This is my special recipe for delicious little dresses, an elegant and sophisticated dessert that will surely delight any sweet lover. These little dresses are made up of three layers of chocolate: white, milk, and dark, each layer bringing a distinct and inspired flavor. The filling is a refined combination of soft cookies and whiskey cream, with a fluffy meringue and delicious whipped cream at the base. Each little dress is decorated with a homemade chocolate candy, adding a touch of elegance.
To prepare the little dresses and the chocolate candies, we start by melting the white chocolate. We can do this either in a chocolate fondue or in a double boiler. Once the chocolate has melted, we coat the silicone molds with a thin layer of white chocolate. I used large, colorful muffin molds, but you can opt for any silicone mold you have on hand. We set the molds aside to let the chocolate harden. The remaining chocolate is poured into the silicone molds for candies, which can come in various shapes, such as roses and flowers.
The next step involves melting the milk chocolate, which we use to coat the muffin molds again. Once dried, we pour the remaining chocolate into the candy molds. We continue with the dark chocolate, applying the same principle and ensuring we keep a little chocolate for the final decoration. Then, we place the little dresses in the refrigerator to harden completely.
While we wait, we prepare the cookies and the meringue. We separate the eggs and beat the egg whites into a foam with a pinch of salt, gradually adding the sugar, lemon juice, and a little flour. We mix until we obtain a consistent meringue, keeping some aside for the meringues, pouring the rest into the mixture with egg yolks, oil, and flour. This is poured into small molds and baked in the oven for 15-20 minutes, resulting in 30 fluffy and sweet cookies. From this batch, we only need 6 cookies for the little dresses, while the rest can be enjoyed as they are.
Next, we prepare the meringues, baking them until golden and letting them cool in the oven. Once all the components are ready, we move on to making the whiskey cream. We mix the butter with sugar, cocoa, and coffee, slowly adding the alcohol. Even if the cream separates a little, we mix well to achieve a smooth texture. The whipped cream is whipped well, and finally, we assemble the little dresses.
We carefully remove the little dresses from the molds, scoop out the cookies, and fill them with the whiskey cream. We sprinkle orange and lemon zest, decorate with whipped cream, place the meringue, and then turn the little dresses onto a platter. Finally, each little dress receives a chocolate candy and a little leftover chocolate for decoration. This recipe not only looks splendid but is also an explosion of flavors in every bite. Enjoy your meal!
To prepare the little dresses and the chocolate candies, we start by melting the white chocolate. We can do this either in a chocolate fondue or in a double boiler. Once the chocolate has melted, we coat the silicone molds with a thin layer of white chocolate. I used large, colorful muffin molds, but you can opt for any silicone mold you have on hand. We set the molds aside to let the chocolate harden. The remaining chocolate is poured into the silicone molds for candies, which can come in various shapes, such as roses and flowers.
The next step involves melting the milk chocolate, which we use to coat the muffin molds again. Once dried, we pour the remaining chocolate into the candy molds. We continue with the dark chocolate, applying the same principle and ensuring we keep a little chocolate for the final decoration. Then, we place the little dresses in the refrigerator to harden completely.
While we wait, we prepare the cookies and the meringue. We separate the eggs and beat the egg whites into a foam with a pinch of salt, gradually adding the sugar, lemon juice, and a little flour. We mix until we obtain a consistent meringue, keeping some aside for the meringues, pouring the rest into the mixture with egg yolks, oil, and flour. This is poured into small molds and baked in the oven for 15-20 minutes, resulting in 30 fluffy and sweet cookies. From this batch, we only need 6 cookies for the little dresses, while the rest can be enjoyed as they are.
Next, we prepare the meringues, baking them until golden and letting them cool in the oven. Once all the components are ready, we move on to making the whiskey cream. We mix the butter with sugar, cocoa, and coffee, slowly adding the alcohol. Even if the cream separates a little, we mix well to achieve a smooth texture. The whipped cream is whipped well, and finally, we assemble the little dresses.
We carefully remove the little dresses from the molds, scoop out the cookies, and fill them with the whiskey cream. We sprinkle orange and lemon zest, decorate with whipped cream, place the meringue, and then turn the little dresses onto a platter. Finally, each little dress receives a chocolate candy and a little leftover chocolate for decoration. This recipe not only looks splendid but is also an explosion of flavors in every bite. Enjoy your meal!
Ingredients
Ingredients for 6 dresses: For cookies: 2 egg yolks + 1 egg white; 3 tablespoons of sugar; 2 tablespoons (heaped) of flour; 4 tablespoons of oil; a pinch of salt; half a teaspoon of baking powder; For whiskey cream: 120 g butter; 2 teaspoons of cocoa; 1 teaspoon of coffee; 4 tablespoons of sugar; 1-2 tablespoons of whiskey (or other spirit) For meringues: 2 egg whites; a pinch of salt; 4 tablespoons of sugar; 1 tablespoon of lemon juice; 1 teaspoon of flour; For dresses and candies: 100 g white chocolate; 100 g milk chocolate; 100 g dark chocolate; Additionally: 100 ml liquid cream; Orange and lemon zest; Raisins.