{"id":46526,"date":"2016-11-04T16:10:47","date_gmt":"2016-11-04T06:10:47","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=46526"},"modified":"2016-12-09T14:52:09","modified_gmt":"2016-12-09T04:52:09","slug":"emoji-surprise-inside-dessert","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/emoji-surprise-inside-dessert\/","title":{"rendered":"Emoji Surprise Inside Dessert"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/11\/P2200730-e1478173837568-550x733.jpg\" alt=\"surprise inside dessert ann reardon\" width=\"550\" height=\"733\" class=\"photo\" data-wp-pid=\"46536\" \/><br \/>\n&nbsp; <\/p>\n<p>I love desserts that have the wow factor when you serve them to the table.  This one has the double whammy, when you slice it open it reveals the heart eyes emoji smiley face on every slice.  After your guests have finished instagramming photos of their dessert the finale is that it tastes &#8216;oh so good&#8217;.<\/p>\n<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/3p0T62jF7eI?rel=0\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>COMPETITION NOW CLOSED: Congratulations to the winners of the DELUXE NAIL WRAP PRIZE PACKS Diana Lisova, Tammy Middleton, Isabella Smith, Bel Bishop and Amber Stephens<\/p>\n<h4 class=\"fn\">To make this Emoji Surprise Inside Dessert you will need:<\/h4>\n<h4>Hearts<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/11\/heart-eyes-emoji-550x394.png\" alt=\"heart dessert recipe\" width=\"550\" height=\"394\" class=\"aligncenter size-large wp-image-46540\" data-wp-pid=\"46540\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/heart-eyes-emoji-550x394.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/heart-eyes-emoji-300x215.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/heart-eyes-emoji-768x550.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/heart-eyes-emoji-400x287.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/heart-eyes-emoji.png 783w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n14g (0.49 ounces) or 1 Tablespoon gelatin<br \/>\n45mL (1.52 fluid ounces) or 3 Tablespoons water<br \/>\n55g (1.94 ounces) or 1\/4 cup sugar<br \/>\n<span class=\"ingredient\"><span class=\"amount\">7<\/span> <span class=\"name\">egg yolks<\/span><\/span><br \/>\n500g (17.64 ounces) white chocolate<br \/>\n450mL (15.22 fluid ounces) or 1 \u00be cups plus 1 Tblsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1\/2 cup raspberries<br \/>\nred food coloring<br \/>\nHeart Cutter, you can purchase one or make your own (<a href=\"https:\/\/www.howtocookthat.net\/public_html\/a-sweet-tweet-surprise-twitter-dessert\/\" target=\"_blank\">instructions here<\/a>)<\/p>\n<p>Pour the gelatin into the water and stir it through.<\/p>\n<p>Add the sugar to the egg yolks and whisk them together.  Then put a sieve over the chocolate.<\/p>\n<p>Pour the cream into a saucepan and add the raspberries.  Heat until it just starts to boil, watch it so that it doesn&#8217;t boil over.<\/p>\n<p>Pour about half of the hot cream into the egg mixture and whisk it until it is combined.<\/p>\n<p>Pour that back into the pan and heat for just 1 minute more, immediately remove from the heat and add in the gelatin.  The heat of the cream will melt the gelatin.<\/p>\n<p>Pour the mixture through a sieve onto the chocolate.  Push the liquid through using the back of a spoon, leaving the raspberry seeds in the sieve. <\/p>\n<p>Wait a couple of minutes then stir through the white chocolate which will now be melted.<\/p>\n<p>Add red food coloring.  Pour into a lined tray and freeze.<\/p>\n<h4>Smiley Mouth<\/h4>\n<p>1\u00bd tsp gelatin<br \/>\n30mL (1.01 fluid ounces) or 2 Tablespoons water<br \/>\n250g (8.82 ounces) milk chocolate<br \/>\n275mL (9.3 fluid ounces) or 1 cup plus 2 Tblsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n3 egg yolks<br \/>\n27g (0.95 ounces) or 2 Tablespoons sugar<\/p>\n<p>Add the gelatin to the water and quickly stir it through so you don&#8217;t have any lumps leave it to absorb the water.<\/p>\n<p>Add the sugar to the yolks and whisk them together.<\/p>\n<p>Place the cream in the saucepan and heat it until it just starts to boil.<\/p>\n<p>Pour half of the hot cream into the egg yolk and sugar whisking the whole time.  