HOT CHOCOLATE

Creamy Homemade Hot Chocolate. Cocoa Jubli makes this hot chocolate extra flavorful and delicious! Ready in minutes. Nothing better on a cold night in front of the fire.

Path 169           prep time   | 5 minutes

     cook time  | 5 minutes

         total time   | 10 minutes

        servings     |  4

INGREDIENTS

DOUGH

  • 4 cups milk (preferably whole or 2%)
  • 1 cup Jubli® Cocoa

TOPPING

  • Marshmallows
  • Whipped cream

INSTRUCTIONS

  • Place milk and Jubli in a small saucepan over medium heat. whisk until hot and frothy.
  • Top with marshmallows or a dollop of whipped cream.

CREPE CAKE

This crepe cake is beautiful and delicious! Everyone will think it took you hours to prepare but it’s so simple when you’re using our fail proof blender crepes recipe. This is the easiest 30 layer cake you’ll make with 15 crepes and 15 layers of Jubli & cream.

Path 169           prep time   | 5 minutes

     cook time  | 1 hour

         total time   | 1 ½ hours

        servings     |  10

INGREDIENTS

DOUGH

  • 3/4 cup warm water
  • 1 cup milk
  • 4 large eggs
  • 4 Tbsp unsalted melted butter, plus 3-4 more Tablespoons for the pan
  • 1 cup all-purpose flour
  • 2 Tbsp granulated sugar
  • Pinch of salt

FILLING

  • 1 jar Jubli Cocoa Sesame Spread

INSTRUCTIONS

  • Melt 3 Tablespoons of butter in the microwave or on the stove. Cool for about 5 minutes before using in the next step. The remaining butter is for the skillet.
  • Combine the cooled melted butter, flour, sugar, salt, milk, water, and eggs to a blender or large food processor.  If you don’t have a blender or food processor, use a large mixing bowl and whisk by hand. Blend on medium-high speed for 20-30 seconds until everything is combined. The mixture will be silky smooth and the consistency of cream. Cover the blender tightly or pour into a medium bowl, cover tightly, and chill in the refrigerator for 30-60 minutes and up to 1 day.
  • Cook the crepes: Use the remaining butter for greasing the pan between each crepe. Place an 8-inch skillet over medium heat and generously grease it with some of the reserved butter. If you don’t have a skillet this size, use a larger one but make sure you keep the crepes thin. Once the skillet is hot, pour 3-4 Tablespoons (closer to 3 is best) of batter into the center of the pan. Tilt/twirl the pan so the batter stretches as far as it will go. The thinner the crepe, the better the texture. Cook for 1-2 minutes, then flip as soon as the bottom is set. Don’t wait too long to flip crepes or else they will taste rubbery. Cook the other side for 30 seconds until set. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe. If desired, separate each crepe with parchment paper so they do not stick together. Though, if using enough butter in your pan, the crepes won’t stick.
  • Fill the crepes. Warm up the Jubli in the microwave for 30 seconds. When the Jubli is nice and warm place the first crepe layer onto your serving platter and spread about 1 Tbsp of Jubli between each crepe layer for a total of 15 crepes and 14 layers of Jubli.
  • Refrigerate the cake for at least 3 hours or until the Jubli has firmed up (can be made a day ahead) – it will be much easier to slice after refrigeration and won’t slide apart.
  • To serve, dust with powdered sugar and top with fresh berries if desired.

LUNCHROOM CHOCOLATE JUBLI BARS

Retro-style lunchroom chocolate Jubli bars… picture a doughy buttery, Jubli butter cookie base, layered with creamy Jubli, and the most delectable, roll your eyes back good chocolate frosting that’s rich and fudgy. The added bonus is that these bars require only pantry staple ingredients and take almost no effort to make. They’re sweet, salty, crunchy, extra chocolatey, and every last bite is truly delicious. The perfect treat to enjoy as an afternoon/after-school/homeschool snack and for any upcoming fall gatherings with family or friends.

