White chocolate with currants

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION White chocolate with currants:

I melted the cocoa butter and the butter on the steam bath. I didn't wait for the butter to melt completely, I took it off the heat and stirred until they melted. I added powdered milk, a few drops of stevia extract and half a vanilla kernel. I mixed with the help of a whisk until the chocolate was very well blended. In small forms I put dehydrated black currants. I put the chocolate on top of the currants with a spoon. Leave to cool until it hardens.


Who says you can't enjoy a healthy and delicious pudding without gaining weight? Considered a real breakfast or an alternative to an energy drink, the chocolate smoothie is a real treat. Sweet exactly as it should be, slightly sour, due to the fruit, healthy, because it does not contain sugar and satiety, due to the high intake of fiber. It is the dream of any summer morning, we know!


1 teaspoon of chia seeds

3 tablespoons Greek yogurt 2%

1 teaspoon coconut flakes

The temptation would be to think that such a dessert takes a long time to prepare, but we assure you that it is not so at all.

Put the chia seeds, chocolate, banana and coconut flakes in a mixer or blender and pass until you get a dense and creamy consistency, slightly velvety.

On top, you can add fresh fruit

This is the delicious and energetic start of any morning & # 8211 easy to prepare, easy to enjoy.

Mascarpone mousse and white chocolate

If it's a ball, a ball and if it's March 1, then let's make it wide with a dessert that deserves all the attention and that will surely sweeten the office atmosphere on the first day of spring, along with the heralds of spring, the gentle snowdrops.

A naughty dessert, I admit, unexpectedly sweet for my blog, but from time to time we need to break the rules and pamper our taste buds with & # 8221 real chocolate & # 8221 as the house engineer says.

Starting from the basic recipe, for a few glasses, I doubled the amount and went for a combination in layers of white chocolate with dark chocolate, and to balance the balance, I chose a topping of fresh fruit, slightly sour, red currants.

Cake with poppy seeds and currants

3. In a large bowl put the sugar and butter and mix them until the mixture turns light and fluffy (about 3 minutes).

4. Now add the vanilla essence, grated lemon peel and mix a little more.

5. Add the 4 eggs in turn. After I added an egg, I mixed for 30 seconds.

This is what the dough looks like after I have added all the eggs.

6. Add flour, spoon by spoon and mix on low speed.

This is what the dough looks like after I have added all the flour.

7. Add the poppy seeds and then mix a little more.

8. Before adding the currants to the dough, we must mix them with the two tablespoons of flour.

9. Grease a pan with butter and line it with flour. The tray must have the dimensions of 30X7cm. I bought this tray from Selgros.

10. Put the dough in the pan and put it in the oven for 1 hour and 20 minutes. Place the tray at the bottom of the oven. Do the test with the toothpick and when it comes out clean it means that the cake can be taken out of the oven. Let the cake cool in the form for 15 minutes and then take it out on a plate.

For decoration we make a white chocolate ganache.

1. Put the chocolate in a large bowl.

2. Put the liquid cream on low heat and keep it until it starts to boil. Then we pour it over the chocolate.

Cover the bowl and after 5 minutes incorporate the ingredients with a fork.

When the cake has cooled, pour the ganache on its surface with a spoon. Decorate with currants.

Cake with black currant mousse and white chocolate

This sweet and sour cake is dedicated to my husband, whose birthday was on May 1st. It is a cake entirely inspired by "Mr. Cucinino", a cake of contrasting tastes, full of warm colors, just like him.

I don't think there is anyone in this world who can make me jump faster than him, but at the same time make me stop breathing just by a simple handshake, even after 10 years of when we are together. I am grateful and lucky because I have next to me a man capable of giving himself and loving those around him 1000 times more than his own person, a man full of warmth and kindness ("good sucker", as says motherâ & # x20AC; & # x2122;

So, for the most typical, annoying, late (yes, forever late & # 8230 of & # 8230), omniscient and skilled at everything, blond with blue eyes, warm, fluffy, generous and puppet husband in the world & # 8230 this one is for you , Dear bear with cream heart


  • 4 eggs
  • 120 g of sugar
  • vanilla
  • 100 g flour
  • 20 g cocoa
  • a pinch of salt.

