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		<title><![CDATA[Champagne granita]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/cocktails/champagne-granita-3033.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 06 Sep 2015 01:00:20 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Why not pairing your festive dessert with this delicious champagne granita? Refreshing and sophisticated!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a saucepan, bring&#60;em&#62;&#60;a title=&#34;For appetizer, indulge oysters in champagne jelly&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/appetizer-indu&#8230;hampagne-jelly-3204.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; champagne &#60;/a&#62;&#60;/em&#62;to&#160;a boil, with water and sugar. Split the vanilla pod lengthwise into two halves, with the tip of a knife, scrape the vanilla seeds. When it starts boiling, add the vanilla seeds along with the vanilla pods.&#160;Leave on the heat for 5 more minutes. Then, cool down.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Pour the mixture in a shallow bowl and&#160;place it in the freezer. Let take, and every 15 minutes, scrape up ice to obtain fine &#60;a title=&#34;For dessert: grapefruit granita with orange flower water&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/dessert-grapef&#8230;e-flower-water-4438.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;granita&#60;/a&#62; texture.&#160;Return to freezer.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Serve the granita in &#60;em&#62;champagne&#60;/em&#62; glasses.&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;Our tip&#160;:&#60;/strong&#62; serve the &#60;em&#62;champagne&#60;/em&#62; granita with a slice of lightly caramelized pineapple or a passion fruit salad.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/cocktails/champagne-granita-3033.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/cocktails/champagne-granita-3033.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[White and dark chocolate Christmas tree]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/desserts/white-dark-chocolate-christmas-tree-3056.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/desserts/white-dark-chocolate-christmas-tree-3056.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 03 Sep 2015 01:00:39 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Holiday Season]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Celebrate the holiday season with this beautiful dessert in a shape of a Christmas tree. It might require extra work, but it will be the hit of your dinner.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; To make the dark&#60;a title=&#34;Homemade chocolate mousse recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/homemade-choco&#8230;-mousse-recipe-2404.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chocolate mousse&#60;/a&#62;. Chop chocolate in a pan and add 4 tablespoons of water. Let melt over low heat, stirring constantly until smooth. Pour in a bowl.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Separate whites from yolks. Incorporate one yolk at a time to the chocolate mixture. Combine well. With a pinch of salt, beat egg whites to firm peaks. Fold into the mixture, &#60;span class=&#34;st&#34; &#62;be careful not to break the egg yolks&#60;/span&#62;. Store in the fridge for at least 3 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; To prepare the white chocolate mousse. Chop the white chocolate in a pan and add whipping cream. Let melt over low flame. With a pinch of salt, beat egg whites to firm peaks. Fold into the white chocolate mixture. Refrigerate for at least 3 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Meanwhile, prepare tuiles. Preheat oven to th. 6/7 &#8211; 200&#176;C. Melt butter. Using a wooden spoon, mix granulated sugar, vanilla sugar, flour, eggs and a pinch of salt. Add melted butter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; With a tablespoon on a greasy baking sheet, drop small amounts of batter. With the back of a fork, dipped in cold water, spread batter into 6 discs of a 10 cm diameter. Bake for 4 minutes. Bake several batches &#60;span class=&#34;hps&#34; &#62;by decreasing the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;diameter of 1 cm&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;every 6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;discs.&#60;/span&#62; Remove the baking sheet from oven and scrape off the tuiles with a spatula and let cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Pour the white and dark chocolate mousse in 2 pastry bags fitted witha plain round tip. Assemble the Christmas tree by alterning tuiles and mousse. Garnish with small white chocolate stars. Serve immediately.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/white-dark-chocolate-christmas-tree-3056.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/white-dark-chocolate-christmas-tree-3056.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chocolate and candied chestnut yule log cake]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 01 Sep 2015 01:00:55 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[For the holiday season, a bûche de Noël is a must at the table. Here is a recipe to make a delicious chocolate and candied chestnuts log cake.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare the sponge cake. Preheat oven to 180 &#176;C (th. 6).&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Separate egg yolks from egg whites. Whisk together egg yolks with sugar until the mixture becomes significantly lighter in colour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Whip egg whites with a pinch of salt. Incorporate half of the flour with half of the egg whites. Then, mix gently to the egg yolks and sugar mixture. Add the rest gradually.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Spread butter on a parchment paper sheet, and place it in a baking dish. Roll out the batter with a spatula. Bake for 15 minutes. The sponge cake should have a light golden colour; otherwise it will break during the rolling.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Remove the sponge cake from the oven and turn it out onto a damp cloth. Grease  with oil a parchment paper sheet. Place it on the cake and carefully roll up the cake into a thick log. Let it cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Prepare the ganache : chop the &#60;a title=&#34;Foie gras pralin&#233; pearls with chocolate sauce&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/foie-gras-pral&#8230;hocolate-sauce-3200.