What will you try this Easter weekend? Hervé Palmieri, known as Hervé Cuisine, videographer and culinary author (100% Chocolate Crack) reveals his recipes to delight you with your family.
when you buy Chocolate for Easter In retail, in this “time of bacteriological psychosis”, as Flavie Flament describes it, Hervé Cuisine recommends buying “chocolate bars, either organic or fair trade”.
The common ingredient dark, white and milk chocolate, it’s cocoa butter. “And in white chocolate, milk chocolate, we have dairy products (…) and we have milk fats, so milk fat and sugar, and we have a lot of that in white chocolate. White chocolate has twice as much sugar in chocolate as, say, dark chocolate,” Hervé Cuisine continues. “Of course, they say dark chocolate is healthier. There’s less sugar, There are more useful ingredients for the body, while with white chocolate we are more concerned with enjoying the texture,” concludes Hervé Cuisine.
1. The chocolate sausage
For this recipe you will need 200g of milk chocolate for baking, 100g of butter biscuits, 40g of butter, 1 egg, 1 jar of mini marshmallows (or large marshmallows cut into pieces), but also half a glass of toasted hazelnuts and 2 tablespoons powdered sugar.
Carefully melt the chocolate with the butter in a water bath and leave to cool for a few minutes. Add the egg and whisk well from the center to emulsify the concoction.
Add the mini marshmallows, whole hazelnuts, and crushed biscuits. Spread the preparation on cling film, roll into a firm sausage and refrigerate for at least 8 hours. Unwrap the sausage and roll in powdered sugar before slicing.
2. A chocolate zucchini brownie
You will need 1 good courgettes (200g drained grated courgettes), 200g dark baking chocolate, 80g sugar, 4 eggs and 50g chopped roasted hazelnuts. The recipe also includes 40g flour, 20g unsweetened cocoa powder, 1 teaspoon baking powder
and 1 pinch of fleur de sel.
Preheat the oven to 180°C (level 6). Wash and grate the courgettes, then drain well by squeezing them between your hands. you gotta get 200 g grated courgettes. Melt the chocolate cut into pieces in a water bath or in the microwave and leave to cool for a few minutes.
In a bowl, beat the eggs with the sugar until fluffy, then when the mixture is fluffy, Gradually add the chocolate then add the grated zucchini and mix.
Add the dry ingredients (flour, cocoa, baking powder and fleur de sel) by gently mixing. Add the chopped hazelnuts and pour into a 20 cm square mold lined with baking paper. bake for 30 minutes.
3. 100% plant-based chocolate and almond fondant
For this cake you will need 300 ml vegetable preparation cooking liquid (coconut, almond, soy, etc.), 200g 70% dark baking chocolate and 200g almond powder. Also plan for 50g cornstarch, half a packet of baking soda, a very ripe banana, a teaspoon of vanilla extract.
preheat the oven 180 °C (level 6). Chop the chocolate and set aside in a large bowl. In a saucepan, heat the vegetable preparation with the vanilla, then pour over the chopped chocolate. with a whip, emulsify the mixture stir from the center.
Mix the banana and then add it to the previous preparation. Add the dry ingredients: ground almonds, cornstarch, and baking powder. Mix well and pour into an oiled 18 cm diameter tin and bake for 30 minutes. Let cool down completely before removing the cake from the pan.