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Dont let moments like this “slip away”😌❣️#fyp #foryou #foryoupage

Dont let moments like this “slip away”😌❣️#fyp #foryou #foryoupage

This pie recipe is for the chocolate lovers. 🤎 Day 5 of my pie series is dedicated to the chocohaulics & I AM PROUD OF THIS ONE. 🥧🍫🤤 My silky chocolate cream pie is absolutely DIVINE… & IT’S SO FUN TO MAKE!!! — Silky Chocolate Cream Pie 🥧🍫 — Ingredients: Cookie crust: • 4-5 cups of cookies • 6-8 tbsp salted butter, melted Ganache layer: • 1 cup of dark chocolate chips or dark chocolate chopped • 2 tbsp melted unsalted butter • 1/2 cup heavy cream Mousse layer: • 4 large eggs • 1 1/4cups panela, coconut sugar, or white sugar • 4 oz semi sweet chocolate chips or bar chopped • splash of vanilla extract • 1 cup unsalted butter softened • 2/3 cup heavy cream Whipped topping: • 1 cup heavy cream • 3 tbsp maple syrup • pinch of salt Chocolate curls: • whatever chocolate bar you want to use — Instructions: — Chocolate Cookie Crust: • Preheat your oven to 350°F and move a rack to the center. • Toss all your chocolate cookies into a food processor or plastic bag to get beat with a roller/hammer. Blend until you’ve got fine crumbs. • Melt the salted butter in a medium bowl or pan. • Pour in the cookie crumbs and stir everything together until it starts to look like damp sand. If it’s too dry to press together at all, add a tiny bit more butter. It should still look crumbly, just slightly packable. • Press the crust into your pie pan. • Bake for 15 minutes. ⸻ Chocolate Ganache: • Chop your chocolate or dump chocolate chips in a heat safe bowl. • Heat the heavy cream on the stove or in the microwave until it’s steaming hot but not boiling. NOT BOILING. • Pour the cream over the chocolate, cover the bowl, and let it sit for about a minute or two. • Whisk slowly until it’s smooth and glossy, then whisk in the salted butter. • Pour that ganache into your crust, smooth it out, and pop it in the fridge to set while you prepare your next layer. — Chocolate Mousse Filling: • While the crust and ganache cool, bring a small pot with about 2 inches of water to a simmer over medium heat. • In a heat safe bowl, whisk together your sugar & eggs, then set the bowl on top of the pot (make sure the bottom of the bowl doesn’t touch the water AT ALL). • Keep whisking constantly until the mixture hits 160°F, or until it feels warm and silky between your fingers. There can’t be any grainy sugar left. • Take the bowl off the heat and whisk in your chocolate and vanilla until completely melted and smooth. It’ll start to thicken a bit as it cools. Let it sit for 30 minutes to cool a smidge. • In a large mixing bowl, beat the butter for a couple minutes until it’s fluffy and smooth. Add the chocolate mixture and beat again until light colored and slightly glossy!! It’ll take about 3 minutes total. • In a separate bowl, whip the heavy cream. Gently fold it into the chocolate mixture until everything’s fully combined and you don’t see any streaks. • Pour it all into your cooled crust and ganache. Chill for at least 3 hours, or leave it overnight if you want to make it ahead. ⸻ Whipped Topping: • In a chilled bowl, whip your cream with maple syrup & salt for about 3 minutes, until it is fluffy. • Spoon it over the chilled pie, and finish it off with some chocolate curls on top. — ENJOY!!!! — #chocolate #thanksgivingrecipes #pies #homemade #dessertrecipe

