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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Chocolate Cream with Eggs

 Chocolate Cream with Eggs


Chocolate Cream with Eggs

This Chocolate Cream with Eggs recipe creates a silky, rich, and luscious dessert that is a cross between chocolate pudding and mousse. It's perfect for chocolate lovers looking for an indulgent yet simple treat.

Ingredients (Serves 4):

  • 4 oz (115g) dark chocolate (70% cocoa or higher), finely chopped
  • 2 large eggs, separated
  • 3 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 cup (240ml) heavy cream, chilled
  • Pinch of salt
  • Whipped cream and grated chocolate, for garnish (optional)

Instructions:

  1. Melt the Chocolate:

    • Place the chopped chocolate in a heatproof bowl. Set it over a pot of simmering water (double boiler) and stir until melted and smooth. Alternatively, microwave in 20-second intervals, stirring in between. Set aside to cool slightly.

  2. Prepare the Egg Yolks:

    • In a mixing bowl, whisk the egg yolks with 1 tablespoon of sugar until the mixture is pale and creamy. Slowly add the melted chocolate and vanilla extract, whisking continuously to create a smooth mixture.

  3. Whip the Cream:

    • In another bowl, beat the heavy cream until soft peaks form. Reserve a few spoonfuls for garnish, if desired.

  4. Beat the Egg Whites:

    • In a clean, dry bowl, add the egg whites and a pinch of salt. Using a hand or stand mixer, beat until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.

  5. Combine the Mixtures:

    • Gently fold the whipped cream into the chocolate mixture until just combined. Next, fold in the beaten egg whites in two additions, being careful not to deflate the mixture.

  6. Chill the Chocolate Cream:

    • Divide the mixture evenly into individual serving dishes or ramekins. Cover with plastic wrap and refrigerate for at least 2 hours or until set.

  7. Serve:

    • Top with whipped cream and grated chocolate before serving, if desired.

Tips and Variations:

  • Dairy-Free Option: Substitute heavy cream with coconut cream for a dairy-free version.
  • Flavor Enhancements: Add a pinch of espresso powder or orange zest to the melted chocolate for a unique twist.
  • Serving Ideas: Pair with fresh berries or serve with a side of crispy cookies for added texture.

Would you like additional variations or suggestions for pairing this dessert?

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