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Heart with chocolate mousse and cherries

Heart with chocolate mousse and cherries


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Rock:

I mixed the egg whites with a pinch of salt then I added the sugar and I mixed 3-4 minutes until I got a strong meringue.

I added the yolks and gradually mixing the oil lightly at low speed.

I mixed the flour with the baking powder and cocoa.

I added the dry mix, in 2-3 tranches over the egg whites, stirring lightly from top to bottom with a spatula.

At the end I added a few drops of vanilla essence.

I lined the pan with butter and flour and baked the top in the preheated oven for 20-25 minutes (toothpick test)

I let the countertop cool then cut it in 2.

Chocolate mousse:

I put the chocolate on the steam bath until it melted evenly.

I put the yolks and boiled water over the chocolate, stirring vigorously until I obtained a fine and shiny cream.

I beat the egg whites with a pinch of salt and then gradually added the sugar, mixing well until the sugar completely melted.

Separately, in another bowl I mixed the whipped cream.

I hydrated the gelatin in 3 tablespoons of cold water for 5 minutes.

I melted the gelatin and put it over the chocolate.

I gradually added egg whites over the chocolate, stirring lightly, with wide movements until I incorporated them well.

I did the same with whipped cream.

I mixed the cherry syrup with the essence of rum and water and I syruped the first top.

I put a detachable heart-shaped ring around the countertop.

I put cream on the counter and leveled.

I covered with the second syrupy top and let the cake cool until the cream hardened. (3-4 hours)


Cherry jelly:

In a saucepan I put the cherries, sugar and cherry syrup.

I put them on the fire until they reached boiling point.

I dissolved the starch in cold water and poured it over the cherries, stirring constantly until it thickened like a pudding.

I let the jelly cool for 10 minutes and then poured it over the cake.

I cooled again until the jelly hardened.

I carefully removed the detachable ring and decorated the cake with whipped cream, cherries and a little melted chocolate.



Heart with chocolate mousse and cherries - Recipes

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Heart Cake

The cake is covered in chocolate velor, cocoa butter and food coloring.

* The images of the products are for presentation, the shades used for the models are indicative and may vary.

** Food coloring is soluble and can stain the tongue / hands, it is recommended to consume with caution.

*** ATTENTION: our products contain allergens!

Allergens: eggs, milk, gluten, peanuts and derived products, soy lecithin, nuts (nuts, hazelnuts, pistachios, nuts)

NOTE - TRANSPORTATION AND DELIVERY

The transport within Bucharest is 35 RON (refrigerated transport) and can be ensured depending on the availability for any product delivered by the Art Dessert representatives.

Please check the availability of transport with one of our consultants.

The transport in the areas adjacent to Bucharest county is 85 RON (refrigerated transport) and can be provided depending on availability

The transport in other cities is calculated according to the coordinates of the order and is communicated to the client by our consultants by email.

ART DESSERT provides FREE refrigerated transport in Bucharest, for orders with a value higher than 1500 lei.


Heart with chocolate mousse and cherries - Recipes

WHITE CHOCOLATE MOUSSE WITH CHERRY SYRUP

White chocolate mousse
With cherry syrup -
Fine beaded sensations
In a glass, for you.

INGREDIENTS

  • 200 gr white chocolate
  • 400 ml fresh
  • 8 biscuits
  • 200 ml cherry compote
  • 400 gr fresh cherries (without seeds)
  • 100 gr sugar

WORK PLAN white chocolate mousse

  1. melt chocolate with 100 ml whipped cream on a bain-marie.
  2. separately in a bowl mix the rest of the liquid cream until stiff.
  3. lightly incorporate melted chocolate over whipped cream with a silicone spatula
  4. in a bowl we put the cherries together with the sugar and leave them on the fire for about 10 minutes, until the sugar melts, but a syrup remains (not to drop at all).
  5. distribute in glasses a layer of biscuits soaked in compote, then a layer of chocolate mousse, then cherry syrup. We continue the same procedure for another layer
  6. leave in the fridge for at least 2-3 hours, then serve with great appetite.
  7. A wonderful recipe for mousse with white chocolate!

