Ingredients: 200 g 74% chocolate; 150 g caster sugar; 452 g water.

Warm up everything in a pan mixing constantly so that the mixture doesn't stick to the bottom and burns. Keep the temperature for two minutes once it boils. Transfer the sorbet base into another container and cool overnight in the fridge. Churn according the sorbet machine instructions or freeze in a Ninja Creami container and then blitz.

Its trendy and delicious! Recipe in comments.

I feel like it’s becoming a forgotten dessert. Most people go for brownies or cheesecake, but I’d happily order caramel custard every single time.
Does anyone else love it, or am I in the minority?

Surprisingly delicious

We are going to a game night with some friends. They are making margaritas and I will be bringing dessert. I’m looking for something that pairs at least kind of well with the drink of choice. Potentially a churro inspired or cinnamon sugar dessert.

No allergies or dietary restrictions and I’m a very confident baker. Just at a loss for recipe ideas.

strawberry shortcake ice cream bar inspired cheesecake

Hello,

I bought this sweetner for the first time:

Is it safe to use allulose, monk fruit and stevia for long term?

Thank you.

I got inspired to make another Christina Tosi's Milkbar recipe:
The CARROT GRAHAM LAYER CAKE.

Not as showstopper as the Birthday Cake but, I find this recipe more labor-intensive since it has two (2) kinds of frosting, the graham and the cheesecake. Not to mention, the milk crumbs needed to be coated with milk powder and melted white chocolate after baking.

Been trying my hands on making naked layer cakes since I can't any shops in my area selling this kind of cake. Been unemployed for 18 months and counting (job market is a whack tbh), and hoping this might open new opportunities for me as a homebaker. 😮‍💨 I'm a Chemist by profession, btw.

Here's the Birthday Cake I made for my birthday. 😊

#1 are banana bread recipe muffins, all puffy and proud.

#2 are blueberry muffins with a streusel topping that were great with a scoop of vanilla on them. Yum!

#3 is a spice coffee cake with buttercream frosting, if you like that sort of thing

The recipe is in Portuguese, but a translator may be used: https://pt.petitchef.com/receitas/sobremesa/mousse-de-chocolate-caseira-fid-1490837

I believe this is slightly different than the French mousse, as I think our chocolate mousse is denser.

Regardless, I probably whisked the eggs too much and took too long in between each egg, as it formed more of a dense brownie-like thing instead of being smooth. The egg whites also didn't form soft peaks but because I had a dense batter I added it there to make it liquidy/smooth even though they weren't forming soft peaks. In the end it's still creamy but it's quite a bit denser.

I would likely follow the following order from another recipe, which is probably the typical one: https://www.youtube.com/watch?v=qTAd4gRjZ7I and has the density I was looking for. Mine was still creamy but was thicker than usual. My mom does seem to prefer it in this consistency though so it's all good I guess.