This week I have chosen to devote their magical integration department of alcohol and chocolate. For those of you who want to diversify and surprise guests or family with a dessert special taste and aroma, this is surely the way. I used recipes perfectly integrated liqueurs and desserts and baking recipes upgrading recognized and loved ones.
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Trio of chocolate amaretto
Individual serving round consisting of three layers with different chocolate textures: a chocolate biscuit soaked in syrup amaretto, chocolate cream and chocolate mousse. This dessert is perfect for lovers of chocolate and high spirits. Amaretto is a liqueur flavored almonds combines rich aromas and flavors alongside subtle bitterness.
Chocolate biscuit (6 individual dishes 7 cm in diameter);
√ 5 proteins
√ 120 grams of sugar
√ 5 egg yolks
√ 90g sifted flour (important!)
√ 30g sifted cocoa
Amaretto syrup:
√ 3/4 cup water (180 ml)
√ ½ cup sugar (120 grams)
√ amaretto ¼ cup (40 mL)
Chocolate cream:
√ 125 ml cream 38% (half of each)
√ 120 ml of milk (half cup)
√ 100g dark chocolate 70%
√ 2 egg yolks scale M
√ 2 tablespoons sugar
√ 3 grams of powdered gelatin
√ 3 tablespoons cold water
Dark Chocolate Mousse:
√ 120 ml of milk (half cup)
√ 2 egg yolks scale M
√ 2 tablespoons sugar
√ 75 grams of dark chocolate
√ 5 grams of powdered gelatin
√ 4 tablespoons cold water
√ 375 ml cream (from thirty)
Shiny Chocolate Coating:
√ 250 ml cream (any)
√ 125 grams of dark chocolate
√ 125 grams of milk chocolate
√ tablespoon of glucose
Biscuit: Preheat oven to 190 degrees. Whip the egg whites and sugar about 5 minutes, until stiff and glossy. Beat the egg yolks with a fork a little, reduce the mixer speed and add to the mixture and blend until smooth. Fold in the flour and cocoa until blended. Surfaces formed lined with baking paper, bake for about 10 minutes and cool. Cut into 12 circles 7-6 cm in diameter.
Amaretto syrup: Boil water and sugar, remove from heat, add amaretto and mix. Leaving an airtight container on the desktop to use.
Chocolate cream: Soak the gelatin powder with cold water. Boil milk and cream. Mix the egg yolks and sugar, editors comparing temperatures with milk and cream and add to the pot. Continue to cook over low heat until it thickens slightly. Add gelatin, pour into a bowl with dark chocolate and Mblndrim to uniformity. Refrigerate.
Chocolate Mousse: Beat every half soft frothy cream and refrigerators. Soak gelatin in cold water. Boil milk, a bowl, combine egg yolks and sugar and editors comparing temperatures. Return to the pan and cook over low heat until it thickens slightly. Add gelatin, pour over the chocolate and mix in a blender rod. Cool to room temperature reaches the chocolate and fold in the whipped cream mousse soft, smooth and uniform.
Assembly: Place the bottom layer of biscuit baking ring and wet chocolate syrup. Sprinkle a layer of cream over it, put another layer of biscuit and wet again. Chocolate mousse to finish the peak height (5 cm) and freeze at least 4 hours (preferably overnight).
Coating: Boil cream and glucose, pour over the chocolate and mix in a blender rod. Expect over the network. You can decorate with silver chocolate truffles.
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Rectangle Chocolate Frangelico
Best dessert in three different textures complement a wonderful cake: Biscuit Hazelnut, Krenz layer, hazelnuts and milk chocolate cream with Frangelico. Frangelico is an Italian liqueur flavored nuts, spices and caramel.
Biscuits hazelnuts (12 individual dishes size 3X10 cm):
√ 200g caster sugar (1 3/4 cups)
√ 200g powdered hazelnuts (2 cups)
√ 6 egg proteins XL
√ 60 grams of sugar (1/3 cup + spoon)
√ 100 grams of crushed hazelnuts (cup)
Krenz layer hazelnuts;
√ 180 g Nougat hazelnuts (hazelnut paste)
√ 80 grams of milk chocolate
√ 170 g Wafer chips (specialty stores)
Chocolate cream Hlb-frng'liko:
√ 200 grams of milk chocolate
√ cream 200 ml (3/4 cup)
√ 4 egg yolks
√ 40 grams of sugar (4 tablespoons)
√ 300 grams of milk chocolate
√ 2 tablespoons liqueur Frangelico
Hazelnut biscuit: Whip the egg whites and sugar until stiff and glossy. Mix powdered sugar and powdered hazelnuts and Folding up shop "egg whites. Add the grated hazelnuts and mix into a smooth mixture. Spread an even layer format size 30x40 cm, lined with baking paper. Bake at 170 degrees about 12 minutes and cool.
Krantz hazelnuts Melt milk chocolate and mix with the hazelnut puree. Add the waffle chips and stir lightly. Spread an even layer on hazelnut biscuit and refrigerators.
Milk chocolate cream and Frangelico: Boil the milk and cream. Mix the egg yolks and sugar, editors comparing temperatures with milk and cream and return to pot. Cook over medium heat, stirring until it thickens slightly. Drain directly to the bowl of chocolate milk and mix in a blender rod. Add the liqueur and stir again. Pour pan with a layer of biscuit and Krenz and freeze for about six hours. Cut to 12 degrees 10X3 cm dishes and chill until serving.
Chocolate: Mtmfrrim 150 grams of milk chocolate and thin surfaces between two plastic slides. Cool couple of minutes and cut into 12 rectangles sizes 10X3 cm. Cut into circles to decorate and gold powder brush. Place over dessert and serve.
Mascarpone tart and Rosetta. The scent of marzipan
Mascarpone tart and Rosetta
Special family dessert. Crust well with sea salt, baked almond cream and mascarpone cream and almond Rosetta. Rosetta Almond is a drink best known in Libya and Tunisia, similar tastes somewhat bitter sweet marzipan, and desserts integration gives an interesting addition.
Crust, Almond:
√ 160 grams of butter
√ Demerara sugar 160 g (3/4 cup less than a tablespoon)
√ 2 grams of sea salt
√ almond powder 200g (2 cups)
√ 160 grams of flour (cup + spoon)
Almond cream:
√ 200g butter
√ 200g caster sugar
√ 200g almond powder
√ 3 eggs
√ tablespoon cornstarch
√ tablespoon vanilla pudding
Rosetta mascarpone cream and almonds;
√ 450 g cream
√ 300g mascarpone
√ Rosetta 50g almonds
√ liter 2 tablespoons amaretto
√ thin chocolate coins decoration
Crust: mixer with paddle attachment mix all ingredients until dough is smooth. Roll out the dough between two sheets baking paper thickness of 5 mm. Cut two rectangles size 9X27 cm, bake 15 minutes at 160 degrees and cool.
Almond cream: a mixer with a stirring guitar blend of butter and powdered sugar, about 5 minutes until light and fluffy cream. Add the eggs gradually and finally the corn flour, ground almonds and powdered pudding. Pipe the dough is baked bricks and bake again for 20 minutes, until golden brown. Cool.
Mskfonh cream: Beat all ingredients in a mixer about 2 minutes, until the cream uniform and stable. It is important not whisk too much to beaten the stuff is not broken. Transfer the pastry cream bag, drizzle the baked tart decorated with chocolate coins.
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