Charlotte Chocolate Recipes II Different

Charlotte Chocolate Recipes II  Different

ingredients:
I - Option:
Chocolate Cream:

1 liter of cow's milk or long life
1 can of condensed milk
1 can of whipping cream without serum
1 ½ cup (tea) of sugar
1 cup of cocoa liquor
5 tablespoons (soup) of cornstarch
4 tablespoons (soup) of sugar to put in cream
10 to 15 English biscuit or wafer champagne

Other Ingredients:

200 grs. semisweet chocolate
100 grs. chocolate milk to cover, to decorate
1 glass of fresh cream to make whipped cream
Beat the cream in a mixer stick the point of whipped cream
Be careful not to hit too many turns butter.

To melt the chocolate using a double boiler or the microwave.

How to Prepare:

Make a cream with cow's milk, condensed milk, cornstarch, sugar.

Lead to fire the chocolate cream for cooking, then cold, then add the cream liqueur cocoa and semisweet chocolate melted.

A refractory high, lined with foil and greased with butter paper, distributed around the English biscuits standing.

In the center add the chocolate cream.

Lead to freeze for 4-6 hours.

Unmold decorate with chocolate milk to melted in a double boiler or in the microwave.

Make balls of whipped cream, made ​​with cherry beak big one beside the other, or spread.

Can put in drained cherries grout over the balls around the chocolate cream, or fresh red grapes.


C h a r l o d e t t e C h o c o l a t e
II - Option:
ingredients:
Chocolate Cream:

200 grs. sugar
200 grs. butter without salt
4 large egg yolks
4 tablets semisweet chocolate chopped 130 to 200gsm each
1 cup of cocoa liquor, or ½ cup (coffee)
1 cup chopped roasted almonds and drizzling, or other dried fruit
Other Ingredients:
250 grs. biscuit chocolate stick
Fudge:
1 cup of sugar, watering with 1 tablespoon (soup) of water
Prepare the way of Syrup:
In a dry saucepan place the sugar, let it melt over low heat, without stirring, who takes away the brightness of the syrup.
Leave melt the sugar until caramelize without burning.
Burn the syrup, discarding, she bitter.
Pour the syrup in a tall form, with hole in the center.
Prepare the way of Charlotte
Place the sticks of chocolate on the bottom and around the caramel forms.
Mince the chocolate and melt in a double boiler. Book
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Bring to simmer only to bind.
Allow to cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into prepared pan previously with the syrup and biscuits.
Sprinkle the toasted almonds and coarsely chopped, or other dried fruit (macadamia, hazelnuts and wrapping other)
Take the refrigerator for 6-12 hours.
How to Prepare Chocolate
Place in a well-seasoned pan the chopped chocolate.
Separately carry a large saucepan and heat to low; thus, it begins to bubble, turn off the heat, place the smaller pot and over high, without stirring, so the water vapor does not reach the chocolate.
After a few minutes, stir the chocolate with a wooden spoon until melted well.
Be careful not to let the steam from the bath enter the pot of chocolate that falls apart it gets gooey soft.
If you want you can melt the chocolate in the microwave.
If 30 seconds on high power are about.
If not melt back to the microwave and go putting 30 seconds.
Mix well until all chocolate has been melted.
Heads up:
To melt the chocolate not being second minute.
Careful not to lose the chocolate.
Decoration:

You can decorate with cherries and egg threads.