![]() ![]() In another small saucepan over low heat, melt white chocolate. Into small saucepan over low heat, melt 8 squares semi-sweet chocolate. With mixer at low speed, gradually beat in eggs, sour cream & vanilla, and 1 cup of heavy cream until blended and smooth.ĭivide batter evenly into TWO 4 to 4-8 cup containers with pouring spouts. In small bowl, mix sugar, cornstarch, & salt gradually beat into cream cheese until blended. In large bowl, with mixer at medium speed, beat cream cheese until light & fluffy. Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust. Remove crust from oven sprinkle with chocolate pieces. ![]() In bowl, mix wafer crumbs & butter firmly press into bottom of springform pan for crust. After several minutes cakes can be lifted off icing screen and placed into paper muffin cups or onto serving tray.Preheat oven to 350 degrees.Remove a few cakes at a time from refrigerator and glaze cakes.However, it is important to drizzle dark chocolate carefully and only onto cakes to prevent dark chocolate drizzle mixing into white glaze. Glaze that has dripped off cakes thru icing screen can be reheated.This first glazing test will determine if glaze needs a touch more water to spread and flow flawlessly.While glaze is still wet, drizzle surface with dark chocolate. With a small cake spatula spread glaze onto sides. Using a small ladle or tablespoon pour glaze over cake. Remove one mini cake and place on icing screen.Melt dark chocolate and oil in 10 second increments in microwave oven and once melted place in a paper cone.Overheating can occur very quickly and can ruin glaze. Add 2 teaspoons of water and place over very low simmering water and heat to 100☏.Place white chocolate in a microwave oven proof bowl with oil and heat in 10 second increments while stirring in between.For glaze combine powdered sugar and hot water.Place an icing screen onto a plastic food film lined counter or cookie sheet and set aside.Place in refrigerator for at least 2 hours of overnight.Cover with another circle and spread a thin layer of cream onto surface of cakes.Retain some cream to spread on surface of small cakes. Fill a piping bag with a medium plain pastry tube with marshmallow buttercream and pipe a quarter inch thick cream onto circles.Place half of cut circles onto a plastic food film lined platter that will fit in refrigerator.Cut circles approximately 2 inches in diameter. ![]()
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