Some of the recipes we're going to try preparing and pairing in the Tequila Aficionado Test Kitchen with Avion Espresso.
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Cappuccino Cupcakes #recipe
Cappuccino Cupcakes YUM
Triple Chocolate Mousse Cake... I wonder how this compares to the cooks illustrated version.
Desserts, Cake Recipe, Chocolates Cake, Chocolates Mousse Cake, Dark Chocolates, Chocolates Mouse, Milk Chocolates, Triple Chocolates, Chocolate Mousse Cake
Triple Chocolate Mousse Cake _ The heavenly Bittersweet Chocolate Mousse & Milk Chocolate Mousse perfectly lined up over a Dark Chocolate Cake. Gorgeous chocolate dessert for any food magazine!
Triple Chocolate Mousse Cakes (Recipe adapted slightly from Martha Stewart) Makes 8 cakes **Special Equipment - 8 9-cm (3½-inch/6-ounce) ramekins Dark Chocolate Cake Bittersweet Chocolate Mousse Milk Chocolate Mousse Semisweet Chocolate Curls Dark Chocolate Cake Unsalted butter, softened, to grease Unsweetened cocoa powder, for dusting 83 g (2/3 cup) plain (all-purpose) flour 39 g (1/3 cup) unsweetened Dutch-process cocoa powder ½ teaspoon baking soda ¾ teaspoon baking powder ¼ teaspoon salt 150 g (2/3 cup) caster (superfine granules) sugar 1 large egg, room temperature 59 ml (¼ cup/4 tablespoons) whole milk 3 tablespoons vegetable oil ½ teaspoon pure vanilla extract 59 ml (¼ cup/4 tablespoons) water Preheat oven to 180° C (350°). Line a baking sheet with non-stick baking paper. Place the ramekins on the lined baking sheet. Using a small pastry brush, coat the bottom and sides of each ramekin with unsalted butter; dust liberally with unsweetened cocoa powder, set-aside. Using a fine mesh sieve, sift the flour, Dutch-process cocoa powder, baking soda, baking powder and salt into the bowl of electric stand mixer. Add the sugar; using a whisk, whisk together to well combine. Attach the bowl to the mixer fitted with the paddle attachment. Add the egg, milk, oil, vanilla, and water; mix on medium-low speed until combined, about 3 minutes. Divide batter evenly among prepared ramekins. Return ramekins to lined baking sheet, spacing one-inch apart. Bake until a cake tester inserted in the centre of the cakes comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Unmold cakes. Using a serrated knife, carefully trim each cake to 2.5-cm (1-inch) high. Transfer to paper lined baking sheet, cut side down. Cut eight 25.4-by-10.16-cm (10¾-inch-by-4-inch) strips of non-stick baking paper. Wrap a paper collar around the base of each cake, keeping the bottom flush with baking sheet. Secure each collar with tape, set-aside. Bittersweet Chocolate Mousse and Milk Chocolate Mousse 789 ml (3 1/3 cups) heavy cream, 35%, divided 8 large egg yolks, room temperature, divided 113 g (½ cup) caster (superfine granules) sugar, divided 59 ml (¼ cup/4 tablespoons) light corn syrup, divided 59 ml (¼ cup/4 tablespoons) water, divided 100 g (7 ounces) good quality bittersweet chocolate, melted 2 teaspoons pure vanilla extract, divided Pinch of salt 100 g (7 ounces) milk chocolate, melted In the bowl of an electric stand mixer fitted with the whisk attachment, beat 394 ml (1 2/3 cups) heavy cream on medium-high speed until soft peaks form, about 3½ minutes. Transfer to an airtight container; refrigerate for 1 hour. Place 4 egg yolks into the clean bowl of an electric stand mixer fitted with the whisk attachment; beat on high speed until pale and frothy, about 5 minutes. Meanwhile, in a small-sized, heavy-bottomed saucepan, over high heat, bring 56.25 g (¼ cup) sugar, 2 tablespoons corn syrup and 2 tablespoons water to a rolling boil. