5 chocolate recipes

Chocolate is a very used ingredient in French cuisine, espiacially for desert. We will prsent you 5 ways of making a good desert with chocolate.

Custard tart

For 6 people.

Preparation: 45 min.

Cooking: 30 min.

Wait(Expectation): 6:30 am.

For the dough

200 g of flour

125 g of butter

40 g of cocoa

40 g of icing sugar

For the side dish

100 g of mascarpone

180 g of dark chocolate

40 cl of whole single cream

15 g of butter

4 cuil. in soup of icing sugar

1 cuil. in soup of instant coffee

1 cuil. in soup of coffee beans

1 cuil. in coffee(café) of vanilla extract

Melt on very soft fire the chocolate with 18 cl of cream and the coffee. Off the heat, whip incorporate 5 then the butter. Pour into a dish, recover of Clingfilm in the contact of the surface and reserve the lower jaw 4 am for the refrigerator.

In a salad bowl, mix with the fingertips the flour, the cocoa, butters it in dice and the icing sugar by crumbling the preparation. Bind with 2 - 3 cuil. to soup of water and collect the dough in ball. Wrap with some Clingfilm and reserve 1 hour for the refrigerator.

Display the dough and place itin a pie plate. Prick the bottom in the range. It hide of parchment paper and ballast of dry beans. Cook 18 min in the oven, preheated on th 6 (180 °C), remove the paper and the beans then pursue the cooking 5 min.

Mix the mascarpone with 22 cl of very cold cream and the vanilla. Whip in whipped cream and incorporate the icing sugar. Spread on the bottom of tart.

Take out the lower jaw at room temperature 30 min. whip it in the electric mixer until it doubles in volume. Pour into a fluted piping bag and train rosettes on the tart. Decorate with coffee beans and reserve for the refrigerator 1 am.

Cookies all chocolate

For 6 people.

Preparation: 20 min.

Cooking: 10 min.

200 g of sugar

170 g of butter

170 g of flour

150 g of chocolate chips

60 g of cocoa

1 egg

1 cuil. in coffee of baking powder

1 pinch of salt

Mix the flour, the cocoa, the yeast, the nuggets and the salt. In a salad bowl, whip the soft butter with the sugar. Incorporate the egg. Add the powder ingredients and mix. Reserve 30 min for the refrigerator.

Form around thirty balls and put them on two plates papered with parchment paper by spacing out them well. 6 (180 °C) cook 10 min in the oven, preheated on th. If your oven has no function rotating heat, put in the oven plates in 2 steps.

5 min wait before unsticking cookies. Serve rather warm.

Brownie

For 6 people.

Preparation: 20 min.

Cooking: 25 min.

250 g of dark chocolate

180 g of sugar

150 g of flour

4 eggs

125 g of walnut halves

2 cuil. in soup of cocoa

1 bag of vanilla sugar

125 g of butter

In a pan, melted on very soft fire the chocolate broken in pieces with the butter. In a salad bowl, beat eggs with the sugar and the vanilla sugar then add the flour. Incorporate the molten chocolate then the walnuts.

Pour the dough into a square mold papered with parchment paper and cook 20 - 25 min in the oven, preheated on th 6 (180 °C). Let warm 5 min before Before turning out. Strew with cocoa and cut in square before serving.

Chocolate fondant and mascarpone

For 8 people.

Preparation: 30 min.

Cooking: 30 min.

Wait(Expectation): 2 am.

250 g of mascarpone

350 g of dark chocolate

4 eggs

100 g of icing sugar

75 g of butter

40 g of flour

Melt 200 g of chocolate in medium power microwaves. In a salad bowl, work the mascarpone on the range to soften it. Pour the chocolate swept down on the mascarpone and mix in the electric mixer.

Add eggs one by one by whipping then incorporate the icing sugar and end with the flour. Pour in one springform pan in silicone ( 22 cms) and cook approximately 25 min in the oven preheated on th 5 (150 °C). The top has to remain slightly quivering.

Reserve the cake for the refrigerator during 2 am then turn out it on a dish.Melt the rest of chocolate in medium power microwaves. Incorporate the butter and let warm until the glazing becomes creamy. Spread(display) over the cake by forming waves with the back of a spoon.

Cheesecake in the white chocolate

For 8 people.

Preparation: 30 min.

Cooking: 1:05 am.

Wait(Expectation): 2 pm.

180 g of cookies

90 g of slightly salted butter

20 g of cocoa

170 g of sugar

2 eggs

600 g of soft white cheese Philadelphia

20 cl of double cream

300 g of white chocolate

1 cuil. in soup of Cornstarch

Raspberry coulis

Mix biscuits with 20 g of sugar and the cocoa. Add the melted butter. Display this dough at the bottom of a mold with hinge (20 cms) papered with a circle of parchment paper. Reserve for the cool.

Melt the chocolate over a low heat with the cream. Crush the soft white cheese in the range to soften it. Mix slowly, without whipping, with the rest of sugar, eggs and the Cornstarch. Incorporate the molten chocolate.

Pour the preparation on the bottom of biscuit and cook 1 am in the oven, preheated on th 5 (150 °C). Let warm 2 am then reserve for the refrigerator during 12 am. Serve freshly with a raspberry coulis.