Path 169           prep time   | 20 minutes

     cook time  | 20 minutes

         total time   | 1 hour 40 minutes

        servings     | 24 bars

INGREDIENTS

DOUGH

  • 2 cups Jubli Honey Sesame Butter + 1 more cup (to spread over the baked bars)
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

FROSTING

  • 1/2 cup Jubli Cocoa Sesame Butter.
  • 2-3cups powdered sugar
  • 1/2cup cocoa powder
  • 1/4cup warmed milk

INSTRUCTIONS

  • Preheat the oven to 350 F degrees. Line a 9×13 inch baking dish with parchment paper.
  • In a mixing bowl, stir in the 2cups Jubli, brown sugar, sugar, eggs, and vanilla. Add the flour, baking powder, and salt. Press/spread the dough out into the prepared dish.
  • Transfer to the oven and bake for 18-22 minutes, until just set in the center.
  • Remove from the oven and dollop tablespoon size spoonfuls of Jubli over the bars, lightly spreading the Jubli in an even thin layer. Let cool completely.
  • To make the frosting: Add the Jubli Cocoa Sesame Butter, 2 cups powdered sugar, cocoa powder, vanilla, and 1/4 cup warm milk to the bowl of a stand mixer. Beat until smooth, adding additional warm milk until the frosting becomes thicker, but still drizzly. Spread the frosting over the bars. Let set for 1-ish hour.
  • Slice, snack, and enjoy!

TRIPLE DECKER CHOCOLATE JUBLI BUTTER CAKE

Triple decker Chocolate Jubli Butter Cake is the perfect cake for all your fall parties, game-day tailgating, Halloween, and everything in between. Three soft, perfectly sweet, super moist, and extra chocolatey cake layers. Each generously frosted with the most delicious creamy Jubli butter frosting. Then finished with a light, whipped chocolate frosting to really seal the deal.

Path 169           prep time   | 30 minutes

     cook time  | 25 minutes

         total time   | 1 hour 45 minutes

        servings     |  24

INGREDIENTS

DOUGH

  • 3large eggs, at room temperature
  • 1cup + 2 tablespoons buttermilk, at room temperature
  • 1/4cup + 2 tablespoons plain Greek yogurt
  • 3/4cup canola oil
  • 1tablespoon vanilla extract
  • 2 1/4cup all-purpose flour
  • 2 1/4cups granulated sugar
  • 1 1/2cups unsweetened cocoa powder
  • 2 1/4teaspoons baking soda
  • 2 1/4teaspoons baking powder
  • 1 1/2teaspoon kosher salt
  • 1cup + 2 tablespoons hot black coffee

FILLING

  • 1 1/2cups creamy Jubli Honey butter
  • 2 cupspowdered sugar
  • ½  stick (1/4 cup) salted butter, at room temperature

CHOCOLATE FROSTING

  • 2sticks (1 cup) salted butter, at room temperature
  • 2cups powdered sugar
  • 1/2cup unsweetened cocoa powder
  • 2teaspoons vanilla extract
  • 1/4cup heavy cream, at room temperature

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.
  • In the bowl of a stand mixer (or use a hand-held mixer) beat together the eggs, buttermilk, yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mix until combined and smooth. Slowly stream in the hot coffee, mixing until combined. The batter should be pourable, but not super thin.
  • Pour the batter among the cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool 5 minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling. To create a cleaning even look, simply take a serrated bread knife and slice off the top rounded portion of each cake layer.To make the Jubli butter frosting. Add the Jubli butter, butter, and powdered sugar, to the bowl of a stand mixer. Beat until light and fluffy.
  • To make the chocolate frosting. Add the butter, powdered sugar, cocoa powder, and vanilla to the bowl of a stand mixer. Beat until light and fluffy. Add the heavy cream and whip the frosting for 1-2 minutes, until light and fluffy.
  • To assemble, place one cake layer on a serving plate or cake stand. Spread half the Jubli butter frosting over the cake. Add the 2nd cake layer and spread with the remaining Jubli butter frosting. Add the final cake layer and frost the outside of the cake with the chocolate frosting.
  • Decorate as desired with cake crumbs and drizzle warm Jubli Cocoa butter. Chill 1 hour to allow the cake to set. Serve, or store in a cool place at room temperature, or in the fridge for up to 3 days.

BABKA

Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 16 steps and takes 2 days to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a Jubli filling.

Note that you can use as the filling Jubli honey and Jubli Cocoa sesame butter or you can mix that every braid is a different flavor (our favorite). Also note you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you need only one loaf now, freeze the other for later.

