[Taste buds fall] Triple ultimate temptation! Coffee mousse, popping cake, crispy cookies, easily create a god-level dessert at home!
? Coffee chocolate mousse dessert with white layer and ganache
Multi-layered delight: a crunchy chocolate chip cookie base, silky coffee mousse, white chocolate mousse and a shiny ganache coating.... a masterpiece for chocolate and coffee lovers! ?
? Ingredients
Chocolate chip cookie base
150 g Oreo-type chocolate chip cookies (without filling).
70 g unsalted butter, melted
25 g sugar (optional)
One layer of coffee mousse
240 ml whipped cream
1 tablespoon instant coffee (dissolved in 2 tablespoons hot water)
225 g semisweet chocolate, finely chopped
1 tsp vanilla extract
15 grams rock sugar
A layer of white chocolate mousse
225 g chopped white chocolate
240 ml whipped cream
1 tsp vanilla extract
30 g chocolate chips (optional)
Decorative ganache
85 g chopped dark chocolate
30 ml whipped cream
decorate
Chocolate cubes sprinkled with cocoa powder
Rose-shaped whipped cream (optional)
? ? Production instructions
Biscuit base
Preheat oven to 175 °C.
Combine the cookie crumbles with the melted butter and sugar.
Compact on the bottom of a 23 cm springform baking dish.
Bake for 8-10 minutes. Cool completely.
Coffee mousse
Heat 120 ml of cream until it begins to boil.
Add the chopped chocolate and stir until melted. Add dissolved coffee and vanilla.
Wait a little to cool.
Beat another 120 ml of cream with rock sugar to medium (soft peaks).
Fold in chocolate in a surrounding fashion. Pour over cooled bottom layer. Refrigerate for 2 hours.
White chocolate mousse
Heat 120 ml of cream to a boil, add white chocolate and stir well.
Once cooled for 10 minutes, add the remaining cream and vanilla and mix well.
Add sprinkle flowers if desired. Pour over the previous layer. Refrigerate for an additional 2 hours.
Frosting and garnishing
Melt the chocolate and cream in the microwave (short intervals).
Once cooled slightly, pour over the sturdy dessert and let it drip around the edges of the dessert.
Garnish with whipped cream and a piece of chocolate.
Visual Tips: Sprinkle with a little sea salt or crushed coffee beans for even more gourmet flavor.
Melt-in-your-mouth sponge cake ? ✨
Ingredients
4 eggs
1 cup sugar
1 cup wheat flour
? 1/2 cup milk
Please 1/2 cup melted butter
? 1 tsp baking powder
? Lemon zest flavored (optional)
How to make it
01-> Preheat oven to 180 °C and butter and flour a baking sheet.
02-> In a bowl, beat eggs with sugar until lightly bubbly.
03-> Add milk and melted butter and stir well.
04-> Sift flour and baking powder over the mixture and gently mix well.
05-> Also add lemon zest as a garnish if you wish.
06-> Pour the batter into an oiled baking dish and bake for 30-35 minutes until poked out clean with a toothpick.
07-> Once baked, remove from oven and unmold after cooling slightly.
Tips: While serving, you can choose the toppings or sprinkle rock sugar directly on top-everyone will love it!
Cornstarch cookies that melt in your mouth
? Ingredients ?
-500 g cornstarch (cornmeal)
-200 g butter or margarine (80% fat), set aside at room temperature
-1 can of condensed milk (395 g)
-1 tsp vanilla extract (optional)
? ? Preparation method:
1. In a large bowl, combine the butter with the condensed milk until smooth.
2. If using vanilla extract, add vanilla extract.
3. Gradually add the cornstarch, mixing first with a spoon and then with your hands until a soft dough that is not sticky to your hands forms.
4. Shape the cookies into small balls and gently flatten them with a fork, or shape them into any shape you like.
5. Place it on an unoiled baking sheet (it won't stick to your hands).
6. Bake at 180 °C for 12 to 15 minutes until the crust is firm. Don't let them turn yellow, they should be white.
7. Save after completely cooling, it will taste better the next day!
[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities into grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.
Here are the approximate weights of some common ingredients for reference:
Cup Weight Conversion
1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:
all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)
granulated sugar: 1 cup ≈ 200 g
brown sugar: 1 cup ≈ 220 g (lightly pressed)
butter: 1 cup ≈ 227 g
milk: 1 cup ≈ 240 g
water: 1 cup ≈ 240 g
Spoon weight conversion
1 tablespoon (tablespoon, tbsp) = 15 ml
Flour: 1 tablespoon ≈ 8-10 g
White sugar: 1 tablespoon ≈ 12.5 g
Cream: 1 tablespoon ≈ 14 g
Water: 1 tablespoon ≈ 15 g
1 teaspoon (teaspoon, tsp) = 5 ml
Flour: 1 teaspoon ≈ 3-4 g
White sugar: 1 teaspoon ≈ 4 g
Salt: 1 teaspoon ≈ 6 g
vanilla extract: 1 teaspoon ≈ 5 g
Notes
Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.
Precise measurements: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.
Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.
