2015. június 5.

Chocolate rose dessert

This rose shape mini dessert was not just pretty, but it was sooo delicious.

This dessert was a real therapy. First the process, to make the cake, then the rose petals ... all just made me calm and automatically I felt better and better. When I feel bad, I like to do this small decoration things, and I love to eat...well, what else -chocolate! haha.
So  I made my favorite chocolate cream, the Rigó Jancsi cream. I love it because it has a really intense chocolate taste, because of the cocoa powder and it contains just a small amount of sugar. The chocolate cream is quite bitter, so I harmonised the cake with salty caramel sauce and with salty peanuts. And of course it worked out fantastic.


Rigó Jancsi cream:
  • 4 dl cream
  • 40 g powdered sugar
  • 80 g cocoa powder

Crushed salty peanuts

Plastic chocolate:
  • 100 g dark chocolate
  • 50 g glucose syrup or honey

For the Rigó Jancsi cream  whip cream to soft peaks. Mix powdered sugar and cocoa powder,then add to the whipped cream. Mix it with an electric mixer.
Fill a piping bag with the chocolate cream, and pipe into a silicon form. Leave a hole in the middle of the dessert. Fill this hole with caramel sauce and sprinkle with the peanuts. Pipe some more chocolate cream, then finish with any kind of sponge you like. I used some leftover blueberry financier. Freeze it, then glaze it.
For the plastic chocolate melt the chocolate, then add glucose syrup. Mix until the mixture thickens and pulls away from the sides of the bowl. Wrap in plastic foil, and refrigerate a few hours.
Before you want to use, take it out from the fridge, and let warm it up a little bit. Roll out between two baking sheets, and cut some thin circles. Make the circles edges more thin and nice with a fondant tool. Attach petals to the ready mini dessert until you get a big rose. 


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