Truffle coffee ☕
Ingredients
200 g semisweet chocolate 🍫
100 ml whipped cream 🥛
2 teaspoons instant coffee ☕
1 tsp vanilla extract 🍨
Cocoa powder for decoration 🌰
Production instructions
Prepare Truffle Ready Mix:
1.1 Cut the semi-sweet chocolate into small pieces and place in a heatproof bowl. 🍫
1.2 In a small saucepan, heat the whipped cream over medium heat until it starts to boil slightly. 🥛
1.3 Remove from heat, add instant coffee and stir until completely dissolved. ☕
1.4 Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt the chocolate. 🍫
1.5 Then stir thoroughly until smooth and even. Add vanilla extract and mix well again. 🍨
Place the mixture in the fridge to chill:
2.1 Chill the chocolate-coffee mixture in the refrigerator for at least 1-2 hours until firm. ❄
Making Truffles
3.1 Once the mixture is set, remove it from the refrigerator and use a teaspoon or your hands to pinch the mixture into small balls. Place the pellets on a tray lined with wax paper. ☕
Coated with cocoa powder:
4.1 Roll the balls in the cocoa powder so that they are completely coated with cocoa powder. 🌰
4.2 Place the truffles on a tray and refrigerate again for 30 minutes to firm. ❄
serve
5.1 Remove truffles from refrigerator and serve at room temperature. 🍴
Enjoy these delicious truffle coffees, perfect for coffee lovers! ☕ 🍫
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Fabulous Cassus Chocolate Cake Delicious 🍫
Ingredients 🍫
Making Cassus Chocolate Cake
1 cup sugar-free cocoa powder (non-Dutch processed).
1 ½ cup brewed coffee
½ cup blackcurrant liqueur
2 sticks (1 cup) unsalted butter, diced
2 cups sugar
2 cups wheat flour
1 ¼ teaspoon sodium bicarbonate
½ tsp salt
2 large eggs
1 tsp vanilla extract
Make Vanilla Swiss Meringue:
10 egg whites
3 cups sugar
2 pounds (8 sticks) unsalted butter, diced
1 ½ tablespoon pure vanilla extract
Description 🍫
1. Prepare the cake tin:
Preheat oven to 163 °C (325 ° F). Coat two 8-inch cake pans with baking spray. Line the bottom with parchment paper and sprinkle the top with cocoa powder. Shake off excess cocoa powder.
2. Make Cassie Chocolate Cake:
In a medium stockpot, add the coffee, blackcurrants, butter and cocoa powder over medium heat, stirring until butter is melted. Remove from heat and stir in sugar until dissolved (about 1 minute). Pour the mixture into a large bowl and let cool for 5 minutes.
In a separate bowl, combine the flour, baking soda, and salt. In a small bowl, whisk together eggs and vanilla extract. Slowly pour the egg mixture into the cooled chocolate, stirring constantly. Add the dry ingredients and mix until well combined (batter will be thin and bubbly). Divide the batter evenly among the prepared molds. Bake for 30-40 minutes, or until batter is picked out with a toothpick. Cool completely in the mold for about 2 hours. Once cool, use a knife to loosen the cake and buckle it upside down on the grid rack.
3. Make vanilla Swiss meringue cream:
Place egg whites and sugar in a bowl and place over boiling water (bain marie). Stir continuously until the mixture reaches 71 °C (160 ° F). Pour it into a stand mixer fitted with a whisk attachment and whip on medium-high speed until the mixture doubles in volume, cools and forms stiff peaks (about 10-12 minutes). Add vanilla extract and continue to stir. Gradually add the butter, one piece at a time, and stir until well incorporated. It looks like there may be lumps, but continue to blend until smooth. Add a pinch of salt to balance the sweetness.
4. Assemble the cake:
If it’s a sandwich cake, carefully cut each cake in half horizontally. Spread a layer of buttercream between each cake layer. Coat the top and sides of the cake with the remaining buttercream frosting. For a curly effect, use a Wilton No. 104 nozzle and place the piping bag at a 45-degree angle and decorate from the bottom up.
Delicious cinnamon peach roll 😍 🍑
Ingredients
2 cups regular flour
2 tablespoons granulated sugar
1 teaspoon salt
2 1/4 tsp active dry yeast
1/2 cup warm milk
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1 cup diced peaches
1/2 cup brown sugar
2 teaspoons cinnamon powder
1/4 cup unsalted butter, soft
1 cup rock sugar
2 tablespoons milk
Preparation method
In a large bowl add flour, caster sugar, salt, and baking powder.
Add warm milk, melted butter, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover, and let it sit in a warm place for about 1 hour until the dough has doubled in size.
Roll out the dough into a large rectangle on a floured surface.
Spread the dough with softened butter. Sprinkle brown sugar and cinnamon powder evenly over the butter.
Sprinkle the diced peaches evenly over the cinnamon sugar mixture.
Roll the dough tightly and cut into 12 pieces.
Place rolls in a greased baking dish. Cover and let sit for another 30 minutes.
Preheat oven to 350 ° F (175 °C). Bake the rolls for 25 to 30 minutes until golden brown.
In a small bowl add rock sugar and milk and mix well to create frosting. Drizzle over hot rolls before serving.
Preparation time: 20 minutes | Cooking time: 30 minutes | Total time: 2 hours
Calories: 290 kcal | Serving: 12 servings
