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4 Ingredient Chocolate Mousse By @jernejkitchen
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Reposted from @thechocotasty - +¡Tag a friend who would love this! ❤
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This is so amazing!
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by: delish.com
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➡ Nutella-Stuffed Pretzel Bites
INGREDIENTS
3/4 c. Nutella
4 c. water
1/4 c. baking soda
1 (16.3-oz.) can refrigerated biscuit dough
1 large egg, beaten
4 tbsp. melted butter
1/2 c. cinnamon sugar
DIRECTIONS
Preheat oven to 400°. Line two large baking sheet with parchment paper. Spoon 32 teaspoons of Nutella on prepared baking sheet. Freeze 30 minutes.
In a large pot over medium-high heat, combine water and baking soda and bring to a boil. Reduce heat to a steady simmer.
Quarter each biscuit and flatten dough slightly. Place a frozen Nutella disc on top of each piece of dough, wrapping dough around Nutella to cover completely. Pinch edges to seal.
Working in batches, add balls to the simmering water and cook for about 30 seconds. Remove with a slotted spoon and transfer to prepared baking sheets. Brush beaten egg over each pretzel.
Bake until golden, 10 to 12 minutes. Let cool slightly.
Toss baked pretzels in melted butter then toss in cinnamon sugar.
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This is so amazing!
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by: tastemade.com
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➡ Giant Rolo
INGREDIENTS
600g milk chocolate, melted and tempered
750ml glucose syrup
750ml double cream
945g granulated sugar
375ml whole milk
INSTRUCTIONS
Melt and temper 200g of the milk chocolate and pour into a 2 ltr ceramic pudding basin. Move the chocolate around so that it covers the base and sides then set aside in the fridge to cool for 1 hour.
Whilst the chocolate is setting, place all ingredients for the caramel into a very large saucepan and stir until the sugar is dissolved. Once the sugar is dissolved stop stirring but continue to heat until the mixture reaches 115 C - this will take about 30 minutes, but keep checking on the caramel to check it doesn’t go higher.
Place the pan into a sink filled with ice cold water and stir until the caramel has cooled slightly and thickened. Pour into the chocolate covered mould and place back into the fridge for 4 hours.
Melt and temper a further 200g chocolate and once the caramel is set, pour over the caramel to create the base of the rolo, then set aside in the fridge to set for 1 more hour.
Turn the rolo out of it’s mould onto a rack set over a baking sheet -you may need to use a palette knife to release it.
Melt and temper the remaining chocolate and pour over the rolo, then, using 5cm and 2cm cookie cutters, create the distinctive circles on top of the rolo. Use a chopstick to create a small circle in the centre.
Set the rolo aside to cool for another hour until set and then slice to serve.
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