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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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SMALL JARS OF CHOCOLATE CREAM

 Small Jars of Chocolate Cream


Small Jars of Chocolate Cream

These Small Jars of Chocolate Cream are rich, velvety, and perfect for individual servings. They make an elegant dessert for dinner parties or a cozy treat to enjoy anytime.

Ingredients (Serves 4):

  • 4 oz (115g) dark chocolate (60-70% cocoa), finely chopped
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • Optional toppings: whipped cream, chocolate shavings, or fresh berries

Instructions:

  1. Prepare the Chocolate:

    • Place the chopped chocolate in a medium heatproof bowl.

  2. Heat the Cream and Milk:

    • In a small saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat until just steaming, but do not let it boil.

  3. Temper the Egg Yolks:

    • In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly, to temper them.
    • Gradually whisk the tempered yolks back into the saucepan with the remaining cream mixture.

  4. Thicken the Mixture:

    • Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

  5. Combine with Chocolate:

    • Pour the hot mixture over the chopped chocolate. Let it sit for 1-2 minutes, then stir until smooth and fully melted. Add the vanilla extract and mix well.

  6. Pour into Jars:

    • Divide the chocolate cream evenly among small jars, ramekins, or cups.

  7. Chill:

    • Cover and refrigerate for at least 2 hours, or until set.

  8. Serve:

    • Garnish with whipped cream, chocolate shavings, or fresh berries before serving.

Tips and Variations:

  • Milk Chocolate Version: Use milk chocolate for a sweeter, milder flavor.
  • Infused Flavors: Simmer the cream mixture with a vanilla bean, orange zest, or a cinnamon stick for added complexity.
  • Boozy Twist: Stir in 1 tablespoon of liqueur (e.g., Baileys, Kahlúa, or Frangelico) with the vanilla extract.

Would you like suggestions for gift presentation or complementary dessert pairings?

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