Chocolate sweets do not even need a reason - if the soul asks for dessert, then we must get down to business. The best recipe is always the one that is born in the course of work, from the ingredients that caught my eye. Chocolate dessert, intuitively meaningful, is doomed to success.
But still, I always want to know, if only from a simple female curiosity, what confectioners and lovers cook when they just want sweets, or when there is a special reason.
Chocolate dessert - the basic technological principles
Desserts include any sweets that are served after main dishes during lunch or dinner:
Cakes, pastries, pies, cookies - any sweet pastries, as well as sweet dishes made from it, for example, a cake without pastries;
Creams, puddings, ice cream, fruit salads and jams, sweets, whipped cream - also dessert dishes.
Tea and coffee, juices, hot chocolate, cocktails, punches, dessert wines and liqueurs can be served as independent dessert dishes, or as a complement to various sweets.
All of these dishes have long been familiar, and often people eat them separately from the main meal, like a full lunch, dinner or snack on the run. It has long been proven that sweet food gives pleasure, and dessert with chocolate is doubly pleasure, because, according to the stars of medicine, it contains the hormone of happiness.
But, you must admit, between the banal eating of a bar of chocolate and a beautifully decorated chocolate dessert, with ice cream, nuts or fruit - a huge difference. Therefore, pleasure is brought not just by sweet food, but by how it is cooked and decorated. In addition, many home confectioners and professionals prepare desserts for the sake of creativity and the desire to create a good mood for others.
The design of the dish is an art that requires from the confectioner not only culinary knowledge and experience, but also an artistic taste that creates a festive mood for those around him. This, perhaps, is the main rule for making dessert. Therefore, it doesn’t matter if you don’t know how to cook ice cream - you can buy it, put it in beautiful cups or glasses, or glasses, sprinkle it with chocolate chips and nuts - and the chocolate mood is ready! It can be created from any sweets by adding chocolate notes.
1. Chocolate dessert - "Christmas log"
Ingredients:
Natural Chocolate 200 g
Butter 75 g
Milk 100 ml
Sugar 350 g
Vanilla Powder 8 g
4 eggs
Cognac or essence - to taste (for aroma)
Confectionery cream 250 ml
Orange juice, fresh 250 ml
Flour 75 g
Cocoa 50 g
Candied fruits 120 g
Red currant marinated
Egg white 1 pc.
Mint or lime leaves
Coconut Chips 40 g
Cooking:
Separate the whites from the yolks, and place them separately in deep containers. Add 100 g of sugar to the yolks and whisk until white. Combine the sifted flour with cocoa powder, mix and add the mixture to the yolk mass. Add half the prepared vanilla powder and a tablespoon of brandy.
Cool the proteins and beat until stable peaks appear, then carefully combine them with the dough, gently stirring with a spatula.
Smear a sheet of parchment paper with vegetable oil, cover a rectangular baking sheet, pour out the dough and smooth the surface.
Preheat the oven in advance to 220 ° C, set the mold for 8-10 minutes.
Pour freshly squeezed juice into the stewpan, add the rest of the sugar. While stirring, bring the juice to a boil, cook for five minutes. Remove from heat and refrigerate.
Cool the finished biscuit on a wire rack. Soak in orange syrup, flip the parchment up, peel off the sheet, and transfer the chocolate biscuit to a silicone napkin.
Whip the confectionery cream, pre-cooling them. Start whisking at low speed, gradually increasing speed. Lubricate the biscuit with butter cream and lay the candied orange on top of it. Fold the sponge cake with the seam down. Wrap the semi-finished product in a film, put it in a rectangular shape, suitable in size, put it in the refrigerator for the whole night.
In the morning, put the "log" on the dish. Bring the milk to a boil and pour 100 g of sugar (the last part) into it, cook on low heat until thickened. You can replace milk and sugar with ready-made condensed milk (150 g), but then it should be slightly diluted with hot boiled water (50 ml). Add butter and pieces of chocolate - wait until it dissolves. Stir the chocolate mass until boiling. To prevent glaze from burning, steam it. Remove from the stove, dip into a bowl filled with cold water to cool the mass faster. Add vanilla, and to add a shine to the chocolate glaze, pour a couple of spoons of brandy. Beat the mass with a whisk.
Cover the log with slightly warm chocolate and leave it in the refrigerator for a while to set.
Beat the protein. Spread a sheet of oiled foil on the table. Using a brush, apply the protein mass to the currant brush and mint leaves. Put them on the foil. Mix coconut flakes with a spoonful of sugar or powder. Sprinkle a mixture of berries and leaves, let them dry. Put the finished jewelry on a “log”.
1. Chocolate dessert - cheesecake with cherry on a semolina
Products:
Semolina 150 g
2 eggs + 4 protein
Sugar 100 g (for dough) + 180 g (for cottage cheese)
Cocoa 90 g
Homemade cottage cheese 600 g
Cream (20%) 150 ml
Vanillin 5 g
Seedless Cherry 250 g
Starch 50 g
Melted Chocolate 100 g
Cooking:
Beat 2 eggs with sugar. Combine semolina with cocoa, mix and pour into egg mass. Add vanilla and mix.
Preheat the oven to 180 ° C. Cover the bottom of a round shape (26 cm) with paper greased with oil, put the dough in it, bake until half cooked, 10-15 minutes.
Rub the cottage cheese through a sieve, add cream and sugar, mix. Beat curd until sugar is dissolved. Whisk chilled proteins separately until a stable foam.
