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BICCHIERINI al CIOCCOLATO con CREMA al CAFFÈ belli buoni e facili ☕
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=MScgNQxUviQ
All that you will see is edible – do you believe it? Let’s discover how to make a delicious and unusual dessert: chocolate cups filled with Mascarpone and coffee cream! Enjoy! • 00:00 – INTRODUCTION • 00:09 – HOW TO MAKE CHOCOLATE CUPS • 00:57 – FREEZING • 01:02 – HOW TO MAKE COFFEE CREAM • 01:33 – CHOCOLATE CUP FILLING • 02:03 – FINAL PRESENTATION • ★ LOOKING FOR OTHER RECIPES? • SUBSCRIBE NOW ► http://bit.ly/GialloZafferanosub • CLICK ON THE BELL AND STAY TUNED FOR NEW RECIPES! • INGREDIENTS AND RECIPE: • Dark chocolate 3/4 lb (400g) • Sunflower seed oil 3/4 tbsp (10g) • Fresh heavy cream 1 cup (250g) • Mascarpone cheese 1 cup (250g) • Sugar 1/3 cup (80g) • Vanilla sugar 1 tsp • Bitter cocoa to taste • Instant coffee 2 tsp (10g) • To make the chocolate cups, start by chopping the chocolate with a knife. Collect 150 g of chocolate in a bowl and melt it in the microwave for about 90 seconds at 750w, stirring every 30 seconds. Alternatively, use the classic bain-marie method, making sure the bowl is not in direct contact with water but is only touched by steam. Once the chocolate is melted, add the remaining part and mix for a couple of minutes with rotating movements (this is an easier way of tempering). Add 1 tablespoon of seed or olive oil and mix. To make the chocolate cups, fill a disposable plastic coffee cup. Turn it over and let the excess chocolate fall back into the bowl. Shake them, wipe off the edges, and place upside down on a wire rack. Repeat until you run out of chocolate. Freeze the cups for 20 minutes. Whip the heavy cream firmly; start from a cold product to succeed. Once the heavy cream is whipped, add the Mascarpone, sugar, vanilla essence or vanilla sugar, instant coffee, and a tablespoon of water (to be poured directly on the instant coffee). Do not use espresso coffee to avoid the cream being too runny. Whip everything with a whisk for a few minutes; you should get a thick mousse. Fill a pastry bag with the mixture and place in the freezer for a few minutes. Cut the plastic cups with a knife and gently pull them away. Fill all the chocolate cups with the coffee cream. Finish with a sprinkling of cocoa powder, garnish with coffee beans, and serve. You can refrigerate the cups for a couple of days in a container. Alternatively, freeze them for a couple of months in a suitable container; thaw them when needed, keeping them in the fridge for a couple of hours. • ► LATEST VIDEOS FROM GIALLOZAFFERANO • http://bit.ly/RICETTE-GZ • ► CAKES AND DESSERTS: ALL THE RECIPES • http://bit.ly/DOLCI-GZ • _______________________________________ • Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! • ► GIALLOZAFFERANO ONLINE COOKBOOK: • https://www.giallozafferano.it/ • ______________________________________ • ★ FOLLOW US! • ► Facebook: / giallozafferanolive • ► Instagram: / giallozafferano • ► TikTok: https://vm.tiktok.com/ZSPy5BYH/ • ► Pinterest: https://www.pinterest.it/GialloZafferano • ► Twitter: / giallozafferano • #cups • #chocolate • #coffee • #giallozafferano
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