Tag: chocolate

Chocolate Omelette – Chocolate Omelette Recipe – Italian Cuisine

First of all, whisk the egg whites until stiff.
Separately, melt the chocolate in the microwave or in a water bath.

Add the cream to the melted chocolate and then the yolks one at a time.
Then add the sugar first and then the egg whites, stirring slowly from the bottom to the top so as not to disassemble them.

Melt the butter in a non-stick pan, then cook the mixture like a normal omelette, turning when it is thickened to complete cooking also from the second side.

The chocolate omelette is ready, you just have to sprinkle it with icing sugar and serve it.

Chocolate Mandarins – Chocolate Mandarins Recipe – Italian Cuisine

First of all, melt the chocolate (in a bain-marie or in the microwave), add the cream and mix until a thick and homogeneous cream is obtained.

Then peel the mandarins, taking care to eliminate the white filaments and any seeds without damaging the wedges.

Dip each slice in the chocolate (now lukewarm) for half, then pass it in the chopped hazelnuts.
As they are ready, place the wedges on a clean surface so that the chocolate dries: to speed up the times, you can move them for 15-30 minutes in the fridge.

The chocolate mandarins are ready, serve them immediately.

Chocolate pie with spicy sauce (with cheese) – Italian Cuisine

A dark chocolate and almond cake to be served with an unexpected sauce … made with Edelpilz, a spicy blue cheese

Warm tart with a soft heart? Chocolate version with almonds and rum, accompanied by an innovative sauce with a slightly spicy taste … with blue cheese. No joke, theEdelpilz, historical Bergader blue cheese made in the 20s by the founder Basil Weixler is pleasantly spicy and goes perfectly with chocolate and almonds.

Ingredients for 6 cupcakes

100 g toasted almonds
90 g sugar
80 g butter
70 g chocolate
30 g dry biscuits
4 eggs
20 g fresh ginger (or ½ teaspoon powder)
2 spoons of rum
1 grated orange zest
100 g cream
50 g Edelpilz
6 disposable aluminum molds

Method

Work the butter with the sugar until you get a frothy mixture, add the egg yolks, the rum, the ginger, the finely chopped almonds, the melted chocolate in a bain-marie, the orange zest and the chopped biscuits; mix the ingredients and gently incorporate the beaten egg whites. Pour the mixture into the greased aluminum molds and bake in a bain-marie oven at 120 ° for 15-20 minutes.

For the sauce, heat the cream with Edelpilz, melt it completely and pour a spoon over the patties. You can add diced pears to the sauce.

Turn the cakes over the individual plates and serve them warm, accompanying them as you like with Edelpilz sauce.