How To make Mocha Blanca Cheesecake

No-Bake Triple Chocolate Mousse Cake Recipe

This triple chocolate mousse cake is rich, chocolaty and decadent, hardly not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an Oreo crust, is simply hard to resist.


To print the recipe check the full recipe on my blog:


Ingredients

Makes about 12 servings

Oreo Crust
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted

Dark Chocolate Mousse
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

Milk Chocolate Mousse
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

White Chocolate Mousse
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water

For decorating (optional)
Cocoa powder
Fresh berries


1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.

3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.

6. Repeat the same steps for preparing the milk and white chocolate mousse layers.

7. Refrigerate the cake for 4 hours or overnight to set.

8. Run a knife around the edges of the cake to remove the sides of the pan.

9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!


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No Bake, No Oven 3 Ingredients Lang Pang Negosyo Tiyak Magugustuhan ito ng mga Suki mo Sobrang Sarap

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Ingredients

9 pcs fudgee barr dark chocolate or chocolate flavor
1 can kremdensada 410ml
2 pcs milo 24g each

Yield = 3 tub
Market price = P80 to P85
Tub size = 750ml

Ito po ay depende parin sa inyong lugar kung magkano po ang inyong magiging puhunan. Pwede po kayo gumamit ng mas maliit na tub para mas mura nyo pa sya maibenta. Maraming Salamat Po!

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NO BAKE MOCHA CHEESECAKE

No bake mocha cheesecake, quick and easy recipe made with a few ingredients.

????typing error.. 500g of cream cheese not cream????

Ingredients
Crust
1 1/4 finely crushed chocolate wafer cookies
1/4 cup sugar
1/3 melted unsalted butter

Filling
500g cream cheese softened
1 can (300ml) condensed milk
2/3 cup chocolate syrup
2 tbs instant coffee granules
1 tbs hot water
250ml whipping cream, whipped

CHIFFON CHEESE CAKE

BEST SELLER CHIFFON CHEESE CAKE

Cake Batter:
2 1/4 cup Cake Flour
2 tsp Baking Powder
3/4 cup Brown Sugar
8 Jumbo Size Egg Yolk
3/4 cup Orange Soft Drinks
3/4 cup Vegetable Oil

Meringue:
8 Jumbo Size Egg Whites
1 tsp Cream of Tartar
3/4 cup White Sugar

Frosting:
200 gram Butter
1/8 cup fine grated Cheese
1 1/2 cup Milk Powder
1/2 cup Condensed Milk
1/4 cup powdered Sugar (optional)

Toppings:
180 gram Cheese Bar (thickness of cheese toppings depends to you..you can adjust)

_________________________________________________

VIDEOS/SOCIAL MEDIA LINKS and ACKNOWLEDGMENT

Other helpful videos for your baking journey:

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CHEESE BAR


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MOIST CHEESE CUPCAKE


CHOCOLATE CUPCAKE


MAMON|SPONGE CUPCAKE/CAKE


FUDGY BROWNIES




???? BAKING ESSENTIALS ????

D.I.Y Slide Box


HOW TO MAKE TULIP-SHAPED MUFFIN LINER


UNBOXING A STAND MIXER GIFT




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Video Editor for YouTube - Video.Guru by InShot Inc.

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고급진 초코 모카 케이크 / Soft Chocolate mocha cake recipe /Double berry jam / 커피 케이크 / coffee

안녕하세요~~^^
분 베이크입니다.

오늘은 옆면에 비스퀴를 두른 모카 케이크를 가지고 왔어요.
보통 비스퀴를 두른 아이들은 푸석하거나..
뻣뻣한 식감을 보이곤 했어요..
어떻게 하면...
뻣뻣하지도 푸석하지도 않게 만들까? 고민해 봤어요.

옆면에 모던한 사선을 넣고 싶었는데..
기존의 방식으로 하니..
너무 두껍게 나와 버리더라고요..
얇고 모던한 감성의 옆면 장식 만드는 법을 영상에 담아 봤어요.

사실,,,
에전 영상에도 이런 사선 데코가 있긴 하지만,..
그와는 다른 모던한 느낌이 필요했어요~~^^


모카와 초콜릿 사선 빗금..
너무 잘 어우려지는 포인트인 거 같아
만들고 나서 나름 만족감이 있었어요.

시트도 너무 부드럽고
커피의 풍미와
두 가지를 섞어 만든 베리잼이 맛을 한껏 올려 주었답니다.

저는 씹히는 식감이 좋아서 체에 거르지 않고 사용했는데요.
나름 탁월한 선택인 거 같아요.

#Chocolate cake #mocha cake

만드는 방법~~!
체크 포인트~~!
자, 그럼..

시작해볼까요~~


*재료/ ingredients
(18cm*7cm 원형 팬 1개 )

* 더블 베리 잼

라즈베리 150g
딸기 70g
설탕 120g
레몬즙 10g

*옆면 데코용
무염버터 58g
오일 4g
슈가파우더 45g
달걀 흰자 35g
박력분 (A) 28g
박력분 (B)22g + 코코아파우더 6g

*초코 비스퀴
노른자 80g
설탕 30g
바닐라 익스트랙 5ml

달걀 흰자 170g
설탕 90 g

박력분 105g
코코아가루 10g

무염버터 20g

* 초콜릿 모카 생크림
화이트 초콜릿 100g
밀크초콜릿 90g
다크초콜릿 70g

생크림 160g
카카오닙 15g
인스턴트 커피 4g
차가운 생크림 300g
커피 엑기스 (옵션)1/4tsp

휘핑크림 85g
설탕 8g


* 시럽
설탕 35 g
물 50g
깔루아 5ml ( 또는 럼 , 또는 인스턴트 커피 1/2sp)
ㅡㅡㅡ 만드는 방법 ㅡㅡ
물과 설탕을 계량하여
전자레인지로 설탕을 녹여 주시고..
깔루아를 넣어 섞어 주신 후 실온으로 식혀 주세요.

1. 라즈베리,딸기 설탕,레몬즙을 넣고 잼을 만들어 주세요.
2.옆면 장식용 반죽을 만들어 줍니다.
3.플레인 반죽은 만들고 짤주머니에 넣어 마르지 않도록 하세요.
4.비스퀴를 만들어 주세요.
5.노른자,설탕, 바닐라 익스트랙을 넣고 풍성허게 휘핑합니다.
6.흰자에 설탕을 나눠 넣고 단단하게 휘핑합니다.
7.가루,버터를 섞어 주세요.
8. 초콜릿 모카 생크림을 만들겠습니다.
9.각동 초콜릿을 넣고 녹여 주세요.
10.생크림,카카오닙,인스턴트 커피를 넣고 데워 주세요.
11.체에 걸러서 초콜릿에 부어 줍니다.
12.잘 섞어 주세요.
13. 차가운 생크림을 넣고 영상처럼 휘핑해 줍니다.
14.영상처럼 몽따주 해 주세요.




* 영상속에 자세한 내용이 있어요.~~

구독~!눌러주시고. 알람~도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독~! 과 좋아요~♥는 제게 큰 힘이 됩니다...

어떠세요~?
특별한 베이킹이 되셨나요~?

영상에 최대한 공정과 설명을 담았습니다.

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