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Chocolate stars

Chocolate stars


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Put the yeast to soak with a little sugar. Separate the eggs and beat the yolks and egg whites separately. Heat the milk very little together with the sugar and make the dough from the flour plus the yeast and the yolks, plus the lightly poured milk until it is also incorporated in the flour; at the end, add the egg whites and vanilla essences. Knead nicely and add 2 tablespoons of oil. Leave to rise for at least half an hour, until it increases and doubles in volume.

Then cut a piece of dough that is spread with flour and make star shapes (or whatever shape you want, of your choice). Fry until golden on both sides and then remove on napkins for excess oil.

Melt any type of chocolate in the microwave, together (optional) with 2 tablespoons of milk and put a star in the chocolate.


1. In a square or rectangular tray, place a baking sheet, leaving an excess outside the edges, so you can use the paper as a handle later.

2. In a large bowl, combine oatmeal, seeds, cashews and almonds. Grate the chocolate over the mixture.

3. Add honey or stevia extract, followed by peanut butter and mix until smooth.

4. Put the composition in the pan and level it, then let it cool for a few hours. If you make the mixture in the evening, you can let it cool overnight.

5. Remove the bars from the pan, portion them and put them in the cold until serving.


ingredients:

300 g butter
300 g sugar
300 g flour
2 yolks
2 whole eggs
Vanilla sugar
Chocolate topping
Powdered sugar

Method of preparation:

In a bowl, mix the butter with the sugar, add whole eggs, then the yolks, one by one.
When the composition has blended, add the vanilla and flour "in the rain" and mix lightly with a wooden spoon.

On a worktop lined with flour, shape the cake with your hand, then spread it with the rolling pin. Grab a form of cookies and cut stars.

Put them in the oven, bake them over medium heat and remove them from the pan while they are hot. Fill them with chocolate topping and combine them two by two!


Chocolate Balls and Stars


For chocolate balls
Inflate the balloons and tie them tightly.
Melt the chocolate in a bain-marie and let it cool a little.
Pour it into a pot to which you have attached a small dui.
Carefully draw chocolate threads, the wheel on the surface of the balloon, then let it harden, in a sieve or on a grill.
Cut at one end of the chocolate braid with a small pair of scissors.
Break the balloon with a needle and carefully remove it.
Attach a hanging system / clamps to the globes.

For chocolate stars
Wallpaper the back of a tray with baking paper.
Melt the grated chocolate in a bain-marie.
Put a teaspoon of chocolate on the baking paper and make rays with a toothpick, starting from the middle of the pile towards the edges.
Let cool until the chocolate hardens.
Detach the stars from the paper. Make a hole and tie with thread.

Decorate the Christmas tree with chocolate balls and stars or decorate the Christmas table with them.


First we prepare the cream

Put all the ingredients for the cream except the milk in a smaller pot with a thick bottom and mix them, gradually adding all the milk. Put the pot on low heat and always stir in the cream until it thickens like a pudding.

Leave it to cool and when it is warm, almost cold, add the butter cut into pieces. Mix well until incorporated and keep the cream cold.

Prepare the sheets until the cream cools:

To start, preheat the oven to 180 degrees Celsius.

Mix the egg whites with a pinch of salt until they harden then add the sugar and mix until it melts. Add the flour mixed with baking powder and finely grated chocolate, mix gently so that the foam retains its volume.

We put baking paper on a 30x40cm baking sheet, pour the composition into it and smooth it lightly.

Bake the sheet in a preheated oven at 180 degrees for 10-15 minutes.

We remove the tray, let the sheet cool, then turn it over, peel off the baking sheet.

Cut the sheet into 3 (if the tray was 30x40cm, the sheets will be about 30 & # 21517 cm).

Assemble the cake

Divide the cream into 3 parts. Cut one part in half and add a little cocoa (it will be used for decoration).

We put sheet, cream, sheet, cream, foil and the last layer of cream.

Keep the cake cold in the refrigerator for at least an hour.

I was preparing the icing of the chocolate slice

Put all the ingredients in a bowl and put them in the microwave on the defrost program for 3 minutes or melt them in a saucepan over low heat.

