Tag: almond bark

How to make Healthy No-Bake Chocolate Peanut Butter Oat Bars
Healthy Chocolate Peanut Butter Oat Bar – healthy ingredients, no cholesterol, no refined sugar, but still chocolatey, rich, a little greasy with great texture.

Home Cooking Adventure
Ingredients
Makes about 16-20 bars
1 1/2 cups (180g) rolled oats
1/3 cup (60g) raisins
3/4 cup (75g) unsalted almonds
1/4 cup (20g) unsweetened shredded coconut
1/4 tsp (2g) salt
1/2 cup (120g) creamy peanut butter
1/4 cup (80g) maple syrup, agave nectar, or honey
2 tbsp (30g) coconut oil
1 tsp (5g) vanilla extract
Chocolate Glaze
1/4 cup (30g) cocoa powder
1/4 cup (80g) honey or maple syrup
2 tbsp (30g) coconut oil, melted
1/2 tsp (2.5g) vanilla extract

1. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.
2. Place the oats, almonds, raisins, and salt into the bowl of a food processor. Process until completely combined.
3. Add peanut butter, honey (maple syrup) and coconut oil in a small saucepan and melt over low heat. Remove from heat and add vanilla extract.
4. Add the mixture over the oats mixture and process until completely combined and the mixture holds together.
5. Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.
6. Prepare the chocolate glaze. In a small bowl combine the cocoa with honey (maple syrup), coconut oil and vanilla extract.
7. Spread evenly over the mixture in the pan.
8. Refrigerate for 2 hours to set. Keep leftovers refrigerated.

July 14, 2021
How to make Chocolate Meringue Roses
Chocolate Meringue Roses – delicious and elegant desserts that can be made in advance for any occasion and everyone will be impressed and delighted. The meringue is dipped in dark chocolate for a very good balance of sweetness. With a crunchy texture, these meringues completely melt in your mouth.

Home Cooking Adventure
Ingredients
Makes 23-25 meringues
2 egg whites (70g), room temperature
pinch of salt
1/2 cup (100g) sugar
1/2 tsp (3g) vanilla extract
Red food coloring
4 oz (120g) dark chocolate

1. Preheat oven to 200F (95C).
2. Whip egg whites with salt until foamy. Gradually add sugar and whip until firm peaks form. Add vanilla extract and red food coloring and mix to combine.
3. Fit a piping bag with 1M (½ inch- 1cm) large star tip. Make 4 lines of red food coloring on the inside of the piping bag.
4. Transfer the meringue into the piping bag.
5. On a baking sheet lined with parchment paper make 2 inch (5cm) roses starting from the center and making circles around.
6. Bake for 90 minutes. Turn off the oven and leave the meringues in the oven until the oven is completely cooled, about 2-3 hours more or even overnight.
7. Melt chocolate over bain-marie.
8. Dip bottoms in chocolate and place on parchment paper to set.
9. Store in an airtight container at room temperature.

July 14, 2021
How to make Crazy Cake with Chocolate Ganache
Crazy Cake – one of the best, moist and chocolatey, full of flavor and almost melts in the mouth. Do not use eggs, butter or milk.

Home Cooking Adventure
Ingredients
Makes about 8-10 servings
1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) salt
5 tbsp (70g) canola oil
1 tbsp (15ml) vinegar
1 tsp (5g) vanilla extract
1 cup (240ml) hot water
Ganache
7 oz (200g) semisweet chocolate, chopped
1/2 cup (120g) whipping cream
1. Preheat oven to 350F (180C).
2. In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.
3. Add the oil, vinegar, vanilla and hot water and whisk again until completely combined.
4. Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
5. Let it cool slightly and remove the sides of the pan.
6. Prepare the chocolate ganache. Heat the cream in a small sauce pan, until almost boiling to the edges. Remove from heat and add chopped chocolate. Let sit 1 minute and then stir until smooth.
7. Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.
8. Use a spoon to create a flower shape.
9. Let the ganache set a bit at room temperature before serving.
July 6, 2021
How to make Chocolate Peanut Butter Ice Cream Cake
Chocolate Peanut Butter Ice Cream Cake – the combination of chocolate and peanut butter creates a great taste. Creamy and very well balanced with a crispy oreo crust and crunchy peanut on top.

