John Myers
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Variation of Chocolate with Fruits
The perfect variation of chocolate with fruits recipe with a picture and simple step-by-step instructions.
White chocolate ice cream with tonka bean:
- 150 g Chocolate white
- 175 ml Milk
- 2 Pc. Eggs
- 65 g Sugar
- 150 ml Cream
- 1 Pc. Grated tonka beans
Mousse au Chocolat:
- 200 g Dark chocolate
- 8 Pc. Protein
- Chopped pistachios
- Cayenne pepper
Russian plucked cake (dough):
- 300 g Flour
- 30 g Unsweetened cocoa
- 2 tsp Baking powder
- 150 g Sugar
- 1 packet Vanilla sugar
- 1 Pc. Egg
- 150 g Butter
- Fat for the shape
Russian plucked cake (filling):
- 250 g Butter at room temperature
- 500 g Lowfat quark
- 200 g Sugar
- 1 packet Vanilla sugar
- 1 packet Custard powder
- 3 Pc. Eggs
- 1 Pc. Vanilla pod
Chocolate fan:
- 75 g Dark couverture
- 10 g Butter
For decoration:
- Berry
White chocolate ice cream with tonka bean:
- First, heat the milk in a saucepan to approx. 80 degrees, then let it cool down again to approx. 70 degrees. In the meantime, beat the eggs until foamy, slowly pour in the sugar and stir until it has completely dissolved.
- Then add the milk in a thin stream to the sugar-egg mixture and continue whipping. The volume should now approximately triple. Heat again and stir with the hand mixer until the mass starts to attract (around 75 degrees it becomes a little thicker). This can take 3-5 minutes.
- As soon as the mixture has thickened, add the chopped chocolate and stir in until it has melted. Now whip the cream until stiff and fold it into the slightly cooled chocolate mass. Finally, carefully (!) Refine with a little grated tonka bean.
- Now put everything in the ice cream maker and let stir for 50-75 minutes, then put in the freezer for 3-5 hours.
Mousse au Chocolat:
- Chop the chocolate and let it melt in a water bath. Separate the eggs and whip the egg whites until stiff. Then pour the liquid chocolate under the egg whites until it becomes even. Place in the refrigerator for about 4-5 hours. If necessary, sprinkle lightly with cayenne pepper and pistachios.
Russian zupfkuchen:
- First mix the flour, cocoa and baking powder well. Then add the remaining ingredients for the dough and process everything into a dough with a mixer. Then put the dough in cling film in the refrigerator for about 30 minutes.
- For the filling, melt the butter in a saucepan and let cool down a little. Grease the base of the springform pan and press about 2/3 of the dough into the springform pan, leaving an edge about 2 cm high.
- Now carefully mix the quark with the sugar, vanilla sugar, vanilla pudding powder, the eggs, the pulp of the vanilla pod and the liquid butter with a whisk to a smooth mass. Pour the whole thing into the form lined with dough and smooth it out.
- Finally, pluck the remaining dough into small pieces and distribute evenly on the filling.
- Bake the cake for about 60 minutes at 180 degrees (top / bottom heat).
Chocolate fan:
- Melt the chocolate in a double boiler. Stir the butter into the melted chocolate to give it a shine. Put the liquid chocolate into the desired shape with a spoon on a baking paper and refrigerate for at least 12 hours so that the chocolate can harden. To serve afterwards, stick in the white chocolate ice cream.
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