Do most desserts seem too predictable, without any special effect? Many classic desserts offer repetitive combinations of flavors that are difficult to distinguish from each other. There are many recipes that promise luxury, but in the end you are left with only a feeling of excessive sweetness and nothing more. This one - no! It's "angel hair" chocolate!
Chocolate "Angel Hair" is not a classic chocolate, it is not a cake and it is not a cream. It is a hybrid dessert that combines the density of white chocolate, the crunchy tenderness of sugar fibers and the distinct aroma of pistachios.
The freshness of raspberries and the sour note of pomegranate are added, which allows perfect balance between sweet, fruity and nutty. The structure is delicate but persistent. This is a recipe for chocolate “English hair”, which the entire internet is searching for.
Chocolate angel hair
Ingredients
- 200 g of white chocolate
- 50 g sugar fiber regret
- 50 g sour cream
- 40 g dry yeast
- 1 teaspoon ground vanilla
- 1 teaspoon pomegranate seeds
- 30 g ground pistachios
- 30 g raspberries (fresh or frozen)
Directions
- The white chocolate should first be melted over steam. The water temperature should be low, and the chocolate should not touch the heat source directly. Stir slowly to maintain a smooth texture. Once melted, remove the pan from the heat and allow to cool slightly.
- In a separate bowl, mix together the ground pistachios, raspberries, vanilla, and pomegranate. Add sour cream, which binds all the ingredients into a uniform, thick mass.
- Dry yeast is added gradually. First 10 g, then the rest if necessary. The yeast is not intended for leavening, but for airiness and a light texture, similar to foamy cream.
- When the chocolate has cooled sufficiently, the sugar fibers are distributed throughout it. These filamentous elements should not disappear completely, but rather be lightly coated with chocolate. Then the prepared cream is added and everything is mixed with gentle movements. The goal is not complete homogeneity, but rather to maintain a slight layering.
- Pour the mixture into a silicone mold or a shallow baking pan lined with baking paper. Smooth the surface with a spatula. Place the entire mixture in the refrigerator and leave for at least three hours, or even better, overnight. After cooling, the mixture should be firm to the touch, but easily cut with a knife.
- The cooled dessert is cut into thin slices or smaller pieces. A small portion is enough, as the texture is rich and intense.
- It can be served on its own or with fresh raspberries and an additional sprinkling of pistachios for decoration. It is delicious straight from the refrigerator, but can be left at room temperature for 5 minutes before serving to enhance the flavors.
