From French origins, this simple and velvety dessert agrees with young and old. It is usually served in monoporous glasses and decorated with chocolate scales, chocolate cuffs whipped cream, candied fruit and much more.

Only 3 ingredients, and without eggs, you will have a perfect dessert to amaze friends and guests! Then let’s start now!

Ingredients
350 gr dark chocolate
500 ml fresh cream
oranges candied

Proceedings
As we have already said, the process to prepare mousse is really easy and you will only have a few minutes to get an exquisite result, you will get a sweet creamy and fresh!

First take the oranges candied and cut them, a part in cubes and a part in fillets (you can help with a padding).

After that warm in a pot 250 ml of fresh cream (bearing at a temperature of about 50° and take away from the fire), meanwhile let melt bain-marie the dark chocolate already cut into pieces.

Now you can combine the loose dark chocolate and cream by mixing well, until you get a homogeneous cream.

So it fits the others 250 fresh cream and add them to chocolate and cream mixed earlier. Now you can also add candied orange cubes and mix them to mousse.

Pour the chocolate mousse in glass glasses, you can seal it with the candied orange you have cut into fillets before.

Your dessert is ready! You can also accompany it with a tuft whipped cream.

Conservation
Chocolate mousse with candied orange is kept in the refrigerator, always covered with film, for at least 3-4 days.

With our recipe you will have a very easy Soft dessert and soft, perfect for every occasion.

Ingredients
250 gr dark chocolate
100 gr butter
4 eggs
170 gr sugar
1 abundant spoon of flour ’00
whole red pears candied

Proceedings
Prepare the chocolate cake with the candied pears is really a game for boys! In a few minutes you will have a sweet that will sprinkle an inviting and irresistible scent.

First take the whole red pears candied and cut them into small pieces and keep them aside.

Now let melt the dark chocolate and butter to the bain-marie, you will get a homogeneous and creamy compound.

So mount the eggs with sugar until they are clear and foamy. 

Once the mixture of butter and chocolate will be intiepidito add the sifted flour mixing well.

Now add chocolate mixture to whipped eggs by amalgam from the bottom upwardsThen add the pieces of candied pear and stir well.

You can pour the mixture into the already buttered and floured baking tray.

Baked in 180° for about 30 minutes (make the test with the stecchino, the center of the cake will have to remain soft).

Your cake is ready to be garnished with some whole candied pear and a dusted icing sugar.

Conservation
Chocolate cake with red candied pears is preserved for about 3-4 days.

Ingredients:
1 Lt milk
80 gr. type 00 flour
150 gr sugar
150 gr butter
190 gr dark chocolate
aroma mint

Proceedings:
The preparation of this pudding is very fast and will become one of your favorite recipes!

In a pot, heat the milk, while in another pot, dissolve the butter in pieces and add sugar. Add the chocolate to the scales, once dissolved, add the sifted flour and mix with a whip to avoid the formation of lumps.

Take the boiling milk and pour it into the mixture with chocolate and add the aroma to the mint taste, stirring constantly boiled and let cook for about 5 minutes, until you’re trained.

Pour the mixture into a mold and let cool in the fridge for a few hours.

Your dessert is ready to be enjoyed, some mint leaf to garnish and the game is done!

Conservation:
Your pudding is stored in the fridge, covered with film, for about 3-4 days.

Ingredients:
100 gr dark chocolate
250 ml liquid cream
30 gr sugar
Coconut aroma

Proceedings:
As we have already said, the procedure is very simple and fast.

First cut the chocolate into small pieces. In a warmed pot 120 ml cream with sugar and with the aroma to the coconut taste until he has taken the stamp and shut down the fire.

Then add hot cream chocolate and mix well until it is completely dissolved.

Mount the remaining cream that must be cold by fridge, incorporate it into the molten chocolate with movements from the bottom upwards.

Once the mixture is mixed well, pour it into cups or cups and leave it for a few hours in the fridge.

The mousse, once ready, can be served with coconut granella and a bow of whipped cream.

Conservation:
The mousse can be stored in the fridge for 3-4 days, covered with film or in a container with hermetic closure.

Ingredients:
500 ml whole milk
120 g chocolate
60 g sugar
Clove flavouring

Method:
The quantities shown make hot chocolate for 2 people.

First, chop the dark chocolate into pieces. You may use milk or white chocolate instead, but remember to halve the amount of sugar. Melt the chocolate in a bain-marie with the milk. Then add the sugar and a few drops of clove flavouring and stir well.

To finish, you can add whipped cream.

Your hot chocolate is ready in 3 simple steps, perfect for sharing.

Storage:
If any hot chocolate is left, keep it in the refrigerator for a couple of days and reheat it in a small saucepan before serving.

Creating them is really simple and the final result will make your guests stay stucco.

Let’s start by taking some dark chocolate of good quality and melt it a bain-marie.

Now that the chocolate is melted let it cool a little bit

Then pour a small amount into some pirots of paper size you want, and turn them to make sure that the molten chocolate adheres to the walls as uniformly as possible.

Put the pyrothin in the freezer until the chocolate is completely hardened.

At this point remove the map of the pyrothin with attention and you will have your ready chocolate baskets.

You can use them to serve liquor or fill them with whipped cream and serve them simply as if they were pastries.

Homemade Peruvian Kisses: Simple Recipe

If you want to make a very fast dessert, you can create these sweet kisses.