Then add it all back into the pan.  <\/p>\n<p>Return it to the heat for just a minute until, when you tip the pan, you can see the mixture just starting to thicken at the bottom.  Immediately remove it from the heat and add the gelatin.  Stir until it melts then pour it over the chocolate.  After a couple off minutes stir until smooth.<\/p>\n<p>To make a smiley mouth pour it into a round container up to half way.  Close the top and then tip it over.  My container was 17.5cm (6.89 inches) tall and 9.2cm (3.62 inches) in diameter.<\/p>\n<h4>Orange Glaze Recipe<\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/11\/emoji-dessert-surprise-insdie-glaze-550x327.png\" alt=\"orange glaze recipe\" width=\"550\" height=\"327\" class=\"aligncenter size-large wp-image-46539\" data-wp-pid=\"46539\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/emoji-dessert-surprise-insdie-glaze-550x327.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/emoji-dessert-surprise-insdie-glaze-300x178.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/emoji-dessert-surprise-insdie-glaze-768x457.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/emoji-dessert-surprise-insdie-glaze-400x238.png 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/emoji-dessert-surprise-insdie-glaze.png 1543w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n200mL (6.76 fluid ounces) or 3\/4 cup plus 1 Tblsp orange juice<br \/>\n4 tsp or 56g (1.98 ounces) gelatin<br \/>\n25g (0.88 ounces) or 1\/4 cup cornflour (cornstarch)<br \/>\n150g (5.29 ounces) or 1\/2 cup less 1 Tblsp glucose syrup<br \/>\n280g (9.88 ounces) or 1\u00bc cups plus 2 tsp sugar<br \/>\n350g (12.35 ounces) or 1 1\/3 cups plus 1 Tblsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n230g (8.11 ounces) white chocolate<br \/>\norange food coloring<\/p>\n<p>Add three tablespoons of the orange juice to the gelatin and stir it through.<br \/>\nThen add 2 tablespoons of orange juice to the cornflour and mix it up making sure there are no lumps of cornflour.<\/p>\n<p>Put the glucose syrup and sugar into a pan with a tablespoon of water (the water is optional but makes it easier) and stir until the sugar is dissolved and it looks clear. <\/p>\n<p>Add in the cornflour mixture and the rest of the orange juice into the pan and stir until the mixture starts to boil.<br \/>\nAdd in the gelatin and stir until melted.  Add in the chocolate and leave it unstirred for a couple of minutes.<br \/>\nWhen you come back the chocolate will have melted and you can stir it through.<\/p>\n<p>Add the cream and orange food coloring.  Then leave the glaze to come to room temperature.  If your glaze sets before you are ready to use it you will need to remelt it in the microwave (30 seconds stir, 30 seconds stir) then cool it to room temperature again.  <\/p>\n<h4>Assembly<\/h4>\n<p>Remove the smiley mouth from the container and add a skewer in the centre to hold it, this does not need to go the whole way through.<\/p>\n<p>Cut hearts from the red cremeux and stack them together.  Add a skewer down the centre.<\/p>\n<p>Place the eyes and mouth into round container with straight sides.  The one I used was 16cm (6.3 inches) tall and 13cm (5.12 inches) in diameter.  Use tape to secure them into place and then return to the freezer.<\/p>\n<h4>Mousse Recipe<\/h4>\n<p>3 Tablespoons or 42g (1.48 ounces) gelatin<br \/>\n185mL (6.26 fluid ounces) or 3\/4 cup water<br \/>\n9 egg yolks<br \/>\n120g (4.23 ounces) or 1\/2 cup plus 1 Tblsp sugar<br \/>\n30g (1.06 ounces) or 1\/4 cup cornstarch (cornflour)<br \/>\n900mL (30.43 fluid ounces) or 3 2\/3 cup less 1 Tblsp <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n390g (13.76 ounces) white chocolate<br \/>\n300mL (10.14 fluid ounces) or 1\u00bc cups less 1 Tblsp additional <a href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\">cream<\/a> (35% fat)<br \/>\n1 1\/2 tsp vanilla<br \/>\nyellow food coloring<\/p>\n<p>Mix together the gelatin and water and leave them to bloom.<\/p>\n<p>In another bowl whisk together the egg yolks, cornflour and the sugar.<\/p>\n<p>Place the 900ml of cream into a pan and heat it until it just starts to boil.