By Cooking Tree
How-to-video 👇👇
▶Ingredients:
90g Butter biscuit
45g Melted unsalted butter
350g Ground mango
70g Sugar
7g Lemon juice
330g Mango puree
7g Gelatin sheet (or Powdered gelatin)
90g Whipped cream (whipped up 50%)
200g Cream cheese
40g Powdered sugar
50g Plain Yogurt
2g Vanilla extract
4g Gelatin sheet (or Powdered gelatin)
85g Whipped cream (whipped up 50%)
This firecracker No-Bake Eton Mess Berry Cheesecake is an easy, no-bake, so delicious, dessert, perfect for the 4th of July. The filling is made with 5 base ingredients…cream cheese, heavy cream, sugar, vanilla extract, and fresh berries. 33 more words
via No-Bake Eton Mess Berry Cheesecake. — Half Baked Harvest
By On Dine Chez Nanou
Ingredients:
Get full recipe 🙂 https://www.yummly.com/recipe/No-Bake-Lemon-Mango-Cheesecakes-with-Speculoos-crust-781945
6 Ingredient No Bake Chocolate Chip Cookies. Oh my gosh. These cookies!! I love them. They are 100% vegan, made with six very simple ingredients, free of added sugar, loaded with chocolate, beyond delicious, and require no cooking. In just 20 mins you’ll have a sweet treat perfect for any day of the week. Today…
via 6 Ingredient No Bake Chocolate Chip Cookies. — Half Baked Harvest
Ingredients:Makes about 12 servings
Oreo Crust:
7 oz (200g) oreo cookies
4 tbsp (60g) butter, melted
Dark Chocolate Mousse:
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
Milk Chocolate Mousse:
5 oz (150g) milk chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
White Chocolate Mousse:
5 oz (150g) white chocolate
1/2 cup (120g) whipping cream
2/3 cup (160g) whipping cream (35% fat), chilled
1 tsp (4g) gelatin powder
1 tbsp +1 tsp (20ml) cold water
For decorating (optional):
Cocoa powder
Fresh berries
Method:
1. Prepare the crust. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until the first layer of mousse is prepared.
3. Prepare dark chocolate mousse. In a heat proof bowl add the semi-sweet chocolate and 1/2 cup (120g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
4. Whip the remaining 2/3 cup (160g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.
6. Repeat the same steps for preparing the milk and white chocolate mousse layers.
7. Refrigerate the cake for 4 hours or overnight to set.
8. Run a knife around the edges of the cake to remove the sides of the pan.
9. Before serving dust the top of the cake with cocoa powder and decorate with fresh berries if desired. Enjoy!
Source👇🏻
http://www.homecookingadventure.com/recipes/no-bake-triple-chocolate-mousse-cake
By Home Cooking Adventure
Watch how – to video 👇🏻
Recipe from http://www.homecookingadventure.com/recipes/s-mores-tart
Recipe by melissassouthernstylekitchen.com at http://www.melissassouthernstylekitchen.com/crunchy-no-bake-chocolate-peanut-butter-bars/
Serves: 48
Ingredients:
1½ cups semi-sweet chocolate chips
1 cup creamy peanut butter
½ cup honey
¼ cup unsalted butter
3 cups regular or frosted cornflakes
Instructions:
Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
Microwave for 2 minuts at full power.
Remove from th microwave and stir until the chocolate has completely melted and everything is well combined.
Stir-in the cornflakes. Mix well.
Line an 8 x 8-inch pan with parchment paper. Spread the chocolate mixture evenly into the pan.
Chill until firm for at leas 2-4 hours.
Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.
Photos & Recipe extracted from: http://sallysbakingaddiction.com/2016/04/25/dark-chocolate-coconut-rum-truffles/
yield: 25 TRUFFLES prep time: 55 MINUTES total time: 1 HOUR, 45 MINUTES
Ingredients:
1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheets)
1 cup (110g) Diamond of California shelled pecans
1/2 cup (60g) confectioners’ sugar
2 Tablespoons (10g) cocoa powder
2 Tablespoons (45g) honey
1/4 cup (60ml) coconut rum1
1 cup (80g) sweetened shredded coconut
2 teaspoons orange zest
1 teaspoon pure vanilla extract
10 ounces (282g) quality semi-sweet or bittersweet chocolate, coarsely chopped2
SPECIAL EQUIPMENT
Double boiler (always recommended for melting chocolate- I like this one and this one)
Dipping tool (makes dipping easy. and pretty!)
Directions:
Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 7-8 minutes. Allow to cool for 5 minutes, then give them a fine chop or pulse in a food processor until finely chopped. See photo above for how mine look.
Add all of the ingredients except for the chopped chocolate to a medium bowl. Stir to combine. The mixture will be sticky. Cover and chill in the refrigerator for 45 minutes (and up to 2 days) before forming into balls. Chilling makes the mixture sturdier and easier to work with.
During the last few minutes of the chilling time, begin melting the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Its depth makes it easier for dipping. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
Remove chilled mixture from the refrigerator. Take 2 teaspoons of the mixture and roll into a ball, then dip completely into the chocolate using a dipping tool (see video above for how I dip!). Repeat with the remaining mixture. When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off. Place balls back onto the baking sheet after you dip each one. Refrigerate for 30 minutes or until chocolate has completely set before serving.
Make ahead tip: These truffles are best made ahead of time because the flavors intensify after a day or two. You can either prepare the mixture through step 2 up to 2 days in advance or you can roll the mixture into balls then refrigerate or freeze. Chocolate doesn’t look or taste ideal after being refrigerated or frozen for too long, so I usually just roll the mixture into balls then coat them in chocolate the day I need them. Here’s how I store the uncoated balls: layer between sheets of parchment paper and store in an airtight container in the refrigerator for up to 3 weeks or in the freezer up to 2 months. Thaw in the refrigerator, then coat in chocolate.
Additional Notes:
If coconut rum (or rum in general) isn’t your thing, use orange juice in its place. This will make an incredible dark chocolate orange coconut truffle.
Brand: Ghirardelli or Baker’s brand. Use 10 ounces of chocolate if coating all of the truffles. Pictures shown above only coated half with chocolate and used about 5-6 ounces of chocolate. For the rest, rolled them in graham cracker crumbs. You can also roll in chopped sweetened (and toasted!) coconut as well. 😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋😋
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