Home Cooking Adventure
Ingredients
Makes about 16 servings
Crust
10 oz (300g) oreo cookies
3 oz (90g) butter, melted
Peanut Butter Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
5 oz (150g) peanut butter, melted
Chocolate Ice Cream
1 1/4 cup (300g) whipping cream, chilled
7 oz (198g) sweetened condensed milk
1/4 cup (30g) unsweetened cocoa powder
Hot Chocolate Fudge Sauce
1/2 cup (100g) sugar
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (2g) salt
2/3 cup (160g) whipping cream
4 oz (120g) semisweet chocolate, divided
2 tbsp (30g) unsalted butter
1 tsp (5g) vanilla extract
Garnish
roasted peanuts, chopped
1. Place the oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.
2. Press the mixture into the bottom of a greased 9 inch (23 cm) pan using the back of a spoon.
3. Prepare the peanut butter ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and peanut butter until well combined.
4. Pour the peanut butter mixture over the oreo crust and spread evenly using an offset spatula. Freeze until you prepare the chocolate ice cream.
5. Prepare the chocolate ice cream. In a large bowl whip cream until stiff peaks form. Mix in the sweetened condensed milk and cocoa powder until well combined.
6. Remove the pan from freezer and pour the chocolate mixture over the peanut butter mixture and spread evenly using an offset spatula.
7. Cover and freeze for about 6 hours or overnight until firm.
8. Before serving prepare the hot chocolate fudge sauce. In a saucepan over medium-high heat, bring the cream, sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low, and cook for 5 minutes, stirring occasionally.
9. Remove from the heat and stir in the the butter, the remaining chocolate, and the vanilla extract, stirring until smooth.
10. Remove ice cream cake from freezer and top with the hot chocolate fudge sauce.
11. Decorate with chopped roasted peanuts, cut and serve. Freeze the leftovers.

July 2, 2021
How to make Chocolate Cream Puffs
Delicious Chocolate Cream Puffs, topped with chocolate pastry cream and topped with chocolate ganache, a great treat for chocolate lovers.

Home Cooking Adventure
Ingredient
Make about 25 cream puffs
Choux cake
1 cup (125 g) all-purpose flour
3.5 oz (100 ml) milk
3.5 0z (100 ml) water
2 teaspoons (10 g) sugar
1/2 teaspoon (2g) salt
5 1/2 tablespoons (80g) unsalted butter
4 eggs
Chocolate cake ice cream
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornmeal
2 cups (480 ml) milk
4 oz (120g) semi-weekly chocolate, chopped
1 tablespoon (15g) unsalted butter
Chocolate Ganache
4 oz (120g) half a week chocolate
1/2 cup (120g) whipped cream

