115 corsican chocolat Recipes

flour, sugar, butter, baking chocolate, egg yolks, egg whites

puff pastry sheet , from a 17 . 3 oz box, chocolate (you can use bittersweet or milk , but don tsp use unsweetened), egg yolk (beaten with 1 tsp water), sugar , for dusting

high quality semisweet chocolate, cut into small chunks, dark rum, eggs, separated, sugar, strong brewed coffee, softened butter, cut into chunks, cream of tartar, salt, heavy cream

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

bittersweet chocolate, chopped fine, strong espresso, dark rum, olive oil, eggs , seperated, whole ladyfingers (preferably homemade ), whole milk, dark rum, lightly sweetened whipped cream

dark chocolate chips (can use milk chocolate, if serving to children), butter, sugar, flour, eggs

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

frozen puff pastry, thawed, chocolate hazelnut spread, all fruit raspberry jam, egg, beaten, sugar , for dusting (optional)

chocolate layer cake, semisweet chocolate, white fondant, whipping cream

bittersweet chocolate, unsalted butter, eggs, separated, sugar, ground almonds, matzo cake meal (for cake pan), blanched slivered almond, sweet chocolate, coarsely chopped, strong brewed coffee, cold unsalted butter, cut into bits

semi-sweet chocolate bit, light cream, scalded, egg yolks, brandy (or rum)

manjari de valrhona chocolate or 4 oz other quality bittersweet chocolate, unsalted butter, chopped almonds (50 g), chopped dried fruit (apricots, cranberries, etc. 100 g), sortilege orange liqueur or 1 tbsp grand marnier or 1 tbsp cointreau liqueur (or orange flavoring), grated zest orange (peel ), icing sugar

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

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