Family hello, today we are making a delicious gluten-free roll of biscuits with mascarpone cream and chocolate, very easy, without cooking and with few ingredients!
It is the classic dessert that allows you to please a celiac (and not only!) Who loves chocolate, even if you are not at all expert with a simple packet of gluten-free cookies. versatile dessert and good for everyone.
Proceed in steps of 30 seconds at 600 w and turn often, since the heat with microwave cooking develops inside.
Do not leave residues around the bowl, otherwise the small quantities will burn first … you can leave them on the spatula which you will clean thoroughly in the last step thanks to the residual heat.
To get a filling only with mascarpone cheese, homogeneous and creamy, a spatula or a whisk may be enough to soften it … if you want to flavor, add a liquid or coffee flavoring, but be careful not to overdo it! If you put too much, as there are no emulsifiers during the rest, the liquid could separate from the cream, compromising the result.
To close the roll, parchment paper is your ally!
If you are short on time, you can replace the two-hour rest in the fridge with 30 minutes in the freezer!
THE Kisses of Alassio (Kisses of the Riviera) are gods treats chocolate delicious; typical of Ligurian pastry, especially the city of Alassio, from which they take their name! TO difference of Piedmontese Baci di dama, are made with a mixture based on egg whites, sugar, cocoa, hazelnuts, honey from which gods are derived shells, with the help of a sac à poche; that once baked in the oven, become the two halves from stuff with dark ganache, which gives life to typical kiss of Alassio! A unique delicacy: from semi soft texture, to crunchy strokes, caramelized from intense taste of chocolate!
Like any traditional recipe, they exist numerous versions and many small variations. What I give you today is there Original recipe of Baci di Alassio, given to me by a friend of Nervi. It is a preparation very easy! The dough it is done in a few minutes, gently mixing all the ingredients, from which you will get one soft base which goes into a pastry bag. According to tradition, one should be used star striped nozzle to make the shells. But depending on availability, you can also choose a nozzle smooth from which to derive of the tufts. It will be very simple and they go straight to cooking! You can also choose to stuff them and assemble them later! Perfect for tea time, one snack delicious, as a post dinner dessert! but also from to serve is give away for Valentine's Day, Christmas, special occasions! Try them and love them!
Discover also:
I Baci perugina (the very famous chocolates, homemade like the ones bought!)
Baci di Alessio recipe
PREPARATION TIMES
Preparation
Cooking
Total
Ingredients
Quantity for 250 gr of product
250 gr of hazelnuts to be reduced to powder
200 grams of sugar
25 gr of bitter cocoa
2 egg whites
20 gr of honey
70 gr of dark chocolate + 50 ml of fresh liquid cream (for the filling)
Method
How to make the Baci di Alassio
First of all, pulverize the hazelnuts with the help of a mixer together with the sugar.
Then add the cocoa, mix with a wooden spatula.
Finally add the honey, mixing it with the mixture.
Finally, add the egg whites previously whipped with a pinch of salt, mixing the mixture with a spatula from bottom to top.
You will get a soft compound. Place it in a piping bag with a 1 cm star or round nozzle.
Then make 1 cm tufts on a baking sheet previously lined with parchment paper at a short distance from each other
Bake in the oven at 180 ° in the central part for about 12 – 14 minutes, until your shells are cooked.
Remove from the oven, transfer to a wire rack and let cool completely.
Meanwhile, bring the cream to a boil for 1 minute, remove from the heat, add the dark chocolate reduced into flakes, turn and let it melt completely.
Finally let it cool to room temperature. When used it must be creamy, neither solid nor liquid. If you want to compose the kisses immediately, make the filling at the beginning of the preparation.
Add a sprig of ganache on the base of a half shell, close with another half:
Make all yours in this way Kisses of Alassio!
They can be kept at room temperature for 1 day, then better place them in the fridge. However, serve at room temperature!
There Ruby chocolate ganache it's a sweet cream delicious and greedy! Made with suns 2 ingredients: cream is ruby chocolate, or the pink chocolate ; a variety of chocolate completely natural, without dyes is without added preservatives! Which differs for its own fruity flavor is pink color ; thanks to the presence of pigments found in cocoa beans which are grown exclusively in Ecuador, Brazil is Ivory Coast! His taste is color natural are exalted in this pink chocolate cream by consistency velvety perfect to stuff, to decorate, realize numerous spoon dessert! believe me mouth-watering!
It is a preparation very easy is super fast! Which is made just like the classic Chocolate Ganache! You will need them only 5 minutes of time to prepare it; the necessary to cool down and is immediately ready to use as you prefer! As well as any type of ganache this too it must be used raw! her compact consistency will allow you not only to stuffing cakes, tarts, Cream Tart, Macarons stuffing, filling cream puffs, mignon, cookies.. But also to realize plastic decorations is putty tiered cakes, intended to cover sugar paste; use as a cupcake frosting, make desserts and shot glasses with a spoon. Giving life to gluttons Pink sweets! for Valentine's day and not only!
Discover also:
White Chocolate Ganache (exquisite and creamy white version!)
Ruby chocolate cream recipe
PREPARATION TIMES
Preparation
Cooking
Total
Ingredients
Quantity for 250 gr of product
150 gr of ruby chocolate
100 gr of UHT cooking cream (the one to season the tortellini)
Method
How to Make Ruby Chocolate Ganache
First of all, heat the cream in a saucepan and bring it to a boil at 100 °
Then remove from the heat and pour in the pink chocolate. Mix with a wooden spoon until you get a fluid consistency.
Beware that it is a very special chocolate, it could become grainy, lumpy, it could even detach some cocoa butter. Don't worry it's normal.
Let it cool for 5 minutes.
Finally, whip with an electric whisk until you get a velvety and compact cream! At this stage the cream will take on the perfect consistency and you can use it as you prefer! and leave the sweets you make with at room temperature
Here she is Ruby chocolate ganache
Storage tips
If you have leftover, keep it in the fridge, where it hardens, but don't worry, just heat it up for a few seconds, whisk it and it will be as fresh!
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Then remove from the heat and pour in the pink chocolate. Mix with a wooden spoon until you get a fluid consistency.