Ok i hope it look the same cause i don't want to waste my money to make something that doesn't even taste good I really appreciate your baking skills ❤❤
For everyone who's not french. Put more butter in it and trust me it'll go a long way that's the difference between a good fondant au chocolat and a VERY VERY VERY GOOD ONE
Dang. every single day I’m told that chocolate soufflé is the hardest French dish to make. But you changed that for me. Thank you. Now I can finally go to France and finally open up my own 5 star chocolate soufflé restaurant
@@anriettecooper6935 Sure that's the correct term for it in French, but not everyone is French so we just call it soufflé. Even my hospitality teacher calls it that
Pro tip: use the brush to paint the butter towards the outside of the ramekin (basically lines from the bottom to the top) so that the soufflé rises evenly, you'll probably also notice they'll rise higher
Excellent instructions! Soufflé is really not difficult. But don't skip the sugar as it's there to help the emulsion climb as steam expands the bubbles.
@@dysmissme7343 Certainly. While butter is an emulsion, the emulsion I was referring to in my original comment was the batter emulsion, not the butter. (It sounds confusing)! 😁 In a sweet soufflé, you butter the ramekin and then dust it with sugar crystals. Without the sugar to grab onto, the soufflé will still rise. But the maximum height of the soufflé is achieved when the emulsion (the batter) has something to help it climb. That's why you see her tap a light dusting of sugar around the surface of the buttered ramekins. With a savory soufflé, I believe the butter can be dusted with several different things like flour, or breadcrumbs, or a very hard grated cheese like Parmigiano
Turned out great. We baked it for about 9 minutes, but it would have been better if we did it for about 9 minutes 30 seconds. I find it interesting how everyone talked about your voice and that you were "cute" apparently, but no one comments about the recipe. The recipe was a bit difficult though, but was quick. Thank you!
the reason soufflé is regarded as a difficult dish is because there used to be no handmixers. My Chef made me make some the traditional way, after i told him it‘s easy af. It was in fact not easy. highly recommend cooking traditionally from time to time, just to appreciate the shit we got now😂
I think most recipes that involve folding say to mix a little of batter into whites then incorporate that into the rest of the batter. Butbi’ve never seen a souffle recipe so…
What does “in three parts” mean here is divided chocolate into three parts and mixing one part at a time into whites or is it add three parts of chocolate to one part egg whites?
@@Bonbon.Gsouffle are more delicate than most cakes that use meringue....the way she did it in the video popped lots of air that can help the souffle rise...most delicate meringue desserts usually divide meringue in 2 to 3 parts but 2 is fine,.....you scoop meringue and plop it in the wet mixture and fold it, in this you can be a bit rough with mixing it in cuz ur just introducing the meringue in the mixture so it's easier to incorporate the rest of the meringue....if ur satisfied with it's consistency u can then add the rest to the mixture but fold it in slowly,....u know u popped a lot of air if it's the same in the video(it has lots of white dots,..I don't know how to describe it but it looks the same as when u try to dissolve instant coffee(not black coffee but the one with creamer added like nescafe creamy latte) in a cold water😅
Are you dying of heart failure dawg? Maybe I’m just used to American proportions or something, but _four_ chocolate soufflés a week? That seems insurance dawg
@@get_that_money664I'm french as well and it's pretty funny to see other countries gasping when seeing what we eat. You can eat this kind of stuff almost everyday tbh. And she made multiple with the doses you see, obviously.
"It doesn't have to be hard" Girl lemme tell you, as someone who knows nothing about cooking this was a nightmare lol First the egg yolks popped when I tried getting the whites out, then the whipped cream failed... TWICE. but I used it anyway cause whatever. Then, i left it on the oven for 10 minutes and it was still visibly raw, but I was afraid of waiting too much and burning the thing... Well, turns out it all worked in the end and it is delicious! Super soft, light and tasty, even after all the mess I have in my kitchen now hahaha Never back out never give up :DD
I saw a video of egg yolks being taken out. Use a plastic bottle. Squeeze it to create air, hold over the yolk and let go. The vacuum will work for you.
@@notapeopleperson6761 yeah... that doesn't work with all eggs. 😅😂 Try to do that with the eggs from PR and you will have pieces of the shell in the egg. Better let people try different methods. Is easier to find your sweet spot in cooking.
There are some kind of spoons used to separate egg yolks and whites. I won't say it's like, super effective, but it works and it's pretty cheap! Bought mine for around half an euro. Or make a small-ish hole in the top of the egg, drain the white out and then break it to get the yolk. Works good most of the time, I used it when I was starting to learn
You actually cannot bake for your life if you think this is hard. It’s not even about being a good chef the instructions are so blatantly clear that if you cannot follow them I don’t know what to tell y out
I like watching you because you’re not like the other channels, I can actually understand you because you use easy terms and you’re also very positive . This channel is an absolute gem.
@@GrumpyFrenchie Non, c'est un gâteau raté. Il est entre le moelleux et le coulant. Très loin de la légèreté d'un soufflé. Mais, il doit être bon quand même le ratio sucre/chocolat est correct.
C’est plutôt une mousse au chocolat cuite. On met les œufs entiers dans la préparation sans les monter pour les moelleux / fondant au chocolat. Mais ça à l’air bon !
Waaah 0 culture ici , vous êtes jamais sortis de chez vous ou quoi ? 😭 Le soufflé c'est français ma gueule , comment ça y en a qui en ont jamais entendu parler 😰. C'eSt hOnTeUx.
