Easy poached pears with chocolate

The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.

Easy poached pears with chocolate

Natalija
Prep Time 15 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
Servings 8 servings

Ingredients
  

  • 4 pears
  • 750 ml water
  • 3 Tbsp sugar
  • 1 vanilla bean cut in half longwise
  • 50 g dark chocolate
  • Some Fresh mint

Instructions
 

  • Peel the pears.
  • Cut them in half, then core.
  • In the pot, bring water to a boil with sugar and vanilla bean.
  • Add the pears and boil for 10 to 15 minutes, until they became soft but keep their shape. Remove the pot from the heat and let the pears cool in the syrup.
  • To serve, drain the pears well. Then place each half on an individual plate.
  • Sprinkle with shredded chocolate and decorate with mint.
  • You can also serve this dessert in a glass.
Tried this recipe?Let us know how it was!

Three Layer Chocolate Mousse

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.

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Three layer chocolate mousse

Course Cafe gourmand, Dessert
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 6 hours 35 minutes
Servings 6 serving
Author Natalija

Ingredients

Dark chocolate ganache

  • 120 ml heavy whipping cream
  • 100 g dark chocolate

Milk chocolate mousse

  • 100 g milk chocolate
  • 2 eggs
  • 1 pinch salt

White chocolate mousse

  • 150 ml heavy whipping cream
  • 100 g white chocolate

For garnishing

  • 6-8 fresh raspberries

Instructions

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.

Chocolate Yule Log (Bûche de Noël)

Chocolate Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.

Chocolate Yule Log (Bûche de Noël)

Natalija
Prep Time 40 mins
Cook Time 15 mins
Total Time 6 hrs 55 mins
Servings 10 servings

Ingredients
  

Sugar syrup

  • 150 g sugar
  • 300 ml water

Chocolate ganache

  • 200 ml heavy whipping cream ( 35%)
  • 200 g dark chocolate (60-70% cacao)
  • 15 g unsalted butter

Biscuit

  • 4 eggs (at room temperature)
  • 120 g sugar
  • 120 g all purpose flour
  • 1 Tbsp cocoa powder

Chantilly cream

  • 200 ml heavy whipping cream ( 35%) very cold
  • 25 g mascarpone cheese
  • 1 Tbsp sugar

Decoration

  • Few meringues, pieces of chocolat

Instructions
 

Sugar syrup

  • In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).

Biscuit

  • Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
  • Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
  • Using a spatula, gently fold in flour and cocoa powder.
  • Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
  • Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.

Chocolate ganache

  • Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
  • Then mix it until the mixture is smooth.
  • Add butter and mix until this is fully dissolved.
  • Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it’s not anymore liquid and has a spreadable texture.

Chantilly cream

  • Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.

Assemblage

  • Paint the biscuit with sugar syrup.
  • Spread the chantilly cream evenly over the biscuit.
  • Roll up firmly.
  • Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
  • Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
  • Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
Tried this recipe?Let us know how it was!

Profiteroles With Vanilla Ice Cream And Chocolate Sauce

Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with. 

Profiteroles With Vanilla Ice Cream And Chocolate Sauce

Natalija
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time 35 mins
Cook Time 45 mins
Total Time 1 hr 20 mins
Servings 50 mini puffs

Ingredients
  

Dough

  • 200 ml water
  • 1 pinch salt
  • 100 g butter
  • 120 g sifted flour
  • 3-4 eggs

Filling

  • 800 g chocolate or vanilla ice cream

Chocolate sauce

  • 250 ml milk or heavy cream
  • 300 g dark chocolate (60% cacao)

Instructions
 

The dough

  • Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
  • Add sifted flour and mix well.
  • Mix until the dough comes away from the walls and forms into a ball.
  • Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
  • The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  • Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
  • Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.

Filling

  • Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
  • Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.

Chocolate souce

  • In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
  • Mix it until the mixture is smooth.
  • Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.
Tried this recipe?Let us know how it was!

Petits Choux

Makes about 50 petits choux

Ingredients 

Choux pastry :

  • 200 ml water or milk
  • 100 g unsalted butter
  • 2 pinches of salt
  • 120 g of flour
  • 3-4 eggs
  • Fillings for pastry
  • 1 egg yolk
  • 100 g sugar
  • 125 ml milk
  • 1 tea spoon vanilla extract
  • 200 g unsalted butter (at room temperature)

Preheat oven to 400°F. Line baking sheet with parchment paper.

  1.  In a medium pot add water or milk, butter and salt. Bring to a boil and remove from the heat.
  2. Add flour. and mix together with wooden spoon. Mix until the dough forms into a big ball and begins to come away from the saucepan.
  3.  Add the eggs one by one and mix well.
  4. The dough should become smooth and shiny. Return saucepan back on to the heat and keep mixing for about 30 to 50 seconds to dry out the moisture.
  5.  Pipe the desired shape on the baking sheet using a piping bag. The dough will rise a bit so make sure to spread them apart from each other.
  6. Bake in preheated oven ( 400°F) about 10 to 15 minutes. Then lower the temperature to 375°F and bake for another 10 minutes or until the choux pastry shells are puffed up and golden brown. Do not open the oven while baking!
  7. Remove from the oven and let it cool completely.

 

Filling:

  1. Work the sugar with egg yolk.
  2. Add milk and bring to a boil on a low heat, mixing constantly. Remove from the heat and let it cool.
  3. Whip butter with mixer. Gradually stir in milk mixture until blended.
  4. Fill a pastry bag fitted with a small round tip with the pastry cream. Make a hole in the choux pastry with round tip and pipe a small amount into the puffs. Dust them with confectioners sugar.
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