Path 169           prep time   | 20 minutes

     cook time  | 50 minutes

         total time   | 24 hours

        servings     |  10

INGREDIENTS

DOUGH

  • 5 cups (625g) all-purpose flour
  • 1 package (1/4 ounce/7 grams) active dry yeast
  • ½ cup (100 grams) granulated sugar
  • 1 stick (118g) soft butter
  • 3 eggs at room temperature, lightly beaten
  • 2/3 cup (150ml) warm milk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

FILLING

  • 2 cups Jubli® Coco spread or Jubli® Honey spread
  • 1 cup dark chocolate, finely chopped

GLAZED SUGAR SYRUP

  • 2/3 cup of sugar
  • 2/3 cup water
  • 2 drops of vanilla extract (optional)
  • 3 tablespoons rum / brandy (optional)

INSTRUCTIONS

  • Sift the flour
  • In a large mixing bowl pour the yeast, a pinch of sugar and warm milk and let sit for five minutes.
  • On a low speed using the dough hook slowly stir in 4 cups of flour, eggs, sugar, vanilla, and salt. After 3-4 minutes of slow kneading, add the soft butter and increase to medium speed and knead for another 3-4 minutes until receiving a uniform dough.
  • If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.
  • Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place until it puffs and rises, about 1 hour. It may not double in bulk but it should rise.
  • Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won’t be as developed).
  • Prepare the syrup: In a small saucepan, combine sugar water Vanilla and brandy. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
  • Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.
  • Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread the entire rectangle with a thin coat the Jubli filling (there’s no need to leave a border).  Now drizzle chocolate flakes over the filling.
  • Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.
  • Slice one of the dough coils in half lengthwise to expose the filling. Twist the sliced halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan.
  • Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.
  • When you’re ready to bake, heat the oven to 350 degrees.
  • Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom.
  • As soon as the cakes come out of the oven, brush the cakes with the syrup. You don’t need to use the entire amount of syrup. You want to keep the cake moist and not soggy.
  • Transfer to a wire rack to cool completely before serving.

RUGELACH

This Homemade Rugelach (pronounced rug-a-lah) recipe is so buttery, flaky, and will tempt you to eat the entire batch. Rugelach are miniature crescent-rolled pastries. They’re made by rolling a triangle of dough around a sweet filling of Jubli.

Path 169           prep time   | 15 minutes

     cook time  | 20 minutes

         total time   | 2 hours

        servings     |  20-30

INGREDIENTS

DOUGH

  • 3 ½ cups all-purpose flour (up to 4 cups if needed)
  • 1/4oz (1 packets) yeast
  • 1/2 cup sugar
  • 1/2 cup soft butter
  • 2 eggs
  • 150ml lukewarm milk
  • ½ teaspoon salt
  • Egg wash – 1egg (scrambled with a tablespoon of water)

FILLING

  • 2 cups Jubli® Coco spread or Jubli® Honey spread

GLAZED

  • 1/3 cup water
  • 1/3 cup Sugar
  • 2 drops of vanilla extract (optional)

INSTRUCTIONS

  • Bloom the yeast: In the bowl of a mixer, add the warm milk, sugar, yeast and stir it with a fork slightly. Let it stand for about 5 minutes. If the yeast is good, the mixture will get all foamy as the yeast dissolves.
  • On a low speed using the dough hook slowly stir in 3 ¼ 4 cups of flour, eggs, and salt. After 3-4 minutes of slow kneading, add the soft butter and increase to medium speed and knead for another 3-4 minutes until receiving a uniform dough. If you need more flour because the dough is too sticky than just add more, about 1 tbsp at a time. You might want to start with 3 cups and ad as needed. Remove the dough from the mixing bowl and knead for a couple more minutes on your working surface. The dough needs to be soft and slightly sticky. Place the dough back in the bowl, wrap it with plastic wrap and refrigerate it for an hour.
  • Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place until it puffs and rises, about 1 and ½ hours.
  • Cut the dough in half, freeze half if you’re only going to use half of it. On a floured surface, roll out each piece of dough into a long rectangle. so that it’s about 1/4 of an inch in thickness. Using a pizza cutter, cut each square into 4 triangles.
  • Spread the entire rectangle with a thin coat of the Jubli filling (there’s no need to leave a border).
  • Using a pizza cutter, cut each rectangle into approximately 8 -10 triangles.
  • Using one triangle at a time, start rolling from the wide side, at the same time, stretching the end of the triangle. If the stretching will allow you to roll the dough a few times.
  • Repeat this with remaining dough and place the Rugelach on an ungreased baking sheet, with about 1 to 2 inches in between them.
  • Cover with a dry towel and let the Rugelach sit for another half an hour, you’ll notice they’ll rise a bit. then brush them with egg wash. You can make the Rugelach ahead of time and refrigerate them for up to 12 hours before baking. If you’re making them ahead, make sure to cover the baking sheet with plastic wrap.
  • When you’re ready to bake, heat the oven to 350 degrees.  Bake the Rugelach for 16 to 20 minutes. You want to make sure they are nice and golden brown.
  • Prepare the syrup: In a small saucepan, combine sugar water and Vanilla. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.
  • As soon as the Rugelach come out of the oven, brush the cakes with the syrup. You don’t need to use the entire amount of syrup. You want to keep the Rugelach moist and not soggy.
bar

