocolate Hazelnut Cake...
Check out this amazing fudgy dark chocolate cake slathered with a silky chocolate ganache! Better still it's gluten free so everyone come to the chocolate party! WOOHOO!
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Easy Chocolate Peanut Butter Cups Recipe (Healthy & Vegan)
Learn how to make easy homemade chocolate peanut butter cups. These delicious no-bake peanut butter cups are vegan, raw, gluten free, dairy free, quick and easy to make, they are much healthier and the regular peanut butter cups and you need only 3-ingredints to make them. Before making these peanut butter cups please read the notes.
Printable Version:
More Vegan Dessert Recipes:
No-Bake Vegan Blueberry Cheesecake:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
No-Bake Vegan Brownies:
Energy Date Balls:
No-Bake Peanut Butter Oat Bars:
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Makes 6-8 cups
Ingredients:
225g (8oz) Dark chocolate
5 tablespoons (70g) Coconut oil (for the chocolate mixture)
1/2 cup (125g) Natural creamy peanut butter
3 tablespoons (42g) Coconut oil (for the peanut butter mixture)
Directions:
1. Prepare 8* silicone muffin cups or paper cupcakes liners.
2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.
3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4. In a separate bowl mix together peanut butter with the remaining coconut oil.
5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.
Notes:
• In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.
• Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.
• For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.
Rich & Fudgy Hazelnut Brownies | Chef-Development
Rich & Fudgy Hazelnut Brownies | Chef-Development
Find the full recipe here; chef-development.com/hazelnut-brownies
WATCH THE LATEST VIDEO | FRENCH BAGUETTES AT HOME:
These rich, fudgy hazelnut brownies have to be one of our ultimate favourites. They are just the right combination of every texture brownies should be. Crisp around the edges, with a moist, almost undercooked fudgy centre, and an explosion of rich chocolate flavour. The addition of little bits of tasted hazelnuts are just an added bonus.
These brownies actually have a bit of body behind them, they aren’t thin and mushy like some brownies. They have substance and density when you bite into them, and they boast the ever-elusive and much sought after shiny, glass- like, shatteringly-crisp surface, thin brownie crust that seems to be the calling card of all amazing brownies.
If you like your brownies rich, dense and fudge then these are the brownies for you. Make sure bake these hazelnut brownies until they have a slight wobble and the top is firm to the touch. If you like them a little more cake you won’t have to change a thing in the recipe just cook them for 10 - 15 minutes longer.
Our advice is err on the side of under-baking: An overcooked brownie is dry and crumbly, while an undercooked brownie is gooey, moist and delicious.
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