Ingredients 3,5 oz Seashell Truffles (chopped) 2 tablespoons Heavy cream (also try non-fat yogurt or low fat soy milk instead of cream) 1 tablespoon Brewed espresso 1/2 teaspoon Vanilla extract 1 Pinch of salt Fresh fruit Preparation Place chocolate, cream, espresso, vanilla and salt in a medium microwave-‐safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes. Pour the chocolate mixture into a serving bowl.Serve with fruit.
Ingredients 14 oz Tinned pear slices drained of syrup 11,5 oz Cream (40% fat content) 4,5 oz Dark Guylian chocolate 1,5 oz Sugar Preparation Cut the pear in equal small parts, add 1,5 oz in a glass. For the dark chocolate mousse, melt the chocolate with the sugar, add the half whipped cream carefully, add 1,5 oz in a round glass, place in the fridge and serve chilled.
Ingredients 3 Medium eggs 2 oz Chocolate (at least 70% cocoa) 2 teaspoons Sugar 6.4 fl. oz Cream 2 Hollow chocolate eggs to fill Preparation Melt the chocolate slowly. Separate the egg whites from the yolks. Mix the yolks with the sugar (adding the sugar step by step) until a foamy mass. Fold the molten chocolate in the yolk mix. Whisk the egg whites into soft peaks. Gently fold this into the chocolate mix. Add […]
Ingredients 3,5 oz Guylian chocolate bar of your choice Your favorite fruits: strawberries, berries, orange slices, bananas… Toppings: sprinkles, toasted nuts, cocoa flakes… Preparation Wash and cut all fruit, be sure to cut them into bite sized pieces. Have your toppings handy. Melt the chocolate au bain marie. Stir with a spatula and add spices* to your liking. Leave chocolate over simmering water bath while you dip fruit so it does not harden. Roll […]
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