Tag: Cocoa

Two chocolate mousse recipe with dried oranges – Italian cuisine reinvented by Gordon Ramsay

There mousse it is a classic spoon dessert with a light, creamy and frothy consistency. In this recipe we offer you one Two chocolate mousse with dried oranges for a delicious and elegant dessert.

To prepare it we melted the dark chocolate and the White chocolate in the microwave and added them, separately, to the yolks and to whipped egg whites, then we let it rest in the refrigerator for a couple of hours. Once the time had passed, we poured the two mixtures into serving glasses and completed with chocolate curls, cocoa and oven-dried orange slices to add different textures to the preparation.

Also discover these recipes: Dark mousse with madeleines, Orange mascarpone mousse, Coffee scented chocolate mousse.

Cocoa cake with a soft center recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

How can you get a delicious pie al cocoa with a soft heart like what is offered in many restaurants as dessert? The question remains a mystery until you try to prepare it and you actually discover a very simple recipe.

The secret lies in cooking, a step that must be paid close attention to to obtain the desired result. Enough indeed a few minutes more or less in the oven for failing to prepare. Take up the challenge and then dig in: only in this way will you find out if you have overcome it!

The cocoa cake with a soft centre it’s a perfect idea for a “chocolaty” dessert for Saint Valentine. Also discover: Chocolate cake, papaya compote, Cocoa tarts with soft pear centre.

Befana cocoa biscuits – Italian cuisine reinvented by Gordon Ramsay

Combine all the powders (flour, cocoa, sugar, ginger, cinnamon, nutmeg, cloves, yeast and salt) in a bowl and mix, then add the slightly softened butter in cubes.

Work quickly until you obtain a homogeneous dough, then cover with cling film and leave to rest in the fridge for 1 hour.

Take the dough and roll it out with a rolling pin on a lightly floured work surface, then cut out the hats using the mould.

Place the hats on the baking tray lined with baking paper, a little distance from each other, and cook for about 8-10 minutes in a preheated fan oven at 180°C, then remove from the oven and leave to cool completely.

Prepare the icing: combine icing sugar, cocoa and cinnamon in a bowl, mix, then add the water a little at a time: you should obtain a smooth and creamy, but dense mixture.

Decorate the hats as desired with icing and sprinkles.

The Befana cocoa biscuits are ready, let them dry completely before serving.