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.
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.
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.
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.
Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
Whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
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.
Refregirate for at list 1 hour.
Treat yourself with this mini dessert that is perfect for any occasion. It takes minimum time to make and looks fabulous. Fruits can be fresh or frozen, don’t worry : it will taste the same. This fresh whipped cream with blackberries will be perfect with a cafe gourmand!
Fresh whipped cream with blackberries
The proportion for this recipe is for the mini glasses. If you are using regular wine glasses you'll get 2-3 servings.
Whip heavy cream fluffy, until soft peaks form, but not too firm.
Equally divide washed fruits into prepared glasses. Using the piping bag or small spoon, equally spread the cream into the glasses. Refrigerate if not serving it immediately.
Before serving, dust it with cacao powder.
Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.
Three layer chocolate mousse
Dark chocolate ganache
In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
Divide dark chocolate ganache among six glasses. Refrigerate for one hour.
Milk chocolate mousse
Separate egg yolks from the egg whites.
Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
Whisk egg whites with salt until stiff.
Carefully fold in the egg whites into chocolate.
Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.
White chocolate mousse
Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
Beat the chilled chocolate until soft foam.
Using piping bag or small spoon, spread the mousse into the glasses.
Refrigerate your dessert for 4-6 hours.
Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.
My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.
Creamy Broccoli Lasagna with White Sauce
Prepare pasta according to package direction. Drain and rinse with cold water.
Preheat oven to 350 degrees F.
Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
Stir in mozzarella cheese, black pepper and white wine.
Remove saucepan from the heat and set aside.
Spread a generous 2 spoonful of cheese sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles.
Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
On top of the last noodle layer, cover with remaining of the sauce.
Sprinkle with parmesan cheese.
Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.