OATS, DATES & JUBLI BUTTER BARS

What are your favorite snacks to bring with you on-the-go? We love walking all over the place, so we’re always searching/looking for ways to make healthy, nut-free, gluten-free treats that stay yummy without a fridge and are super portable.

bar

Path 169           prep time   | 10 minutes

     cook time  | 5 minutes

         total time   | 1 hour 10 minutes

        servings     |  16

INGREDIENTS

COOKIE BATTER

  • 1 1/2 cups Quaker oats
  • 1 pinch sea salt
  • 1 cup packed medjool dates pitted + chopped
  • 1 cup Jubli Honey Sesame Butter

HARD CHOCOLATE TOPPING

  • 1 cup dark chocolate chopped
  • 1 Tbsp Jubli Honey or Cocoa Sesame Butter

GANACHE

  • 1 1/4 cup dark chocolate chopped
  • 7 Tbsp milk
  • 1 Tbsp Jubli Honey or Cocoa Sesame Butter

INSTRUCTIONS

  • In a food processor add oats, and sea salt.  Blend to whatever fineness you prefer – if you prefer whole oats just mix the ingredients together not in a blender.  Remove from bowl and set aside.
  • Add dates to the food processor and mix/pulse until small bits remain. Break up the dates with a spoon so they’re not all in one clump. Combine the oats and dates. set aside.
  • In a medium, microwave-safe bowl (large enough to add oats later), heat the Jubli butter in 20-second increments in the microwave until warm, fragrant and semifluid. Whisk in between heating increments.
  • Add oats. Stir and fold until thoroughly combined. Pour this mixture into the prepared baking pan. Using a rubber spatula, smooth into an even, tightly packed layer. Set aside in the refrigerator.
  • Topping: At the stage you have a choice between a harder chocolate topping (easier to pack up, take on the go and vegan) or a softer creamier chocolate ganache topping.

HARD CHOCOLATE TOPPING

Use the double boiler method or do the following. In a medium, microwave-safe bowl, add Chocolate Topping ingredients. Heat in 20-second increments until softened and melted. Stir until smooth.

GANACHE

Add finely chopped dark chocolate to a medium mixing bowl. Separately heat milk and Jubli butter in a saucepan on the stovetop. Pour the milk directly over the chocolate, whisk to combine until perfectly smooth.

  • Pour the chocolate mixture over the bars. Using a clean rubber spatula, smooth into an even layer.
  • Freeze for 30-40 minutes, or until firm. Remove from freezer and slice into desired number of bars.
k-bar

BETTER FOR YOU DATES & JUBLI BUTTER BARS SPECIAL K-BARS

What are your favorite snacks to bring with you on-the-go? We love walking all over the place, so we’re always searching/looking for ways to make healthy, nut-free, gluten-free treats that stay yummy without a fridge and are super portable.

If you are unfamiliar with K-bars they are bars made with corn syrup, sugar, peanut butter, and chocolate. They are amazing, but OMG the amount of sugar, and what always bothered us is the nuts.  We have tried a lot of things to make these bars a little healthier, but nothing has ever worked this well. it just amazes me because the only sweetener in these bars is Jubli and dates.

