These 3 chocolate dessert recipes aren’t just delicious. They’re fool proof and super beginner friendly. Use code LAGERSTROM at my link https://wildgrain.com/LAGERSTROM for $30 off your first Wildgrain box + FREE croissants in every box.
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Thanks to https://www.whiskeyandsoba.com for the photos!
FLOURLESS CHOCOLATE CAKE
230g (16T/2 sticks) butter
330g (11.5oz) 70% dark chocolate
6 Large eggs
185g (1c) Granulated sugar
10g (2 1/3t) Vanilla extract
4g Salt (3/4t)
10g (3 3/4t) Corn starch
4-5g (1T) Instant coffee or 1 nespresso pod
60g (1/4c) Buttermilk (or sour cream + milk)
Cocoa powder for dusting
1. Preheat oven to 275°F (135°C). Prepare a 9” springform pan with parchment paper & liberal pan spray.
2. Melt butter & chocolate in non-stick pan over low, stirring occasionally. Allow to cool slightly.
3. Crack 6 eggs into a bowl and separate egg yolks from whites. Place yolks in one bowl and whites in another.
4. Using a metal whisk, whip the egg whites to soft peaks, about 8-10 min by hand or using a mixer.
5. In the yolk bowl, whisk in sugar, vanilla, salt, cornstarch, instant coffee, and buttermilk until combined.
6. Mix melted but cooled chocolate into the yolk mixture until combined.
7. Gently fold the whipped egg whites into the chocolate mixture using a spatula, ensuring not to deflate the whites.
8. Pour the batter into the prepared pan and tap slightly to level. Place on a sheet tray to catch any leaks.
9. Bake in the preheated oven for 60-75 minutes, or until set in the middle.
10. Allow to cool in the pan for at least 1 hour before removing the springform collar.
11. Dust the top of the cake with cocoa powder using a fine mesh strainer before serving.
TRIPLE CHOCOLATE BROWNIE COOKIES (Chocolate Crinkle Cookies)
150g (5.5oz) 70% dark chocolate
430g (2c) Brown sugar
150g (10 ½T) Butter, softened
4 Large eggs
300g (2 1/2c) AP flour
6g (1 1/4t) Salt
10g (2t) Baking powder
50g (1/2c) Cocoa powder
150g (5.5oz/2/3c) Mini dark chocolate chips
Granulated sugar and powdered sugar for coating
1. Melt dark chocolate in a non-stick pan over low heat, stirring occasionally. Set aside to cool.
2. Cream together brown sugar & butter using a stand mixer with a paddle attachment on high speed for 4-5 minutes.
3. Gradually add eggs one at a time, mixing until each is incorporated.
4. Whisk together flour, salt, baking powder, & cocoa powder in separate bowl.
5. With the mixer on low, slowly add the dry ingredients to the wet, mixing just until combined.
6. Stir in melted chocolate and mini chocolate chips until evenly distributed.
7. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours.
8. Before shaping cookies, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. Form the dough into balls (about 3T / 75g each), roll in granulated sugar, then powdered sugar.
10. Place on the prepared baking sheet and bake for 20 minutes.
11. Let cool on the baking sheet for 30-45 minutes before serving.
NO-COOK CHOCOLATE MOUSSE
6 Egg yolks
20g (1 1/2T) Unsalted butter
260g (9oz) 60% cacao chocolate
6 Egg whites
70g (1/3c) Granulated sugar
290g (1 1/4c) Heavy whipping cream
Shaved dark chocolate and whipped sour cream (recipe below) for garnish
1. Crack 6 eggs and separate whites from yolks
2. Melt butter & chocolate in non-stick pan over low heat. Temp should be 100-110F/40C. Set aside to cool.
3. In a stand mixer, whip the egg whites to soft peaks (or whisk by hand), then add sugar, whipping on high (about 3 min) to stiff peaks.
