Scoop into these Dessert recipes to celebrate the day of love
Valentine’s Day is that the perfect excuse to point out your loved ones just what proportion you care. If you're preparing a surprise dinner for your partner, there's nothing better for dessert than chocolate. you'll try these chocolate dessert recipes to form Your Valentine’s Day special! Here Del Monte brings the recipes which your partner will surely love.
Prune and Chocolate Soufflé
Total Time: Under 30 mins
Servings: 4
Ingredients –
½ cup, Del Monte Pitted Prunes
100 grams,bittersweet chocolate , melted
4, large egg whites
1, egg yolk
4 tablespoons + extra, sugar
Butter for greasing
Pinch of Salt
Method -
Preheat the oven at 190 degrees centigrade. Grease the ramekins well with butter and coat iteverywhere with sugar.
Puree the prunes with 2 tablespoons of water.
Mix the puree with melted chocolate. Addingredient and blend well.
In a large bowl, add egg whites and salt. Beat until the egg whites start getting stiff. Add sugar 1 tablespoon at a time and beat well until thealbumen forms a stiff glossy peak.
Add 1/3 of the beaten egg whites to the prune-chocolate mixtureand blend . Add the remaining egg whites in 2 batches into the prune-chocolate mixture and blend .
Now, scoop the soufflé mixture into greased and coated ramekins up tothe highest . Level it with the assistance of a at spatula.
Bake the soufflé mixture for 20 minutes or until its risen well. Once done, sprinklepowdered sugar and serve warm.
Coconut Cranberryfudge
Total Time: under 15 mins
Servings: 18 bite-sized squares
Ingredients-
400grammilk
300gramchocolate
100gram desiccated coconut
130gram Del Monte Dried Cranberries
50gram dried almonds, finely sliced
pinch of salt
Method –
Layer a baking pan or any square pan with parchment paper. Leave enough extra paper onthe sting in order that you'll pull the fudge out once set
In a pan, spread the desiccated coconut and toast until golden brown
In a saucepan, pourmilk along side finely chopped chocolate
at a medium heat cook the milk until the chocolate melts. Keep stirring to avoid it from burning
Once done,cut the warmth and blend toasted coconut, salt along almond and cranberries
Give a stir and pour the mixture to the prepared pan.
Allow it to refrigerate for 4 hrs or overnightto line
Once set, cut in bite size and store it in an airtight jarwithin the refrigerator.
Prunecake
Total Time: 60 mins
Ingredients-
2 cup all-purpose flour
1 large egg, beaten
6 tbsp butter (90g),dig cubes
1 ¼ cup of boiling water
1/3 Cup darksugar
1 tspleaven
½ tspbicarbonate of soda
1 Cup chopped Del Monte Pitted Prunes
1/2 Cup choppedbittersweet chocolate
Method -
Grease a 9 inch round cake tin with butter and linethe bottom with parchment paper. Preheat your oven to 170 degree Centigrade .
In a medium bowl, combine prunes, butter and boiling water, mix nicely. Let it stand attemperature until its cools.
Sift flour,leaven , bicarbonate of soda and salt during a large bowl. With a wire whisk, stir sugar in.
Once the date and water mixture reachestemperature , stir in beaten egg but confirm water isn't hot else egg will get poached.
Stir wet ingredients into the flour mixtureand blend with spatula just until the flour is moistened and no lumps of flour remain within the batter.
Add the chocolateand blend nicely.
Pour batter into the prepared tin. Bake for about 1 hour or until the toothpick insertedwithin the centre comes out clean.
Cool the cake on a wire rack attemperature before covering with the chocolate ganache or serve it a bit like that.
Prune and Chocolate Soufflé
Total Time: Under 30 mins
Servings: 4
Ingredients –
½ cup, Del Monte Pitted Prunes
100 grams,
4, large egg whites
1, egg yolk
4 tablespoons + extra, sugar
Butter for greasing
Pinch of Salt
Method -
Preheat the oven at 190 degrees centigrade. Grease the ramekins well with butter and coat it
Puree the prunes with 2 tablespoons of water.
Mix the puree with melted chocolate. Add
In a large bowl, add egg whites and salt. Beat until the egg whites start getting stiff. Add sugar 1 tablespoon at a time and beat well until the
Add 1/3 of the beaten egg whites to the prune-chocolate mixture
Now, scoop the soufflé mixture into greased and coated ramekins up to
Bake the soufflé mixture for 20 minutes or until its risen well. Once done, sprinkle
Coconut Cranberry
Total Time: under 15 mins
Servings: 18 bite-sized squares
Ingredients-
400gram
300gram
100gram desiccated coconut
130gram Del Monte Dried Cranberries
50gram dried almonds, finely sliced
pinch of salt
Method –
Layer a baking pan or any square pan with parchment paper. Leave enough extra paper on
In a pan, spread the desiccated coconut and toast until golden brown
In a saucepan, pour
at a medium heat cook the milk until the chocolate melts. Keep stirring to avoid it from burning
Once done,
Give a stir and pour the mixture to the prepared pan.
Allow it to refrigerate for 4 hrs or overnight
Once set, cut in bite size and store it in an airtight jar
Prune
Total Time: 60 mins
Ingredients-
2 cup all-purpose flour
1 large egg, beaten
6 tbsp butter (90g),
1 ¼ cup of boiling water
1/3 Cup dark
1 tsp
½ tsp
1 Cup chopped Del Monte Pitted Prunes
1/2 Cup chopped
Method -
Grease a 9 inch round cake tin with butter and line
In a medium bowl, combine prunes, butter and boiling water, mix nicely. Let it stand at
Sift flour,
Once the date and water mixture reaches
Stir wet ingredients into the flour mixture
Add the chocolate
Pour batter into the prepared tin. Bake for about 1 hour or until the toothpick inserted
Cool the cake on a wire rack at
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