While I am still enjoying the heat of September in Bulgaria, I present to you the easiest, most-addictive topping for everything.
It is helthier than Nutella and oh-so-creamy. You can prepare a lot of it ahead and store it in an airtight container in the refridgerator.
Basically, you can choose any kind of chocolate for this cream, but I like dark chocolate the most, because it contains a lot of cocoa and has the strongest taste.
If you are a chocolate-lover, you should just grab the following two ingredients and make yourself some happiness topping.
Chocolate Cream Cheese
150 g (5 oz.) cream cheese
50 g (1 2/3 oz.) dark chocolate
Chop the chocolate and microwave in a bowl until it melts, heating for not longer than 30 seconds at a time. You can also use the water bath method to melt the chocolate.
Mix chocolate and cream cheese until well-combined.
Let the topping cool in the fridge for about 30 minutes, so it gets a little firmer.
Spread on bread, cupcakes, cake and the like.
Enjoy!
I’m not dead.
I’m not dead, but my eating habits sort of are. You know, I’m having a tough time right now, not eating regularly, because I am a slave of my stupid eating-disordered brain.
I had this diet week in February which was Detox, and somehow it made my body gain weight, although I ate less than what the diet plan told me and from that point on I have gained and lost weight and definitely lost my mind on food. But I still love baking – combining flavours, mixing ingredients together and decorating sweets makes me really really happy. But you must excuse that I cannot bake so often – I kind of lost my appetite – craving food is something uncommon for me these days.
Still, I bake for special occasions and I enjoy every second of it, for example these cute mini cupcakes I made to garnish a friend’s present with some sweet delight.
Their name sounds like a tongue twister if you say it out loud and if you repeat it quite a few times, it will blow your mind, just like their taste. Putting kitkat pieces in brownie batter was definitely not my worst idea.
To top the whole thing and underline the hazelnut taste in the candy bar, I put some whipped cream with nutella on top. The Kit-kat piece stuck in the cupcake is just one ore feature to make the delight more intense. So if you have a good friend whose birthday is near or if you just crave something both creamy and chocolatey, you might very well consider this recipe.
Kit-kat Cupcakes
(makes about 30 cupcakes)
225 g (2 sticks) butter
300 g (1 1/3 cup) sugar
2 tsp vanilla extract
4 eggs
85 g (3/4 cup) dark cocoa powder
120 g (1 cup) flour
1/2 tsp baking powder
1/4 tsp salt
8 mini Kit-kat bars
Topping:
250 ml heavy cream
2 heaped tbsp nutella or any other nougat cream
5 mini Kit-kat bars
Preheat oven to 175°C (350°F). Cut the Kit-kat bars into chunks and set them aside.
Melt the butter in a microwave. Combine with sugar. Add the eggs one at a time and stir in vanilla. Sift together all dry ingredients and stir them in. At the end, put in the Kit-kat chunks. Line a muffin mold with cups and fill with dough up to 2/3. After about 18 minutes you will have cute mini cupcakes waiting for decoration. Let them babies cool properly.
Beat the heavy cream until stiff and finally stir in the nutella. Place about 1 tsp of topping on each mini cupcake.
Now cut each Kit-kat single bar into half and stick the halves inside the cupcakes, so they stand upright.
Et voilà, adorable sweetness.
I hope you like bounty, because if you do, you will love this bite-sized version of the coconut and chocolate bar. In fact, it is very easy to make your own bars at home and they are made in no time.
These truffles area more elegant mini version of bounty bars and might be the perfect treat for your Valentine. Just imagine to get a bunch of mini candy bars in a box, wouldn’t that be lovely?
The coconut mass is made in no time, what is more tricky is filling the chocolate hollow spheres. From this recipe, you get about 25-30 truffles, depending on how much filling you put in. Now grab your 4 ingredients and impress your Valentine.
Bounty Truffles:
160 g (5 oz.) sweetened condensed milk
80 g (3 oz.) ground coconut
30 chocolate hollow spheres
200 g (6 oz.) chocolate coating
Mix condensed milk and coconut flakes in a bowl until they form a thick mass. You might use your hands to make it more even. Now it’s time to fill the hollow spheres, which is the tricky part about those truffles. It works best if you dip your hands in cold water first, then gently press the filling into the spheres.
Melt the chocolate coating in the microwave, not heating it for longer than 30 seconds at a time, or over a water bath. Dip the truffles in the chocolate and place them on a baking sheet until the coating has hardened. You can sprinkle some coconut flakes on top for decoration.
They taste best when cold.