For blackcurrant mousse:

  • 500 g black currants
  • 200 g sugar
  • 100 ml water
  • 6 sheets of gelatin (10 g)
  • 400 g whipped cream
  • 250 g mascarpone.

For white chocolate mousse:

  • 2 yolks
  • 100 g sugar
  • 2 white chocolate bars
  • vanilla
  • 200 ml of milk
  • 4 sheets of gelatin
  • 200 ml whipped cream.

leaf it's a classic pandispan with cocoa, I won't bore you with it anymore, everyone knows how to make it. Here I gave more details on how to proceed, there is no brain surgery.

For currant mousse, put the gelatin soaked in cold water. The currants, together with the sugar and water, put on low heat until the sugar melts and the fruits soften a little, there is no need to boil them, then they are put in a strainer and pressed well with a spoon, so that you squeeze very good fruit.

I used some frozen ones, picked from my mother and carefully chosen by her, to have no tails and to be only one and one. We are called & # 8222pomita & # 8221 for these extremely tasty and very healthy fruits, being some of the richest in antioxidants and vitamin C. Forget a picture with these wonders, fresh & # 8222 harvested & # 8221 from the freezer:

Put the resulting syrup back on the fire and let it heat up, but do not boil, turn off the heat and add the soaked and squeezed gelatin well. Leave to cool and the jelly to set, it takes about 3 hours in the fridge, and when it is completely hardened, mix it with half the amount of mascarpone and 2-3 tablespoons of whipped cream, until it is more aerated. Cream is obtained from the 400 g of whipped cream, mixed with 4 tablespoons of powdered sugar.

In the meantime, take care of white chocolate mousse: soak the gelatin in cold water. Heat the milk together with the vanilla when it is hot, turn off the heat and put the white chocolate in it, broken into pieces, stirring to melt. Rub the yolks with the sugar until the sugar granules are no longer felt and slowly add the warm milk with the chocolate, stirring constantly. Then transfer the composition over low heat, stirring constantly, until it begins to thicken like a pudding. Turn off the flame and add the softened and well squeezed gelatin. Allow to cool and set, covering the cream obtained with food foil, so that the pojghita does not form on top. When it is completely set, mix it with the whipped cream obtained from the 200 ml of whipped cream and 2 tablespoons of powdered sugar.

And now let's start the fun part! :) The cake I made has 5 layers, starting from the darkest in color at the base, which has the highest content of dark currant mousse, and ending with the white chocolate. The intermediate layers are either combinations of the two, or blackcurrant mousse mixed with mascarpone and whipped cream.

Let's not forget that we also made a countertop, which will be the basis for the 5 layers and which must also be syruped. For this purpose I used the remaining pulp and seeds from the squeezed currants, over which I added some water, sugar and vanilla. I let it boil on the fire and then I strained it again, leaving the resulting syrup on the fire again, to get a little consistency.

Place the top on the plate where you will serve the cake if it seems too high, you can cut from it, the idea is to have about 1.5 cm high (I must tell you that I actually baked a top of 6 eggs, which I cut in half, because I made two cakes. Like a lot of people come to us. :)). Place the detachable ring around it from the shape in which you baked it. It is good to grease it with a little oil and line it on the inside with baking paper, taking care that it is perfectly stretched and glued on the inside of the ring, this will help you to have a cake with smooth edges and will prevent oxidation caused by contact between the metal and the berries, otherwise you might wake up with a blue cake on the outside, as I have suffered several times. Although it looks interesting, it is still interesting.

Syrup the top well with the cooled syrup and let it penetrate well for 5-10 minutes. Then add the first layer, that of currant mousse. I fixed 10 tablespoons of mousse for the first layer, which came out about 1 cm high. It is important to measure, so that perfectly equal layers result. Spread the mousse well and refrigerate for 10 minutes, to harden a little on the surface and not to mix with the next mousse.

For the second layer I added to the currant mousse and the other half of the box of mascarpone and another 3 tablespoons of whipped cream, then I mixed well, to blend obviously, it resulted in a slightly lighter shade of purple I took the cake out of the fridge and put exactly the same amount, ie 10 tablespoons, spreading well again, and I gave the cake cold again.

