Phyllo Bracelet With Vanilla Mascarpone Creme And Chocolate Ganache Recipe By Tasty Food

CHOCOLATE PHYLLO NAPOLEON

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the butter and cocoa to make "cocoa butter".
• Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking).
• Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans).
• To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired.

PHYLLO BRACELET WITH VANILLA MASCARPONE CREME RECIPE

Steps:

• To make the phyllo bracelet: Place a phyllo sheet on the counter and spread butter on it with a brush.
• Next, take a long toothpick and lay it horizontally on the shorter side and start rolling. Roll until you have an inch and a half left.
• Now, keeping the toothpick in, scrunch up both the sides of the dough. (Don't scrunch too much or else the sheet will tear).
• Pull the toothpick out and meet the two ends of the dough so that the one inch leftover will be the base of your bracelet.
• Put the bracelet in a baking pan on parchment paper and brush with butter on top to get a nice golden color.
• Bake at 350°F for about 25 minutes or until the bracelets turn golden.
• To make the syrup: While the bracelet bakes, in a pan, add the ingredients for the syrup and wait for the sugar to dissolve on medium heat. Then, rest on low flame.
• Dip the baked bracelets in the warm syrup for 10 seconds and put back on the tray. Let cool.
• For the cream: Whip the heavy cream until stiff peaks form.
• In a separate bowl, add the rest of the ingredients until you get a nice creamy mixture.
• Fold in the whipped cream to the mascarpone until completely mixed.
• Then, put the cream in a piping bag to pipe on (you can also just dollop it onto the bracelets).
• For the ganache: Bring the heavy cream to a boil and then add it to the chocolate pieces.
• Let it rest for about a minute and then mix to melt the chocolate into the cream.
• Dip a spoon in the chocolate and run it across the bracelet in a zig-zag pattern.
• Refrigerate until ready to serve.
• Enjoy!

MOCHA CAKE WITH CHOCOLATE GANACHE RECIPE BY TASTY

Steps:

• For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
• For the sponge cake, first preheat your oven to 180°C.
• Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
• Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
• Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
• Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
• On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
• Cool for 30 minutes, at least, once cooked through.
• For the syrup: mix together the coffee, cane sugar, and milk properly.
• To assemble, add some syrup to your cake and let it cool for 10 minutes.
• Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
• Serve.