11.02.2025
|
3 min. reading Recipe for Dubai chocolate and not only: prepare these delicious desserts
Dubai chocolate with pistachio cream is gaining popularity in the network. This dessert turns out to be very delicate and has an interesting and pleasant taste. Therefore, let's figure out how to cook it, and also consider other, no less interesting recipes. Read more about it in our collection.
Dubai school
Cream: pistachios — 500 g, tahini sesame paste — two tablespoons, white chocolate — 100 g. Toppings: kataifa dough - 1-1,2 glasses, butter - 70 g (3 tbsp. l). Chocolate: chocolate - 300 g.
Preparation
Cream: Place the pistachios in a blender and blend until a thick paste is formed. Add the tahini and continue mixing until the mixture is as homogeneous as possible. During the process, stop from time to time to remove the remains on the sides. After the consistency is the right one, add pre-melted white chocolate and mix again. The consistency should resemble Nutella. The cream should be liquid enough so that it can be transferred to the jar.
Toppings: melt the butter in a non-stick frying pan over medium heat, add the crushed kataifa dough and fry, stirring constantly, until it turns golden brown. When the kataifa is ready, put it in a bowl. Add about 80 ml of pistachio cream, do it gradually. It should be a thick pasty consistency.
Chocolate: cut the chocolate into small, even pieces and place in a microwave-safe dish. Place in the microwave for 30 second intervals and stir the chocolate after each time. It is important not to overheat the ego. Once most of it has melted, leave the chocolate for a few minutes so that the rest of the pieces melt on their own, and then stir until smooth. Chocolate should be shiny, and its temperature should be suitable for tempering (about 30° for milk and 50° for black).
We start collecting chocolate bars . Pour a layer of heated chocolate into a silicone mold and put it in the refrigerator or freezer. After that, add the prepared filling, pressing it into the corners so that an even layer is formed. Pour the remaining melted chocolate over the filling to secure the bar and spread evenly so that the surface is smooth. Put the mold in the refrigerator so that the chocolate hardens completely. After that, take out the dessert and enjoy the incredible taste!
Recipes with chocolate. Source: unsplash.com
Chocolate cake with pistachio cream
Chocolate cake: 180 g of dark chocolate, 150 g of butter, 200 g of sugar, 3 eggs, 100 g of flour, 1 tsp. l. baking powder, 30 g of cocoa powder. Pistachio cream: 200 ml of cream (33%), 200 g of pistachio paste (unsweetened), 100 g of powdered sugar. Pistachio praline: 100 g of pistachios, 100 g of sugar, 50 ml of water.
Preparation:
Cake: Melt chocolate with butter, add sugar and mix. Then add eggs and mix again. Add sifted flour, baking powder and cocoa. Bake the cake at 180°C for 25-30 minutes.
Pistachio cream: Whip the cream to soft peaks. Gradually add pistachio paste and powdered sugar, mix everything until smooth.
Pistachio praline: Mix sugar and water in a small container. Bring to caramelization, add pistachios and mix. Place on parchment and let cool, then grind.
Assembling the cake: Cut the cakes, spread with cream and sprinkle with praline. Decorate the top with additional pistachios or, if desired, chocolate glaze.
Chocolate-pistachio roll
For biscuit: 4 eggs, 100 g of sugar, 80 g of flour, 20 g of cocoa powder. For the cream: 200 g of mascarpone, 100 ml of cream (33%), 50 g of powdered sugar, 70 g of pistachio paste.
Preparation:
Biscuit: beat the eggs with sugar until fluffy. Add flour and cocoa, mix gently. Put the dough on a baking sheet and bake for 10 minutes at 180°C.
Cream: whip the cream, add the mascarpone. Mix pistachio paste and powdered sugar until smooth.
Assembling the roll: Fry the cooled biscuit with cream and carefully roll up the roll. Leave in the refrigerator for two hours before serving so that the taste becomes rich and tender.
Recipes with chocolate. Source: unsplash.com
Pistachio mousse with chocolate layer
For pistachio mousse: 250 ml of cream (33%), 150 g of pistachio paste, 50 g of powdered sugar. For the chocolate layer: 150 g of dark chocolate, 100 ml of cream
Preparation :
Chocolate layer: heat the cream, add the chocolate and stir until smooth. Divide into portions and place in the refrigerator to set.
Pistachio mousse: whip cream with powdered sugar until soft peaks. Add the pistachio paste, spread the mousse on the solidified chocolate layer. Cool before serving and garnish with chopped pistachios or chocolate shavings.
The opinion of the editors may not coincide with the opinion of the author of the article.
Use of photo: P.4, Article 21 of the ZU "On copyright and related rights - "Reproduction for the purpose of covering current events by means of photography or cinematography, public communication or communication of works seen or heard during such events, to the extent justified by the informational purpose."
Be the first to leave a review