What to cook for February 14: 10 romantic desserts

1. Chocolate mousse

Ingredients

• 65 g butter;
• 150 g of chocolate;
• 2 egg yolks;
• 5 egg proteins;
• 35 g of sugar;
• 50 g of the whipped cream;
• strawberries, raspberries or melted chocolate - on request.

preparation

Melt butter and chocolate in a water bath and stir until smooth. Add the egg yolks and stir again. Whisk proteins with sugar to foam appearance, then mix the mixture with the chocolate. Pour in the cream and mix well.

Put the mousse into the mold and put in the refrigerator for 2 h. Before serving Transfer mousse gently on a plate and decorate chocolate or berries.

2. pink cocoa

Ingredients

• 600 g of chocolate ice cream;
• 60 g butter;
• 50 g of sugar;
• ¼ teaspoon almond extract;
• red gel food coloring;
• 700 ml of water;
• whipped cream;
• candy canes - optional.

preparation

Melt over medium heat, ice cream, butter and sugar. In the process of adding them to the almond extract, and color. The amount of dye is dependent upon the desired color of cocoa. The mixture is melted, pour water and mix thoroughly. Hot drink pour into glasses, garnish with whipped cream and caramel canes.

3. Mini cheesecake "Pink Velvet"

Ingredients

• 100 g of the white chocolate;
• 220 g Cream-cheese;
• 50 g of sugar;
• 1 egg;
• red food coloring;
• vanillin - pinch;
• 1 tablespoon cocoa;
• a little vegetable oil.

preparation

Break up the chocolate and melt it in the microwave or in a water bath. Mix the cream cheese with the sugar. Add the egg, dye, vanillin, cocoa and melted chocolate.

Pour the mixture into small tins greased width of about 10 cm. Bake in a preheated 180 ° C oven for about 30 minutes. Before serving, let it cool, and the best place in the refrigerator for several hours.

At the request can be made for the cheesecake base. To this mix 100 g of crushed chocolate chip cookies, 1 tablespoon cocoa, 1 tablespoon sugar and 2 tablespoons of melted butter. Ready foundation lay on the bottom of the form, spread the stuffing on top and place in oven.

4. Muffins with champagne

Ingredients

For the cupcakes:

• 110 g butter;
• 200 g of sugar;
• 2 eggs;
• vanillin - pinch;
• 210 g flour;
• ½ teaspoon of baking soda;
• ¼ teaspoon baking powder;
• ¼ teaspoon salt;
• 115 g sour cream;
• 120 ml champagne.

For the cream:

• 400 g of powdered sugar;
• 220 g butter;
• vanillin - pinch;
• 3-4 tablespoons of champagne;
• Strawberry - optional;
• confectionery sprinkling - optional.

preparation

Beat the butter and sugar. Add eggs and vanilla and mix. In a separate bowl mix flour, baking soda, baking powder and salt. In another - the sour cream and champagne. Thoroughly mix all the components of the test.

The metal mold for insert paper cupcake tins portioned. Fill them with half the dough. Bake in a preheated 180 ° C oven for 18-20 minutes. Check the readiness with a toothpick: it must comes out clean from the center of the cake. Cool completely finished cupcakes.

Beat with a mixer powdered sugar and butter. Add the vanilla and champagne and mix thoroughly. Put the cream in cooking bag and decorate their cupcakes. Optionally, you can add the strawberries and flouring.

5. sugar cookies

Ingredients

• 440 g butter;
• 400 g of sugar;
• 2 eggs;
• vanillin - pinch;
• 720 g flour;
• 1 teaspoon salt;
• red and pink food coloring.

preparation

Beat the butter and sugar. Add eggs and vanilla and mix well. Separately, mix the flour and salt. Divide the mixture into three parts. One oil mixture, add red dye to the other - pink, a third leave unchanged. Stir flour mixture and stir until uniform.

Roll out the three fairly thin colored layer. Cut out these circular biscuits. Using a small form a heart-cut blanks from midway and change their places to get the contrasting combinations. Bake at 180 ° C degrees for 8-10 minutes until cookies are lightly browned.

6. Cake-pop

Ingredients

• 200 g butter;
• 350 g of powdered sugar;
• vanillin - pinch;
• 2 eggs;
• 180 g flour;
• 4 tablespoons of milk;
• 40 g of cream cheese or cream cheese;
• 400 g of the white chocolate;
• red or pink food coloring - optional;
• confectionery sprinkling - optional.

preparation

Whip 120 g butter and 150 g of powdered sugar. Add to them the eggs and vanilla and mix well. Then add flour, pour in the milk and mix again until smooth. Put the dough into a normal shape and bake in a preheated 180 ° C oven for 35-45 minutes. Cool and chop hands in a large bowl.

Mix the remaining butter, cream cheese, powdered sugar and a little vanilla. Put a little of this mixture into the bowl with the crumbled pastry and mix. Most likely, you will need more than the entire mixture. The resulting dough should not be too wet. Wrap it in foil and place in refrigerator for at least an hour.

Form small balls of dough, place on a parchment and place in refrigerator for another 15-20 minutes. At this time, melt the chocolate in the microwave or in a water bath. You can leave it white, but you can make shade with the help of the dye.

Take a stick and dip it in chocolate. Then, immediately insert the it into a cake and dip it in the chocolate already. Do the same with the other cakes. While chocolate is not frozen, decorate the cake-pop candy sprinkles.

7. chocolate eclairs

Ingredients

For the dough:

• a little bit of vegetable oil;
• 150 g flour;
• 40 g of cocoa;
• 300 ml of milk;
• 50 g of sugar;
• 120 g butter;
• ½ teaspoon salt;
• 2 eggs.