The third layer it resulted from what was left of the previous layer, mixed with the rest of the whipped cream, so an even lighter tone.

The fourth layer it resulted from what was left of the previous layer, mixed with 4 tablespoons of the white chocolate mousse.

The fifth layer it was made entirely of white chocolate mousse. I spread the surface well and left the cake in the fridge overnight.

For decoration we used fresh lilac flowers, colorful candies of different shapes and mint leaves. You can use chocolate flakes, mini bases, pansies or any other combination you can think of. The smooth and pale surface of the cake is like an empty canvas, you can put it in the press as you wish. :) Don't forget that the wow element of this cake is given by the overlapping gradients of the mousses, so I would advise you load the decor too much and eventually stay in the same color note as possible. Now if the little Picasso in you won't give you peace, who am I to stop you, no. ) I was a little tormented, what can I say & # 8230

Admittedly, this cake deserves better pictures, but & # 8230 we can't be great at all, that's & # 8230

Dessert with chocolate, cardamom and hot peppers

I was looking for a cake recipe these days because I had a box of mascarpone in the fridge and I really wanted to do something good with it, at least now that I'm still on vacation and I still have time to play.

I saw many recipes that I liked and inspired but I couldn't say that I was attracted to one so much that I wanted to do it, so I let my mind fly and I created a Dessert with chocolate, cardamom and hot peppers

4 tablespoons brown sugar + 4 tablespoons white sugar

a handful of finely chopped pecans

2 finely chopped hot peppers

Top: I separated the yolks from the egg whites, I mixed the yolks well with sugar until they turned white and doubled in volume.

I then added one tablespoon of oil in turn, mixing after each tablespoon, then I gradually added a tablespoon of whipped milk, cardamom, cinnamon, ground cloves, then I added flour, cocoa and baking powder.

I beat the egg whites with a pinch of salt and then I lightly incorporated the egg whites over the yolk mixture without spoiling the foam and finally I added the black currants and baked the dough until it passed the toothpick test.

White cream: I heated 125 ml of whipped cream in a saucepan, then I added over it 100 gr of white chocolate broken into small pieces, gelatin soaked before in cold water and I mixed well until the chocolate melted.

After the chocolate has cooled a bit, I added it over the mascarpone together with the lemon juice and I mixed everything well.

I added this cream over the cooled top of the cake and sprinkled pecans on top.

Black cream: I put a pot of water on the fire, I cut the dark chocolate into small pieces, I chopped well 2 small hot peppers, I put the chopped chocolate and hot peppers in a bowl which I then placed over the pot with water , to melt the chocolate.

I beat 375 ml of liquid cream, then I added melted chocolate over it with finely chopped hot peppers, I mixed everything well and so I got the second cream that I put over the white one and I gave the cake one hour in the refrigerator to harden the creams.

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Yogurt foam with white chocolate

This easy dessert (and just as easy to make) penetrated the souls of many of those who watched the show & # 8222Health in dishes & # 8221, moderated by Marius Tudosiei, whose guest I was only a week ago. It seems that of all the dishes I prepared there (and I assure you, they were all delicious) the white chocolate yogurt foam attracted the most, because I received a lot of messages asking me for details about this recipe. , motivating that in the show it was presented a bit too briefly (I assure you, the only person responsible for this shortcoming is only & # 8230 the show space: P). What can I tell you about white chocolate yogurt mousse? It is one of those recipes that are a blessing when you have to prepare a complicated meal, with several dishes, because you can make it in advance, in just a few minutes, and the refreshing taste and delicate appearance will make this dessert the star of spree. You can decorate it with any kind of fruit you like and as well you can use this foam as a cream in a cake. Remember, it is a dessert that can be easily adapted for diabetics, because it does not contain sugar at all, and if instead of regular biscuits and chocolate products for diabetics will be used, this problem has also been solved.

