52 au chocolate cream Recipes

strong coffee, milk, sugar, kahlua or 1/3-1/2 cup tia maria, heavy whipping cream, unsweetened cocoa powder, chocolate shavings

semisweet chocolate chips, milk chocolate chips, butter, cubed, sugar, heavy whipping cream, thawed orange juice concentrate, vanilla extract, baking cocoa

semisweet chocolate, coarsely chopped, orange , zest of, egg yolks , beaten until slightly foamy, egg whites, coarsely chopped hazelnuts or 1/2 cup almonds, semisweet chocolate, grated, unsweetened whipped cream, for garnish

bittersweet chocolate, finely chopped, sugar, water, eggs, separated, extra egg yolks, espresso, very strong coffee, grand marnier (optional), unsalted butter, softened, heavy cream , whipped to soft peaks

semisweet chocolate, unsalted butter, eggs, separated, room temperature, cream of tartar, heavy cream, whipped, for garnish

bittersweet chocolate, broken into pieces, sugar, strong coffee, egg yolks, whipping cream, divided, orange liqueur, vanilla extract, garnishes: whipped cream , cookie curls

bittersweet chocolate, heavy whipping cream, flour, butter, sugar, salt

strong brewed coffee, milk, sugar, kahlua or tia maria, chilled heavy cream, unsweetened cocoa powder, chocolate shavings

milk, milk chocolate candy bars, chopped, vanilla extract, divided, freshly brewed coffee, whipping cream, powdered sugar, semisweet chocolate , shavings (optional)

low-fat (2%) milk, cinnamon sticks, imported milk chocolate, chopped, bittersweet (not unsweetened ) or semisweet chocolate, chopped, freshly brewed strong coffee, golden brown sugar, vanilla extract, chilled whipping cream, ground nutmeg

reduced-calorie margarine, nonfat sour cream, egg, cold coffee, splenda sugar substitute, all-purpose flour, all-purpose flour, baking powder, baking soda, ground cinnamon, chocolate chip, walnuts, chopped

more) whipping cream, hot brewed chicory coffee, sugar cubes, chocolate dipped spoons , recipe follows, semisweet chocolate, store-bought cookies in the shape of spoons

egg yolks, sugar, orange liqueur, semisweet baking chocolate, strong coffee, softened unsalted butter, egg whites, salt, granulated sugar, cream sweetened with powdered sugar

lightly packed bite-size pieces croissant (from about eight 5 1/2-inch croissants), fine-quality bittersweet chocolate (not unsweetened ), fresh or unthawed frozen cranberries, eggs, sugar, milk, heavy cream, vanilla, salt, unsalted butter

pastry dough (should be sweet, either bought or made), cream, whole milk (if using sugar add to taste here with the cream and milk before heating), dark chocolate, chopped into small pieces (70% cocoa solids is best), vermeer dutch chocolate cream liqueur (or any chocolate liqueur that you like), egg, well beaten

heavy cream, bittersweet chocolate, chopped, sugar, egg yolks, vanilla extract, cream for garnish

unsalted butter, scant 1/4 cup loosely packed fresh compressed yeast, generous 1/2 cup cold water, bread flour , plus extra if needed, salt, granulated sugar, generous 1/2 cup whole milk, room temperature unsalted butter, bittersweet chocolate, chopped, almond cream , recipe follows, hydrated raisins , recipe follows, almond cream , recipe follows, canned fruit, egg yolks, egg, scant 1/4 cup whole milk, place the rolled croissants on a parchment covered baking sheet ; spaced about 2 inches apart. loosely cover the baking sheet with plastic wrap. allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough., preheat the oven to 375 degrees f., make an egg wash by whisking together the egg yolks , whole egg, and milk in a small bowl until well combined. with a pastry brush, very gently coat the pastries completely with egg wash. bake until golden brown, about 10 minutes., leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. thaw at room temperature and warm in the oven before serving., almond cream is always baked to a spongy, cake-like texture and can be used by itself or in combination with nuts or fruits. the addition of starch to this recipe ensures that it will not run out of a pastry shell during the cooking process., room temperature unsalted butter, generous 1/2 cup granulated sugar, generous 1 cup almond flour, egg, scant 1/4 cup all-purpose flour, i like to use hydrated raisins in a lot of recipes. i always keep a jar of them in the refrigerator. the proportion i use for adding the liquor is about to 10 to 20 percent of the weight of the water. if you do not dilute the liquor with water, be prepared for a very strong burst of flavor., raisins, water , as needed, dark rum or flavored liquor

sugar, semisweet chocolate, water, eggs, separated, sugar, vanilla, rum extract or 1/4 cup dark rum, salt, sweetened whipped cream or 1 cup thawed whipped topping