Here are some chocolate dessert recipes that even a novice baker can pull off, the ultimate temptation in every bite!
Chocolate Soft Cookies
INGREDIENTS.
Butter 40g
36g fine sugar
Brown sugar 8g
1 egg (50g)
Low gluten flour 92g
Cocoa powder 8g
Baking soda 1g
Heat-resistant chocolate beans 38g
A pinch of salt
Step 1: Weigh all the ingredients and prepare some extra heat-resistant chocolate beans for decoration.
Step 2: Place the butter in a mixing bowl and heat over water until melted.
Step 3: Add the granulated sugar, brown sugar and salt and mix well.
Step 4: When the butter mixture has cooled, add the egg mixture and mix well.
Step 5: Sift the cocoa powder, low-gluten flour and baking soda together and add to the butter, mixing well with a spatula.
Step 6: Add the heat-resistant chocolate beans to the batter and mix well.
Step 7: Cover the batter with plastic wrap and chill in the fridge for 1 hour, overnight is fine.
Step 8: When the time is up, remove the dough and divide it evenly into 12 equal portions, roll it out slightly and place it on a baking tray.
Step 9: Decorate the top of each dough with a few chocolate beans.
Bake in a preheated 180-degree oven for 10 minutes.
Chocolate Sticky Rice Patties
With a rich chocolate flavour and a soft and chewy texture, the mochi has just the right amount of sweetness. Don't you want to try them?
INGREDIENTS
Glutinous rice flour 100g
Sugar 20G
A suitable amount of cocoa powder
Water
Step 1: Mix 100g glutinous rice flour, 20g sugar and 80g cold water with a tbsp of cocoa powder.
Step 2: Knead the dough into a smooth ball and divide it into 6 equal portions.
Step 3: Take one portion and knead it into a ball, press it into a cake, add a piece of chocolate, wrap it around, shape and knead it into a ball
Step 3: Repeat the previous step. Place in a flat pan sprinkled with cornstarch (sprinkle a little more to prevent sticking) and place the pan in the steamer when the water is boiling.
Step 4: After 15 minutes, remove from the steamer and allow to cool a little, then carefully remove the glutinous rice, shape it slightly and roll it in coconut. Cocoa powder is also good if you don't have coconut.
Chocolate Mousse
INGREDIENTS.
170g chocolate (preferably good quality chocolate with 100% cocoa content)
20 g sugar
7 egg whites.
Step 1: Chop the chocolate and place it in a saucepan over simmering water. Melt the chocolate slowly over gentle heat.
Step 2: Prepare 7 egg whites with a little lemon juice and beat the egg whites to a froth with a whisk. When the egg whites start to foam, add 40g of granulated sugar and continue beating until foamy.
Step 3: Stir the melted chocolate, into 1/3 of the egg white foam. Then carefully stir in the remaining 2/3 of the egg white foam.
Step 4: Pour into a container and place in the fridge for 2 hours.
