Cream "Chocolate Rose"

Category: Confectionery
Cream Chocolate Rose

Ingredients

Cocoa powder 5 tsp
Sugar 6 tbsp. l.
Water 100 ml + 50 ml
Gelatin 10 gr.
Cream 20% 200 ml

Cooking method

  • Pour 50 ml of hot water over the gelatin (I usually fill it with hot water).
  • Pour 100 ml of boiling water over cocoa. Add sugar.
  • Pour gelatin into the still warm cocoa, stirring occasionally.
  • Whisk the cream lightly. They will increase in volume by 50%.
  • Stir cocoa and gelatin into the cream while whisking.
  • Pour the mixture into molds and refrigerate.
  • Dessert is ready in an hour.
  • Cream Chocolate Rose
  • This rose is sprinkled with ground walnut - the walnut is poured into the bottom of the mold before pouring the mixture.
  • Cocoa with sugar can be replaced with 4 tbsp caramel. l .. Caramelize sugar. Pour hot water (100ml) into the caramel. Further on the recipe.
  • Cream Chocolate Rose Cream Chocolate Rose Cream Chocolate Rose

The dish is designed for

6 "roses"

Note

Based on the Mocha cream from tatjanka.

dopleta
Delicious ! Also echoes !
Manna
Quote: dopleta

Also echoes !
Exactly And two in one
I really like this dessert. I think your version is similar in taste. I'll have to try your recipe.
Thanks for the link
Gael
Wow, how beautiful!
irman
Took note
Gasha
That's so beautiful!!!
vernisag
Mannochka, how beautiful!
Medusa
According to the material and photo.
Zhivchik
manna, very beautiful ... I want to lick straight.
I have questions:
What is gelatin?
What a form for jelly. I understand that it is silicone. Can I size?
How many roses are obtained from one serving of jelly.
Py. sy. Jelly with cream (non-acidic sour cream) tastes much better for me than with milk.
Manna
Thank you girls

Zhivchik, molds measuring 7cm in diameter outside and 3cm deep. The number of roses is 6. I have just 6 roses in the form.

Granulated gelatin. Normal, not fast. But I usually don't soak it for 40 minutes. I pour boiling water over and stir. It dissolves well in this way (10-15 minutes). This, however, is all from laziness - I don't want to wait for an hour, and then also heat it up

Only ... in consistency, it looks more like a thick cream than jelly (due to whipping cream) and melts in the mouth (more chocolate than caramel)
Galleon-6
Can you replace cream with sour cream?
Manna
Quote: Goleon-6

Can you replace cream with sour cream?
Why not? If you like sour cream, then you can also with sour cream. It will just be fatter and denser. And sour cream with sourness. So the sourness will be felt. I see such a dessert more with cream.
Zhivchik
Quote: manna

Only ... in consistency, it looks more like a thick cream than jelly (due to whipping cream) and melts in the mouth (more chocolate than caramel)

I started making such a cream 22 years ago. Only instead of cream, I whipped non-acidic 25% sour cream (sometimes separator). I did chocolate and coffee and vanilla creams. Delicious.
Then, back in Soviet times, such a cream was sold in a cafe. An acquaintance who worked there told me that they make it with 35% cream. So I decided to make it with sour cream.
She invented the ratio of gelatin, sugar and cream (sour cream) herself. One option was the most optimal.
Manna
Quote: Zhivchik

I started making such a cream 22 years ago. Only instead of cream, I whipped non-acidic 25% sour cream (sometimes separator). I did chocolate and coffee and vanilla creams. Delicious.
It really is ... Delicious always comes back with its recipes
And as for the cream ... I prefer 20%, because the 35% contains additives for easy whipping. I'm better off without additives. Moreover, 20% is whipped quite well (for this dessert, the density of cream is not necessary for me).
By the way, if you use 35% cream, then you need a lot less gelatin, otherwise the gum will be.
Zhivchik
Quote: manna

Moreover, 20% is whipped quite well (for this dessert, the density of cream is not necessary for me).
By the way, if you use 35% cream, then you need a lot less gelatin, otherwise the gum will be.

My cream is 35% very fat. Yes, and you need less gelatin, yes.
Quote: manna

And as for the cream ... I prefer 20%, because the 35% contains additives for easy whipping. I'm better off without additives.

Nothing like this. Depends on the manufacturer. And if you take separator cream (homemade), then there is also no GMO.
Manna
Quote: Zhivchik

Depends on the manufacturer. And if you take separator cream (homemade), then there is also no GMO.
Well ... you need to look for such - they don't sell such in the store next to the house.But they are too fat for me, and I have that and 20% at the limit
Trendy
I also decided to make this cream yesterday, only with caramel. I added caramel to the cream and stirred it and the caramel taste was not enough for me. I decided to add instant coffee directly in the powder, and the cream was taken and curdled after that. Probably not very fresh. At first I was upset that I would not be able to taste this cream, and then I added soda, an egg, flour to the mixture and baked a pie. It turned out to have a delicate caramel taste and color. I ate quickly, only managed to take a picture of the last piece on my phone at work.
Cream Chocolate Rose
Thank you, manna, for a delicious pie!
Manna
Quote: Trendy

Thank you, manna, for a delicious pie!
Hee-hee, where did ours go

By the way, I bake caramel pancakes, they also come out with a light caramel taste. Somewhere I laid out the recipe ...

Here, I found ... Caramel curd pancakes
exiga
Thanks for the recipe! Today I just wanted something sweet, but not baking, but this cream is just right! True, my little helpers came running and while I turned away, they shoved me raw gelatin in cocoa. But the flood of this business with hot water, warmed it up well in a water bath, and everything dissolved wonderfully. I also used molds for candies, otherwise not everyone would have mastered the volume of ordinary molds
Process:
Cream Chocolate Rose
Result:
Cream Chocolate Rose
Manna
Oh, what funny little animals Such chocolate-chocolate turned out Probably there was more cocoa?

And in small candy tins I also made ... here, the caramel ones, just candy size for one bite for big uncles
exiga
Yes, the cocoa turned out to be more, the sweets tasted like dark chocolate. But they ate it very quickly, despite the fact that children like milk more.
Manna
Of course, they made these candies themselves.
exiga
Asya Klyachina
Very beautiful roses. I saw exactly the same silicone form, after your roses I regret not having bought it.
exiga
Thank you! I also sometimes "fly over", and then it turns out that everything in the household will come in handy
Manna
Quote: Asya Klyachina

I saw exactly the same silicone form, after your roses I regret not having bought it.
Duc ... maybe not the current of a rose, you can circles, squares, hearts ... do you have any shapes? For cupcakes there And if not, then in piles you can in cups ... in any container
orange
Sorry, maybe I'm not there I'm a newbie here: hi: I want to ask a question, can I add coffee instead of cocoa to the chocolate rose cream? Do you want something like the taste of cappuccino? or how this taste can be obtained
Manna
orange, welcome to the forum
There is a recipe for a similar cream on the forum, only on coffee and yolks - mocha cream from tatjanka... Can be done without yolks, but with coffee

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