Chocolate ganache recipe ingredients:

• 125 grams heavy cream
• 50 grams butter
• 250 grams white chocolate, chopped
• 200 grams dried cranberries, chopped

White chocolate frosting recipe ingredients:

• 100 grams white chocolate
• 2 tablespoons oil

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White chocolate truffle recipe instruction:

Cook heavy cream and butter in low temperature and just before it boils, remove it from heat.

Pour hot cream onto chopped white chocolate and cranberries and mix it, so chocolate melts. Cool it in the fridge at least 4 hours.

For chocolate frosting, melt white chocolate with oil in low temperature.

From thicken ganache mixture form 1 inch round balls, coat them with melted chocolate frosting and let chocolate ganache truffles tighten in the fridge for few more hours.

Enjoy this delicious white chocolate praline recipe!

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The best double chocolate chip cookies recipe ingredients:

• 125 grams whole wheat flour
• 125 grams all-purpose flour
• 1 pinch salt
• 1/2 teaspoon baking powder
• 50 grams confectioners’ sugar
• 1 tablespoon vanilla sugar
• 2 tablespoons cocoa
• 125 grams unsalted butter, softened
• 50 grams dark chocolate chips (grated or finely chopped)
• 1 egg yolk
• 15 white chocolate squares

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Double chocolate cookie recipe instruction:

Sift flour and mix it with salt, baking powder, sugar, vanilla and cocoa. Add butter, chocolate chips and egg yolk in it.

Knead cookie dough, cover it and cool it in fridge for 2 hours.

Roll the thin cookie dough and cut the round shape cookies with a mold.

On top of half cookies place the small chocolate squares and other half of empty cookies on top of that. With your fingers and mold squeeze edges of two cookies together to glue them up.

Arrange your gourmet chocolate cookies in the pan (on baking paper) and bake them in the preheated oven to 180°C for about 10 minutes.

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Rich white chocolate cream recipe with candied fruits ingredients:

• 4 gelatin slices
• 2 tablespoons sugar syrup
• 450 grams white chocolate chips
• 4 egg yolks
• 250 grams candied fruits (different colors)
• 600 ml whipped cream

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White chocolate dessert instruction:

Pour water over gelatin slices and leave it like this for 10 minutes.

Cook 3 tablespoons of water and sugar syrup to boil, add white chocolate chips and gelatin in it and remove it form the heat. Stir it good to become smooth mass. Cool it.

Beat egg yolks and mix them in cooled chocolate mixture, stir 200 grams of candied fruits in it as well and, in the end, stir whipped cream in it.

Pour white chocolate cream in glasses and cool it in the fridge over night.

Decorate it with rest of the candied fruits.

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Dark chocolate cake recipe ingredients:

• 5 eggs
• 50 grams sugar
• 150 grams dark chocolate, melted
• 1 tablespoon flour
• 1 teaspoon baking powder

Raspberry cream recipe ingredients:

• 400 grams whipped cream
• 2 tablespoon sugar
• 1 tablespoon vanilla sugar
• 400 grams raspberries

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Raspberry chocolate cake recipe instructions:

Beat egg yolks with sugar, add melted chocolate, flour and baking powder in it and mix it good.

Separately, beat egg whites and stir it in the chocolate mix. Pour this in greased cake pan and bake in preheated oven to 150°C for about 40 minutes or until toothpick inserted in the center comes out clean. Cool it.

Mix whipped cream with sugar, vanilla sugar and raspberries. Pour raspberry cream over baked cake and spread it all over.

Cool the raspberry chocolate cake in the fridge for few hours.

You can decorate your gourmet chocolate cake with fresh raspberries before you serve it.

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Dark chocolate candy recipe ingredients:

• 200 grams dark chocolate (or milk chocolate)
• 1 tablespoon shredded orange peel
• 1 teaspoon rum
• 100 grams chopped nuts or raisins

Easy rum chocolates recipe instruction:

Melt chocolate on the steam and stir shredded orange peel and rum in it (you can add some sugar if you like to).

Remove it from the heat and keep stirring it up to cool down a little (few minutes).

Form ball shape chocolates with a teaspoon on baking paper.

In the middle of every chocolate ball place some chopped nuts or raisins.

Cool it before you serve it.

White chocolate liqueur recipe ingredients:

• 1 liter milk
• 1/2 liter vanilla milk
• 2 pouch vanilla pudding powder
• 500 grams sugar
• 2 tablespoons vanilla sugar
• 100 grams white chocolate, melted
• 500 ml rum

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Homemade liqueur recipe instruction:

Mix milk and vanilla milk. Set apart about 150 ml of milk, so you can mix pudding powder in it to be without lumps.

