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CHOCOLATE PEANUT BUTTER CAKE MUG

Here is another very easy and quick chocolate peanut butter cake mug for two recipe! You actually only need five main ingredients and a little butter just to grease the mugs, then all is mixed together into something deliciously magical! Watch the video and learn how it is made.

Chocolate Peanut Butter Cake Mug
serves 2

100 g dark chocolate
1 heaped Tablespoon crunchy peanut butter
1 Tablespoon butter
2 large eggs
80 g caster sugar
40 g self-raising flour

*** For directions watch the video.

Want more chocolate and peanut butter recipes? Try these…

Chocolate Peanut Butter Cake Mug

Chocolate–Peanut Butter Cereal Bars

Chocolate Peanut Butter Shortbread Squares

Chocolate Peanut Butter Shortbread Squares

Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies

Peanut-Butter and Chocolate-Ice-Cream Sandwich Cookies

flourless-peanut-butter chocolate-chunk-cookies-recipe

Flourless Peanut Butter Chocolate Chunk Cookies

Peanut-Butter-Truffle-Crispy-Rice-Bars-recipe

Peanut Butter Truffle Crispy Rice Bars

Posted on Jul 29, 2014

HOW TO MAKE COFFEE JELLY RECIPE

Coffee jelly is a very popular dessert in Japan. Watch and learn how to make this super easy and a fun way to get your cup of java for dessert. I like to place a dollop of fresh whipped cream flavored with vanilla extract.

Coffee Jelly
Makes 2 servings

About 20 g (0.7 oz) espresso coffee beans to make 250 ml (1 cup) coffee
3 Tablespoons granulated sugar
5 g (0.18 oz) gelatin powder
Whipping Cream or Regular Milk
Cocoa Powder

*** For directions watch the video.

Want more coffee recipes? Try these…

Tiramisu Ice Cream Cake

Tiramisu Ice Cream Cake

Coffee Ice Cream Affogato

Coffee Ice Cream Affogato

coffee jelly

Coffee Meringue-Ice Cream Cake

Posted on Jun 24, 2014

HOW TO MAKE CHOCOLATE SOUFFLE FOR TWO

Think making souffle is difficult? Think again! Mark Bittman prepares an almost-foolproof chocolate souffle. Watch and learn how Mark Bittman makes chocolate souffle for two.

CHOCOLATE SOUFFLE FOR TWO RECIPE
About 1 Tablespoon butter for dish
1/3 cup sugar, plus some for dish
3 eggs, separated
2 ounces good quality bittersweet chocolate, melted
Pinch salt
1/4 teaspoon cream of tartar

*** For directions watch the video.

Posted on Nov 25, 2012

TIRAMISU FOR 2 RECIPE

The word tiramisu literally means “pick-me-up” in Italian. This is a very quick and easy dessert and you don’t need much experience to get the best results. Use the best ingredients you can afford. Savoiardi ladyfinger is a must. I never make them at home, the store-bought are perfect for this quick and easy classic Italian dessert recipe. Don’t soak the cookies too much or else the tiramisu will end up soggy. It is usually flavored with a coffee liqueur but you can use rum or cognac.

The traditional tiramisu recipe uses raw eggs. If you can get very fresh eggs or you are not worried about salmonella contamination, just skip the bain-marie while making the sabayon. Sabayon (zablagione or zabaione) is an Italian dessert made with egg yolks, sugar, and sweet Marsala wine (feel free to substitute dark rum or cognac). It’s a light custard, which has been whipped to incorporate air. The sabayon by itself is usually served with fresh fruits. (Note: If you are concerned with salmonella contamination from consuming raw eggs, you can eliminate it entirely by using pasteurized eggs.)

2 large egg yolks
1 Tablespoon cognac (optional)
4 Tablespoons granulated sugar
7 oz. mascarpone cheese
1/2 cup heavy cream
1 Tablespoon granulated sugar
1/4 cup instant espresso coffee
1/8 teaspoon salt
2 Tablespoons coffee liqueur
5 to 6 Savaiordi ladyfingers
Cocoa powder

1. Fill a pot just with enough water so that when you set the bowl over the pot the water does not touch. Bring the water to a simmer and reduce the heat to low. Set the bowl containing the custard mixture over the pot. Make sure that the water does not boil. Beat the yolks, salt and sugar with a whisk or a handheld electric beater until it is thicken and lighten and falls back on itself in thick ribbons when the whisk or beater are lifted. Add the cognac (if using) and mix until combined. Place the bowl to cool over ice bath, mix occasionally until cooled.

2. Place mascarpone cheese in mixing bowl and paddle on low speed until there are no lumps. Remove the bowl from the machine and fold the egg mixture in the mascarpone until incorporated. Whip the heavy cream with the sugar until soft peak form. Fold the cream mixture into the mascarpone mixture until well combined.

3. To assemble, pipe or spoon 1/3 of the cream in the bottom of two glass containers and sprinkle with a little cocoa powder. Mix the coffee and liqueur in a bowl. Quickly dip both sides of the ladyfingers in the coffee mixture (just long enough to moisten the cookies without making them soggy) and place them on top of the cream. Pipe 1/3 of the cream on top of the cookies and sprinkle with cocoa powder. Dip the remaining cookies and place on top of the cream. Lastly divide the remaining cream between the two glasses and sprinkle with cocoa powder. Refrigerate for at least three hours. Before serving, top with finely grated semisweet chocolate.



Posted on May 27, 2009

CHOCOLATE SOUFFLE FOR 2 RECIPE

Surrender to this luxurious chocolate souffle. This is an easy chocolate souffle recipe. You only need five ingredients to make this decadent chocolate souffle for two. You can make ahead or freeze the chocolate souffle. It’s even more sumptuous when you part the top of the chocolate souffle and slip in a scoop of vanilla ice cream or serve with creme anglaise.

2 oz bittersweet chocolate, chopped
2 Tablespoons (1 oz) unsalted butter
2 large eggs, separated
1/8 teaspoon sea salt
1/4 cup (1 oz.) confectioners’ sugar
1 Tablespoon chocolate liqueur

1. Lightly butter two 6-ounce souffle dish and dust with granulated sugar, tapping out excess. Set the ramekins on a small baking sheet. Set aside.

2. In bowl over saucepan of hot water (not boiling) or in a microwave, melt chocolate with butter. Remove from the heat and whisk until glossy and smooth. Stir in the chocolate liqueur and the salt.

3. In separate bowl, beat egg whites until soft peaks form, and beat in 3 Tablespoon of the sugar, 1 tablespoon at a time, until stiff peaks form.

4. In another bowl, beat egg yolks with remaining sugar until thick and pale yellow. Beat in chocolate mixture until incorporated. Fold in one-quarter of the egg whites; gently fold in remaining whites. Divide into prepared container. (Can be prepared to this point and refrigerated for up to 4 hours or freeze for up to two weeks.)

5. Place dish on baking sheet. Bake in lower third of 375°F oven for 18 minutes or until puffed and the exterior is set but interior is still a bit loose and creamy and risen about 1-inch above the ramekin. Careful not to overbake. Dust souffles with powdered sugar and serve immediately as is or with vanilla ice cream or creme anglaise. (To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet or jellyroll pan. Let them sit for 20 minutes while heating the oven to 400°F. Bake on the baking sheet until puffed and risen about 1 inch above the ramekin, 18 minutes.)

Posted on Feb 24, 2008

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