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@pearl_ovo: Actually, I can fly! …But my face really hurts. made with NemoVideo@NemoVideo #nemovideo #nemovideopionner #otter #funny #fly

Pearl_ovo
Pearl_ovo
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Friday 09 October 2026 09:52:55 GMT
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RECIPE 🍪🤎 COOKIE DOUGH CHUNKS: 1/4c + 1 tsp softened butter, 1/4c brown sugar, 2 tbsp sugar, 1 yolk, 1/2 tsp vanilla, 1/4 tsp butter extract, 2/3c flour, 1/4 tsp salt, 2 tsp cornstarch, 1 tbsp cream, 1/3c mini choc chips Cream butter & sugars until fluffy. Mix in yolk/extracts. Add dry ingredients until crumbly, then cream & choc chips. Chill 20-30 min, tear into grape-sized pieces, freeze overnight, then toss lightly in a flour & cocoa powder mixture before adding to batter CAKE: 1.5c flour, 1/2c Dutch cocoa, 1/4c black cocoa, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 3/4c + 1 tbsp sugar, 1/3c + 1 tbsp brown sugar, 2 room temp eggs, 1/3c + 1 tbsp oil, 1/2c + 2 tbsp room temp sour cream, 2 tsp vanilla, 1/2c hot coffee, 60g melted/cooled dark choc SYRUP: 1/4c water & 1/4c sugar Preheat oven to 315F. Grease two 6” pans. Whisk dry ingredients. In another bowl whisk sugars, eggs & oil, then sour cream & vanilla. Slowly whisk in chocolate & coffee. Fold dry into wet JUST until combined. Layer batter & frozen cookie dough chunks into pans. Bake about 60 min. Cool cakes, trim domes, slice each cake in half. Heat syrup ingredients until dissolved, cool, then brush onto room temp cake layers. EDIBLE COOKIE DOUGH: 3/4c + 2 tbsp heat treated flour, 6 tbsp room temp butter, 2 tbsp + 1 tsp shortening, 3/4c dark brown sugar, 1 tsp vanilla, 1/4 tsp butter extract, 2 tsp corn syrup, 3 tbsp cream, 2/3c mini choc chips Heat treat flour at 350F for 5-10 min, cool completely, then sift & whisk. Beat butter, shortening & sugar until fluffy. Mix in vanilla, butter extract, corn syrup & cream. Fold in flour & choc chips. Divide into 4 portions. Press 3 into thin 5” disks. Use remaining dough for decorating. Chill until firm. GANACHE: 70g dark choc, 40g milk choc, 1/2c cream, 2 tsp corn syrup Heat cream & corn syrup until steaming. Pour over chocolate, sit 1 min, whisk smooth. Let thicken at room temp about 1 hr. MOUSSE: 100g toasted white choc, 110g white choc, 2 yolks, 1/3 tsp salt, 3/4 tsp vanilla, 1 tbsp cold water, 1 tsp gelatin, 1/4c hot cream, 1/2c cold heavy cream, 2 egg whites, pinch cream of tartar, 2 tbsp sugar, 8-10 chopped Famous Amos Toast white choc at 250F for 30-40 min, stirring every 5-10 min. Melt regular white choc and combine. Cool until tepid. Whisk in yolks one at a time, then salt & vanilla. Bloom gelatin in cold water 5 min. Stir into hot cream, then slowly whisk into chocolate. Whip cold cream to stiff peaks. Separately whip egg whites & cream of tartar until foamy, slowly add sugar, whip to stiff peaks. Fold whipped cream into mousse in 2 additions, then egg whites, then cookies. FROSTING: 3/4c salted butter (browned), 40g softened butter, 4oz softened cream cheese, 3/4c dark brown sugar, 2 tbsp cream, 1 tsp vanilla, 1c powdered sugar, 3/4c whipping cream + 2 tbsp powdered sugar, 15 crushed Famous Amos, 40g mini choc chips Cool browned butter to room temp. Beat with regular butter until fluffy. Beat in brown sugar, cream cheese, powdered sugar, cream & vanilla. Fold in whipped cream/powdered sugar mixture, cookie crumbs & choc chips. ASSEMBLY: Wrap first cake layer tightly with tall acetate. Add ganache, cookie dough disk, then mousse. Repeat layers. Chill overnight. Remove acetate, frost, decorate with cookie dough balls, and let sit 10-15 min before serving
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