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NO FAIL Chocolate Desserts Anyone Can Make (3 WAYS)

Byamazingfoodstv


These 3 chocolate dessert recipes aren’t just delicious. They’re fool proof and super beginner friendly. Use code LAGERSTROM at my link for $30 off your first Wildgrain box + FREE croissants in every box.

🔪MY GEAR:
CUTTING BOARD:
DIGITAL SCALE:
HALF SHEET PAN:
KITCHEN AID MIXER:
7OZ GLASS CONTAINERS:
9″ ROUND SPRING FORM PAN:
STAINLESS BOWL:
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Thanks to for the photos!

FLOURLESS CHOCOLATE CAKE
230g (16T/2 sticks) butter
330g (11.5oz) 70% dark chocolate
6 Large eggs
185g (1c) Granulated sugar
10g (2 1/3t) Vanilla extract
4g Salt (3/4t)
10g (3 3/4t) Corn starch
4-5g (1T) Instant coffee or 1 nespresso pod
60g (1/4c) Buttermilk (or sour cream + milk)
Cocoa powder for dusting

1. Preheat oven to 275°F (135°C). Prepare a 9” springform pan with parchment paper & liberal pan spray.
2. Melt butter & chocolate in non-stick pan over low, stirring occasionally. Allow to cool slightly.
3. Crack 6 eggs into a bowl and separate egg yolks from whites. Place yolks in one bowl and whites in another.
4. Using a metal whisk, whip the egg whites to soft peaks, about 8-10 min by hand or using a mixer.
5. In the yolk bowl, whisk in sugar, vanilla, salt, cornstarch, instant coffee, and buttermilk until combined.
6. Mix melted but cooled chocolate into the yolk mixture until combined.
7. Gently fold the whipped egg whites into the chocolate mixture using a spatula, ensuring not to deflate the whites.
8. Pour the batter into the prepared pan and tap slightly to level. Place on a sheet tray to catch any leaks.
9. Bake in the preheated oven for 60-75 minutes, or until set in the middle.
10. Allow to cool in the pan for at least 1 hour before removing the springform collar.
11. Dust the top of the cake with cocoa powder using a fine mesh strainer before serving.

TRIPLE CHOCOLATE BROWNIE COOKIES (Chocolate Crinkle Cookies)
150g (5.5oz) 70% dark chocolate
430g (2c) Brown sugar
150g (10 ½T) Butter, softened
4 Large eggs
300g (2 1/2c) AP flour
6g (1 1/4t) Salt
10g (2t) Baking powder
50g (1/2c) Cocoa powder
150g (5.5oz/2/3c) Mini dark chocolate chips
Granulated sugar and powdered sugar for coating

1. Melt dark chocolate in a non-stick pan over low heat, stirring occasionally. Set aside to cool.
2. Cream together brown sugar & butter using a stand mixer with a paddle attachment on high speed for 4-5 minutes.
3. Gradually add eggs one at a time, mixing until each is incorporated.
4. Whisk together flour, salt, baking powder, & cocoa powder in separate bowl.
5. With the mixer on low, slowly add the dry ingredients to the wet, mixing just until combined.
6. Stir in melted chocolate and mini chocolate chips until evenly distributed.
7. Cover the bowl and chill the dough in the refrigerator for at least 1 hour, or up to 24 hours.
8. Before shaping cookies, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. Form the dough into balls (about 3T / 75g each), roll in granulated sugar, then powdered sugar.
10. Place on the prepared baking sheet and bake for 20 minutes.
11. Let cool on the baking sheet for 30-45 minutes before serving.

