230683 nougat hot chocolate whipped cream rachael Recipes

bittersweet chocolate, chopped, butter , cut into pieces, eggs, separated, sugar, divided, all-purpose flour, grated clementine zest (about 2 clementines), clementines, peeled and coarsely chopped, orange liqueur, salt, hot chocolate sauce, garnish: sweetened whipped cream

vanilla bean , split lengthwise, sugar, milk, bittersweet (not unsweetened ) or semisweet chocolate, chopped, powdered sugar, unsweetened cocoa powder, vanilla extract, chilled whipping cream

chocolate, water, sugar, whipping cream , whipped, hot milk

semisweet chocolate, hot whipping cream, peanut oil, flour , on a plate, eggs, beaten with a pinch of salt in a wide bowl, fine white breadcrumbs, sugar, cinnamon

fresh fresh brewed decaffeinated coffee, hot chocolate powder, marshmallow whip (or marshmallow creme), cinnamon (optional)

chilled whipping cream, brown sugar, divided, grand marnier or 1 tbsp orange liqueur, oranges, whole milk, bittersweet chocolate, chopped (not unsweetened ), instant espresso, unsweetened cocoa powder

cocoa powder (unsweetened ), cream (18%), whipping cream, chocolate chips (bittersweet melted), grand marnier, irish cream (baileys ), vanilla (mexican or white )

boiling water, chocolate syrup, milk, almond liqueur, garnishes: whipped cream , ground cinnamon, cream-filled cookies

boiling water, chocolate syrup, milk, hazelnut liqueur, garnishes: whipped cream , ground cinnamon, cream-filled cookies

fresh raspberries, sugar, cornstarch, salt, red currant jelly, water, butter, cubed, salt, king arthur unbleached all-purpose flour, eggs, heavy whipping cream, hot fudge ice cream topping, warmed, divided, sugar, vanilla extract, semisweet chocolate chips, chopped pecans

cacao dark baking chocolate or semisweet chocolate, chopped, dulce de leche, heavy whipping cream, gold colored sugar and pearl dust, optional, whole milk

chocolate pieces, variety of your favorites, store bought hot chocolate powder, sugar, milk, ice, chocolate shavings, heavy cream (very cold ), vanilla extract, light corn syrup

unsweetened chocolate, sugar, water (105o to 115o), hot milk (105o to 115o), eggs, separated, salt, vanilla extract, whipping cream

hot cocoa, cooled, cold strong coffee, sugar, up up brandy, whipping cream , whipped, milk, vanilla pod or 1 tsp pure extract, semi-sweet chocolate chips, sugar, salt, boiling water

whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, coarsely chopped, egg yolks, cointreau or other orange liquer, grated orange peel, sugar, egg whites, room temperature, cream of tartar, sugar, powdered sugar, imported white chocolate, chilled whipping cream, sugar, grated orange peel, cointreau or other orange liquer

hot espresso, granulated sugar, heavy whipping cream, vanilla extract, sugar, bittersweet chocolate, grated or shaved, fresh mint sprigs, for garnish

shots creme de menthe liqueur, mint chocolate ice cream, chocolate mint candies, such as andes or peppermint patties, fresh mint

i have found for cooking heavy whipping cream is best. cook slow and temper (this is when u add some of the hot liquid to the cream to bring it up to temp.) before putting in a hot liquid. if it is cooked to long and too hot it will break up or separate. i also know it can dry up, but just follow these rules and it should be okay. cream picks up flavors pretty quick. i would thin 15 or 30 mins. is long enough to let the cream sit with ingredients, althought when i was making souffles and other desserts the cream was not a factor unless i beat it too long (it would dis-solve to nothing), didnt have a clean, cold bowl or cream was warm., cream, half & is at least 10.5% butterfat (milkfat), light cream is between 18 and 30% butterfat, light whipping cream is between 30 and 36% butterfat, heavy whipping cream is between 36 and 40% butterfat., colder cream is to start, and the colder it stays as you whip it, the easier and better it whips., if it is not cold enough , it doesn tsp whip , it churns (no air is incorporated) which makes butter., when whipping cream , add the sugar when the cream is mostly whipped, and the cream will whip to a higher volume. adding the sugar at., prevent cream from curdling when adding to coffee, use fresh cream. as cream ages, its lactic acid content increases. acid can curdle cream. the acid in coffee, along with coffee s heat, favor curdling of cream., here are some facts and tips on using cream or milk in hot dishes., lower the butterfat (milkfat) content, the more likely cream is to separate., half & is at least 10.5% butterfat (milkfat), light cream is between 18% and 30% butterfat, light whipping cream is 30% to 36% butterfat, heavy cream (heavy whipping cream) is 36% to 40% butterfat, hotter the liquid , the more likely cream is to curdle (separate). cream should never be added to a boiling liquid., when adding cream or milk, it is best to heat it up a bit before adding it to another hot liquid. it is partly the difference in temperature that causes milk or cream to curdle. the beginning results is lower volume., freezing cream : freeze only heavy cream containing 40% or more butterfat. heat to 170 to 180of for 15 minutes. for storage longer than 2 months, add 1/3 cup sugar per quart of cream. cool quickly. place in moisture-vapor resistant containers, leaving 1/2-inch headspace., cream whipped after freezing and thawing does not become as stiff as never-frozen cream. individual whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. place dollops of whipped cream on baking sheet and freeze. once solidly frozen, remove dollops and store in the freezer in freezer containers.