Creamy Vanilla And Chocolate Jelly

Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.

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Creamy Vanilla And Chocolate Jelly
You can also make it in one big baking pan and cut it into small squares.
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5-6 hours
Servings
servings
Ingredients
Vanilla layer
Chocolate layer
Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5-6 hours
Servings
servings
Ingredients
Vanilla layer
Chocolate layer
Instructions
Vanilla layer
  1. In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
  2. In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
  3. Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
  4. Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).
Chocolate layer
  1. In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
  2. Place over medium heat and heat until barely boiling, stirring constantly.
  3. Remove from the heat and strain through a fine sieve. Let the mix cool down.
  4. Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
  5. Refrigerate for 2 more hours.

Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.

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Chocolat Hazelnut Truffles
If you don't have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don't forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours
Servings
pieces
Prep Time 20 minutes
Cook Time 2 minutes
Passive Time 3 hours
Servings
pieces
Instructions
  1. Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
  2. Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
  3. Whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
  4. Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
  5. Roll in cacao powder.
  6. Refregirate for at list 1 hour.

French Chocolate Macarons

Мacarons (Macarons au chocolat) – elegant french cookie made with almond flour. There are hundreds of different fillings, but the chocolate ganache is the most popular. This recipe is simple enough to make, but they sometimes crack or have imperfect “feet”. Don’t worry they’re still delicious, and don’t give up, only practice will make them flawless.

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French Chocolate Macarons
Please don't eat your macarons right away, wait until they reach ambient temperature. Macarons can be stored in the refrigerator for 5 days. Remove from the refrigerator 30 minutes before serving.
Prep Time 50 minutes
Cook Time 26 minutes
Passive Time 8 hours
Servings
macarons
Ingredients
Almond cookies
Prep Time 50 minutes
Cook Time 26 minutes
Passive Time 8 hours
Servings
macarons
Ingredients
Almond cookies
Instructions
Almond cookies
  1. Mix almond flour and powdered sugar in food processor (40-50 seconds).
  2. Add cacao powder to almond mixture and pass through a fine sieve.
  3. Add a pinch of salt to egg whites and beat until foamy.
  4. Slowly add sugar and beat until firm peaks form.
  5. Fold the dry mixture into the meringue, keep folding the batter until it reaches a honey-like consistency.
  6. Transfer the batter to the pastry bag.
  7. Line two baking sheets with parchment paper. To make all macarons look the same size, print out a 2.5 cm macaron template, place under parchment paper and trace the outlines. You can also use a silicone mat.
  8. Holding the bag vertically and close to the baking sheet, pipe circles. Tap the baking sheet a few times on the counter to release any air bubbles, and to make them look round. Let them sit at room temperature for 30-45 minutes, until skin forms on the shells.
  9. Preheat the oven to 350 degrees F. Bake for 12-13 minutes (one sheet at a time). Each oven temperature is different so keep an eye on them. Allow the cookies to cool completely on the baking sheet before removing them. Pair the cookies up according to size.
Chocolate ganache
  1. Add heavy cream to a small saucepan and heat on high heat. Pour the cream over the chocolate chips. Allow to stand for 1 minute to soften the chocolate.
  2. Stir briskly until smooth.
  3. Add the sour cream and stir again.
  4. Transfer ganache to the pastry bag or small ziplock bag. Allow to cool for about 2 hours at room temperature or 30 minutes in the refrigerator.
  5. Pipe the ganache filling in the middle of one shell (about 1 tsp).
  6. Sandwich it with empty shell. Store them in the refrigerator for at least 6 hours before serving. They'll taste even better next day. 😉
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