Preparation time: 00:20 hours
Cooking time: 00:05 hours
Total Time: 03:00 hours
Number of servings: 6 servings
Degree of difficulty: average

Ingredients Yogurt Foam With White Chocolate:

  • 2 glasses of fatty yogurt, 150 grams each
  • 200 grams of white chocolate
  • 200 grams of whipped cream
  • 5 grams of granulated gelatin
  • lemon peel, lime, orange (whichever you prefer, or another flavor of your choice)
  • 100 grams of biscuits
  • 50 grams of butter
  • 200-500 grams of assorted fruits (I used blueberries, red currants and strawberries)
  • optional: 2 tablespoons sugar (for sauce), mint leaves for garnish

in addition: metal pastry rings for mounting or glass cups

Preparation of White Chocolate Yogurt Foam:

1. Put the gelatin in a bowl and add 2-3 tablespoons of very cold water with which to mix.

2. Weigh the biscuits and put them in a clean napkin, cover them in a napkin and crush them, passing them over them with a rolling pin (or in a blender), then put them in a bowl. Separately, melt the butter (without overheating). Pour the butter over the crushed biscuits and mix very well. The metal rings are placed on a tray covered with baking paper. From the mixture of biscuits and butter, press an equal layer in each form.

3. Put a saucepan of water on the fire and bring to a boil. Above it is placed a bowl in which the chocolate is broken into pieces. Be careful, the bottom of the bowl must not touch boiling water. Mix carefully until the chocolate is completely melted, then add hydrated gelatin.

Observation: White chocolate does NOT melt directly on the flame or on the hob, it will always melt in a bain-marie, it is very sensitive and you risk destroying it by doing otherwise.

4. Keeping the bowl on top of the pan with boiled water, mix with the spatula until the composition becomes semi-liquid again (picture on the left), then set aside and incorporate the yogurt, 1 glass at a time.

5. Leave the composition aside and beat the whipped cream. Attention, in order to obtain a firm foam, the whipping cream must be very cold and the bowl in which it will be beaten is very clean and degreased. I recommend beating it with the mixer at high speed and as soon as it increases its volume and hardens to stop, otherwise you risk turning it into butter.

6. In the white chocolate cream and yogurt add your favorite flavors (this time I added the grated lime and orange peel), then add 1-2 tablespoons of whipped cream. After it has been homogenized, add the rest of the whipped cream, stirring gently until completely incorporated.

7. Pour the foam into the pre-prepared forms, above the biscuit base, wrap with cling film and refrigerate for at least 2 1 / 2-3 hours before serving. On the right, a suggestion to mount the dessert in glasses, if you do not have metal rings.

8. Optionally, you can also prepare a fruit coulis (sauce). For this, I kept some fruits for decoration, I put the rest in a saucepan with 2 tablespoons of sugar (or 1 tablespoon of fructose, if it is prepared for diabetics) and 3-4 tablespoons of cold water. . I put the pan on the fire and boiled the fruits for about 4 minutes, until they softened, then I strained them through a thick sieve, pressing with a spoon so that all the fruit pulp passes through the sieve, leaving only the seeds and dry skins. .

9. After the foam has hardened, remove from the molds, transfer to plates and garnish with fruit sauce, assorted fresh fruit and mint leaves. To remove the foam from the metal pastry rings, a special kitchen cake would be useful, heat the ring on the outside for a few seconds and the dessert simply slides out. However, you can also handle a knife with a long and thin blade, soaked in boiling water and well wiped.

I wish you good appetite, I hope you prepare the dessert as soon as possible and come back with good news and your impressions! And those who want to see or re-watch the show whose star was this dessert, can watch it online: Health in dishes March 16, 2014.

In a saucepan boil, over medium heat, sugar and water for 5-6 minutes, no more. We need to get a dense syrup, not very fluid or very thick. The success of chocolate depends on it, if the chocolate is too thin it will be soft and if it is too thick, the chocolate will crumble. Then add the soft butter (not from the fridge) over the syrup formed, the essence and the powdered milk mixing well for homogenization.

Incorporate cereals and dried cranberries.

Wallpaper a tray (22 & # 21530) with baking paper and pour Chocolate, then put in the fridge for a few hours (3-4).

When it hardened, we cut homemade chocolate squares, rectangles or any other geometric shape you want and serve. It is more than delicious, good appetite!

* you can also add cocoa between 50-70 g
* cranberries can be replaced with raisins, goji berries, dried apricots, figs & # 8230
* if you do not want the cereals you can remove them or replace them with expanded rice.
* if you like, whole or ground hazelnuts, walnuts, pistachios, almonds, cashews & # 8230

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