#chocolateganache
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Chocolate Ganache Rice Krispies. Recipe Below
Recipe for 9x13 pan
*Ingredients*
4 cups Rice Krispies
2 tbsp. peanut butter or raw tahini
2 cups dark chocolate
½ cup maple syrup
¼ cup coconut oil
For the chocolate ganache:
400 ml cup heavy cream or coconut cream
300 g dark chocolate (preferably chocolate chips)
Flaky salt for serving (optional)
*Instructions*
Line your pan with parchment paper
Place the rice Krispies in a large bowl.
Place the chocolate in a microwave-safe bowl. Heat for 25 seconds at a time then take out of the microwave and stir. Continue until the chocolate is fully melted.
Add the coconut oil to the chocolate and mix until combined.
Pour the chocolate over the rice Krispies, add maple syrup and peanut butter, and mix.
Place the rice Krispies mixture in the pan, and gently flatten the top.
Place the pan in the freezer for 10 minutes or until fully frozen.
While the pan is in the freezer make the chocolate ganache.
In a large bowl place the chocolate.
Place a saucepan over medium heat and add the cream. Bring just to boil and immediately pour it over the chocolate. Whisk until combined.
Pour the chocolate ganache over the frozen rice Krispies.
Place in the fridge for at least 2 hours.
Cut into cubes, add salt on top and serve.
#chocolate #ricekrispietreats #easyrecipe #fyp #chocolateganache #פוריו
Recipe for 9x13 pan
*Ingredients*
4 cups Rice Krispies
2 tbsp. peanut butter or raw tahini
2 cups dark chocolate
½ cup maple syrup
¼ cup coconut oil
For the chocolate ganache:
400 ml cup heavy cream or coconut cream
300 g dark chocolate (preferably chocolate chips)
Flaky salt for serving (optional)
*Instructions*
Line your pan with parchment paper
Place the rice Krispies in a large bowl.
Place the chocolate in a microwave-safe bowl. Heat for 25 seconds at a time then take out of the microwave and stir. Continue until the chocolate is fully melted.
Add the coconut oil to the chocolate and mix until combined.
Pour the chocolate over the rice Krispies, add maple syrup and peanut butter, and mix.
Place the rice Krispies mixture in the pan, and gently flatten the top.
Place the pan in the freezer for 10 minutes or until fully frozen.
While the pan is in the freezer make the chocolate ganache.
In a large bowl place the chocolate.
Place a saucepan over medium heat and add the cream. Bring just to boil and immediately pour it over the chocolate. Whisk until combined.
Pour the chocolate ganache over the frozen rice Krispies.
Place in the fridge for at least 2 hours.
Cut into cubes, add salt on top and serve.
#chocolate #ricekrispietreats #easyrecipe #fyp #chocolateganache #פוריו
Chocolate raspberry cupcakes ✨
Super soft & tender chocolate cupcakes filled with chocolate raspberry ganache & topped with raspberry buttercream. The perfect way to say I love you 🥰
#chocolatecupcakes #chocolateraspberry #raspberry #valentinesdaycupcakes #valentinesday #cupcaketok #cupcakes #cupcakesoftiktok #cupcakesofig #cupcakedecorating #chocolatelover #chocolateganache #valentinesdaydessert
Super soft & tender chocolate cupcakes filled with chocolate raspberry ganache & topped with raspberry buttercream. The perfect way to say I love you 🥰
#chocolatecupcakes #chocolateraspberry #raspberry #valentinesdaycupcakes #valentinesday #cupcaketok #cupcakes #cupcakesoftiktok #cupcakesofig #cupcakedecorating #chocolatelover #chocolateganache #valentinesdaydessert
Chocolate gâteau with cherry chia jam, chocolate ganache and whipped cream. Here’s how to impress:
3 large eggs
100g sugar
1 tsp vanilla extract
50g self raising flour
25g sifted cocoa powder
75g melted cooled butter
Fresh cherries for garnish
Cherry jam
200g frozen cherries
3 tsp chia seeds
2 tsp syrup (maple, agave or honey)
Chocolate ganache
50g dark chocolate
50ml double cream
For the cream
100ml double cream
15g icing sugar
1/2 tsp vanilla extract
1. Preheat oven to 160c fan (320F). Line a baking tin with parchment paper. Place 2 ramekins upside down.
2. Using an electric mixer whisk the eggs, sugar and vanilla for 10 minutes until light and tripled in size. Mix the cocoa and flour and sift 1/3 onto the batter. Fold it in. Repeat twice until the batter is well mixed without knocking down too much air.
3. Add 2-3 tablespoons of the batter in the melted butter and mix well. Pour the mixture back in the batter and fold in.
4. Pour the cake batter in the tin around the ramekins and bake for 20-25 minutes. Check by inserting a skewer in the cake, it should come out clean. Leave to cool completely.
5. Meanwhile make the cherry jam. Cook all the ingredients on low heat for 10 minutes.
6. Make the ganache. Chop the chocolate and place in a bowl. Heat the double cream until boiling point and pour onto the chocolate. Leave for a few seconds before mixing until the chocolate is fully melted.
7. Whip the cream, icing sugar and vanilla until soft peaks appear.
8. Turn the cake over onto a plate and remove the parchment paper. Sprinkle a little cocoa powder and icing sugar over the cake.
9. Spoon the cherry jam at the bottom of the ramekins, then the ganache and finally the whipped cream. Garnish with some fresh cherries and enjoy!
#chocolatecakerecipe #recipes #valentinesrecipes #cherryjam #chocolateganache #cakerecipes #chiajam #cherryontop #cakerecipe
3 large eggs
100g sugar
1 tsp vanilla extract
50g self raising flour
25g sifted cocoa powder
75g melted cooled butter
Fresh cherries for garnish
Cherry jam
200g frozen cherries
3 tsp chia seeds
2 tsp syrup (maple, agave or honey)
Chocolate ganache
50g dark chocolate
50ml double cream
For the cream
100ml double cream
15g icing sugar
1/2 tsp vanilla extract
1. Preheat oven to 160c fan (320F). Line a baking tin with parchment paper. Place 2 ramekins upside down.
2. Using an electric mixer whisk the eggs, sugar and vanilla for 10 minutes until light and tripled in size. Mix the cocoa and flour and sift 1/3 onto the batter. Fold it in. Repeat twice until the batter is well mixed without knocking down too much air.
3. Add 2-3 tablespoons of the batter in the melted butter and mix well. Pour the mixture back in the batter and fold in.
4. Pour the cake batter in the tin around the ramekins and bake for 20-25 minutes. Check by inserting a skewer in the cake, it should come out clean. Leave to cool completely.
5. Meanwhile make the cherry jam. Cook all the ingredients on low heat for 10 minutes.
6. Make the ganache. Chop the chocolate and place in a bowl. Heat the double cream until boiling point and pour onto the chocolate. Leave for a few seconds before mixing until the chocolate is fully melted.
7. Whip the cream, icing sugar and vanilla until soft peaks appear.
8. Turn the cake over onto a plate and remove the parchment paper. Sprinkle a little cocoa powder and icing sugar over the cake.
9. Spoon the cherry jam at the bottom of the ramekins, then the ganache and finally the whipped cream. Garnish with some fresh cherries and enjoy!
#chocolatecakerecipe #recipes #valentinesrecipes #cherryjam #chocolateganache #cakerecipes #chiajam #cherryontop #cakerecipe