Remember that famous lover chocolate?

This is really good, and you can prepare it with your hands, to give it to those you love, or to taste it in the company of friends..

Paruine recipes: recipe and ingredients

We don’t miss out on chatter, our very good Elisa Poggio gives us his recipe.

The ingredients needed to prepare about 20 kissing Perugina I’m not

100 grams of hazelnut granules
1 tablespoon bitter cocoa
100 grams of spreadable chocolate ( gianduiella )
100 grams of milk chocolate
Whole hazelnuts 
200 grams of dark chocolate or dark chocolate medals

Preparation of chocolates: how to make the perugina kisses!

1. Melt the chocolate in a bain-marie or in the microwave (the original recipe gives 40 seconds for the microwave).
2. Add the chocolate spread (gianduiella), chopped hazelnuts and unsweetened cocoa powder.
3. Mix well and place in the freezer for 10 minutes.
4. Take the mixture out of the freezer and shape it into balls with your hands. Place a whole hazelnut on each ball, then return them to the freezer for another 5 minutes.
5. Melt the dark chocolate in a bain-marie or in the microwave.
6. Coat the chocolates with melted chocolate using a fork, or place them on a wire rack to allow the excess chocolate to drip off.

  The result surprises everyone and using a chocolate of excellent quality also taste is really amazing!

 You don’t need to be master bakers or work chocolate with difficult procedures, if you don’t have these ingredients, you can always make chocolates by mixing hazelnut cream with dry biscuits, nuts and almonds and rolling them into cocoa: in a flash you created some truffles.

So why not try to make chocolates immediately kissing directly at home and with their own hands.

Thanks again to Elisa who presented us kisses in a very elegant dress..

You know how? used..

Recipe for a 20 cm mould or for 10 people

5 eggs

150 gr of sugar

50 gr of water

Far from it

200 ml cream

2 tablespoons of nutella

sugar paste

food colorants

cream baths 

Chocolate cake process and preparation 

1. separate the egg yolks and mount them with 150 g of sugar and 50 g of water,
2. to mount the egg whites until stiff Stop, stop, stop, stop.
3. then incorporate them into the compound of the egg yolks, mix the flour with the baking powder, and gently
   from the top down incorporate to the compound!
4. To butter and flour the mold, and pour the mixture,
5. put in the oven already warm to 160 degrees for a half’ oretta about, then do the test stecchino…
6. after crushed and cooled cut the P D S. And wet it with 150 ml of water and sugar as needed to sweeten,and add a spoon or two of cream extract!!!
7. For the stuffing, I mounted 200 Ml of cream, and after added 2 tablespoons of nutella then decorate to taste!

Thank Monica Gentile for her recipe..what delight!

They are really spectacular cakes, they have as characteristic gravity, gravity.

You can all amaze with a cake that seems to be suspended, as supported by a magic..

Follow the video tutorial or the photo passages that will help you to realize it.

I chose to use a ready preparation for Chocolate Cake that in addition to being really delicious, allows me to create a cake in just 4 minutes, I stuffed with nutella and decorated with togo and very colorful smarties.

Ingredients for Gravity Cake:

Prepared for chocolate cake  ready powder

Nutella q.b

Chocolate confetti

Paper muffins

Togo

Milk 200 M

Burro 200 gr.

1 Cannuccia

Proceedings: How to do Gravity Cake

First we prepare the base of chocolate cake.

We pour the chocolate cake dough into a bowl, add butter and milk and mix with an electric saddle for 4 – No.

You’ll have a delicious cake, which I recommend to bake 180 grades for 25 – No.

The perfect baking tray for this cake is a diameter 22 cm, zippered.

After cooking the cake, cut half by half, and stuff with nutella.

Cover the whole surface with the nutella and decorate the edge with many togo all around.

Add colored smarties.

Place a very big straw on the cake by placing it inside, brush with molten chocolate and stick all colored confetti.

So you can simulate the smarties cascade, don’t forget to support the smarties package on the straw.

Here’s the video of Gravity Cake, you can take your cue to create your own!

Our dear blogger Alessandra of the blog “ Dolcemente Inventando” has prepared for us, this delicious and delicious mousse chocolate cake darkening.

Ingredients for the chocolate mousse cake

3 eggs

170 g of sugar

40 gr bitter cocoa

150 gr flour

baking powder 1 bag

60 gr butter

140 ml of milk

Prepare the cake by whipping the eggs with sugar, until they are inflated and foamy.

Add the sifted cocoa flour and yeast, alternating with melted butter and milk freshly heated in microwave or on the fire.

Pour the mixture into a 22 cm non-stick cake mold and cook 180 degrees for about 35 minutes.

Prepare the mousse:

150 gr of egg whites

2 egg yolks

200 ml cream

120 g sugar

20 gr of water

200 gr chocolate

Drop the chocolate with butter.

Beat the reds, and the reds. egg whites apart. egg whites add water and sugar you have previously heated to 120 degrees.

Add chocolate to your yoriles by whipping with whips, join the egg whites and cream. Mix well and cool in the fridge for 2-3 hours.

Cut the cake into 3 layers and fill with the cream, decorate with sugar decorations and let rest in the fridge for a few hours.

Use the beautiful raised for cakes present in our shop, to serve your cakes and decorate your cake with the many decorations for dessertsYou’re gonna make a figurone.

If you are a blogger send us your recipes, we will publish them in our blog.