This pie recipe is for the chocolate lovers. 🤎 Day 5 of my pie series is dedicated to the chocohaulics & I AM PROUD OF THIS ONE. 🥧🍫🤤 My silky chocolate cream pie is absolutely DIVINE… & IT’S SO FUN TO MAKE!!! — Silky Chocolate Cream Pie 🥧🍫 — Ingredients: Cookie crust: • 4-5 cups of cookies • 6-8 tbsp salted butter, melted Ganache layer: • 1 cup of dark chocolate chips or dark chocolate chopped • 2 tbsp melted unsalted butter • 1/2 cup heavy cream Mousse layer: • 4 large eggs • 1 1/4cups panela, coconut sugar, or white sugar • 4 oz semi sweet chocolate chips or bar chopped • splash of vanilla extract • 1 cup unsalted butter softened • 2/3 cup heavy cream Whipped topping: • 1 cup heavy cream • 3 tbsp maple syrup • pinch of salt Chocolate curls: • whatever chocolate bar you want to use — Instructions: — Chocolate Cookie Crust: • Preheat your oven to 350°F and move a rack to the center. • Toss all your chocolate cookies into a food processor or plastic bag to get beat with a roller/hammer. Blend until you’ve got fine crumbs. • Melt the salted butter in a medium bowl or pan. • Pour in the cookie crumbs and stir everything together until it starts to look like damp sand. If it’s too dry to press together at all, add a tiny bit more butter. It should still look crumbly, just slightly packable. • Press the crust into your pie pan. • Bake for 15 minutes. ⸻ Chocolate Ganache: • Chop your chocolate or dump chocolate chips in a heat safe bowl. • Heat the heavy cream on the stove or in the microwave until it’s steaming hot but not boiling. NOT BOILING. • Pour the cream over the chocolate, cover the bowl, and let it sit for about a minute or two. • Whisk slowly until it’s smooth and glossy, then whisk in the salted butter. • Pour that ganache into your crust, smooth it out, and pop it in the fridge to set while you prepare your next layer. — Chocolate Mousse Filling: • While the crust and ganache cool, bring a small pot with about 2 inches of water to a simmer over medium heat. • In a heat safe bowl, whisk together your sugar & eggs, then set the bowl on top of the pot (make sure the bottom of the bowl doesn’t touch the water AT ALL). • Keep whisking constantly until the mixture hits 160°F, or until it feels warm and silky between your fingers. There can’t be any grainy sugar left. • Take the bowl off the heat and whisk in your chocolate and vanilla until completely melted and smooth. It’ll start to thicken a bit as it cools. Let it sit for 30 minutes to cool a smidge. • In a large mixing bowl, beat the butter for a couple minutes until it’s fluffy and smooth. Add the chocolate mixture and beat again until light colored and slightly glossy!! It’ll take about 3 minutes total. • In a separate bowl, whip the heavy cream. Gently fold it into the chocolate mixture until everything’s fully combined and you don’t see any streaks. • Pour it all into your cooled crust and ganache. Chill for at least 3 hours, or leave it overnight if you want to make it ahead. ⸻ Whipped Topping: • In a chilled bowl, whip your cream with maple syrup & salt for about 3 minutes, until it is fluffy. • Spoon it over the chilled pie, and finish it off with some chocolate curls on top. — ENJOY!!!! — #chocolate #thanksgivingrecipes #pies #homemade #dessertrecipe

🇦🇪 Sheikh Zayed Grand Mosque (جامع الشيخ زايد الكبير) is one of the world’s largest and most beautiful mosques in Abu Dhabi, UAE. 🌙✨ #AbuDhabi #TravelTikTok #SheikhZayedMosque #globalglimpse🌏 #AbuDhabiTikTok

🇦🇪 Sheikh Zayed Grand Mosque (جامع الشيخ زايد الكبير) is one of the world’s largest and most beautiful mosques in Abu Dhabi, UAE. 🌙✨ #AbuDhabi #TravelTikTok #SheikhZayedMosque #globalglimpse🌏 #AbuDhabiTikTok

#elsanuguse #oromomusic

#elsanuguse #oromomusic

Abang issa nonton dengan Abang varro😍🥰#masyaallahtabarakkallah #indradjokosoetono #nikitawilly #issaxanderdjokosoetono #naelidrissadjokosoetono #teamnikitaindra #nwip #cutebaby

Abang issa nonton dengan Abang varro😍🥰#masyaallahtabarakkallah #indradjokosoetono #nikitawilly #issaxanderdjokosoetono #naelidrissadjokosoetono #teamnikitaindra #nwip #cutebaby

trading pakai uang rakyat ... eheeem #dpr #fyppppppppppppppppppppppp #purbaya #menterikeuangan

trading pakai uang rakyat ... eheeem #dpr #fyppppppppppppppppppppppp #purbaya #menterikeuangan

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