Esta es una exhibición prevé de cómo se va ver la receta de 'CHOCOLATE Maple whipped cream' imprimido.

Receta CHOCOLATE Maple whipped cream
by Foodessa

CHOCOLATE Maple whipped cream

This frosting is hands down the best combination to suit many palates. Not too sweet and full of flavour. The light, fluffy texture will amaze you ;o)

This recipe is featured in this dedicated post on the Christmas 'Yule' Log cake:
http://www.foodessa.com/2011/12/yule-log-buche-de-noel-chocolate-cake.html

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 4 cups

Ingredientes

  • . > (American / Metric measures) <
  • . 1/2 cup (50g) premium cocoa powder
  • . 1/4 cup (28g) granulated sugar
  • . 1/2 cup (65g) confectioner’s sugar
  • . 1/8 cup (25ml) pure Maple syrup
  • . 2 cups (500ml) whipping cream (35%)
  • .
  • . Add-in AROMATIC selections (optional): EXTRACTS: Add 1 tbsp. (15ml) of either pure Almond, Lemon, Mint, Orange or Vanilla extracts for that extra flavour. SPICES: Add 1 tsp. (5ml) of either ground cardamom, cinnamon or ginger to give it an extra aromatic kick.

Direcciones

  1. . In a medium bowl (preferably stainless steel) use a hand whisk to beat together the first 4 ingredients. Gradually add and whisk the whipping cream in order to avoid getting lumps.
  2. . Cover with plastic wrap and place the bowl into the refrigerator for at least one hour up to overnight.
  3. . Once properly chilled, use an electric beater on medium speed and beat the cream to a smooth, thicker consistency. Make sure not to over beat the cream to the souring stage.
  4. . It can be used right away or refrigerated once more before using.
  5. . Happy whisking along with Claudia's flavourful wishes...FOODESSA.com