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chocolate&#60;/a&#62; in a bowl.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;7.&#60;/strong&#62; Whip 20 cl of cream into a chantilly. Heat the rest and pour it over the chopped chocolate. Stir until smooth. Incorporate gently the chantilly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;8.&#60;/strong&#62; Make the syrup: pour all ingredients in 5 cl of water and bring to a boil.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;9.&#60;/strong&#62;  Unroll the cake and soak it slightly with the syrup. Spread with a spatula three quarters of the ganache over the cake. Sprinkle some candied &#60;a title=&#34;Capon with chestnuts&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/capon-chestnuts-2032.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chestnuts&#60;/a&#62;. Roll up the cake again, not to tight. Carefully spread the &#60;a title=&#34;Desserts: fruits in disguise and chocolate truffles&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/desserts-fruit&#8230;olate-truffles-192.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/french/chocolate-candied-chestnut-yule-log-cake-1987.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Fruits in disguise and chocolate truffles]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 21 Aug 2015 01:30:46 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Today, we are introducing THE banquet dessert recipe: fruits in disguise with chocolate truffles. You will definitely impress your guests!]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;For the chocolate truffles :&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Chop the dark&#60;a title=&#34;For the holiday season: chocolate and candied chestnuts b&#251;che de No&#235;l&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/holiday-season&#8230;-buche-de-noel-1987.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; chocolate &#60;/a&#62;in a pan.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Pour milk and let it melt with the chocolate over low heat, stir constantly with a spatula.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Combine with butter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Remove from the flame, add an egg yolk. Mix well and pour the cream over the mixture , while stirring.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Add the icing sugar at the end. Whisk vigorously.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;6.&#60;/strong&#62; Pour the mixture in a shallow bowl and refrigerate for 2 hours. Once the batter is set and cold, scoop small chocolate balls and roll it in cocoa powder. Store them in the fridge in &#60;a title=&#34;Enjoy homemade chocolate rochers&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/enjoy-homemade&#8230;colate-rochers-4009.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;truffle paper cups&#60;/a&#62;.&#60;/p&#62;  &#60;p&#62;For fruits in disguise :&#60;/p&#62;  &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Mix the icing sugar with almond powder, vanilla sugar, egg white and orange flower water, until the batter has a thick consistency.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Roll it into a ball and cover it with plastic wrap. Place in the fridge for 2 hours.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cut the dried plums and dates lengthwise. Remove the cores. Stuff half of them and the dates with almond paste. Slide a small cylinder of almond paste between the two walnut kernels, use the halves of the walnut kernels.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Wash and remove cores from the&#60;em&#62; mirabelle&#60;/em&#62; plums. Rinse the grapes. Slide a &#60;em&#62;mirabelle&#60;/em&#62; plum in the remaining dried plumes. Place the rest of walnuts on the grapes. Arrange the fruits in disguise on a cooking grid.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; Make a caramel by heating in a saucepan granulated sugar and half a glass of water. Cook...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/fruits-disguise-chocolate-truffles-192.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chocolate soufflé with salted caramel sauce]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-souffle-with-salted-caramel-sauce-9091.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sun, 02 Aug 2015 09:44:40 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[To all sweet lovers, make a chocolate soufflé with salted caramel sauce. A great dessert that will delight the whole family.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176;C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Buttered&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;6&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;individual moulds&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Melt&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-mousse-3-9820.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chocolate&#60;/a&#62; &#60;/span&#62;with the &#60;span class=&#34;hps&#34; &#62;butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;saucepan over&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;low heat&#60;/span&#62;. Set aside off the heat.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Whisk the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;egg yolks&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in a bowl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with the sugar.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the melted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chocolate.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Beat &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; 9 &#60;span class=&#34;hps&#34; &#62;egg whites&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until stiff&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Incorporate them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;delicately&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the previous&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mixture.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chocolate batter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into the moulds.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;8 to 10 minutes&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62; For the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;caramel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sauce,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;caramelize&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the sugar in a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;saucepan.