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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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Double Chocolate Gelato Recipe

 Double Chocolate Gelato Recipe


Double Chocolate Gelato Recipe

This rich and creamy double chocolate gelato is a chocolate lover's dream! Made with dark chocolate and cocoa powder, it’s a decadent frozen dessert that’s perfect for any occasion.

Ingredients (Serves 4-6):

  • 2 cups (500ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 4 large egg yolks
  • 1/2 tsp vanilla extract
  • 100g (3.5 oz) dark chocolate, finely chopped

Instructions:

  1. Heat the Milk Mixture:

    • In a medium saucepan, combine the milk, heavy cream, and cocoa powder. Heat over medium heat, whisking, until the mixture is warm and the cocoa powder is fully dissolved. Do not let it boil.

  2. Whisk Egg Yolks and Sugar:

    • In a medium bowl, whisk the egg yolks and sugar until the mixture is pale and thick.

  3. Temper the Eggs:

    • Gradually add about 1/2 cup of the warm milk mixture to the egg yolks, whisking constantly to prevent curdling. Then pour the tempered egg mixture back into the saucepan with the remaining milk mixture.

  4. Cook the Custard:

    • Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil.

  5. Add Chocolate and Vanilla:

    • Remove the saucepan from the heat. Stir in the chopped dark chocolate and vanilla extract until smooth and fully melted.

  6. Chill the Mixture:

    • Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.

  7. Churn the Gelato:

    • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

  8. Freeze to Set:

    • Transfer the churned gelato to an airtight container and freeze for 2-4 hours to firm up before serving.

Serving Suggestions:

  • Toppings: Sprinkle with chocolate shavings, crushed nuts, or a drizzle of chocolate syrup.
  • Pairings: Serve alongside a warm brownie, fresh berries, or a crisp biscotti.

Tips and Variations:

  • Extra Intense Flavor: Add a teaspoon of espresso powder to the milk mixture for a mocha twist.
  • Dairy-Free Option: Replace the milk and cream with coconut milk for a dairy-free version.
  • Storage: Store in an airtight container in the freezer for up to 1 week. Allow to soften slightly at room temperature before scooping.

Would you like tips for creating a presentation or pairing with another dessert?

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