Chocodu

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These are the ingredients you will need:

Biscuit:

  • 300g minced “Plasma” biscuits
  • 1 tablespoon of cocoa
  • 2dl milk

White filling:

  • 300g sour cream
  • 1 sachet of vanilla sugar
  • 100g white chocolate
  • half of gelatin bag
  • 2-3 tablespoons of sugar

Dark filling:

  • 200g sour cream
  • 100ml fresh cream
  • 100g dark chocolate with high cocoa content
  • 1 tablespoon of Nescafe
  • Warm water to dissolve Nescafe
  • half of gelatin bag
  • 2-3 tablespoons of sugar

Directions & Preparation:

Preparation time: 60 minutes

Biscuit
Mix cookies and cocoa with milk manually until they blend into a single mass (it must not be dry or too wet & soggy, add milk little by little). Roll the biscuit in the pan (measuring aprox.  20 x 35 cm).

White filling:
Pour gelatin with 5 tablespoons of hold water and leave it for 10 minutes to swell. Mix sugar, vanilla sugar and cream together (not manually). Add white chocolate to gelatin and melt it on low heat or steam. Add 4-5 tablespoons of cream and mix it all just a little bit until the mixture does not equalize. Remove it from the fire and pour it with slow whipping with mixer to the remaining cream. Pour over the biscuit and put it in fridge for 20 minutes to tighten.

Dark filling:
Pour gelatin with 5 tablespoons of hold water and leave it for 10 minutes to swell. Mix sugar, sour cream and sweet cream together (not manually). Add dark chocolate to gelatin and melt it on low heat or steam. Dissolve Nescafe in hot water and add it to saucepan with the gelatin and chocolate. Remove it from the fire and pour easily with slow whipping with mixer to the mixture of sweet and sour cream. Pour over white filling and put it fridge for minimum 4 hours to tighten. Enjoy. 

 

 

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Raspberry choco treat

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Easy to make, creamy and delicious treat with raspberries.

These are the ingredients you will need:

Crust:

  • 3 eggs
  • 3 tablespoons of sugar
  • 3 tablespoons of flour
  • 1/2 baking powder
  • 2 tablespoons of cocoa

 Filling:

  • 500ml fresh cream
  • 300g of cooking chocolate

Directions & Preparation:

In sturdy “snow” whisk egg whites with sugar and add the egg yolks one at a time. Mix flour with baking powder and cocoa. Bake the crust for 30 min in a preheated oven at 180° C on a pan (25 x 30 cm) on which you have previously put baking paper. Remove the cooled crust from the pan and place a second baking paper on it and add the chilled filling and leave it in a fridge for 15 minutes. Add the crust and sprinkle with powder sugar. Put it back to fridge for everything to tighten, add raspberries before serving. Put cream and the chocolate on fire until the chocolate has melted (must not boil).

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