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully and gradually pour hot syrup down side of bowl. Raise speed to medium-high; mix until slightly thickened, about 5 minutes. Remove bowl from mixer; add the melted bittersweet chocolate, 1-teaspoon vanilla, and a pinch of salt. Using a large flexible rubber spatula, stir to well combine. Remove the whipped cream from the refrigerator and place into a large-sized bowl. Add one-third of the bittersweet-chocolate mixture to the whipped cream; whisk until well combined. Add remaining bittersweet-chocolate mixture, whisking until well combined. Press the mixture through a large fine mesh sieve into a large bowl; discard any solids. Transfer bittersweet chocolate mousse to a large pastry bag fitted with a large, plain round tip. Repeat entire recipe, substituting milk chocolate for the bittersweet. Transfer milk chocolate mousse to a large pastry bag fitted with a large, plain round tip (If mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator. You can also pop the cakes in the freezer to give them a good set then remove collars and place in the refrigerator). Assembling Triple-Chocolate Mousse Cakes Bittersweet Chocolate Mousse Milk Chocolate Mousse 57 g (2 ounces) semisweet chocolate, curls, to garnish Pipe a 2.54-cm (1-inch) layer of bittersweet chocolate mousse into each paper collar. Refrigerate until the mousse is set, about 20 minutes. Pipe a 2.54-cm (1-inch) layer of milk chocolate mousse on top of the layer of bittersweet chocolate mousse (if mousse is thin, do not transfer to pastry bag, use an ice cream scoop to spoon into paper collar – don’t worry it will set in the refrigerator). Refrigerate at least 4 hours and up to overnight. Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Using a vegetable peeler, scrape edge of chocolate at a 45-degree angle, forming curls. Refrigerate the curls until ready to serve cakes. To serve; remove paper collars. Garnish with chocolate curls. Enjoy! Found this on www.stumbleupon.com but couldn't pin from there. Check it out
Triple chocolate mouse cakes
Chocolate coffee truffles - I believe this would be THM approved, not sure completely. There is no sugar in these and look so good! Would be a great Christmas goodie replacement for my truffles I make every year.
Chocolate Coffee Cake Recipes, Chocolates Truffles, Chocolate Truffle Recipe, Christmas Coffee Recipe, Chocolate Espresso Truffles, Chocolate Coffee Truffles, Yummy Chocolate Deserts, Chocolates Coffee, Bakerella Chocolates
Little Bites of Heaven: Bakerella’s Chocolate Coffee Truffles
Bakerella Chocolate Truffles
Bakerella's chocolate, espresso truffles
Avion Espresso Cake: Direct from the Tequila Aficionado Test Kitchen! Created by Lisa Pietsch www.LisaPietsch.com
Tequila Aficionado, Lisa Pietsch, Aviones Espresso, Test Kitchens, Pietsch Www Lisapietsch Com, Aficionado Test, Espresso Cake
Desserts, Brown Sugar, Gourmet Cupcakes, Cupcake Recipes, Drunken Cupcakes, Food, Cupcakes Recipe, Buttercream Frostings, Mudslide Cupcakes
Mudslide Cupcakes Recipe: 3 eggs, 3/4 cup sugar, 1/2 cup butter, 1 cup light brown sugar, 2 & 1/4 cups ap flour, 1/2 cup unsweetened cocoa powder, 1 & 1/2 tsp baking soda, 3/4 cup cold coffee, 3/4 cup Kahlua. Kahlua buttercream: 6 tlbs butter, 3 cups powdered sugar, 3 tlbs cocoa powder, 4 tlbs Kahlua, 3 tlbs hot coffee. Bailey’s buttercream: 2 sticks unsalted butter, 3 cups powdered sugar, 2 tsp vanilla extract, 4 tlbs Bailey’s Irish Cream, 4 ounces bittersweet chocolate, shaved in curls
Lots of gourmet cupcake recipes
Mudslide Cupcakes Recipe #mudslide #chocolate #cupcakes #cupcakerecipe #dessert
28 Drunken Cupcake recipes
Dark Chocolate Cupcakes with Chocolate Chambord Ganache
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Food Recipes & Reviews - Page 5 of 23 - Mouse over picture to repin! :)
dark chocolate cupcakes chocolate chambord ganache
Cool cupcake frosting
Dark Chocolate Cupcakes - Click For Recipe #Recipe #Food #Dinner
Dark Chocolate Cupcake with Chocolate Chambord Ganache | Bakers Royale
Your body shall thank me!