Christmas Bailey’s Truffles.

Bailey’s Truffles

Ingredients:

• 12 oz double chocolate chips
• 1/4 cup heavy cream 
• 1 tablespoon sweet butter 
• 2 egg yolks  
• 1/4 cup Bailey’s Irish cream  

Melt chocolate, Bailey’s and heavy cream together over very low heat. Whisk in egg yolks, one at a time. Mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With two spoons make small balls. Roll in powdered cocoa and wrap the foil around the candy.

Truffles with a note of citrous.

 

• 225 ml cream 
• 450g chocolate
• 2 tablespoons unsalted butter
• 1 tablespoon espresso powder
• 2 tablespoons zest of orange
• 2-3 tablespoon of liqueur Grand Marnier, Chambord or  Bailey's Irish Cream

 Put into heavy pan a cream and bring to boil (don’t boil), take away from fire. Add pieces of chocolate, butter, espresso powder, orange zest and liqueur.  Blend all with woody tablespoon until total dissolution of chocolate and butter.
 Refrigerate for 20 min in metallic cup. Remove from fridge and roll into cacao powder, finished balls bake into the fridge until to serve. Yummy! That tastes out of this world!

By the way, you can experiment with different additions, like a  vanilla, lemon zest, nuts, even chilli etc.

Chocolate cheesecake.

• 175g  cookies
• 75g  unsalted butter
• 1 tablespoon cacao powder
• 200g cheese Philadelphia
• 250g  heavy cream
• 250g dark chocolate
• 3 tablespoons chocolate liqueur
• 2 tablespoons icing sugar
• 2 tablespoons cacao powder
  

Crumb the cookies and mix with melted butter.

Put and tamp down into the split form covered by parchment. 

To melt the chocolate, whip the cream.

Cheese (room-temperature) whip with sugar, add chocolate liqueur and mix well. Add whipped cream and melted chocolate, mixed slow by mixer. 
Put the filling on to the pastry and t out  in the fridge for 4 hours or night. Just before serving, dust with cocoa powder.

Ideal combination cherry and chocolate. Swiss roll.

• 5 eggs (yolk and white separated)
• 50g all-flour 
• 100g starch 
• 2 tablespoons grinded almond into flour 
• 1 tablespoon dark cacao 
• 125 g  sugar
• 1 pack vanilla sugar 
• 100g  cherry compote (concentrated)
• 50g brandy
• 1 teaspoon sugar
• 1 pack (80g) vanilla pudding instant
• 200ml milk
•  250ml  cream  of milk 38%
• 380g cherry from compote
• 150g dark chocolate
• 150 ml cream of milk 32-38%
• 2 tablespoons brandy

Cacao..chocolate..for chocoholics...

Chocolate Cake 

(bakes into a 8″ square cake or 12 reg cupcakes)

-adapted from Vegan Cupcakes Take Over the World-  

•  1 cup unsweetened soy milk, room temperature 
• 1 tsp apple cider vinegar
• 3/4 cup caster sugar
• 1/3 cup canola oil
• 1 1/2 tsp vanilla
• 1 cup plain flour
• 1/3 cup cocoa (I used Varlhona)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Preheat oven to 350F and grease and line the bottom of a 8″ square tin or line muffin pans with 12 cupcake liners.
2. Whisk together the soy mil and vinegar and leave aside to curdle.
3. Meanwhile, sift together flour, cocoa, baking powder, baking soda and salt.
4. Whisk sugar, oil and vanilla into the curdled soy milk. Whisk until foamy.
5. Add the sifted dry ingredients to the wet ones in two batches and stir until no big lumps remain. A few tiny lumps are fine.
6. Pour batter into tin or cupcake liners and bake until a skewer inserted in the middle comes out clean. For cupcakes, it takes about 18-20 minutes, for the 8″ cake, I baked it for about 30-40 mins.