Realizing that cornflakes are not technically the healthiest cereal out there (it’s just what we use for K-bars) and if you want something healthier, go for it. We think pretty much any unsweetened cereal will work here and if you want to go gluten-free take a look at our Oats, Dates & Jubli Butter Bars recipe.

k-bar

Path 169           prep time   | 10 minutes

     cook time  | 5 minutes

         total time   | 2 hours 25 minutes

        servings     | 20

INGREDIENTS

COOKIE BATTER

  • 1 cup packed medjool dates pitted + chopped
  • Pinch of kosher salt
  • 1 cup Jubli Honey Sesame Butter
  • 2-3 tablespoons almond milk coconut milk or regular milk
  • 1 teaspoon vanilla extract
  • 4-5 cups corn flakes (use gluten free corn flakes for a gluten free bar)

HARD CHOCOLATE TOPPING

  • 1 ½ cup dark chocolate chopped
  • 1 Tbsp Jubli Honey or Cocoa Sesame Butter

INSTRUCTIONS

  • Grease a 9×13 inch baking dish with cooking spray or line with parchment paper. Set aside.
  • Add the dates and salt to the bowl of a food processor and process until they form a thick paste. Add the jubli butter and 1 tablespoons milk, process until smooth and creamy. Scoop the mixture out and into a microwave safe bowl, microwave 30 seconds, stir and microwave another 30 seconds. Continue until the mixture is warm and melty. If the mixture seems too stiff add 1 more tablespoon milk, but no more. If you add too much milk the cereal will become soggy.
  • Add the cereal to a large bowl. Slowly mix in the Jubli butter mixture until thoroughly combined. Press the cereal into the prepared baking dish in an even layer.
  • Melt the chocolate using a Bain-marie or Microwave the chocolate on 30 second intervals, stirring after each, until melted. Spoon the melted chocolate over the bars in an even layer. Cover the pan and place them in the fridge for 1 1/2 -2 hours or until firm.
  • Remove the bars 10 minutes prior to serving, cut and store in the fridge.
halwa

HALVA MOUSSE CRUNCH CAKE RECIPE

If you want to impress, this decadent cake is what you’re looking for. This cake has everything, it is crunchy, creamy, sweet and O.M.G it gorgeous.

halwa

Path 169           prep time   | 25 minutes

     cook time  | 1 hour

         total time   | 4 hours

        servings     |  10

INGREDIENTS

CHOCOLATE CARAMELIZED PUFFED RICE

  • 3 cups puffed rice
  • 3 tablespoons light corn syrup
  • 3 tablespoon teaspoon granulated sugar
  • 3/4 cup (110 grams) milk or dark chocolate

HALVA MOUSSE

  • 1 tablespoon unflavored powdered gelatin
  • ¼ cup cold water
  • ⅔ cup whole milk
  • 5 large egg yolks
  • ½ cup granulated sugar
  • 1 cup creamy Jubli® Honey sesame spread
  • 1 ⅔ cups heavy cream

DARK CHOCOLATE GANACHE

  • ¾ cup + 3 tablespoons heavy cream
  • 3 tablespoons whole milk
  • 1 2/3 cups (220 grams) semisweet or bittersweet dark chocolate, chopped
  • 1 ½ tablespoons unsalted butter, at room temperature

TOPPING

  • 1 tablespoon toasted sesame seeds
  • Leftover chocolate caramelized puffed rice