1. First, prepare the pastry cream to be ready before the choux pastry is baked.
2. Beat egg yolks with sugar until slightly pale.
3. Mix the cornstarch well. Pour milk into a saucepan and bring to a boil. Pour about a third of the hot milk over the egg yolk mixture. Pour the entire mixture into a saucepan with the milk. Cook while stirring until thickened.
4. Keep the heat just enough to cook all the cornmeal. Turn off the heat, add the chocolate and keep stirring until the chocolate is completely melted. Pour the cream into a clean bowl and let it cool for 5 minutes, then stir in the butter. Let it cool slightly, cover with cling film, and press directly onto the surface of the ice cream to avoid skin forming on the surface. Refrigerate before use.
5. Preheat oven to 350F (180C).
6. Prepare the choux pastry. Sieve flour. Boil milk, water, sugar, salt and butter in a saucepan.
7. Remove from heat and add all flour at once and combine vigorously with wooden spoon until homogeneous.
8. Place the pan back on low heat and while stirring, cook for 1 or two minutes to absorb any moisture from the dough and until it has drawn away from the walls of the pan. You should see some dough sticking to the bottom of the pan.
9. Transfer dough to a large bowl and let cool slightly. Add the eggs one at a time, carefully mixing each egg into the batter using a wooden spoon or even a stand mixer. It will produce a smooth, uniform powder that will retain its shape.
10. Fit a pastry bag with a large ½ inch (1cm) round tip and dough tube into 1 – 1/2 inch (3-4 cm) circles on a parchment-lined baking sheet.
11. Bake for 25-30 minutes until golden and puffy.
12. Poke each stick with a skewer to release the steam and cool on a wire rack. Split the cake in half.
13. Remove the pastry cream from the refrigerator and beat until smooth. Transfer the pastry cream to a 1/4 inch (6 mm) plain-tipped piping bag or star.
14. Cake cream tube to fill cream puffs. Top with pastry lid.
15. Prepare the chocolate ganache. In a small saucepan, heat the cream over medium-low for a few minutes until hot. Are not
need to boil or simmer. Turn off the heat, pour chopped chocolate on top and let stand for 1-2 minutes. Stir until
evaporate.
16. Spoon or transfer ganache to a 1/8 inch (3mm) smooth top piping bag and pour ganache over top
the top of the cake.

June 24, 2021
How to make Chocolate Coconut Brownies
Chocolate coconut brownies with fatty almonds on the bottom with coconut filling and chocolate ganache on top. For coconut dessert lovers, this is one of the best macaroons ever.

Home Cooking Adventure
Ingredients
Makes 16 servings
3 oz (100g) semisweet chocolate
3/4 cup (170g) butter
1 tsp (1g) instant coffee powder
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
1 tbsp (8g) dark cocoa powder
1/2 tsp (2g) salt
3/4 cup (95g) flour
Coconut Filling
12 oz (340g) sweetened condensed milk
2 1/2 cups (200g) unsweetened coconut flakes
Chocolate Ganache
1/2 cup (100g) whipping cream
4 oz (120g) semisweet chocolate
1. Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Let the brownies cool completely.
6. In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownie.
7. Prepare the chocolate ganache. eat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.
8. Cut into squares and serve.

June 24, 2021
How to make Chocolate Cupcakes with Irish Cream Frosting
These Chocolate Cupcakes with Irish Cream Topping are both simple and amazing. The cream cheese frosting with a touch of Irish cream tastes great and goes well with chocolate cupcakes. The perfect way to celebrate St. Patrick’s Day or any special occasion.

Home Cooking Adventure
Ingredients
Makes 12 cupcakes
3/4 cup (95g) all-purpose flour
1/3 cup (40g) cocoa powder
1/2 tsp (2g) salt
1/2 tsp (2g) baking powder
1/4 tsp instant coffee
1/3 cup (75g) unsalted butter, melted
2/3 cup (135g) sugar
3 eggs
1 tsp (5g) vanilla extract
2/3 cup (150g) sour cream
3 oz (80g) semisweet chocolate, melted
Irish Cream Frosting
9 oz (250g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
3 tbsp (40ml) Baileys Irish Cream
2/3 cup (200g) whipping cream, 35% fat
1. Preheat the oven to 350°. Line a muffin pan with paper liners.
2. In a medium bowl combine the flour, cocoa powder, instant coffee, baking powder and salt.
3. In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, vanilla extract and mix to combine.
4. With the mixer on low, alternate adding gradually flour mixture and sour cream until all is well incorporated.
5. Add the melted chocolate and mix to incorporate.
6. Scoop batter evenly among liners, about 2/3 full each.
7. Bake for 18- 20 minutes or until a toothpick inserted into the center comes out with a few crumbs.
8. Let them cool on the pan for about 5 minutes, then remove to a cooling rack to cool completely before frosting.
9. Prepare the cream cheese frosting: In a bowl, beat cream cheese and then incorporate powdered sugar. Add Baileys Irish cream and mix to combine. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Gradually fold together.
10. Place the frosting into a piping bag fitted with a (11mm) open star tip and pipe cupcakes.
11. Decorate with cocoa powder if desired.
12. Serve immediately or refrigerate until ready to serve. If refrigerated let them get to almost room temperature before
serving.
June 22, 2021
How to make Chocolate Soufflé
This is one of the great chocolate flavors not to be missed. This is a flourless soup, incredible light, chocolate flavor and simply divine.

