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

cream

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

preparation

Step 1/10

Cook the quinoa (previously washed and drained) in a saucepan with water for approximately 20 minutes.

Step 2/10

Meanwhile, melt the chocolate in a double boiler.

Step 3/10

Heat the oven to 200 ° C.

Step 4/10

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.

Step 5/10

Add the cooked quinoa and mix well.

Step 6/10

Lightly spread a baking dish with margarine and pour half of the previous mixture inside.

Step 7/10

Add the jam and cover with the rest of the mixture.

Step 8/10

Bake for 30 minutes.

Step 9/10

Turn off the oven and let the cake rest inside for 10 more minutes.

Step 10/10

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

    30g butter

    100 g of chocolate for dessert 70% cocoa

    2 teaspoons of instant coffee

    1 cup of espresso coffee (optional)

    3 eggs

    100 g of whipping cream

    80g sugar

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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