INSTRUCTIONS

  • Heat the oven to 350°F.
  • Line a sheet pan with a silicone baking mat or parchment paper.
  • Coat the puffed rice: Put the puffed rice in a large bowl. Put the corn syrup in a small heatproof bowl and microwave for 30 seconds, then pour the warm corn syrup over the puffed rice. Sprinkle with the sugar, then mix with a spatula until the rice is evenly coated. (You may find that using your hands is easier).
  • Bake the puffed rice for 12-15 minutes, until golden-brown and caramelized. Remove from the oven and let the puffed rice cool completely.
  • Carefully peel away the silicone mat or parchment. In a large bowl. With your hands, break the puffed rice into smaller pieces.
  • Put the chocolate in a heatproof bowl. Microwave in 10 to 15 second intervals, stirring after each, until just melted—don’t let it get too hot. Pour the melted chocolate over the puffed rice and fold with a spatula until coated.
  • Shape the puffed rice: Transfer the puffed rice into a 8-inch (20-centimeter) cake ring. Press the coated puffed rice into the prepared cake pan, about ¼ inch (6 millimeters) thick.  Save about 1/2 cup for garnish. Refrigerate until firm, about 20 minutes. Refrigerate until firm, about 20 minutes.
  • Make the Halva mousse: Combine the gelatin and cold water in a small bowl and stir with a spoon until the gelatin has dissolved.
  • Put the milk in a medium saucepan and bring to a boil over medium heat. Remove from heat and keep warm.
  • Make the custard: In a large bowl gently whisk the egg yolks and sugar until combined. While whisking, slowly pour in a little bit of the hot milk to temper the eggs and whisk until combined. Whisk in a bit more of the milk, then pour the tempered egg mixture into the saucepan with the remaining milk.
  • Cook the custard over medium-low, gently stirring with a spatula, until thick enough to coat the back of the spatula, about 10 minutes. Remove from the heat. While the custard is still warm, add the gelatin mixture, then Jubli butter, and stir until combined. Let cool completely, about 30 minutes, or refrigerate for 10 to 15 minutes.
  • In a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer or whisk), whip the cream on medium speed until it holds soft peaks, about 5 minutes. Slowly pour the custard into the whipped cream a little at a time, gently folding with a spatula until just combined.
  • Assemble the cake: Pour the mousse into the cake ring, making sure there are no air bubbles. To get rid of any air bubbles, lightly tap the sheet pan that the cake is sitting on and the air bubbles will rise to the top and pop. Use an offset spatula to level the mousse. Freeze the cake until solid, about 3 hours or up to overnight.
  • Make the dark chocolate ganache: Combine the cream and the milk in a small saucepan and bring to a boil over medium heat. Remove from the heat and keep warm.
  • Place the chocolate in a large bowl. Slowly pour the cream mixture over the chocolate and whisk until the chocolate has melted and the mixture is smooth. Add the butter and whisk until fully incorporated.
  • Unmold the cake – Gently push down on the cake ring to remove it, then transfer the cake to a wire rack over a sheet tray. Working quickly while the cake is still frozen, glaze it with the chocolate ganache, leveling it off with an offset spatula. Transfer the cake to a cake board or plate and top as desired with the chocolate reserved caramelized puffed rice and toasted sesame seeds
  • Place in the refrigerator and let cool for at least three hours before serving.
  • Slice and serve using a knife dipped in hot water.
Hamantaschen

PURIM HAMANTASCHEN FILLED WITH DELICIOUS JUBLI COCOA SESAME BUTTER

Delicious buttery cookies for any occasion.

Purim is the Jewish holiday in which we commemorate being saved from persecution in the ancient Persian Empire. A symbolic food eaten during the holiday of Purim is hamentaschen (“ears of Haman”). Haman is the villain of the Purim story. This triangular-shaped cookie is supposed to represent either Haman’s ears or his three-cornered hat. The center of each “hat” is filled with delicious Jubli Cocoa Sesame Butter.

Hamantaschen

Path 169           prep time   | 20 minutes

     cook time  | 10 minutes

         total time   | 1 hour 45 minutes

        servings     |  30

INGREDIENTS

DOUGH

  • 3 cups (420g) white flour
  • 100 grams of powdered sugar
  • Pinch of salt
  • 200 grams of cold butter
  • 1 Egg + 1 Egg yolk
  • Half a teaspoon of lemon zest
  • 1-2 tablespoons milk

FILLING

  • 1 Jar Jubli Cocoa Sesame butter

INSTRUCTIONS

  • In a food processor blend flour, powdered sugar, baking powder and salt.
  • Add butter and continue to process until crumbly.
  • Add egg, egg yolk, lemon zest, and 1 tablespoon of milk (if necessary then another tablespoon of milk).
  • Process until a ball of dough is formed.
  • Wrap and refrigerate for at least an hour.
  • Preheat oven to 360 degrees and line a baking pan with baking paper.
  • Using half the amount of the dough (leave the rest in the fridge until needed) roll out on a floured surface to a ¼ inch thick.
  • Cut 3 ½’’ circles with Cookie die or cup.
  • Place a teaspoon of Jubli in the center of each circle.
  • Using your thumb and forefinger Close the dough around the Jubli creating the shape of a triangle. Make sure the tips of the triangle are tightly pressed together to avoid leaking of the filling while baking.
  • Place on the baking tray, at small intervals.
  • Bake for 12-15 minutes, until slightly browned.