Bridgehead Chocolate Quinoa Loaf Recipe
How to cook ther ecie Bridgehead Chocolate Quinoa Loaf Recipe
Ingredientso cook Bridgehead Chocolate Quinoa Loaf Recipe
3 egg units
1/2 cup heavy
5 tablespoons of water
8 tablespoons of sugar
2 tablespoons of baking powder
5 tablespoons of jam
2 tablespoons margarine
1/2 pound quinoa
1 cup of grated dark chocolate
Cook the quinoa (previously washed and drained) in a saucepan with water for approximately 20 minutes.
Meanwhile, melt the chocolate in a double boiler.
Heat the oven to 200 ° C.
Pour the milk cream with the sugar, the egg and water, the baking powder, the slightly softened margarine and the melted chocolate into a container. Mix everything well until you get a homogeneous cream.
Add the cooked quinoa and mix well.
Lightly spread a baking dish with margarine and pour half of the previous mixture inside.
Add the jam and cover with the rest of the mixture.
Bake for 30 minutes.
Turn off the oven and let the cake rest inside for 10 more minutes.
Remove the cake from the oven and allow it to cool completely, before unmolding.
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13 – Chocolate And Coffee Mousse Recipe
Chocolate And Coffee Mousse Recipe , This coffee mousse is a more ‘adult’ version of the chocolate mousse, less sweet and perfect to finish a meal without cloying. Easy to prepare it takes just a little time to be ready.
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This variant on the chocolate mousse incorporates coffee in two ways, but if you want, you can only use instant coffee. The dark chocolate both strengthens and softens the roasted tone of the coffee.
Recipe information Chocolate And Coffee Mousse Recipe
Preparation time : 20 minutes
Total time : 4 hours and 20 minutes
Servings : 4
Category : dessert
Cuisine : French
Calories : 270 kcal per serving
Ingredients of the coffee mousse for 4 people Chocolate And Coffee Mousse Recipe
100 g of chocolate for dessert 70% cocoa
2 teaspoons of instant coffee
1 cup of espresso coffee (optional)
100 g of whipping cream
The ingredients of the coffee mousse and Chocolate And Coffee Mousse Recipe
How to make the coffee mousse
In a bowl put the butter and the chocolate in pieces. Melt in the microwave – on low power and stirring often – or in a saucepan over very low heat, taking care not to burn the chocolate.
In a bowl put the butter and the chocolate in pieces. Melt in the microwave.
Add instant coffee and if you use espresso coffee as well.
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Separate the eggs and add the yolks to the chocolate, it can be done with some rods. Reserve in the fridge.
Separate the eggs and add the yolks to the chocolate
Whip the whites until stiff with half the sugar (40 grams), reserve.
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Whip the whites until stiff with half the sugar
Whip the cream with the remaining sugar.
Whip the cream with the remaining sugar
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First, add the whipped whites and then the cream to the chocolate, with enveloping movements and being careful not to disassemble the mousse.
First add the whipped whites and then the cream
Pour the mousse into serving bowls or cups and keep in the fridge for at least 4 hours to build up.
Pour the mousse into the serving cups and keep in the fridge
Easy preparation summary
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Melt the butter with the chocolate. Add the instant coffee and, if using, the espresso
Add the yolks, incorporate them and reserve in the fridge. Whip the whites until stiff with half the sugar. Whip the cream with the remaining sugar.
Add the whites to the chocolate cream. Incorporate the cream
Pour into serving cups and keep in the fridge for at least 4 hours to take shape.
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