Chocolate Dipped Mousse Cookies
These small cakes are a traditional Danish dessert called Sarah Bernhardt cakes. The cakes consist of a macaron topped with a chocolate truffle dipped in dark chocolate.
We’ve made the cakes in a mini version, so it makes a perfect one bite treat. A small petit four cake, you could call it.
The art of tempering chocolate can be hard to master, but with Ztove it’s not that difficult, as we easily can control the temperature the chocolate is heated to. In this recipe, we describe how you can temper chocolate easily with Ztove.
The chocolate coat uses cocoa butter, which makes the chocolate thinner and easier to dip the cookies in. The amount of cocoa butter depends on how thin a chocolate layer yo wish and the type of chocolate you use. Most chocolate you find in the supermarket is quite thick, so you will need a fair amount of cocoa butter to make it thinner.
2 pcs. Leaf gelatin
200 gram Chopped dark chocolate
5 dl Heavy cream 38%
60-80 pcs. Macaroons (store-bought or homemade)
75 gram Cocoa butter
300 gram Finely chopped dark chocolate
20-30 gram Chopped almonds or sprinkles
Assemble the cakes
Temper the chocolate
Dip the cakes in chocolate
You’ll have some melted chocolate left over. You can either pour it into a mol, let it set and use it next time you want to make something with chocolate. Or you can mix it with cereal, nuts, marshmallows and whatever else you have on hand. Drop small mounds of the mixture onto a piece of baking paper. Let it set, and you have a yummy little snack.
Gluten-free Cream Puffs – Choux Pastry
Gluten-free cream puffs are made just like regular cream puffs by first heating the dough to 110 ºC. This helps prevent the cream puffs from collapsing during baking.
Hazelnut Praline Paste
Toast shredded coconut at 190 ºC for a light brown and aromatic result. This temperature ensures a short cooking time without the risk of the coconut suddenly burning.
Chocolate Mousse with Caramel
Danish Chocolate Covered Marshmallow Puffs with Passion Fruit
With temperature control, you can easily make a stable Italian meringue for the small cakes, without the need for a boiling hot syrup.