Chocolate sweets do not even need a reason - if the soul asks for dessert, then you have to get down to business. The best recipe is always the one that is born in the course of work, from ingredients that caught your eye. Chocolate dessert, comprehended on an intuitive level, is doomed to success.
But still, you always want to know, at least, from simple female curiosity, what pastry-cooks and amateurs prepare when they simply want sweets, or when there is a special occasion.
Chocolate dessert - basic technological principles
The category of desserts includes any sweets that are served after the main dishes during lunch or dinner:
Cakes, pastries, pies, cookies - any sweet pastry, as well as sweet dishes made from it, for example, a cake without baking;
Creams, puddings, ice cream, fruit salads and jams, sweets, whipped cream are also dessert dishes.
Tea and coffee, juices, hot chocolate, cocktails, punches, dessert wines and liqueurs can be served as stand-alone dessert dishes, or as an addition to various sweets.
All these dishes have become familiar, and often people use them separately from the main meal, as a full-fledged lunch, dinner or snack on the run. It has long been proven that sweet food is a pleasure, and dessert with chocolate is a double pleasure, because, according to luminaries about medicine, it contains the hormone of happiness.
But, you see, between a banal eating a chocolate bar and a beautifully decorated chocolate dessert, with ice cream, nuts or fruit, is a huge difference. Therefore, the pleasure brings not just sweet food, but how it is prepared and decorated. In addition, many homemade 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 pastry chef not only culinary knowledge and experience, but also artistic taste, which creates a festive mood for those around him. This, perhaps, is the basic rule of dessert preparation. Therefore, it does not matter if you do not know how to make ice cream - you can buy it, put it in beautiful cups or cups or glasses, sprinkle with chocolate chips and nuts - and chocolate mood is ready! It can be created from any sweets, adding chocolate notes.
1. Chocolate dessert - “Christmas log”
Natural Chocolate 200 g
Butter 75 g
Milk 100 ml
Sugar 350 g
Vanilla powder 8 g
Eggs 4 pcs.
Cognac or essence - to taste (for flavor)
Pastry Cream 250 ml
Orange juice, fresh 250 ml
Flour 75 g
Cocoa 50 g
Candied orange 120 g
Marinated currant, red
Egg white 1 pc.
Mint or lime leaves
Coconut 40 g
Separate the whites from the yolks, and place them separately in deep containers. To yolks add 100 g of sugar, and beat until white. Combine the sifted flour with cocoa powder, mix and add the mixture to the yolk mass. Add half the cooked vanilla powder and a tablespoon of brandy.
Cool the proteins and beat them until stable peaks appear, then carefully combine them with the dough, gently stirring with a spatula.
Grease a sheet of parchment paper with vegetable grease, cover a rectangular baking sheet, pour out the dough and smooth the surface.
Preheat the oven to 220 ° C in advance, put the form on for 8-10 minutes.
Pour freshly squeezed juice into a saucepan, add the rest of the sugar. While stirring, bring the juice to a boil, boil for five minutes. Remove from heat and cool.
Cool the sponge cake on the grid. Saturate with orange syrup, turn the parchment up, separate the sheet, and put the chocolate sponge on a silicone napkin.
Beat the pastry cream, pre-cooling them. Begin to beat at low speed, gradually increasing momentum. Grease the biscuit with cream, and put orange candied fruits on top of it. Roll the biscuit roll, putting it seam down. Semi-finished product wrapped in film, put in a rectangular shape that fits in size, put in the refrigerator overnight.
In the morning, put the “log” on the dish. Bring the milk to the boil and pour 100 g of sugar into it (the last part), cook over low heat until thick. You can replace the milk and sugar with finished condensed milk (150 g), but then it needs to be slightly diluted with hot boiled water (50 ml). Add butter and chocolate pieces - wait until dissolved. Constantly stir the chocolate mass before boiling. So as not to burn the glaze, boil it for a couple. Remove from heat, dip into a bowl filled with cold water to cool the mass faster. Add the vanilla, and, to add shine to the chocolate glaze, pour in a couple of tablespoons of brandy. Beat the mass with a whisk. Cover the “logs” with lightly warm chocolate and store for a while in the fridge to set.
Whisk the squirrel. Spread on the table a sheet of foil, oiled. Using a brush, apply the protein mass to the currant brush and mint leaves. Put them on the foil. Mix coconut chips with a spoon of sugar or powder. Sprinkle with a mixture of berries and leaves, let them dry. Put the finished decorations on the “log”.
1. Chocolate Dessert - Cheesecake with Cherry on a Decoy
Eggs 2 pcs. + 4 squirrels
Sugar 100 g (for dough) + 180 g (for curd mass)
Cottage cheese 600 g
Cream (20%) 150 ml
Pitted Cherry 250 g
Starch 50 g
Melted chocolate 100 g
Beat 2 eggs with sugar. Manca combine with cocoa, mix and pour into the egg mass. Add vanilla and mix.
Preheat oven to 180 ° C. Cover the bottom of the round shape (26 cm) with greased paper, put the dough in it, bake until half cooked, 10-15 minutes.