Home Cooking Adventure
Ingredient
2 tablespoons (30ml) milk
1 tablespoon (15g) cream
5 tablespoons (75g) sugar
2 oz (60g) 55-70% dark chocolate
2 egg yolks
3 egg whites
1/4 teaspoon (2g) salt
1/4 cup (30g) unsweetened cocoa powder, good quality
3 tablespoons (45ml) water
Powdered sugar for dusting
Butter and granulated sugar to coat ramekins
Toppings (optional)
Whipping cream 7 oz (200ml)
1 tablespoon (7g) powdered sugar
1. Preheat oven to 375° (190C). Butter inside your soufflé mold (I used 3 1/2 Inch- 9 cm Ramekins). Cover the mold with granulated sugar, then pour the excess out.
2. Put the milk and cream in a small saucepan and stir over medium heat until boiling. Remove from heat, add chocolate. Let stand for 1 minute then stir until well combined and all chocolate has melted.
3. Add cocoa powder and water and beat until very hot on bain marie (double boiler).
4. Remove from heat and set aside to cool for a few minutes.
5. Beat egg whites with salt until foamy. Gradually add sugar and beat until stiff peaks form.
6. Add the egg yolks to the chocolate mixture and beat well.
7. Using a rubber spatula, lightly mix 1/3 of the egg whites into the chocolate mixture. Then fold the chocolate mixture in half over the remaining whites. Scoop the dough into the prepared mold.
8. Bake until soup hovers about an inch and a half above plate, about 13-15 minutes.
9. Whip cream with powdered sugar if using to serve.
10. Remove from oven and top with powdered sugar and add a tablespoon of whipped cream. Serve immediately as the soup will begin to deflate after 2 minutes.

June 9, 2021
How to make Triple Chocolate Semifreddo
Triple Chocolate Semifreddo – very nice dessert, creamy and chocolatey, not too sweet, with crispy chocolate chips, the best choice for a summer day.

Home Cooking Adventure
Ingredients
Makes 8-10 servings
3 eggs
2 egg yolks, extra
1/2 cup (100g) sugar
2 cups (500ml) whipping cream (35% fat)
3.5 oz (100g) white chocolate
3.5 oz (100g) milk chocolate
3.5 oz (100g) dark chocolate
Decorating
Chocolate curls
1. Place the chocolates in a heatproof bowl over a pan of simmering water (bain-marie). Allow the chocolates to melt, stirring occasionally. Set aside until ready to use.
2. Place the eggs, extra yolks and sugar in a heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from the heat and allow to cool slightly.
3. Whisk the cream until stiff peaks form. Gently fold through the egg mixture until well combined.
4. Divide the mixture into three equal-sized amounts, and fold the chocolates, each into a different bowl.
5. Line a 2 liter-capacity loaf tin with plastic wrap and pour in the white chocolate mixture. Freeze for 20 minutes or until partially set, leaving the other mixtures at room temperature.
6. Gently pour in the milk chocolate mixture over the white and spread evenly. Freeze for another 20 minutes or until partially set.
7. Gently pour in the dark chocolate mixture on top of the milk one. Freeze for 4-6 hours or overnight.
8. When ready to serve invert onto a plate, remove the plastic wrap, decorate if desired with chocolate curls, grated chocolate and cut into slices.
June 3, 2021