Cook rest of the milk with sugar and vanilla sugar.

Remove the milk from the heat, add melted chocolate and stir dissolved pudding in it. Cook it for 3 minutes more to thicken (stir it all the way).

Pour rum in hot pudding and mix it.

Cool it and pour chocolate liqueur in liqueur bottles.

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White chocolate mousse with coffee ingredients:

• 4 egg yolks
• 1 vanilla sugar
• 30 grams confectioner’s sugar
• 1 tablespoon instant coffee
• 3 tablespoons coffee liqueur
• 1 tablespoon unsweetened cocoa powder
• 50 grams white chocolate, melted
• 80 grams ground almonds
• 2 deciliters whipped cream

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White chocolate cream recipe instruction:

Whisk egg yolks, vanilla sugar, confectioner’s sugar, coffee, coffee liqueur and cocoa. Cook it on the steam to thicken for about 5 minutes and remove it from the heat.

Mix melted white chocolate and almonds in the cooked coffee cream and cool it.

Whisk whipped cream in the cooled chocolate coffee cream.

Arrange chocolate coffee mousse in dessert glasses and cool it for 1 hour more.

Decorate your coffee mousse with whipped cream and grated chocolate and serve it.

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Dark chocolate ice cream recipe ingredients:

• 5 deciliters whipping cream
• 4 deciliters whole milk
• 1 vanilla stick
• 6 egg yolks
• 120 grams sugar
• 5 grams cornstarch
• 1 tablespoon rum
• 80 grams dark chocolate

Homemade ice cream recipe instruction:

Cook half of whipping cream (2, 5 deciliters) with half of milk (2 deciliters) and vanilla stick in it to boil. Remove it from the heat and take vanilla out.

Separately, beat egg yolks with sugar and cornstarch. Gradually add hot vanilla milk in egg yolks and keep mixing it.

Cook egg yolks mix in low heat for few minutes to thicken; stirring it all the time, but it must not boil or you’ll get lumpy cream. Cool it.

Pour other half of milk in saucepan and cook it with chocolate and rum in it, till chocolate melts and unite with milk. Cool it.

Mix other half of whipping cream to get thick cream.

Mix cooled egg yolks mixture with cooled chocolate milk and, on the end, stir whipped cream in it.

Freeze it over night.

White chocolate cream recipe ingredients:

• 100 milliliter milk
• 120 grams brown sugar
• 50 milliliter sunflower oil
• 1 teaspoon vanilla extract
• 1 teaspoon hazelnut extract
• 500 grams soften unsalted butter
• 440 grams powdered milk
• 100 grams white chocolate
• 75 grams ground hazelnuts (optional)

Eggless chocolate dessert recipe instruction:

Cook milk with sugar to boil and stir oil, extracts, butter, powdered milk, white chocolate and hazelnuts in it.

Stir all ingredients together to unite for few minutes to get smooth chocolate cream without lumps (if you need, blend it).

Pour warm cream in clean jars, seal them and place them in fridge over night.

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Dark chocolate layer cake recipe ingredients:

• 5 egg yolks
• 4 egg whites
• 125 grams sugar
• 90 grams flour
• 35 grams cocoa

Chocolate filling recipe ingredients:

• 250 milliliter whipped cream
• 100 grams butter
• 100 grams dark chocolate, melted
• 1 tablespoon vanilla sugar
• 4 tablespoons confectioner’s sugar

Easy chocolate icing recipe ingredients:

• 150 grams dark chocolate
• 50 grams butter
• Apricot jam

Easy chocolate torte recipe instruction:

Beat egg whites with sugar.

Beat egg yolks with flour and cocoa and stir them in beaten egg whites. Pour the mixture in the greased cake pan.

Bake it in preheated oven to 175°C for about 35 minutes or until toothpick inserted in the center comes out clean. Cool it.

For filling, mix whipped cream with sugar, add melted chocolate, vanilla and softened butter in it, and mix it all together.

Cut the cake in half horizontally, spread the filling over the bottom half and cover it with the top half of the cake.

Spread thin layer of apricot jam all over the cake.

Melt 150 grams of dark chocolate with 50 grams of butter in low temperature to become smooth chocolate icing mixture.

Ice a cake with this easy chocolate icing and cool the cake in the fridge for few hours.

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