Easiest Way to Cook Tasty Homemade Strawberry Butterscotch Chocolates

Homemade Strawberry Butterscotch Chocolates.

Sie können kochen Homemade Strawberry Butterscotch Chocolates using 5 ingredients and 13 steps. So geht's dir kochen dass.

Zutaten von Homemade Strawberry Butterscotch Chocolates

1. Du brauchst 350 gms of strawberry chocolate Morde.
2. Du brauchst 50 gms of chocolate white.
3. es ist 50 gms of butterscotch chips.
4. Bereiten 5 - 6 drops of oil.
5. es ist 1 tsp of salt.

Homemade Strawberry Butterscotch Chocolates Anweisung

1. Over a pot of simmering water, place a heat proof bowl. Add half the chopped chocolate in the bowl. Make sure water from the pan does not touch the chocolate bowl. Stir it and melt it completely..
2. Remove the bowl from the pan and place on a towel on the bench. Add the rest of the chocolate little by little. Add salt..
3. If the rest of the chocolate does not melt, keep stirring else place on warm water pan again..
4. Smear some chocolate on a butter paper and let it harden. This is to check tempering. In case it does not harden, addd few more pieces of chocolate and melt it..
5. Oil the chocolate mould with a some oil on tissue..
6. Melt white chocolate in the same way and pour in the piping bag..
7. Pour the pink chocolate in a bag too. Crush the butterscotch chips and keep aside..
8. Make random lines/pattern with white chocolate and let it set for 10 minutes..
9. Fill half of the cavity with pink chocolate. Use a spoon to spread the chocolate on the sides..
10. Add butterscotch in it and fill the rest of the cavity with more chocolate. tap the mould to get rid of air bubbles..
11. Let the chocolate set on room temperature/in air conditioning. Do not place in the fridge..
12. Once it is set, tap the chocolate out of the mould and trim the excess..
13. Cover in foil and cellophane.

Easiest Way to Prepare Delicious Three-layered Chocolate Mousse Cake

Three-layered Chocolate Mousse Cake.

Sie können haben Three-layered Chocolate Mousse Cake using 35 ingredients and 9 steps. So geht's dir erreichen es.

Zutaten von Three-layered Chocolate Mousse Cake

1. Du brauchst of First Layer (Couverture White Chocolate):.
2. Bereiten 50 g of caster sugar.
3. es ist 10 ml of water.
4. Du brauchst 2 of egg yolks.
5. Bereiten 1/2 of egg.
6. es ist 125 g of white cooking choclate - melted.
7. es ist 5 g of gelatine powder.
8. Bereiten 2 of big spoons water.
9. es ist 150 g of whipped cream.
10. Du brauchst of Second Layer (Chocolate Milk):.
11. Du brauchst 50 g of caster sugar.
12. Du brauchst 10 ml of water.
13. es ist 2 of egg yolks.
14. es ist 1/2 of egg.
15. es ist 125 g of milk cooking chocolate - melted.
16. Bereiten 5 g of gelatine powder.
17. es ist 2 of big spoons water.
18. Bereiten 150 g of whipped cream.
19. Du brauchst of Third Layer (Dark Chocolate):.
20. Bereiten 50 g of caster sugar.
21. Du brauchst 10 ml of water.
22. es ist 2 of egg yolks.
23. Du brauchst 1/2 of egg.
24. Du brauchst 125 g of dark cooking chocolate - melted.
25. Bereiten 5 g of gelatine powder.
26. Du brauchst 2 of big spoons water.
27. Bereiten 150 g of whipped cream.
28. Du brauchst of Blackberry Sauce:.
29. Bereiten 100 g of blackberries.
30. Bereiten 50 g of icing sugar.
31. es ist 20 ml of water.
32. es ist of Orange Sauce:.
33. es ist 2 of oranges.
34. es ist 50 g of icing sugar.
35. Bereiten 20 ml of water.

Three-layered Chocolate Mousse Cake Schritt für Schritt

1. First Layer (Couverture White Chocolate): 1.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 2.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 3.Combine the gelatine mixture with the melted white chocolate..
2. 4.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 5.Combine the whipped cream to the gelatine and white chocolate mixture and gently fold in with a plastic spatula. 6.Spoon the combined mixture into a piping bag. Pipe the mixture into a glass container up to 1/3 parts of the glass. Place the glass containers with the piped mixture into the fridge and let it cool..
3. Second Layer (Chocolate Milk): 1.Heat sugar and water until the sugar dissolves. 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 5.Combine the gelatine mixture with the melted milk chocolate..
4. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 7.Combine the whipped cream to the gelatine and milk chocolate mixture and gently fold in with a plastic spatula. 8.Spoon the combined mixture into a piping bag. Pipe the mixture on top of the first layer of white chocolate until it fills up 1/3 parts of the glass. Place the glasses with the piped mixture back into the fridge and let it cool..
5. Third Layer (Dark Chocolate): 1.Heat sugar and water until the sugar dissolves. 2.Beat the egg yolk and sugar together until the mixture turns a pale yellow. 3.Dissolve the gelatine powder in water. Sprinkle the gelatine powder over the top of the water so that it does not form lumps. 4.Heat the gelatine powder mix that has been dissolved in hot water until it is completely dissolved. 5.Combine the gelatine mixture with the melted dark chocolate..
6. 6.Whip the cream until it becomes light and airy (80% fluffy). Do not over whip the cream as the texture will become dry and lumpy. 7.Combine the whipped cream to the gelatine and dark chocolate mixture and gently fold in with a plastic spatula. 8.Spoon the combined mixture into a piping bag. Pipe the mixture into the 2/3 filled glass container up to the brim of the container. Place the glasses with the fully piped mixture back into the fridge and let it cool..
7. Blackberry Sauce: 1.Combine blackberries, sugar and water in a small pot over a low heat. 2.Stir the ingredients completely and bring to a boil. 3.Turn off the heat and let cool. 4.Place the mixture into a food processor and blend it until there are no more lumps..
8. Orange Sauce: 1.Finely slice and chop the orange skin. 2.Squeeze the orange for juice. 3.Combine the skin and juice with sugar and water in a small pot over a low heat. 4.Stir the ingredients completely and bring to a boil. 5.Turn off the heat and let cool. 6.Place the mixture into a food processor and blend it until there are no more lumps..
9. Recipe Notes: 1. Once the components have been completed, the dish can be plated. 2. Ensure the mousse is served while it is cold. 3. Plate the Chocolate Mousse cake with the raspberry and orange sauce. 4. Use your own creativity in plating. You can place the sauces either directly on the cake or on the surface of the serving plate. 5. You can also add slices of fresh or tinned fruit to the decorations..