&#60;/span&#62; Off the heat, p&#60;span class=&#34;hps&#34; &#62;ut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cream &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;caramel.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;butter in pieces&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;whisk.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Put back the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pan over low heat&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-souffle-with-salted-caramel-sauce-9091.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-souffle-with-salted-caramel-sauce-9091.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-souffle-with-salted-caramel-sauce-9091.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[40 Decadent chocolate recipes]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/desserts/40-decadent-chocolate-recipes-22322.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 31 Jul 2015 02:30:24 +0000</pubDate>
		<dc:creator><![CDATA[Céline Manoukian]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Rich]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Sweet]]></category>
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		<description><![CDATA[Rich, gooey or crunchy, indulge in our decadent collection of chocolate recipes.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;Chocolate lovers get ready!&#60;br /&#62; Sweetly browse through our decadent chocolate recipe collection&#160;to find your favourite dessert(s). &#60;span class=&#34;hps&#34; &#62;For&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;every mood&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;every budget&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;every moment&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;there is a&#60;/span&#62; recipe that will fit any of your cravings.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;These recipes are easy to prepare but will quickly disappear once on the table. Let&#039;s be honest, everyone has a secret crush for cocoa. Go all chocolate with fondants, add some chili to give a twist or simply combine with&#160;fruits.&#60;/p&#62; &#60;p&#62;Time to treat yourself with&#160;these addictive delicacies and add&#160;chocolate in your life!&#60;/p&#62; &#60;p&#62;&#60;em&#62;C&#233;line Manoukian&#60;/em&#62;&#60;/p&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/40-decadent-chocolate-recipes-22322.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;See more pictures on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/40-decadent-chocolate-recipes-22322.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/40-decadent-chocolate-recipes-22322.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/06/chocolate-and-cinnamon-canneles1.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/06/Chocolate-and-hazelnut-mini-pound-cakes1.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/06/Chocolate-and-orange-samosas1.jpg" type="image/jpeg"></media:content><media:content url="https://sf1.gourmandasia.com/wp-content/uploads/sites/10/2015/06/Chocolate-and-raspberry-tart1.jpg" type="image/jpeg"></media:content><media:content url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/06/Chocolate-banana-tart1.jpg" type="image/jpeg"></media:content><enclosure url="https://sf2.gourmandasia.com/wp-content/uploads/sites/10/2015/06/Chocolate-and-raspberry-tart.jpg" length="249576" type="image/jpeg" />	</item>
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		<title><![CDATA[Raspberry tiramisu]]></title>
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		<pubDate>Tue, 28 Jul 2015 01:47:03 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[For dessert, we recommend this raspberry tiramisu. Follow carefully the steps of this simple and tasteful recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Prepare 310 g of granulated sugar. Simmer 200 g of fresh &#60;a title=&#34;Enjoy delicious raspberry &#233;clairs &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/savourez-de-de&#8230;s-la-framboise-1443.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;raspberries&#60;/a&#62; (keep some to decorate) with 50 g of Burgundy raspberry cream and 200 g of granulated sugar. Let cool. Make a syrup with 100 g of espresso coffee and 10 g of sugar.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Beat with a whisk 250 g of &#60;em&#62;mascarpone&#60;/em&#62; cheese. In a pan, bring the remaining sugar to 120&#176;C with water. Then, pour over the egg yolks, and beat vigorously till it becomes pale. Combine gently with the &#60;a title=&#34;A fresh and easy strawberry tiramisu recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/rien-de-mieux-&#8230;ses-en-dessert-2025.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;mascarpone&#60;/em&#62; cheese&#60;/a&#62;. Whisk until the batter is smooth.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Place in the bottom of the dish some of the raspberry mixture, and cover with a layer of &#60;em&#62;mascarpone&#160;&#60;/em&#62;batter and some lady fingers soaked in the coffee syrup. Repeat the same process and layer the &#60;em&#62;tiramisu&#60;/em&#62; until your glass is full. Leave to chill.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4. &#60;/strong&#62;Dust with cocoa powder and decorate with some fresh raspberries.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/raspberry-tiramisu-2-67.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/raspberry-tiramisu-2-67.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Lemon granita]]></title>
