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Cookies & Cream Brigadeiros 🍪 Full recipe below, send it to a friend you want to make this with!⁣ Ingredients (for 8 servings) 10 chocolate sandwich cookies 1 tablespoon butter 14 oz sweetened condensed milk(395 g) Preparation Separate the cream center from the chocolate cookies, and set aside. Crush the chocolate cookies and set aside. In a pot over low heat, melt the butter, condensed milk, and cream centers, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. Pour onto a greased plate, then chill for 1 hour. Shape and roll the chilled mixture into balls. Roll the balls in the crushed chocolate cookies. Enjoy! By: Robin Broadfoot, Tasty

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Shh..The Secret is out. Here is an easy Roll Cake Hack!🤫 Follow @tastychocolatevideos 🙌 Follow @tastychocolatevideos 🙌 – Ingredients: 1 cracked chocolate sponge cake, about 6 inches⁠ 1 cup milk⁠ 1/2 cup dark chocolate, melted⁠ ⁠ FILLING:⁠ 1 cup butter⁠ 2 cups powdered sugar⁠ 1 tsp vanilla extract⁠ 2 tsp milk⁠ ⁠ TOPPING:⁠ 2 cups dark chocolate, melted⁠ Powdered sugar⁠ ⁠ STEPS:⁠ In a bowl, mash your chocolate cake with the milk and melted dark chocolate.⁠ Next, roll out to approximately 10 by 14-inches between 2 sheets of cling film.⁠ Prepare your cream filling, and then spread over the cake. Roll up from the shorter end, and then set aside as you prepare your topping.⁠ Melt the dark chocolate, and pour over the cake. Leave to set before scattering with the powdered sugar. ⁠ Ready to serve!⁠ 🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺🔺 ———– By: @tastemadeuk #darkchocolate #chocolate #chocoholic #recipes #delicious #foodvideo #tasty #chocolatechip #sweetooth #chocolatemousse #chocolateaddict #chocolatelover #chocolateganache #chocolatebuttercream #chocolove #instachocolate #chocolateheaven #chocolateoverload #chocolateicecream #chocolatecookies

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Cookies & Cream Yogurt Bark Full recipe below, send it to a friend you want to make this with!⁣ Ingredients for 8 servings 40 chocolate sandwich cookies ½ cup butter(115 g), melted 3 cups greek yogurt(855 g) Preparation Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup (25g) of the crushed cookies for topping. Pour melted butter into the large bowl and stir until combined. Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes. Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen. Remove from baking sheet and break bark apart. Enjoy! Claire Nolan, Tasty

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