Pour the icing over the cake, spreading it lightly with a knife. Let the fridge harden and then mark the slices of cakes with a knife. Don't just cut them with a knife.

To the remaining cream, add cocoa, mix and pour it with a pos on each slice of cake.

Grate the white chocolate with the help of the vegetable cleaner (you know that special vegetable peeling knife) and decorate the cake slices.

Cut the cake with a knife passed through hot water.

It is very fine, delicious!

I have the recipe from the blog of a lady of Hungarian origin.

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Mocha stars with white chocolate are coffee flavored cookies. The recipe for these cookies is simple. They are easy to prepare with ingredients at hand. Are cookies suitable for Christmas, because they have the shape of stars, but they can be prepared for any party or for the moments when you feel like a cookie with the aroma of coffee and chocolate.

Homemade cookies They are the best. They are fresh and you know for sure what you put in them. Any beginner can prepare them in the kitchen and they will surely come out beautiful and very good.

Mocha star cookies with white chocolate they are tender and delicious.

I can't imagine the winter holidays without the plates of cookies, biscuits and cakes, the cake with walnuts and the chocolate cake with cherries or the chocolate cake without flour. I gathered the cookie recipes in one post, which you can read here. Cookie recipes are posted in this collection. My walnut cake recipes can inspire you to prepare the best and most delicious cakes.

Mocha stars with white chocolatea are the dessert you prepare easily and quickly and it ends just as quickly.

I will redo them for Santa Claus. We usually leave a cup of milk and a few cookies on the window for the old man, so that he can drink and eat as a thank you for passing by our house and leaving presents in the child's boots.

Okay, I don't know how long this story will last, but there's nothing more beautiful than seeing her face radiate with joy when she finds her boots filled with sweets and small toys. We are not the kind of parents who keep their child suspended until the morning. Santa Claus comes in the evening, a few hours before bed, so that Harry can sleep peacefully and happily.

I leave below the list of ingredients and how to prepare Mocha cookies with white chocolate.

INGREDIENT:
(for 45 pcs)

100 g butter
40 g sugar
1 packet of vanilla sugar
1 yolk
2 teaspoons cold coffee (espresso)
140 g flour
50 g ground hazelnuts
1 teaspoon black cocoa powder
1 pinch of salt

I rubbed the butter with the sugar, then I added the yolk.

I poured the very cooled coffee (if it can be very cold, from the fridge) and I mixed it until the composition was homogenous.

I incorporated flour mixed with a pinch of salt, cocoa and finely ground hazelnuts and mixed.

After obtaining a smooth composition, which is not without hands, I wrapped the dough in foil and put it in the fridge for 45-60 minutes. I spread the dough between 2 food foils, so that it has a thickness of approximately 2-3 mm, then I cut it into star shapes. In the middle of each star I pressed a little to create a small depression & # 8211 can be done with a pencil.

I baked the stars in the preheated oven at 180 ° C for about 12 minutes (depending on the strength of each oven & # 8211 when I took them out they were still a little soft). I let them cool on a grill.

I melted the white chocolate with milk at baine-marie then I filled the hole of the stars with it and I decorated their corners as well.

When the chocolate hardens, the mocha star cookies can be enjoyed with gusto.

If kept in an airtight box they will be just as good even after 3-4 days.
Good appetite!


Chocolate Christmas Cookies Recipe:

  • For cookies
  • 1 egg tied
  • 100 grams of butter (82% fat)
  • vanilla powdered sugar (to taste (I put 125 grams))
  • 1/2 sachet of baking powder (optional, because the cookies come out very well and without it)
  • juice from 1 medium orange
  • 50 grams of chocolate with large cocoa mass (I had chocolate with 99% cocoa mass)
  • 150 grams of white wheat flour + flour for the worktop
  • 30 grams of cocoa
  • 75 grams dehydrated sea buckthorn (optional)
  • spices: 20 grams of dehydrated organic orange peel (optional, 1 cm fresh ginger, 2 cloves, 1/2 teaspoon cinnamon powder, 1/4 teaspoon grated nutmeg, 1 cardamom pod)
  • Cream:
  • 150 grams of mascarpone
  • 20 grams of vanilla powdered sugar
  • 75 ml milk


THE BENEFITS OF CHOCOLATE

Before talking about the benefits of chocolate, we must establish from the beginning that not every kind of chocolate is good for the body. The beneficial substances come from cocoa, which means that chocolate rich in cocoa is also the best for the body, even if it is not as tasty as milk chocolate.

