The perfect recipes for chocolate addicted!
published on 29 December, 2018 at 10:55
Chocolate cheesecake:
Ingredients
250 g light cookies
150 g melted butter
250 g cream cheese
200 g sugar
1 tsp vanilla extract
900 ml heavy cream
1 ½ tablespoons gelatin powder
200 ml melted chocolate
150 g melted butter
250 g cream cheese
200 g sugar
1 tsp vanilla extract
900 ml heavy cream
1 ½ tablespoons gelatin powder
200 ml melted chocolate
Method
Crush cookies in food processor.
Add melted butter to the cookie crumbs and mix until well combined.
Pour crust mixture into a cake pan and chill in the refrigerator for at least 4 hours.
In a large bowl, whisk together cream cheese, sugar and vanilla extract.
In a pan heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
Slowly whisk in the cream.
Divide the cheesecake into 4 bowls with 3 cups (700 ml) in one bowl, 2 cups (470 ml) in a second, 2½ cups (590 ml) in third and 1 cup (235 ml) in the fourth.
Now add 1 tbsp of melted chocolate in the second bowl, 3 tablespoons in third bowl and 2 tablespoons of chocolate in fourth.
Slowly pour the contents of the each bowl into the center of the pan, in numerical order.
Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
Crush cookies in food processor.
Add melted butter to the cookie crumbs and mix until well combined.
Pour crust mixture into a cake pan and chill in the refrigerator for at least 4 hours.
In a large bowl, whisk together cream cheese, sugar and vanilla extract.
In a pan heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
Slowly whisk in the cream.
Divide the cheesecake into 4 bowls with 3 cups (700 ml) in one bowl, 2 cups (470 ml) in a second, 2½ cups (590 ml) in third and 1 cup (235 ml) in the fourth.
Now add 1 tbsp of melted chocolate in the second bowl, 3 tablespoons in third bowl and 2 tablespoons of chocolate in fourth.
Slowly pour the contents of the each bowl into the center of the pan, in numerical order.
Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
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Chocolate pudding:
Chocolate pudding:
Ingredients
125 g (4.4 oz) sugar;
1 package of agar powder;
a pinch of salt;
1/3 tsp vanilla powder;
3 tbsp cocoa powder;
4 cups milk;
30 g (1 oz) cornstarch;
1/3 cup water.
125 g (4.4 oz) sugar;
1 package of agar powder;
a pinch of salt;
1/3 tsp vanilla powder;
3 tbsp cocoa powder;
4 cups milk;
30 g (1 oz) cornstarch;
1/3 cup water.
Instructions
For the vanilla part mix sugar, vanilla, salt and agar together. Slowly pour in milk and whisk until no lumps remain.
For the chocolate part mix agar, sugar, salt, vanilla and cocoa and star pouring milk in parts while whisking constantly.
Separately combine water and cornstarch. Add ½ of the mixture into each bowl of pudding.
Place each pudding mixture over the low heat and heat, while still whisking, for about 5 minutes.
Let both mixtures cool down a little. Pour about a ladle of chocolate mix on the bottom of your form. Place it in the fridge until set. Pour a ladle of vanilla pudding on top and let it set in fridge too. Alternate between portions of vanilla and chocolate pudding, letting each one set in between, until you fill up the form.
Put the form into hot water for couple seconds and flip the form onto a serving plate.
For the vanilla part mix sugar, vanilla, salt and agar together. Slowly pour in milk and whisk until no lumps remain.
For the chocolate part mix agar, sugar, salt, vanilla and cocoa and star pouring milk in parts while whisking constantly.
Separately combine water and cornstarch. Add ½ of the mixture into each bowl of pudding.
Place each pudding mixture over the low heat and heat, while still whisking, for about 5 minutes.
Let both mixtures cool down a little. Pour about a ladle of chocolate mix on the bottom of your form. Place it in the fridge until set. Pour a ladle of vanilla pudding on top and let it set in fridge too. Alternate between portions of vanilla and chocolate pudding, letting each one set in between, until you fill up the form.
Put the form into hot water for couple seconds and flip the form onto a serving plate.
-------------------------------
No Bake Panna Cotta Cake:
Ingredients:
180g Chocolate Biscuits.
80g Melted Butter.
12g Gelatine Sheets.
650ml Double Cream.
120g Powdered Sugar.
250g mascarpone cheese.
Chocolate Ice Cream Topping.
180g Chocolate Biscuits.
80g Melted Butter.
12g Gelatine Sheets.
650ml Double Cream.
120g Powdered Sugar.
250g mascarpone cheese.
Chocolate Ice Cream Topping.
Instructions:
Place the biscuits into a bag and crush with a rolling pin, do not take them all the way to a crumb, you are looking to retain some texture.
Line an 18cm springform cake tin with baking parchment.
Mix the biscuit crumbs with the melted butter.
Press the biscuit crumbs into the base of the cake tin and place into the fridge.
Place the gelatine sheets into cold water to soften for 10 minutes.
Gently heat 150ml of double cream but do not boil.
Squeeze the water from the gelatine and add into the heated cream stirring until completely dissolved.
Add this cream to a further 500ml of cream and stir.
Add in the powdered sugar and mascarpone cheese then stir until combined.
Separate out the panna cotta mix into 5 equal portions.
In the first portion add no chocolate topping and then add 1 tablespoon into the second, 3 into the third, 5 into the forth and 8 into the final one.
Stir in the chocolate sauce to form a combined panna cotta mix in each.
Get your biscuit base from the fridge and pour in the most chocolate rich panna cotta mix into the base and place in the freezer for 10 minutes.
Repeat this process every 10 minutes adding the most chocolate rich panna cotta mix left over each time.
When you add the final layer (the one with no chocolate) return the fridge rather than the freezer and allow to cool for 2 hours, before slicing and serving.
Place the biscuits into a bag and crush with a rolling pin, do not take them all the way to a crumb, you are looking to retain some texture.
Line an 18cm springform cake tin with baking parchment.
Mix the biscuit crumbs with the melted butter.
Press the biscuit crumbs into the base of the cake tin and place into the fridge.
Place the gelatine sheets into cold water to soften for 10 minutes.
Gently heat 150ml of double cream but do not boil.
Squeeze the water from the gelatine and add into the heated cream stirring until completely dissolved.
Add this cream to a further 500ml of cream and stir.
Add in the powdered sugar and mascarpone cheese then stir until combined.
Separate out the panna cotta mix into 5 equal portions.
In the first portion add no chocolate topping and then add 1 tablespoon into the second, 3 into the third, 5 into the forth and 8 into the final one.
Stir in the chocolate sauce to form a combined panna cotta mix in each.
Get your biscuit base from the fridge and pour in the most chocolate rich panna cotta mix into the base and place in the freezer for 10 minutes.
Repeat this process every 10 minutes adding the most chocolate rich panna cotta mix left over each time.
When you add the final layer (the one with no chocolate) return the fridge rather than the freezer and allow to cool for 2 hours, before slicing and serving.
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