@mariaaddedd64: ASMR Wood Cutting 🇺🇸 | Relaxing & Satisfying Let each cut bring you peace. 🎧 Perfect for unwinding. 🌿 #asmr #satisfying #asmrcompilation #relaxingvideo

Perfect Cuts Daily
Perfect Cuts Daily
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Region: US
Sunday 02 November 2025 18:22:23 GMT
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wozzylava
кто я? :
почему такого на технологии нет
2025-11-03 07:28:59
0
unrulyjagdeo
Unruly Jagdeo :
2nd an why cut it at the end
2025-11-03 01:13:59
0
ellah_espiritu
e ᕤ୧ :
first
2025-11-03 01:10:19
0
eskrim732
sasacukaeskrim🍦 :
🥰
2025-11-08 10:20:16
0
sk.suphawit
chopper.winnerlose :
😂
2025-11-06 14:55:43
0
gonzalo10ok
Gonzalo10ok :
😁
2025-11-06 00:27:51
0
floowrss.b
floo :
😁
2025-11-05 09:25:07
0
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🍫 Triple Layer Chocolate Hazelnut Mousse Cake Rich, creamy, and irresistibly nutty — the perfect no-bake indulgence! ✨ Ingredients Base Layer: 	•	200g cookie crumbs (like digestive or chocolate biscuits) 	•	100g chopped roasted hazelnuts 	•	60g (¼ cup) melted butter Mousse Layers: 	•	180g Delfi Double Hazelnut Spread (divided: 120g + 60g) 	•	80ml Delfi Chocolate Syrup (divided: 50ml + 30ml) 	•	60g (½ cup) white chocolate chips 	•	3 egg yolks 	•	25g (2 tbsp) sugar 	•	250ml (1 cup) milk 	•	15g (1½ tbsp) gelatin powder 	•	60ml (¼ cup) water 	•	500ml (2 cups) whipping cream 	•	1 tsp vanilla extract or powder ⸻ 🧁 Directions 1. Make the Base 	1.	Combine the cookie crumbs, chopped hazelnuts, and melted butter in a bowl. 	2.	Mix until evenly moistened. 	3.	Press firmly into the bottom of a lined 8-inch springform pan. 	4.	Chill in the refrigerator while preparing the mousse. ⸻ 2. Prepare the Gelatin 	1.	In a small bowl, sprinkle gelatin powder over 60ml water. 	2.	Let it bloom for 5–10 minutes, then gently heat until dissolved. Set aside to cool slightly. ⸻ 3. Create the Hazelnut Custard Base 	1.	In a saucepan, whisk together egg yolks, sugar, and milk over low heat. 	2.	Stir constantly until the mixture thickens slightly (do not boil). 	3.	Remove from heat and stir in the dissolved gelatin until smooth. 	4.	Let the custard cool to room temperature. ⸻ 4. Whip the Cream 	1.	In a separate bowl, whip the cream with vanilla until soft peaks form. 	2.	Gently fold the cooled custard into the whipped cream until combined. ⸻ 5. Build the Layers 	•	Bottom Mousse Layer: Mix 120g Delfi Double Hazelnut Spread and 50ml Delfi Chocolate Syrup into one-third of the mousse base. Spread evenly over the crust and chill for 20 minutes. 	•	Middle Mousse Layer: Melt 60g white chocolate chips and fold into the next one-third of the mousse. Spread over the first layer and chill again for 20 minutes. 	•	Top Mousse Layer: Combine the remaining 60g Delfi Double Hazelnut Spread and 30ml Delfi Chocolate Syrup with the final portion of mousse. Spread evenly on top. ⸻ 6. Chill and Finish 	•	Refrigerate the cake for at least 6 hours or overnight to set completely. 	•	Optional: drizzle extra Delfi Chocolate Syrup on top and garnish with chopped hazelnuts or chocolate curls. ⸻ Serve chilled and enjoy the smooth, double-hazelnut bliss in every bite! 🍰 #SatisfyingDessert #LuxuryDessert #dessertideas #mousse #chocolaterecipe
🍫 Triple Layer Chocolate Hazelnut Mousse Cake Rich, creamy, and irresistibly nutty — the perfect no-bake indulgence! ✨ Ingredients Base Layer: • 200g cookie crumbs (like digestive or chocolate biscuits) • 100g chopped roasted hazelnuts • 60g (¼ cup) melted butter Mousse Layers: • 180g Delfi Double Hazelnut Spread (divided: 120g + 60g) • 80ml Delfi Chocolate Syrup (divided: 50ml + 30ml) • 60g (½ cup) white chocolate chips • 3 egg yolks • 25g (2 tbsp) sugar • 250ml (1 cup) milk • 15g (1½ tbsp) gelatin powder • 60ml (¼ cup) water • 500ml (2 cups) whipping cream • 1 tsp vanilla extract or powder ⸻ 🧁 Directions 1. Make the Base 1. Combine the cookie crumbs, chopped hazelnuts, and melted butter in a bowl. 2. Mix until evenly moistened. 3. Press firmly into the bottom of a lined 8-inch springform pan. 4. Chill in the refrigerator while preparing the mousse. ⸻ 2. Prepare the Gelatin 1. In a small bowl, sprinkle gelatin powder over 60ml water. 2. Let it bloom for 5–10 minutes, then gently heat until dissolved. Set aside to cool slightly. ⸻ 3. Create the Hazelnut Custard Base 1. In a saucepan, whisk together egg yolks, sugar, and milk over low heat. 2. Stir constantly until the mixture thickens slightly (do not boil). 3. Remove from heat and stir in the dissolved gelatin until smooth. 4. Let the custard cool to room temperature. ⸻ 4. Whip the Cream 1. In a separate bowl, whip the cream with vanilla until soft peaks form. 2. Gently fold the cooled custard into the whipped cream until combined. ⸻ 5. Build the Layers • Bottom Mousse Layer: Mix 120g Delfi Double Hazelnut Spread and 50ml Delfi Chocolate Syrup into one-third of the mousse base. Spread evenly over the crust and chill for 20 minutes. • Middle Mousse Layer: Melt 60g white chocolate chips and fold into the next one-third of the mousse. Spread over the first layer and chill again for 20 minutes. • Top Mousse Layer: Combine the remaining 60g Delfi Double Hazelnut Spread and 30ml Delfi Chocolate Syrup with the final portion of mousse. Spread evenly on top. ⸻ 6. Chill and Finish • Refrigerate the cake for at least 6 hours or overnight to set completely. • Optional: drizzle extra Delfi Chocolate Syrup on top and garnish with chopped hazelnuts or chocolate curls. ⸻ Serve chilled and enjoy the smooth, double-hazelnut bliss in every bite! 🍰 #SatisfyingDessert #LuxuryDessert #dessertideas #mousse #chocolaterecipe

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