Dark chocolate contains a large number of beneficial substances for the body, among which are the antioxidants & # 8211 vitamins, minerals, flavonoids and polyphenols & # 8211 but also more stimulants.

Antioxidants act against free radicals, toxic substances that are produced at the cellular level every day, and help prevent disease, while stimulants help create a general state of well-being.

Here are the most important benefits of chocolate:

REDUCES BLOOD CHOLESTEROL LEVEL

According to a study published in The Journal of Nutrition, chocolate consumption helps lower the level of LDL cholesterol & # 8211 popularly called "bad" cholesterol in the blood. The flavanols and sterol esters in cocoa are responsible for this beneficial effect of chocolate.

IMPROVES BLOOD CIRCULATION

Chocolate flavonols also have a positive effect on the heart, by allowing blood platelets to coagulate, which reduces the risk of blood clots and reduces the chances of a stroke. Also, according to a study published in the International Journal of Cardiology, dark chocolate helps reduce blood pressure and improves blood circulation.

PROTECTS COGNITIVE FUNCTIONS

The antioxidants present in dark chocolate & # 8211 in particular flavonoids & # 8211 have an important role in protecting brain cells and increasing blood circulation to the brain. A study published by the Oxford Academic Journals showed that dark chocolate has the quality of improving cognitive abilities, especially in the elderly.

Helps the body during diets

Consumed in moderation, dark chocolate gives a feeling of satiety and helps people who are on a diet by reducing their appetite for sweet, salty and fatty foods. Another benefit of dark chocolate, according to a study published in the US National Library of Medicine, is that the flavonoids it contains help the blood to process sugar more easily, for the benefit of people with diabetes and hypertension.

In addition to the beneficial effects on the heart, brain and circulation, dark chocolate has other benefits:

● stimulates the release of endorphins, substances that create a state of well-being

● contains serotonin, a substance that acts as an antidepressant

● contains theobromine, caffeine and other stimulants


  • Check dough
  • 4 eggs
  • 120 g of sugar
  • 120 g flour
  • 1 teaspoon baking powder (I did not put it)
  • 4 tablespoons oil
  • 60 g chocolate chips (chips or even chopped chocolate)
  • a pinch of salt
  • Glaze
  • 50 g sugar
  • 50 ml water
  • 50 g chocolate
  • 25 g butter
  • 1/2 esenta rom
  • pistachio / ground walnut / almonds for garnish

Separate the eggs and mix the egg whites well until they start to take on consistency, then gradually add the sugar and continue mixing until you get a strong meringue.

Mix the yolks with a pinch of salt and oil until smooth and then lightly incorporate them into the egg whites. Use a spatula or wooden spoon and mix gently from top to bottom. Then we can incorporate the sifted flour together with the baking powder (if you have chosen to put it).

At the end we incorporate the chocolate tails.

Cover a cake tin (7 x 11 x 30 cm) with baking paper, place the dough and level it well.

Bake the cake for 35-40 minutes at 180 ° C. Test with the toothpick for safety.

Meanwhile, prepare the icing. In a saucepan boil the water with the sugar for 4-5 minutes on low heat or until a thick syrup is formed. Turn off the heat, add the chocolate and butter and stir until they melt. Don't worry if the icing looks cut. , it will be homogenized very well after cooling. When it has cooled, add the rum essence.

Glaze the cake after it has cooled, possibly heat the icing a little more if it has hardened. Weigh the chopped pistachios, walnuts, almonds or even coconut flakes on top.

Keep the cake cold, until the last bit. Enjoy!

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Video: How to make OREO White Chocolate Toffee Stars (December 2022).