Curd cheese through a sieve, add cream and sugar, mix. Beat the curd until the sugar has dissolved. Separately, beat the chilled proteins to a stable foam.
Gently combine both masses, putting the proteins in the curd cream in parts.
Get the cake. Sprinkle the cherry with starch, mix, put on the cake. Cover the cherry layer with cooked 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 the cake in the center with it, the surface of the “cottage cheese hat” should also be dried. Wait until the dessert has cooled, cut into portions, pour with melted chocolate, garnish with cherry.
3. Chocolate dessert - very quickly, while brewing coffee
Whipped cream 1 bottle
Biscuit biscuits 180 g
Chocolate ice cream 0.6 kg
Nuts (to taste), crushed 90 g
Melted chocolate 120 g
Put the cookies in the creamer. It can be laid out on the bottom, on the edge, in the form of a cone, or just broken into pieces and fill the devices at a quarter height. Spoon the ice cream balls over the top of the biscuits, sprinkle with nut crumb. Shake the balloon with the cream, and squeeze them spiral over the ice cream, in the form of a cone. Pour the dessert with melted chocolate. A similar dessert can be made from any ice cream, cookies replaced with fruit or berries, add honey.
4. Chocolate dessert - homemade liqueur
Cream (10%) 250 ml
Sugar 200 g
Eggs 4 pcs.
Black chocolate 200 g
Cognac 500 ml
It happens that there are cakes or cake, and to the main dessert you need to serve a delicious hot drink, and cognac to the dessert is served - “moveton”. You can soften a strong drink, a little "pokolovav" over it.
Boil the cream and melt the chocolate in them. Remove from heat. Beat the eggs with sugar into a sumptuous foam. Pour hot cream with chocolate into the egg mass, quickly mix all with a whisk. Put the cream in a water bath and bring to a boil, while continuing to stir. If lumps form by chance, wipe the cream through a sieve. Remove from the stove, add vanilla, mix again and cool. Pour brandy into cold cream. The drink is ready for dessert, but it is better to let it stand for at least 8-12 hours. You can store such liqueur in the refrigerator for a month by tightly capping the container.
5. Chocolate dessert “Bird's milk”
Cream 20% 0.5 L
Sugar 300 g
Eggs 5 pcs.
Dark chocolate (100%) 600 g
Gelatin 45 g
Oil 180 g
Gelatin soak in a little water (120 ml). Separate the whites from the yolks. Squirrels cool, and beat until stable foam. Pour the dissolved gelatin into the protein foam, warm it to 40 ° C, without stopping the beating. Put the protein mass aside. Mash yolks with sugar. Heat the cream, pour them into the yolks, stir the mass, then bring to a boil for a couple. Do not forget to stir, so as not to form lumps. As soon as the cream thickens, remove from heat and cool. Add oil and whisk until fluffy. Combine the cream with a protein mass, continuing to beat.
Divide the resulting souffle in half. In one half, add 200 g of melted chocolate, mix until a uniform color.
Cover the rectangular shape with a side foil, oiled. Put a white cream, smooth with a knife or spatula, and then place a chocolate souffle on top. Align and remove the mold again in a cold to set. When the souffle becomes firm and elastic, melt the rest of the chocolate and cover the souffle with a thin layer, smoothing the surface. Cool well again.
Cover a sheet of foil with the bottom of another form, a larger size, to spread out the candies at a distance from each other.
Remove the souffle from the refrigerator, cut it into cubes or rectangles, shift it into a large shape, turning it with chocolate icing down. Pour the soufflé with the remaining melted chocolate: use a spoon for work, and try that the sweets are completely covered with chocolate. Put it in the cold again to set, and then put it on the dish.
6. The easiest dessert is chocolate chip cookie
Eggs 3 pcs.
Flour 650 g
Sour cream 100 g
Oil 300 g
Baking powder (soda) 10 g
Vanillin 8 g
Spread 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 on the table, 0.5-0.8 cm thick. Cut the figures into the notches for cookies, put them on a baking sheet, at a short distance from each other. Put for 5-8 minutes in the oven, preheated to 200 ° C.
Cooked cookies can be coated with chocolate icing, sprinkled with coconut chips or nuts - and the mood will be in perfect order.
Chocolate Dessert - Tips and Tricks
Fruit salads, cut and season with sauces just before serving: the juice flows quickly, and this spoils the appearance of the dish.
To make fruit jelly, try using agar, not gelatin. Agar is made from seaweed, gelatin is collagen extracted from the cartilage tissue of animals, it has some flavor that does not harmonize with fruit. In addition, agar is more resistant to high and low temperatures. Jelly on agar will not spread to the state of the gelatinous mass, even in the summer heat. To prevent fresh fruit from making juice in the dish, and not spoiling the appearance of the dessert, prepare the beaten egg white, roll the prepared fruit in protein foam, spread it on a parchment in a single layer, let it dry. You can put juicy berries on a baking sheet, treat with protein, sprinkle with powdered sugar, and if the fruit is intended for the filling in the dough, then sprinkle them with starch.