<\/p>\n<p>Whisk that into the egg yolk mixture, then pour the mixture back into the pan.  Stir it over the heat for just one minute more.   Remove it from the heat and add in the gelatin and stir until it is melted.  Then add in the white chocolate, leave it for a moment and then stir it through.  <\/p>\n<p>Add some yellow food colouring until you have that emoji yellow colour then leave to cool to room temperature.<\/p>\n<p>Whip your remaining cream and vanilla to soft peaks.  Fold into the mousse.<\/p>\n<p>By now your eyes and mouth will have frozen to the bottom so you can remove the tape.  Add some plastic around the outside of the container. Pour in the mousse right up to the top and then freeze.  <\/p>\n<p>Once it is frozen place the base of the container in warm water until it is loosened.  Pull it out and remove the plastic.  Place two glasses in a tray and balance the dessert on top.    Spoon over generous scoops of the glaze.  It is important that the glaze is at room temperature.  If it is too hot it will melt a layer of the dessert and slide off.  If it is too cold it won&#8217;t flow over the dessert.<\/p>\n<p>Once the first layer is set, give it a second coat of glaze.  Lift it off and place on a serving platter.  Then to stop it rolling add some crumbs along each side.  Then leave it in the fridge to defrost.<\/p>\n<h4>Chocolate decoration<\/h4>\n<p>150g (5.29 ounces) white chocolate<br \/>\nOrange oil based food coloring or powdered food coloring<br \/>\nTo decorate the ends spread out some white chocolate into a circle and using a cake turn table pipe on a spiral of orange coloured chocolate.  Then lift the baking paper and tap it down to smooth.<\/p>\n<p>Once it is starting to set place a bowl over the top and cut around it to make a circle.  To stop it curling put some more baking paper and a flat weight on top.<\/p>\n<p>Once your dessert has defrosted pull out the skewers.  Add the chocolate circles over each end. <\/p>\n<p>Slice into the dessert to reveal your heart emoji smiley face.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-550x993.jpg\" alt=\"surprise inside cake ann reardon\" width=\"550\" height=\"993\" class=\"aligncenter size-large wp-image-46541\" data-wp-pid=\"46541\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-550x993.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-300x542.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-166x300.jpg 166w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-768x1386.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert.jpg 1077w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2016 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/emoji-surprise-inside-dessert\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"surprise inside cake ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2016\/11\/surprise-inside-dessert-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"46541\" \/><\/a><p>&nbsp; I love desserts that have the wow factor when you serve them to the table. This one has the double whammy, when you slice it open it reveals the heart eyes emoji smiley face on every slice. After your guests have finished instagramming photos of their dessert the finale is that it tastes &#8216;oh so good&#8217;. COMPETITION NOW CLOSED: Congratulations to the winners of the DELUXE NAIL WRAP PRIZE PACKS Diana Lisova, Tammy Middleton,<\/p>\n","protected":false},"author":1,"featured_media":46541,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145,150],"tags":[1326,31,1069,2647,2646,2645,1891,952,163,2092,1071,1807,2644,1806,1468,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/46526"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=46526"}],"version-history":[{"count":19,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/46526\/revisions"}],"predecessor-version":[{"id":48407,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/46526\/revisions\/48407"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/46541"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=46526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=46526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=46526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}