Panmeyan

About
Recipes
Menu
Order here

Recipes for Chocolate Lovers

Chocolate Date Mousse

Ingredients:

Instructions:

In a small bowl, place the pitted dates and pour hot water over them. Let the dates soak for about 10 minutes to soften. Once the dates are soft, transfer them along with the soaking water to a blender or food processor. Add cocoa powder, heavy cream, vanilla extract, and salt to the blender or food processor with the dates. Blend or process the mixture until smooth and creamy, scraping down the sides as needed. Taste the mousse and adjust sweetness or saltiness to your preference. Pour the mousse into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until the mousse is chilled and set. Just before serving, garnish with whipped cream and chocolate shavings, if desired. Enjoy the luscious and decadent Chocolate Date Mousse as a delicious dessert! Note: This recipe can be made ahead of time and stored in the refrigerator for up to 2 days. The mousse will thicken as it chills, resulting in a rich and creamy texture. You can also experiment with different variations, such as adding a pinch of cinnamon or a splash of liqueur for extra flavor. Enjoy!

Chocolate Donut

Ingredients:

For the chocolate glaze:

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a donut pan.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Spoon the batter into a piping bag or a plastic zip-top bag with the corner snipped off, and pipe the batter into the greased donut pan, filling each cavity about 2/3 full.
  6. Bake the donuts in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.
  7. Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. While the donuts are cooling, prepare the chocolate glaze. In a microwave-safe bowl, combine the chocolate chips, butter, and corn syrup. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth. Stir in the vanilla extract.
  9. Once the donuts are completely cooled, dip the top side of each donut into the chocolate glaze, allowing any excess glaze to drip off. Place the glazed donuts back on the wire rack to set the glaze.
  10. Optional: You can sprinkle the donuts with some chocolate shavings, sprinkles, or crushed nuts for added decoration.
  11. Let the chocolate glaze set for about 30 minutes before serving, and enjoy your homemade chocolate donuts!

Note: This recipe makes about 12 donuts, depending on the size of your donut pan. Adjust the recipe accordingly if you have a different size donut pan or if you want to make more or fewer donuts.

Chocolate & Caramel Flan

Ingredients:

For the caramel:

For the flan:

Instructions:

  1. Preheat your oven to 350°F (180°C) and prepare a water bath by placing a large baking pan or roasting pan inside the oven and filling it with hot water, about 1 inch deep.
  2. In a small saucepan, combine 1 cup of sugar and 1/4 cup of water for the caramel. Place over medium heat and cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, stop stirring and let the mixture cook, swirling the pan occasionally, until it turns into a deep amber color. Be careful not to let it burn. Remove from heat.
  3. Carefully pour the caramel into a 9-inch round cake pan or flan mold, swirling it around to coat the bottom of the pan evenly. The caramel will be hot, so use oven mitts or a towel to handle the pan. Set aside and let the caramel cool and harden.
  4. In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and melted chocolate. Whisk until well combined.
  5. Pour the flan mixture over the hardened caramel in the cake pan or flan mold.
  6. Place the cake pan or flan mold with the flan mixture inside the water bath in the preheated oven. Bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
  7. Carefully remove the cake pan or flan mold from the water bath and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to fully set.
  8. When ready to serve, run a knife around the edges of the flan to loosen it from the pan. Place a serving platter on top of the pan and carefully invert the flan onto the platter, allowing the caramel to flow over the top.
  9. Slice and serve your delicious chocolate and caramel flan, and enjoy!

Note: Flan is typically served chilled, but you can also serve it at room temperature if you prefer. The caramel will liquefy and create a luscious sauce when the flan is chilled. If you want a smoother flan without air bubbles, you can strain the flan mixture before pouring it over the caramel.

Contact us

455-987-790

Panmeyan.com

Take a bite of Panmeyan
Find us

223 Bakers Street,

Tokyo,

Japan

©2023 Panmeyan. Property of and created by Mel and Ayanna