4. In clean mixer bowl, whip heavy cream to just before stiff peaks, careful not to over-whip. This should take about 90 sec
5. Gently fold whipped cream into the egg yolks, then gently fold in the melted chocolate until combined.
6. Fold in the egg white meringue gently to keep the mixture light and fluffy.
7. Transfer mousse into a freezer bag or piping bag and pipe into container of choice. I’m using 9 7oz containers. Tap gently to settle. Cover with plastic wrap & refrigerate for at least 2 hours to set.
8. Garnish with shaved dark chocolate & a dollop of whipped sour cream
WHIPPED SOUR CREAM
200g or 3/4c Heavy Cream
10g or 1 1/4T Powdered Sugar
50g or 1/4c sour cream
Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate
CHAPTERS
0:00 Mixing the flourless chocolate cake
3:03 Baking the flourless chocolate cake
4:35 Zero effort artisanal bread and pastry at home
5:37 Mixing triple chocolate cookies
7:28 Shaping and baking the triple chocolate cookies
8:47 No cook chocolate mousse
Dudes wife has the text book Liberal look lmao.
They never show you how to get it out of the spring pan. That lip can stuff you up.
The amount of butter was truly disgusting. That wasn't rich chocolate you were tasting in the 1st recipe. 😵💫
"Smells like pickles in here"😂😂😂😂
While i don't disagree with the raw egg scenario… I still prefer to either start with a creme pat base or sabyon and an italian meringue.
And Just because the French are French doesn't make them right😅
(Sorry French people🙈)
I can't believe Brian found an actual use for the 'large slotted side' of my cheese grater. This is one of the great scientific advances of our time for sure.
Y'all are adorable!
Beautiful – three great recipes. To increase the margin for error even further on the separating the eggs issue, crack them into a mug or similar first individually. That way if they're old or the yolk breaks for some other reason, you haven't accidentally already added it into the whites.
As a european i find it odd how much cooks talk about salmonella outbreaks while its rarely a topic here. According to google (so take it how you will), the US has around 1.35 million cases each year, while countries like Japan, France and Germany have a few hundred to like 17k cases a year.
About raw eggs and salmonella: It's true that most salmonella lives on egg shell (if you don't know, chicken poops and lays egg from the same hole). But there's 1/10000 chance that salmonella lives inside the egg, unless the chicken is vaccinated (which is mandatory in EU). Also salmonella is very inefficient pathogen, requiring >100,000 cells to cause infection (compared that to just 100 with shigella). So the fresher the egg, the less salmonella it has.
Also there's apparently raw egg yolk carton? It's never sold near me, but if available you can cheat a bit.
14:08 I thought that video was already perfect, but then you guys kissed in such a cute way that it made my heart melt in the very same manner the chocolate on a low heat did<3
You need to dump the shure mic for shoots. You need either a boom mic or the common lapel mic.
Those chocolate cookies are called "crinkles" here in my part of the world. Looks delicious. Thanks for the recipes!
what about for us who aren't heathens and don't have instant coffee nor nespresso?
you are more likely to be struck by lightning than for your eggs to contain salmonella
Love you guys !
"The mousse is loose"
Anyhow, I eat raw eggs daily.
You're probably going to want to revisit your internal definition for "margin of error", as that term is used to describe the error bars of uncertainty for something, not the outward barriers within which you describe success. The margin of error is, effectively, the portion of the graph that might be correct outside your assertion, i.e. how likely you are to be wrong, and by how much. A huge margin of error is the worst possible margin of error. It basically means there's no guarantee anything you said is accurate.
I love this dude's channel. I feel like a vast majority of his recipes are solid, and the videos are always super helpful.
The chocolate version of molasses cookie is wild. Never would of thought of that.
You can use a sous vide to pasteurize any egg if you are concerned about raw eggs and have the equipment
Loved the nespresso pod idea! I don't drink coffee and never know what to do when a recipe calls for it. Having a pack of pods handy would make things much easier.