{"id":14517,"date":"2022-12-02T15:50:39","date_gmt":"2022-12-02T15:50:39","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=14517"},"modified":"2022-12-11T20:09:30","modified_gmt":"2022-12-11T20:09:30","slug":"chocolate-and-nut-trifle-with-raspberries","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/de\/recipe\/chocolate-and-nut-trifle-with-raspberries\/","title":{"rendered":"Chocolate and Nut Trifle with Raspberries"},"content":{"rendered":"\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/app.forkranger.com\/wp-content\/uploads\/2020\/01\/smokey-chilli.jpg\" alt=\"smokey chilli\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n\t<h1>Spinach Pesto<\/h1>\n\t<p>[wpbb post:excerpt length=&#8217;95&#8217; more=&#8221;]<\/p>\n\t<p>[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t<p>Read this first<\/p>\n\t<p>This recipe uses aquafaba (a.k.a chickpea water when draining them). Make sure to check if there&#8217;s enough in the can. In the supermarket, compare the mentioned weight and drained weight for an indication.<\/p>\n<p>With the remaining chickpeas you can make a tasty hummus or serve them <a href=\"https:\/\/fr-wp.cowdev.com\/roasted-chickpeas\/\">roasted on the side<\/a> of one of the main dishes.<\/p>\n<p>The soy whipping cream is added to provide a little more stability, which can be hard if you create a mousse from 100% aquafaba. Check if they have special whipping style soy cream at your supermarket.<\/p>\n\t<p>Easily stored almost ready in the fridge. Add raspberries and pistachios just before serving.<\/p>\n\t<p>Take with you in the glasses, and in separate containers the raspberries and pistachios. Add them once you have arrived at your destination.<\/p>\n\t<p>Necessities<\/p>\n\t<p>besides regular cooking and frying pans, and cutting knives<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/12\/handmixer.png\" alt=\"handmixer\" itemprop=\"image\" height=\"100\" width=\"100\" title=\"handmixer\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Hand mixer<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/12\/spatula-1.png\" alt=\"spatula\" itemprop=\"image\" height=\"100\" width=\"100\" title=\"spatula\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Spatula<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/12\/blender-100x100.png\" alt=\"blender\" itemprop=\"image\" height=\"100\" width=\"100\" title=\"blender\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Hand blender (or food processor)<\/p>\n\t<p>Ingredients<\/p>\n\t<p>6 servings &#8211; 6 glasses<\/p>\n\t50 g<br \/>\n100 ml<br \/>\n70 g<br \/>\n100 g<br \/>\n110 g<br \/>\n100 g<br \/>\n50 g\n\tAquafaba (from chickpeas)<br \/>\nSoy whipping cream<br \/>\nChocolate (Original Beans 70%)<br \/>\nAlmonds<br \/>\nDates<br \/>\nRaspberries (frozen)<br \/>\nPistachios\n\t20 g<br \/>\na few drops<br \/>\n1\/2 tea sp<br \/>\n1 TBL sp\n\t(Plant-based) butter<br \/>\nLemon juice<br \/>\nVanilla aroma<br \/>\nSugar\n\t<p>Prep<\/p>\n\t<p>10 min<\/p>\n\t<ol>\n<li>Drain chickpeas and save aquafaba<\/li>\n<li>Chop almonds<\/li>\n<li>Remove pit (if needed) and chop dates<\/li>\n<li>Defrost raspberries (1h before serving)<\/li>\n<li>Chop pistachios<\/li>\n<\/ol>\n\t<p>Cook<\/p>\n\t<p>30 min + 30 min fridge<\/p>\n\t<p><strong>For the bottom layer, blend almonds, dates and butter into a soft crumble<\/strong><\/p>\n\t<p>preferably use a food processor or if not available a hand blender and a high bowl<\/p>\n\t<p><b>Divide almond-date mix among 6 glasses<\/b><\/p>\n\t<p><strong>Use a handmixer to whisk soy whipping cream to stiff peaks<\/strong><\/p>\n\t<p>until you can hold the bowl upside down and the cream remains ~4 min<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-geel.png\" alt=\"pan geel\" itemprop=\"image\" height=\"29\" width=\"44\" title=\"pan geel\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Place chocolate in a heatproof bowl set over a pan of gently simmering water (don&#8217;t let the bowl touch the water) and stir until chocolate is melted<\/strong><\/p>\n\t<p>switch heat off once water simmers ~5 min, put aside and let the chocolate cool down to room temperature once melted<\/p>\n\t<p><strong>Clean another bowl and the hand mixer with kitchen towel and a few drops of lemon juice<\/strong><\/p>\n\t<p>this removes the remaining fattiness so the aquafaba stiffens well<\/p>\n\t<p><strong>Use a hand mixer to whisk aquafaba to stiff peaks<\/strong><\/p>\n\t<p>mix as stiff as possible, at least until you can create peaks which keep their form ~5 min<\/p>\n\t<p><strong>Add vanilla aroma and sugar gradually while mixing<\/strong><\/p>\n\t<p>~1 min<\/p>\n\t<p><strong>Add melted chocolate to the whipped soy cream gradually<\/strong><\/p>\n\t<p>use a spatula to gently fold to combine<\/p>\n\t<p><strong>Add aquafaba to the chocolate cream mix and gently fold with a spatula to combine<\/strong><\/p>\n\t<p>do not worry if your fluffy mixture deflates a bit once all of the aquafaba has been added &#8211; that&#8217;s perfectly normal &#8211; but you should still see plenty small bubbles in the mixture.<\/p>\n\t<p><strong>Divide among the glasses and put in the fridge<\/strong><\/p>\n\t<p>chill for at least ~30 min<\/p>\n\t<p><strong>Top with the raspberries and pistachios to serve<\/strong><\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2019\/11\/waves.png\" alt=\"waves\" itemprop=\"image\" title=\"waves\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!<\/p>\n<p>As Christmas is often associated with meat, we&#8217;re very curious to learn what you and your guests, friends, family think about this meatless menu.<\/p>\n<p>Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>A light chocolate mousse with deep and intense flavours. Served on a base of almond and dates and topped with pistachios and raspberries. Creating the mousse is a bit more advanced but should be no problem if you carefully follow the instructions. If you want to play it safe we suggest trying it with other 70% dark chocolate before Christmas day. While it\u2019s possible to use a hand blender, a food processor will make this a lot easier.<\/p>","protected":false},"author":22,"featured_media":14460,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[87,104,105,90,106,107,82,63,79,108,109,110],"class_list":["post-14517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-carrots","tag-cauliflower","tag-cheese","tag-coconut-milk","tag-garlic","tag-onion","tag-oregano","tag-oven","tag-sun-dried-tomatoes","tag-thyme","tag-vinegar","tag-zucchinis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate and Nut Trifle with Raspberries - Fork Ranger<\/title>\n<meta name=\"description\" content=\"A light-hearted chocolate mousse with deep and intense flavours. 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