Dessert chocolate cream

Description

Sweet chocolate-creamy Panna cotta served on a crispy biscuit with a slightly bitter chocolate sauce. This dessert I commit.. I give.. them I'm buying my first teacher on the Pillsbury website. ru... wonderful, responsive Vilakku (Violl ) And I want to say-thank you, Sweetie, for helping.. because always support and encourage, and if necessary, and strogili!

Ingredients

Cream

500 g
Sugar

100 g
Vanilla

1 g
Gelatin

25 g
Water

200 g
Cocoa powder

30 g
Vegetable oil
Brown sugar

100 g
Chicken egg

1 piece
Flour

230 g
Leavening agent

0.5 tsp
Butter

125 g
Vanilla

1 g
Cream

100 g
Butter

30 g
Instant coffee

1 tsp
Sugar

1 Tbsp
Dark chocolate

100 g

Cooking

Gelatin pour 200 grams of cold boiled water and leave for 30 minutes for swelling. Then heat the gelatin in a water bath until dissolved.

Cream, sugar and vanilla heat, stirring, until the sugar is dissolved (not boiling). In hot cream add the gelatin and divide the mixture into two parts. One part leave a white cream.

The second part of the cream entered the cocoa powder. You can get it dry, but if you dissolve the cocoa powder in small amount of boiling water, the chocolate flavor will be revealed fully and cocoa evenly distributed in cream. That's what I did-added a small amount of boiling water (80 gr) in cocoa powder, stir until smooth and then added fragrant brilliant chocolate into the cream. Let both mixtures cool slightly.

Silicone molds lubricated small amount of vegetable oil and pour the white cream in a thin layer. Put them in the freezer for 15 minutes (or until fully cured layer). Then on top pour a thin layer of chocolate cream, again put it in the freezer to harden the layer. And so, alternating cream and chocolate layers filled molds. Remove the molds with jelly in the refrigerator (not the freezer) for 4 hours until fully cured.

Make the cookie dough. Will beat into a soft mousse egg, vanilla and brown sugar TM Mistral to dissolve the sugar. Add soft butter and again beat into a soft mousse mass.

Add flour, sifted with the baking powder and make a soft dough. Dough long knead not necessary. Wrap the dough in foil ( I put in a small container) and remove in the refrigerator for 30-40 minutes.

Prepare the chocolate sauce. Add the cream in coffee, butter, sugar and, stirring, warm the mixture on low heat up to 70 degrees, so that all components are dissolved and mixed.

Turn off the fire, add broken pieces of chocolate and whisk first, mix the mixture until complete dissolution of chocolate and then gently whisk until the state lustrous and smooth sauce.

The sauce is slightly bitter. Depending on taste, you can add while cooking the sauce a little more sugar or ready-made sauce you can add alcohol for flavoring.

Will bake cookies. Preheat the oven to t 180-190 degrees. The dough thinly (2-3 mm) roll out between two sheets of parchment and cut out circles with a diameter of slightly more than molds with Panna cotta. Bake cookies in preheated oven 10-12 minutes until slightly Golden brown and let it cool down completely.

Dessert ready, only to serve. I got 18 cups with Panna cotta. Molds with cavities, some of which I filled with cooked sauce, and some raspberry jam. Violochka you, dear cooks, help yourself! The kettle is starting to boil!

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