Carefully combine both masses, laying out the proteins in the curd cream in parts.
Take out the cake. Sprinkle cherries with starch, mix, put on cake. Cover the cherry layer with the prepared cream, depositing it on the surface of the cake from the pastry bag. Return the cake to the oven for another 15 minutes. Check the readiness with a wooden stick - it should remain dry, if you pierce it with a pie in the center, the surface of the "curd hat" should also dry. Wait for the dessert to cool, cut into portions, pour with melted chocolate, garnish with a cherry.
3. Chocolate dessert - very fast while coffee is brewing
Ingredients:
Whipped cream 1 bottle
Biscuit cookies 180 g
Chocolate ice cream 0.6 kg
Nuts (to taste), crushed 90 g
Melted Chocolate 120 g
Cooking:
Put cookies in a bowl. It can be laid out at the bottom, along the edge, in the form of a cone, or simply broken into pieces and filled with appliances a quarter of the height. Put the balls on top of the cookies with an ice cream spoon, sprinkle with nut crumbs. Shake the cream bottle and squeeze them in a spiral on top of the ice cream in the shape of a cone. Pour the melted chocolate over the dessert.
You can make a similar dessert from any ice cream, replace cookies with fruits or berries, add honey.
4. Chocolate dessert - homemade liquor
Ingredients:
Cream (10%) 250 ml
Sugar 200 g
4 eggs
Vanilla 6 g
Black chocolate 200 g
Cognac 500 ml
Cooking:
It happens that there are cakes or a cake, and you need to serve a delicious strong drink to the main dessert, and serve cognac to the dessert - "bad manners." You can soften a strong drink by “conjuring” a little over it.
Boil the cream and melt the chocolate in them. Remove from the stove. Beat eggs with sugar in a lush foam. Pour the hot cream with chocolate into the egg mass, quickly mix everything with a whisk. Put the cream in a water bath and bring to a boil, continuing to stir. If lumps accidentally form, wipe the cream through a sieve. After removing from the stove, add the vanilla, mix again and cool. Pour cognac into the cold cream. The drink is ready for dessert, but it is better to let it brew for at least 8-12 hours. You can store such liquor in the refrigerator for a month, tightly corking the container.
5. Chocolate dessert "Bird's milk"
Ingredients:
Cream 20% 0.5 L
Sugar 300 g
5 eggs
Dark Chocolate (100%) 600 g
Gelatin 45 g
Vanilla 10 g
Oil 180 g
Cooking method:
Moisten gelatin in a small amount of water (120 ml). Separate the whites from the yolks. Cool squirrels, and beat until stable foam. Pour dissolved gelatin into the protein foam, warming it to 40 ° C, without stopping whipping. Set the protein mass aside. Rub yolks with sugar. Warm the cream, pour them into the yolks, mix the mass, then bring to a boil for a couple. Do not forget to stir so that lumps do not form. Once the cream has thickened, remove from the stove and refrigerate. Add oil and whisk until splendid. Combine the cream with the protein mass while continuing to beat.
Divide the resulting souffle in half. In one half, add 200 g of melted chocolate, mix until smooth.
Cover a rectangular shape with a side covered with foil, oiled. Put a white cream, smooth with a knife or spatula, and then lay on top of the chocolate souffle. Flatten again and put the mold in the cold to harden.
When the souffle becomes firm and resilient, melt the remaining part of the chocolate and cover the souffle with a thin layer, leveling the surface. Cool well again.
Cover the bottom with a sheet of foil of a different shape, a larger size, to spread the candies at a distance from each other.
Take the souffle out of the refrigerator, cut it into cubes or rectangles, shift it into a large shape, turning it with chocolate icing down. Pour the souffle with the remaining melted chocolate: use a spoon to work, and try to completely cover the sweets with chocolate. Put in the cold again to set, and then transfer to a dish.
6. The easiest dessert - chocolate chip cookies
Ingredients:
Eggs 3 pcs.
Cocoa 70 g
Flour 650 g
Sugar 120 g
Sour cream 100 g
Oil 300 g
Baking powder (soda) 10 g
Vanillin 8 g
Cooking:
Rub eggs with sugar and butter. Add sour cream, vanilla. Sift flour and combine with cocoa powder and baking powder. Pour the flour mixture into the liquid part of the dough, knead it to a plastic state. Then wrap the film, and soak in the refrigerator for about an hour.
Roll out a layer, 0.5-0.8 cm thick, on the table. Cut the figures with the notches for the cookies, lay them on a baking sheet, at a small distance from each other. Put for 5-8 minutes in the oven, preheated to 200 ° C.
Ready cookies can be coated with chocolate icing, sprinkled with coconut flakes or nuts - and the mood will be in perfect order.
Chocolate Dessert - Useful Tips and Tricks
Slice and dress fruit salads immediately before serving: juice drains quickly, and this spoils the appearance of the dish.
To make fruit jelly, try using agar rather than gelatin. Agar is made from seaweed, gelatin is collagen, extracted from the cartilaginous tissues of animals, it has a certain flavor that does not harmonize with fruit. In addition, agar is more resistant to high and low temperatures. Jelly on agar does not blur to the state of gelatinous mass even in the summer heat.
So that fresh fruits do not release juice in a dish and do not spoil the appearance of the dessert, prepare beaten egg white, roll the prepared fruit in a protein foam, put it in one layer on parchment, let them dry. You can put juicy berries on a baking sheet, treat with protein, sprinkle with powdered sugar, and if the fruits are intended for filling in the dough, sprinkle them with starch.
