![]() ![]() Then garnish with whipped cream, cherry sauce and chocolate peels. Once you take it out of the oven, let it cool down and put it in the fridge for 2 hours. ![]() It is good to beat the bowl of the mixer a few times to let the air go and let the cream sit for a while so that it all fits.īake in a preheated oven at 180 ° C for 17-20 minutes. Tip in the sugar and cocoa mixture and stir until incorporated.įinally, add the heavy cream and stir well until all the ingredients are incorporated.ĭistribute the cream in the cases with the baked oreo base. Continue beating and add the eggs one by one. In a bowl mix the sugar, cocoa, vanilla and salt.īeat the cream cheese in the mixer until fluffy. Meanwhile, melt the chocolate in a baking pan and let it cool a bit. With the bottom of a glass, press the mixture well to get solid.īake in a preheated oven at 180 C for 5 minutes. Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled. Turn the heat down so the mixture is just simmering. In a bowl, mix the ground cookies with the butter.ĭivide the mixture into paper cupcake cases, about 1 tablespoon in each. In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Grind the cookies in the food processor until like powder.
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