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@hisytstoryespanolfans: querían mi corazón 💔#corazon #ia #animation #viral #abandoned @La Historia de Él
la Historia de El fans
Open In TikTok:
Region: DO
Thursday 03 September 2026 01:22:39 GMT
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Music
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No Watermark .mp4 (
7.42MB
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No Watermark(HD) .mp4 (
7.82MB
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Watermark .mp4 (
16.6MB
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Music .mp3
Comments
Milito Ponce :
2026-09-21 15:40:05
0
Jose Hernández :
2026-09-03 03:06:56
0
J0s5e$hn :
2026-09-03 02:58:23
0
erick_com :
2026-09-03 03:18:15
0
💚 🌟CXR"ZXZX💫💚 :
2026-09-03 01:48:10
0
𝓼𝓲𝓶𝓹𝓵𝓮𝓶𝓲𝓿𝓲𝓵𝓰𝓻𝓒𝓲 :
2026-09-03 02:55:59
0
Milito Ponce :
2026-09-21 15:39:53
0
cristopher10YT :
Primeroooo
2026-09-03 02:14:45
2
👻Emmanuel👻 :
[Conmovedor][Conmovedor][Conmovedor]
2026-09-09 19:08:13
0
⁶⁶⁶ 👹™×_啊了個哦你_×™ 👹⁶⁶⁶ :
😂😂😂
2026-09-03 01:36:06
0
Moises :
😂😂😂
2026-09-03 02:30:03
0
To see more videos from user @hisytstoryespanolfans, please go to the Tikwm homepage.
Other Videos
stereo love x on the floor. #fyp #songs #ak1musjc #stereolove
Chocolate Coffee Mousse Cake Mocha☕️🍫 For the base: Shortbread cookies 200 g Nuts 60 g Butter 70 g For the mousse: Dark or semisweet chocolate 450 g Heavy cream 33% (for melting chocolate) 200 g Heavy cream 33% (for whipping) 480 g, well chilled Sour cream 15% 200 g Gelatin 25 g Water for gelatin 50 g Instant coffee 1 tbsp, without a heap Start by preparing the base. Toast the nuts in a dry pan, then grind them. Crush the cookies into fine crumbs and combine them with the melted butter and nuts. Press the mixture evenly into the bottom of a round cake pan (16–20 cm) and compact it tightly using a glass. Don’t forget to line the sides of the pan with plastic wrap. Next, prepare the mousse. Add 200 g of heavy cream to the dark chocolate and melt it either over a water bath or in the microwave in 15-second intervals, stirring until smooth. Bloom the gelatin in cold water, let it absorb, then heat it in short microwave intervals until fully dissolved, without letting it boil. Combine the chocolate mixture with the sour cream and coffee, mix well, then add the gelatin and blend again until smooth. Make sure the whipping cream is thoroughly chilled — keep it in the fridge overnight or in the freezer for an hour before using. Whip the 480 g of cream to stiff peaks, being careful not to overwhip. Gently fold the whipped cream into the chocolate mixture, then spread the mousse over the prepared base. Refrigerate the cake overnight to set. Enjoy! ❤️
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#plusVIBEEE TG: @plusVIBEEE
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