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.
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