Ingredients

  • For the countertop:
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon oil
  • 2 tablespoons flour
  • 1 tablespoon cocoa
  • esenta de rom
  • a teaspoon of baking powder
  • Chocolate mousse:
  • 200 g dark chocolate
  • 400 ml whipped cream
  • 3 g gelatin
  • esenta de rom
  • White chocolate mousse with coffee:
  • 200 g white chocolate
  • 400 ml whipped cream
  • 5 g gelatin
  • 1 tbsp ness
  • Decor:
  • 75 g dark chocolate
  • 50 g white chocolate
  • Champagne jelly:
  • 500 ml of champagne
  • 10 g gelatin

Heart with chocolate mousse and cherries - Recipes

It looks very, very good, and we really like the combination of chocolate + sour fruit.
Good evening.

That's all I say that I come for a slice, how good it looks, I immediately run to Mures! kiss!

That section looks appetizing, with everything there!

Felia is very appetizing. and of course the combination of cherries and chocolate is good. i love it

I really like the combination of cherries and chocolate. and that it is syrupy and that chocolate dripping. it's a wonder.
Kisses and a pleasant evening.

Cristina, megint nagyon finomat alkottál. Szívesen megenném azt a nagy szeletet. nagyokat nyelek.

the combination of cherries and chocolate is wonderful and the cake overall looks very good. if I manage to decorate a cake like you I declare myself a confectioner. kiss

Thank you Little. A beautiful evening for you too.

Adela, I look forward to seeing you.

Merci Bianca. I like the combination.

Koszonom Piroska. En is szivesen latlak.

Thanks Petronela. A good evening to you too.

Sara, you're way too pretty. I'm sure you can make even more beautiful cakes.

Thanks for the tips, suggestions, decent comments. Anonymous, indecent, insulting messages will not be published.


Chocolate and caramel cake graceful and delicious

Strudel with cherries and cottage cheese. Black top with walnut syrup, dark chocolate cream with butter, walnuts and cherries. We choose about 20 beautiful cherries with stalks for decoration, and the rest, cleaned of seeds and stalks, we make as a jam that we will use as a cake insert. The cake successfully combines traditional elements with the simplicity of the modern cake. Then two mousses, one milk chocolate and one caramel cover. Cakes - Andalusian Confectionery Andalusian Confectionery.

Belcolade Cake & # 8211 Chocolate Belcolade And Cherries & # 8211 vanilla sarlota, milk chocolate bars. Delicaramel Cake - Caramel Mousse And Caramel With Nuts.


Perfect with brownie and chocolate mousse with cherries

If you are looking for a special New Year's dessert, but do not have the time or energy to prepare something too complicated, I have a delicious and impactful suggestion: parfait with brownie and chocolate mousse with cherries. It is quite simple to prepare, it is mounted in glasses, in individual portions that can be festively decorated and the part I like the most is that you can prepare as many portions as you need, adapting the quantities of ingredients proportionally. If you also spend New Year's Eve at home this year, in a small setting, you can prepare only 2 or 4 servings. This dessert resists well in the refrigerator, so you can make it the day before and you can enjoy it even after 2-3 days.

I made a brownie top to place in the layers of the parfait, but if you don't have time, you can use digestive biscuits, chocolate biscuits or Speculoos (about 200 grams. I prepared the brownie according to the brownies cheesecake recipe from the blog and I made a whole portion, of which I only used half in the parfait, I cut the other half and put it in the freezer, so if you want to make the brownie top, you must know that half of it will be left, either eat it as it is, or freeze it for later, or halve the quantities of ingredients and use a tray twice as small for baking. You have a choice :).

Both in the brownie and in the mousse, I used dark chocolate, with 75% cocoa from Heidi, my favorite for any chocolate dessert.


Video: Valentýnské dezerty: Čokoládová pěna. Nepečený cheesecake a palačinka se zmrzlinou! (July 2022).


Comments:

  1. Raylen

    yes, they came up with such a thing ...

  2. Bradd

    I apologize for interfering ... I am aware of this situation. One can discuss. Write here or in PM.

  3. Ranfield

    Yes, the not bad variant

  4. Freman

    Fig! Well done!

  5. Kezahn

    Agree, the message very useful

  6. Ordmund

    In my opinion it is obvious. I recommend to you to look in google.com



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