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
Chocolate heaven Cake
Chocolate heaven????
Quarantine birthdays with us????
You may think it’s way too much...Hell yeah that’s the way how we treat you ....
.
.
Loaded with KitKats,Snickers,Kinder Joy,Chunky Chocs and Wafer Stickes and a home made chocolate frosted cupcake ????
#cake_bucket_sl
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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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!
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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+
CHOCOLATE heaven… or hell?
It’s a dieter’s worst nightmare: hundreds upon hundreds of edible Easter treats, handcrafted by over 90 of the best chocalatiers from Switzerland and France. Such gooey goodies were part of the Salon du Chocolat fair in Zurich, which attracted thousands of voracious visitors.
Good thing you can’t gain wait by simply looking at carbs.
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자허 토르테 말이 필요없습니다. Sacher Torte, Lost for words.
안녕하세요 조꽁드 입니다.
드디어 자허토르테 입니다.
그동안 제가 이 케이크 만들 인연이 없었던 것인지
아님 제가 데코레이션에 치중한 나머지 심플한 케이크 만들기를 미룬 탓인지
이제야 이 아름다운 케이크 영상을 만들게 되었습니다.
이 자허 토르테의 레시피는 너무나 유명하죠.
그래서 오리지날 레시피를 기반으로 아주 약간씩만 변화를 주었습니다.
여러분 연말에 가장 잘 어울리는 케이크라고 생각지 않으신가요?
어서어서 만들어 보세요 ^^
재료
♥︎ 자허스폰지 (⌀ 15cm)
버터 65g
슈가파우더 30g
다크초콜릿 60g
달걀노른자 (3개) 60g
달걀 흰자 95g
설탕 60g
박력분 50g
코코아파우더 13g
♥︎ 살구퓨레
살구잼 160g
물 15g
(전자렌지에서 끓기 시작할때 까지 데운다)
♥︎ 살구시럽
뜨거운 살구퓨레 30g
뜨거운 물 20g
(식혀서 사용)
♥︎ 다크초콜릿 가나슈
다크초콜릿 (깔리바우트) 90g
생크림 90g
버터 9g
♥︎ 데코레이션
Sacher 프린트된 스텐실( 스텐실 만들어 주는 업체에서 별도로 주문 하였습니다. )
스텐실 도안 다운로드
무스링 (⌀18cmx h 5cm )
투명 테이프
코코아 파우더 ( 허쉬 코코아 가루 - 초콜릿 가나슈 보다 색이 밝아서 선택하였습니다.)
*Turn on subtitles for more details.
Hello, I am Joconde.
Finally, it is Sacher torte.
Haven't I had a chance to make this cake?
Or is it because I put off making a simple cake because I was too focused on decoration?
Now I finally got to make this beautiful Sacher torte video.
This cake’s recipe is so famous.
So, based on the original recipe, I only add very small changes.
Don't you think it's the best cake for a New year ’s cake?
Hurry up and make it ^^
ingredient
♥︎ Sacher Sponge (⌀ 15cm)
65g butter
30g icing sugar
60g dark chocolate
60g egg yolks (3 eggs)
95g egg whites
60g sugar
50g cake flour
13g cocoa Powder
♥︎ Apricot Puree
160g apricot Jam
15g water
(Heat in the microwave until it starts to boil)
♥︎ Apricot Syrup
30g hot apricot puree
20g hot water
(Use after cooling)
♥︎ Dark Chocolate Ganache
90g dark Chocolate
90g heavy cream
9g butter
♥︎ Decoration
‘Sacher’ printed stencil (ordered from the stencil maker)
Mousse ring (⌀18cmx h 5cm )
Adhesive tape
Cocoa powder (Hershey's cocoa powder - I chose it because it's lighter in color than chocolate ganache.)
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