Here is my recipe:
1 jar Nutella
Refrigerate Nutella to firm it up a bit.
Very quickly... take out a teaspoon full, roll in hands with cocoa powder or powdered sugar..cocoa powder is best.
Put
Fill a small or medium saucepan about halfway with water and put over high heat. Find a bowl that sits comfortably in the pot so the bottom just touches the water (or is close). When the water comes to a boil, lower the heat so it bubbles gently. Put the butter and chocolate in the bowl and set it in the saucepan to rig a double boiler.
Cook, stirring occasionally, until the chocolate is almost completely melted. Remove it from the heat and stir the mixture until it's completely smooth. Let it cool until you can hold the bowl, then whisk in the egg yolks and the vanilla. Put the egg whites and 2 tablespoons of the sugar in a medium mixing bowl and beat with an electric mixer until the mixture holds stiff peaks, 30 to 45 seconds. Wash the beaters; put the cream and the remaining 2 tablespoons sugar in a separate, smaller mixing bowl and beat with the electric mixer until the cream holds soft peaks, 20 to 30 seconds.
Stir a couple of spoonfuls of the egg whites into the chocolate mixture, then fold in the remaining whites thoroughly but gently with a rubber spatula. Fold in the cream just enough so that there are no streaks of white, then refrigerate until chilled. Eat within a day; to serve, transfer the mousse to a serving bowl or individual cups.
organicocostarica.com presents 5 delicious chocolate recipes for you to try at home;= Base recipe 1 cup of cacao powder 1 vanilla bean or 1 tsp ...
With an electric mixer, start whisking the eggs and gradually add the sugar one tablespoon at a time, making sure the sugar is fully incorporated after each tablespoon. I used the recipe that yielded the smallest quantity (thanks to Audax Artifax for scaling it down), but modified it slightly. I don't know about anyone else, but I find trying to use a candy thermometer (one of those that hook on to the side of the pot) for such a small amount of sugar syrup isn't easy....
|
176 pages |
The Great Book of Chocolate, The Connoisseur's Guide with Recipes A chocoholic's odyssey through the taste-tempting world of chocolate describes the process of making chocolate from cacao bean to finished product, profiles the world's top chocolatiers, shares dozens of fascinating bits of trivia, and ... |
|
176 pages |
Making Artisan Chocolates Introduces a wide array of tempting hand-dipped chocolate confections, explaining how to create a variety of unique treats by combining high-quality chocolate with such diverse flavors as chili peppers, maple syrup, herbs, spices, ... |
|
384 pages |
Candy Making For Dummies For instance, higher humidity and excessive heat are two elements that can cause your chocolate recipes to turn out less than ... If you were planning on making chocolates but the weather conditions are hot and humid, consider making ... |
|
1000 pages |
Chocolate, History, Culture, and Heritage CHAPTER 8: From Bean to Beverage Historical Chocolate Recipes Louis Evan Grivetti Introduction The cacao tree (Theobroma cacao), ... It could have been in this way that the first recipes for making chocolate were developed. |
|
568 pages |
Cocoa and Chocolate, Their Chemistry and Manufacture CHAPTER XIX RECIPES FOR MAKING CHOCOLATE— PLAIN AND "FONDANT" CHOCOLATES, AND CHOCOLATE POWDERS From the analysis of a chocolate, it is very easy to reconstruct one possessing the same chemical composition, but it is exceedingly ... |
|
Cake balls recipe gets a few tweaks I was in Celebrations, in South Charleston, looking at party supplies and spotted the chocolate and white chocolate discs that candy-making friends say they insist on using for their candies. I took two hefty bags up to the cashier and asked if the |
Chosen Chefs: Sarah Levy of Sarah's Pastries & Candies, Chicago
After graduating, Levy attended a six-month program at the French Pastry School and started making chocolates out of her mother's downtown Chicago home. She cold-called the local Whole Foods for seven months until the store finally agreed to sell her
|
|
Marguerite Cline: 'Elvis on a Diet' at the Frosty Frog Now he makes about 100 gallons per week and has 300 ice cream recipes. Every day he has 32 different flavors ready for serving. Vanilla, chocolate and strawberry are always in the display. Some customers ask Frank to call them when he is making their |
|
Move Over Cupcakes – 2011 is “The Year of the Pie” Additional cocktail pie recipes include Sangria, Strawberry Daiquiri and even a Mai Tai pie, capturing the fun and flavor of the current Tiki trend. Chocolate Chip Cookie Stuffed Pies – This new type of pie takes inspiration from the cookie, |
Whether caky or fudgy, the best brownies rely on technique
A new crop of contemporary brownie recipes touts much more chocolate than earlier ones. When I started making brownies with lots and lots of chocolate, I loved their truffle-like intensity. But I also noticed my batter tended to separate and became
|
Currently making sugar free chocolates just in time for Easter! Coconut chocolates and hazelnut chocolates! Mmmm! Recipe tomorrow!
RT @: Feel like making easy elegant chocolates this weekend? here's the recipe! 
Feel like making easy elegant chocolates this weekend? here's the recipe! 
Feel like making easy elegant chocolates this weekend? here's the recipe! 