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		<pubDate>Fri, 24 Jul 2015 02:00:35 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Fruits]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[For a fruity dessert, take a look at our lemon granita recipe. Easy and refreshing to make.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Pour 20&#8201;cl water and sugar in a pan. Stir until sugar is dissolved and bring to a boil for 3 minutes. Remove from the heat and let cool.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Whisk in the&#60;a title=&#34;Lime granita&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-2-4563.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; lime &#60;/a&#62;juice and combine. Pour in an ice tray and place in the freezer for 3 hours. Remove from the freezer every 30 minutes and scrape with a fork to break up the ice.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;Wash the&#60;a title=&#34;Refreshing strawberry lemonade drink&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/refreshing-str&#8230;lemonade-drink-304.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; lemon&#60;/a&#62; under hot water and cut into quarters. Divide granita into 4 glass dessert cups, ganrish with&#160;lemon wedges and serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-4434.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-granita-4434.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Traditional tiramisu]]></title>
		<link>https://www.gourmandasia.com/cuisine/european/italian/traditional-tiramisu-1303.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 22 Jul 2015 02:00:22 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Incredible mouth-watering tiramisu dessert. Try our simple and authentic Italian recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;Break eggs and seprate whites from the yolks. Put sugar and&#160;&#60;a title=&#34;And for dessert...a raspberry tiramisu!&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pour-le-desser&#8230;aux-framboises-67.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;em&#62;mascarpone&#60;/em&#62; cheese&#60;/a&#62; to the egg yolks and whisk until well combined. Add the &#60;em&#62;amaretto liqueur&#60;/em&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Beat egg whites until stiff peaks. Gently combine to the &#60;em&#62;mascarpone&#60;/em&#62; mixture. Refrigerate for 15 minutes. Quickly dip half of the lady fingers into &#60;a title=&#34;Have a sweet break with a coffee &#233;clair&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/faites-pause-g&#8230;eclair-au-cafe-1175.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coffee&#60;/a&#62; for only a few seconds. Place them on the bottom of 6 large glasses.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Spread half of the &#60;em&#62;mascarpone&#60;/em&#62; mixture over the lady fingers. Arrange another layer of soaked biscuits, and top with remaining &#60;em&#62;mascarpone&#60;/em&#62; mixture. Store in the fridge for at least an hour. Dust with cocoa powder when serving.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;iframe src=&#34;https://www.facebook.com/plugins/likebox.php?href=https%3A%2F%2Fwww.facebook.com%2Fviepratiquegourmand&#38;amp;width=650&#38;amp;height=290&#38;amp;colorscheme=light&#38;amp;show_faces=true&#38;amp;header=true&#38;amp;stream=false&#38;amp;show_border=true&#38;amp;appId=&#34; scrolling=&#34;no&#34; frameborder=&#34;0&#34; style=&#34;border:none; overflow:hidden; width:650px; height:290px;&#34; allowTransparency=&#34;true&#34;&#62;&#60;/iframe&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/traditional-tiramisu-1303.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/cuisine/european/italian/traditional-tiramisu-1303.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Chocolate waffles]]></title>
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		<pubDate>Tue, 21 Jul 2015 03:55:42 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Sweets]]></category>
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		<description><![CDATA[Here is a recipe that will please all children: Chocolate waffles. They will enjoy it.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; In a saucepan, pour &#60;span class=&#34;hps&#34; &#62;milk and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;8 cl&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cream&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add butter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into pieces &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and salt.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over low heat.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Put flour&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the bowl of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;an electric mixer.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Add &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;sugar&#60;/span&#62;, baking powder &#60;span class=&#34;hps&#34; &#62;and eggs.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Start mixing &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and incorporate the &#60;/span&#62;previous &#60;span class=&#34;hps&#34; &#62;mixture.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Blend&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;smooth and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;foamy &#60;/span&#62;batter.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat &#60;span class=&#34;hps&#34; &#62;a waffle iron&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Pour a small&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;ladle of batter&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;over the entire surface&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of the waffle iron&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cook&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;4 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Keep &#60;/span&#62;&#60;a title=&#34;Waffles&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/waffles-5221.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;waffles&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;warm.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Grate the&#60;/span&#62; &#60;a title=&#34;Homemade chocolate mousse recipe&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/homemade-choco&#8230;-mousse-recipe-2404.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;chocolate&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Heat the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remaining cream&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;When hot,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pour over&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;chocolate&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and stir until&#60;/span&#62; &#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-waffles-2381.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-waffles-2381.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chocolate-waffles-2381.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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