Directions 1- Preheat the oven to 450°. Butter and lightly flour four 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet. 2- In a double boiler, over simmering water, melt the Nuuva chocolate chunks with the butter. 3- In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. 4- Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. 5- Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. 6- Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately.]]>
https://nuuva.us/it/blogs/recipes/dulce-de-leche-cheesecake2022-05-31T10:55:48-07:002022-05-31T10:56:32-07:00Dulce de Leche CheesecakeTomas PolitoIngredients
12 graham crackers
1 1/2 cups granulated sugar, divided
1/4 teaspoon salt
5 tablespoons unsalted butter, melted and cooled
4 (8-ounce) packages cream cheese, at room temperature
1/2 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup Nuuva Multipurpose Dulce de leche
Flaky sea salt, for garnish
Directions 1- Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. 2- Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. 3- Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. 4- Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F. 5- In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl. Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. 6- Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect. 7- Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes. 8- Let cheesecake cool at room temperature 2 hours. Cover loosely with plastic wrap, and refrigerate until completely cooled, at least 6 hours or preferably overnight. Garnish with sea salt, if desired.]]>
https://nuuva.us/it/blogs/recipes/chocolate-mousse2022-05-31T10:37:25-07:002022-05-31T10:39:56-07:00Chocolate MousseTomas PolitoIngredients
3 eggs
125g / 4.5 oz Nuuva chocolate chunks
10g / 0.3 oz unsalted butter
1/2 cup of thickened or heavy cream
3 tbsp caster sugar (superfine white sugar)
Instructions 1- Separate eggs and yolks. Place whites in a bowl and yolks in another bowl. Whisk yolks. 2- Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool – proceed with other steps. 3- Beat cream until stiff peaks form. 4- Whip whites. Add sugar and whip until firm peaks form. 5- Fold egg yolks into cream using a rubber spatula – 8 folds max. Streaks is ok. 6- Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny. 7- Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Streaks ok. 8- Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – “smear” the spatular across surface to blend white lumps in – aim for 10 folds. 9- Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max. 10- Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight. 11- To serve, garnish with cream and chocolate shavings.]]>
https://nuuva.us/it/blogs/recipes/delicious-healthy-crepes2022-04-27T14:51:00-07:002022-05-31T10:41:37-07:00Delicious CrepesTomas PolitoAltro]]>
Ingredients:
1 Egg + 1 egg white
1/3 cup of milk
3 full spoons of oatmeal flour
A tiny bit of sweetener
Vanilla extract
Dulce de Leche Premium
Preparation: 1. Beat all the elements until integrated. 2. Heat a pan with a little spray oil and pour the mix. 3. Move it to the sides until the entire pan is covered (it must be just a thin layer). 4. When the edges begin to peel off and you see bubbles in the mixture, it is time to turn the crepe to the other side. 5. Cook this side just a little bit more. 6. Put some Nuuva Dulce de Leche on top, fold the crepe and enjoy !]]>
https://nuuva.us/it/blogs/recipes/dulce-de-leche-cake2022-04-16T09:36:43-07:002022-05-31T10:40:33-07:00Chocolate Cake with Dulce de LecheTomas PolitoAltro]]>
Ingredients
50g of Nuuva Chocolate Chunks
200g of butter
1 cup of sugar
4 eggs
Topping:
300g Nuuva Pastry Dulce de Leche
300 gr of cream cheese
Choco chunks for cake decor
Preparation:
Melt the chocolate together with the butter. Add the cup of sugar and then add the eggs one by one.
Mix well until all the ingredients are combined.
Grease and line the base of a 22cm mold with aluminum foil.
Cook in a preheated oven at 200° C for 30 minutes.
Once the chocolate base is cooked, let it rest for 15 minutes and unmold. Let cool.
For the coverage, mix the cream cheese with the pastry dulce de leche with enveloping movements.
Take it to the refrigerator for no less than 2 hours.
Cover the cake with the cream cheese and dulce de leche cream.
Decorate with chocolate curls or chocolate chunks]]>
https://nuuva.us/it/blogs/recipes/vanilla-and-dulce-de-leche-ice-cream-terrine2021-03-29T18:17:26-07:002022-05-31T11:20:17-07:00Vanilla & Dulce de Leche Ice cream terrineNuuva.us AdminAn amazingly easy to make dessert!
Directions 1- Grease and line a 1.25L loaf pan with plastic wrap, leaving plenty overhanging. 2- Place chocolate and biscuits in a food processor and whiz until coarse crumbs. 3- Add butter and whiz to combine. 4- Press half the crumbs into base of the pan, then spoon over half the ice-cream. 5- Place dulce de leche in a piping bag fitted with a 2cm nozzle, then pipe an even layer over ice-cream. 6- Top with remaining ice-cream, followed by remaining crumbs. 7- Cover with plastic wrap. 8- Top with a piece of cardboard cut to fit and weigh with cans. 9- Freeze for 2 hours or until frozen, then invert onto a plate and serve.