NO-COOK CHOCOLATE MOUSSE
6 Egg yolks
20g (1 1/2T) Unsalted butter
260g (9oz) 60% cacao chocolate
6 Egg whites
70g (1/3c) Granulated sugar
290g (1 1/4c) Heavy whipping cream
Shaved dark chocolate and whipped sour cream (recipe below) for garnish

1. Crack 6 eggs and separate whites from yolks
2. Melt butter & chocolate in non-stick pan over low heat. Temp should be 100-110F/40C. Set aside to cool.
3. In a stand mixer, whip the egg whites to soft peaks (or whisk by hand), then add sugar, whipping on high (about 3 min) to stiff peaks.
4. In clean mixer bowl, whip heavy cream to just before stiff peaks, careful not to over-whip. This should take about 90 sec
5. Gently fold whipped cream into the egg yolks, then gently fold in the melted chocolate until combined.
6. Fold in the egg white meringue gently to keep the mixture light and fluffy.
7. Transfer mousse into a freezer bag or piping bag and pipe into container of choice. I’m using 9 7oz containers. Tap gently to settle. Cover with plastic wrap & refrigerate for at least 2 hours to set.
8. Garnish with shaved dark chocolate & a dollop of whipped sour cream

WHIPPED SOUR CREAM
200g or 3/4c Heavy Cream
10g or 1 1/4T Powdered Sugar
50g or 1/4c sour cream

Whisk cream and sugar together into soft peaks, about 3-4min. Add sour cream. Whisk to incorporate

CHAPTERS
0:00 Mixing the flourless chocolate cake
3:03 Baking the flourless chocolate cake
4:35 Zero effort artisanal bread and pastry at home
5:37 Mixing triple chocolate cookies
7:28 Shaping and baking the triple chocolate cookies
8:47 No cook chocolate mousse

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21 Comments

  4. Or live in Europe, and have about 95%+ bacteria free eggs … not even cooled in the shops. Freakish but yeah, it's because of the natural 'antibiotic' layer (and the occasional feather) left on the eggshell as they are not rinced/desinfected in anyway wich also explains why they don't need to be cooled in the shops before you buy them or even for +/- a fourthnight when you keep them at home.
    Again, freakish maybe, but that's how eggs roll in the EU.

  7. You can make great chocolate mousse and skip the eggs altogether. It's been years.

    Poor heated heavy cream over chopped chocolate, just so it all melts.

    Which more cream (good time to add a shot of coffee, orange (etc.) liqueur. Fold the cream into the chocolate and if you are feeling REALLY decadent, top with more whipped cream.

  10. These recipes really are no-fail — for the mousse, when I folded the meringue together with chocolate/cream/yolk mixture, because I over-whipped the heavy cream and left the meringue out for too long, the mousse was grainy and not nearly as fluffy as I would have liked. Still, I added some whipped cream and chocolate shavings to top it and it was still incredible! Maybe next time I can make more airy and cloudlike 😉

  13. A quick google search reveals this from the CDC: "CDC estimates Salmonella bacteria cause about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year."
    I would suggest, "modern eggs are meticulously sterilised" is a slight overstatement. Those numbers are still a bit too high for me to feel comfortable with the risk. Although, here is a number I imagine is extremely low: people who have experienced salmonella poisoning from eggs – and still continue to eat them raw.

  17. I made a "fit" version of the flourless cake, and also one with Brian's recipe with no modifications, honestly both are great! My fit version has about 33% fewer calories and 10 grams of protein per slice. Basically substituted the 330 grams of chocolate with 200 grams of sugar-free dark chocolate + 100 grams of a whey /casein chocolate protein powder (Syntrax), 100 grams of the butter with 105 grams of Greek Yogurt (added to the chocolate/butter pan), and the sugar with 114 grams of erythritol + 150 grams of allulose, and added an extra 50 grams of buttermilk to the yolk bowl.

  18. Making the flourless cake, I decided to listen to Brian about the egg/yolk separation, the first egg yolk broke as soon as it touched the bowl. So I decided to go back to "my truth", and it all went perfect.

  21. Hi Guys, I recently ran across an interesting recipe for folks who need to use up extra eggs and-or are doing low carb. Hard-Boiled Egg Chocolate Pudding 10 Hard Boiled Eggs, 14oz,1 3/4 cups Cream (or other dairy or coconut milk), Half Cup Sugar or other sweetener, 1 tablespoon vanilla, half cup cocoa powder (I used carob), pinch instant coffee, pinch salt. You blend this up til smooth and either refridgerate or freeze into Fudgesicles. Happy egg collecting Jim Mexico

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