Recipes for Sweet Love “Brownies, and Strawberry Souffle”
Heart Brownies
Ingredients:
• 100g unsalted butter
• 190g of chocolate to melt
• 2 eggs
• 3 / 4 cup sugar
• 1 3 / 4 tablespoons single coffee powder
• 3 / 4 cup all-purpose flour baking powder
• 90g chopped walnuts
• 1 heaping teaspoon baking powder
• 1 tablespoon Vanilla Essence Gourmet
• Flower Sugar for dusting
Preparation:
• Preheat the oven. Butter a square pan 22 x 22 cm by 5 cm high and sprinkle with flour.
• Melt chocolate with butter in double boiler, stirring, without letting it boil. When melted, remove from heat.
• Separately, beat eggs with sugar until the mixture is white (5 minutes). Then, add beat coffee, flour, nuts, baking powder and vanilla essence Gourmet until well blended.
• When the melted chocolate is still warm, stir with a spoon to the other mixture and add it slowly and gently stir until well blended.
• Pour the mixture into the mold and bake in the preheated oven for 15-20 minutes at 160 ° C. You should not let the center of the brownies dry.
• Once the brownies are cool, cut with a heart-shaped mold. Sprinkle with powdered sugar and garnish the dish with a strawberry dipped in chocolate and melted chocolate or Chocolate Sauce Gourmet.
Dipped Strawberries
in Chocolate
Ingredients:
• 16 medium strawberries
• Coverage of white chocolate
• Coverage of semi-sweet chocolate
• Grated Coconut Gourmet
• Almonds chopped
Preparation:
• Wash strawberries and dry thoroughly, without removing the leaves.
• Place both chocolates separately in a double boiler to melt. Heat until chocolate is almost completely melted, stirring occasionally. Remove from heat and stir until the chocolate finishes melting.
• Dip each strawberry halfway in chocolate, black and then put on a tray with parchment paper.
• Before the chocolate to dry the strawberries, dip a fork into the melted white chocolate and strawberry shake on forming black streaks on the chocolate. These lines can also be done with the help of a small sleeve. Furthermore, before the chocolate dries, you can sprinkle some strawberries with Grated Coconut Gourmet and others with chopped almonds.
• Leave the dried strawberries on waxed paper until chocolate is hard and removed. If not serving immediately, you can keep in the refrigerator for up to 6 hours before serving.
Chocolate souffle
Ingredients:
• 50g of dark chocolate to melt into pieces (we recommend using good quality)
• 250ml milk
• 60g unsalted butter
• 3 tablespoons flour
• Butter Butter molds
• Flower Sugar for dusting molds
• 4 eggs, whites and yolks separated
• 2 1 / 2 tablespoons powdered sugar
• 1 tablespoon Gourmet Dark Chocolate, sifted
• sifted powdered sugar for dusting the soufflés
Preparation:
• Preheat oven to 180 ° C. In a bowl, put the chocolate into pieces. Separately in a small saucepan by pouring boiling milk over the chocolate. Stir until chocolate melts and merges with the milk. In a small saucepan, melt butter and add flour. Cook over low heat for 1 minute. Gradually add to butter mixture with milk chocolate, stirring constantly. Bring to a boil, remove and let cool.
• 6-well greased soufflé, refrigerate until the butter is firm and then sprinkle with powdered sugar, completely covering the molds.
• When the chocolate mixture is cool, add the yolks. Separately, beat egg whites with electric mixer until firm. Add powdered sugar and continue beating for 30 seconds. Bitter Chocolate Gourmet incorporate and mix. Then add 1 / 3 of the mixture of whites into egg yolk mixture and stir quickly manually. Then add 2 / 3 missing from the whites to the yolks and mix well.
• Fill the molds with the mixture, smoothing with a spatula and sprinkle with sifted powdered sugar. Pass the knife around the edges, remove the mixture to raise it easily. Take the molds to the oven and cook for about 15 minutes. until the mixture has risen and is coated in a thin crust. Fingertip control to know that the center is firm. Sprinkle with sifted powdered sugar and serve immediately.
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