For the cream:

• 120 g milk chocolate;
• 480 g of double cream;
• 40 grams of sugar.

For the glaze:

• 250 g of dark chocolate;
• 240 g of double cream;
• 1 ½ tablespoon of corn syrup.

preparation

Lightly grease two baking trays with vegetable oil. Draw two sheets of parchment 12 hearts width 7-8 cm and they Cover the trays.

Mix the sifted flour and cocoa in a large bowl. In a saucepan pour the milk, add the sugar, butter and salt. Bring to the boil over medium heat, stirring occasionally until the sugar is completely dissolved. Remove from heat and add the flour with the cocoa. Stir until smooth.

Again, put a pan on medium heat, mix the dough and cook for another minute. Then whip the mixture with a mixer for several minutes. Add the eggs and mix with a mixer.

Put the dough in a cooking bag with the usual round nozzle. Circle the test circuit is drawn on parchment hearts, and then fill them in the middle. On the first layer of dough in the same manner a second layer of lay.

Place the trays in a preheated 220 ° C oven, lower the temperature to 200 ° C and bake for 10 minutes. Turn trays, reduce the temperature to 180 ° C and leave it in the oven for another 7 minutes. Slightly cooled eclairs neatly cut in half lengthwise and completely cool. It takes about an hour.

Meanwhile, grind in blender milk chocolate. Half of all the sugar and cream to a boil over low heat, stirring occasionally until the sugar dissolves. Add this mixture to the chocolate and whisk again in a blender. Fully sued, sometimes mixing the cream. Then pass it through a sieve, add the remaining cream and beat with a mixer until smooth.

just chop chocolate for the glaze. Bring to boiling cream and syrup on low heat. Once again grind in a blender, pass through a sieve and mix. Grease glaze tops éclairs and leave for 10 minutes. Spread the chocolate cream over the lower parts of éclairs and cover their tops.

8. Cake "Red velvet" with a liquid filling

Ingredients

• 120 g butter;
• 115 g of the white chocolate;
• 125 g of sugar powder for sprinkling + bit;
• 2 whole eggs;
• 2 egg yolks;
• 1 tablespoon of red food coloring gel;
• 2 table spoons cocoa;
• 50 g flour;
• a little bit of vegetable oil;
• raspberry or strawberry - optional.

preparation

Melt chocolate and butter in a water bath, stirring occasionally. You should get a mixture of uniform consistency. Then add the sugar and stir well.

Lightly beat the eggs and egg yolks. Add to them the dye and the chocolate mixture. In a separate bowl, mix together the flour and cocoa, then lay out the dough and mix well to avoid lumps remain.

Divide the dough into four small molds, oiled. Bake on the middle tier preheated 230 ° C oven for 14-15 minutes. The edges of the cakes should propechsya but seredinka should remain soft.

Remove the muffins from the oven, wait a few minutes, place on a serving dish, garnish with powdered sugar and berries.

9. Pasta-heart

Ingredients

For the dough:

• 75 g of almond flour;
• 55 g of powdered sugar;
• 2 egg whites;
• 65g of sugar;
• pink food coloring.

For the cream:

• 110 g butter;
• 180 g of powdered sugar;
• vanillin - pinch;
• ½ teaspoon of cinnamon;
• 1 tablespoon whipping cream.

preparation

Mix almond flour and powdered sugar, chop in a blender and screened through a sieve. Whisk the egg whites, gradually adding sugar to it. Add the flour mixture and powder and mix well. Add food coloring.

Put the dough into a cooking bag from it and form 20 small hearts in a pan coated parchment. For convenience, you can pre-paint on parchment figures. Leave the dough for about an hour. Then place in a preheated 150 ° C oven for about 15 minutes. Cool completely.

Whisk mixer butter until creamy. Add powdered sugar and beat a few more minutes. Stir in vanilla and cinnamon, pour in the cream and mix well with a mixer. Spread half of the cooled cream and cover with the rest of the heart.

10. Cake "Sacher" with truffles

Ingredients

For the cake:

• 120 g butter + bit to lubricate;
• 100 g of sugar;
• 3 eggs;
• vanillin - pinch;
• 110 g of chocolate;
• 90 g flour;
• ⅓ teaspoon salt;
• 80 g apricot jam.

For the cream:

• 240 g of double cream;
• 220 g of dark chocolate;

For Truffles:

• 120 g of double cream;
• 220 g of chocolate;
• 1 tablespoon liqueur - optional;
• 100 g cocoa (for beauty can take cocoa different colors).

preparation

Whisk the butter with a mixer, and almost all the sugar. Add the egg yolks, vanilla and melted chocolate in a water bath. Add flour and mix thoroughly. Whisk egg whites and salt, and add half of the mixture into the dough. The rest whisk with the remaining sugar and add to the dough and mix.

Put the dough in the shape of hearts, oiled parchment and laid by. Bake at 150 ° C 16-17 minutes. Heat the jam over medium heat, grease it cooled the bottom cake cake and cover with the other.

Bring to the boil over medium heat cream, chocolate and add crushed cook until its complete dissolution, stirring periodically. Cool down, put in the refrigerator and stir every 10 minutes for an hour. Then spatula spread the cream all over the cake surface. Leave for 30 minutes.

In the same way, combine the cream and chocolate for making truffles. Optionally, add the liqueur. Cover with cling film and leave for 20 minutes. Stir, cover with foil and place in refrigerator for half an hour. Using teaspoon shape balls, put them on a parchment-covered dish and then put in the refrigerator for 10 minutes. Roll the balls in the cocoa cake and decorate them.