After trying to make this chocolate sauce at home, you will never go back to store-bought syrup again. No weird preservatives or ingredients like the ones in the store. You will need two ingredients to make this delicious sauce.
Watch this quick video to make your mouth water.
Chocolate sauce
Your sauce will taste even better if you will use heavy cream. Unfortunatly most of the time I use milk, since I’m always trying to lose weight 😉 but it keeps finding me for some reason.
Ingredients
- 125 ml milk or heavy cream
- 150 g dark chocolate (60-70%)
Instructions
- In a small saucepan bring milk (or cream) to boil. Remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute. Whisk to combine.
- The sauce will stay loose while its hot. But you can always reheat it. Spoon the chocolate mixture into a heatproof bowl set over a saucepan of simmering water. Heat the sauce for about 3-4 minutes stirring constantly or until it has become liquid again.
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This post was posted in Desserts
Berry Charlotte Cake
This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.
Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round.
If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Ingredients
- 500 g berries raspberries, strawberries or blackberries…
- 50-70 g sugar
- 500 ml heavy whipping cream ( 35%) very cold
- 8 g gelatin
- 24 Ladyfingers
For decoration
- 1 Tbsp cocoa powder
- Fresh berries
- Fresh mint optional
- whipped cream optional
Instructions
- Rinse and drain berries, add sugar and puree until smooth.
- Pass the puree through a fine sieve, to remove all tiny seeds.
- You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
- Add 4-5 Tbsp of cold water to gelatin, and set it aside.
- Place the saucepan with berry mixture over medium heat on the stove (don’t boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. …
- Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
- Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
- Line the inside and walls of a springform pan with parchment paper or plastic wrap. …
- Measure the length you need.
- You can trim off one end of each ladyfinger.
- Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
- If you having trouble fitting the last ladyfinger in, you can cut it in half.
- Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
- Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
- Dust with cocoa powder.
- Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
- You can decorate with ribbon, but don’t forget to remove the ribbon before cutting the cake. 🙂
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This post was posted in Desserts
French Chocolate Macarons
French Chocolate 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.
Perfect for a cafe gourmand!
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.
Ingredients
Almond cookies
- 75 g almond flour
- 110 g powdered sugar
- 1 Tbsp cacao powder
- 2 large egg whites (about 70 g)
- 1 pinch of salt
- 50 g sugar
Chocolate ganache
- 100 ml heavy whipping cream ( 35%)
- 90 g chocolate chips (60%)
- 1 tsp sour cream
Instructions
Almond cookies
- Mix almond flour and powdered sugar in food processor (20-30 seconds).
- Add cacao powder to almond mixture and pass through a fine sieve.
- Add a pinch of salt to egg whites and beat until foamy.
- Slowly add sugar and beat until firm peaks form.
- Fold the dry mixture into the meringue, keep folding the batter until it reaches a honey-like consistency.
- Transfer the batter to the pastry bag.
- 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.
- 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.
- Preheat the oven to 320 degrees F. Bake for 15 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
- 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.
- Stir briskly until smooth.
- Add the sour cream and stir again.
- 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.
- Pipe the ganache filling in the middle of one shell (about 1 tsp).
- 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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