The chocolate souffle isn't very traditional or done correctly although tbf it's not bad! It could've risen more and the batter was too loose(and too loose in the center it was more like a chocolate lava cake). Also this was not based off of pastry cream(which is traditional of sweet soufles and definetly effects the overall texture). But this wasn't a bad souffle tbf! Just thought I'd add that as a help for the future and to let people know more about a more authentic souffle.
Biggest tip to avoid deflation! Don't open the oven untill its cooked. You can't put a first tray then a second minutes later. The temperature and pressure changes makes it easy for the soufflé to deflate. Don't forget to preheat your oven because as soon as your mix is made it needs to bake, or you risk your meringue breaking*. (Im going to fact check this whats happening later and update)
This looks great, just one tip - if you add a bit of the egg white into the chocolate and then combine it makes it much easier to avoid the air being knocked out. Every time I made soufflé it was a soggy mess until I learnt this!
Ingredients: -1 egg -Milk -Flour Instructions: 1. In a cup, mix 1 egg, a bit of milk, and flour. 2. Place it in the microwave for 1 minute. That's it! Enjoy your quick and tasty desert. For me almost the same as a sufle.
Hey, LISTEN! Plz try this recipe i invented. Pillsbury eat or bake (safe to eat raw) cookie dough. Add a baseball sized scoop into a ceramic individual desert dish. Preheat oven to 350 and bake for 3-4 mins until the dough is soft. Take it out and use a spoon to stir it up for a minute until all the melted choco chips are mixed with the dough. The whole thing should be dark brown. Bake for another 8-10 mins until the top is puffy over the lid of the dish but the inside is as a gooey as you desire. Cover in raspberry or orange liqueur and very dark chocolate shavings. Amazing, super easy, consistent, and takes about 13 minutes from fridge to face for a soufflé that can hold its own against any fancy sit down restaurant.
I’m French and I can confirm that’s how we make them ! This video reminded me of my mom’s cakes 🥰 It’s better to replace the milk with almond-milk or chestnut-milk though!
![เปิดบ้าน เปิด Supercar อั๋นโอกิ เคยเอา rolls Royce เเลกพระ องค์ละ 100 ล้าน l [Nickynachat]](http://i.ytimg.com/vi/FeGwJwXauZ0/mqdefault.jpg)
Ingredients:
150g dark chocolate,
2tbsp milk,
2 tbsp double cream/heavy cream,
4 egg yolks,
5 egg whites,
50g granulated sugar
Ok i hope it look the same cause i don't want to waste my money to make something that doesn't even taste good
I really appreciate your baking skills ❤❤
Oh this doesn't require flour??😮
Also add Vanilla essence because it's balance egg yolk and give it a good taste ❤
@@anniejoseph7324 No flour, very light.
Nice I need to try a sugarless version of this
French here. Butter in the melted chocolate and a bit of flour will help the soufflé taste better and hold together. :)
American here, not enough.
Also American here, I like chicken :D
???@@Dr.BDover
C'est vrai mélanger au chocolat mais limité
@@Dr.BDover what do you mean not enough
The "eazy peasy lembu squeazy" is the cutest thing i heard my whole life 😭 ily!!
@@SyLoki i love you.... Well yea i should just write it next time 😂
Didn't she say _"easy peasy, lemon squeezy!"_ 😭
@@biglawturbo6703 it's supposed to be like that, but she said it like how i wrote it 🤣
@@biglawturbo6703no she said "lembu" which is Bengali for lemon
@@SyLokihow young are you that you don't know what ily means-
For everyone who's not french. Put more butter in it and trust me it'll go a long way that's the difference between a good fondant au chocolat and a VERY VERY VERY GOOD ONE
Pas forcément je suis française et on n'en mets pas forcément plus.
Are you French@@Christina_Kuroda
Oui je suis française née en France et j'y habite pas besoin forcément de rajouter du beurre
@@Christina_KurodaOh really well can I ask you a question?
Oui bien sûr 😊
Your accent is too cuteeee😭💕✨
Is this british accent?
@@andromeda845 Yep
@@andromeda845yes
No i's no' cu'e i's a bo'oh'o'wo'er
@@andromeda845 yeah..
Cartoons have conditioned me to fear making these
😂😂😂
The episode of Arthur where his dad finally creates a soufflé, but it deflats when Arthur and D.W. cause a ruckus lol.
@@dontmashthepotatoeswas that the episode with matt damon? lmao
@@leigh_cl6315 I believe the Matt Damon one is in season 11. This one is Arthur's Family Feud in season 5.
@@dontmashthepotatoes I can't believe there are two arthur episodes about soufflés that's amazing
“Easy peasy lembu squeezy” ahhhhh you made my day!!!😅
Lembu in Malay means “cow” so it’s cute yo me too hahah
Dang. every single day I’m told that chocolate soufflé is the hardest French dish to make. But you changed that for me. Thank you. Now I can finally go to France and finally open up my own 5 star chocolate soufflé restaurant
It’s not a soufflé .. it’s « moelleux au chocolat » or « fondant au chocolat »
@@anriettecooper6935 🤓
@@anriettecooper6935 Sure that's the correct term for it in French, but not everyone is French so we just call it soufflé. Even my hospitality teacher calls it that
Pro tip: use the brush to paint the butter towards the outside of the ramekin (basically lines from the bottom to the top) so that the soufflé rises evenly, you'll probably also notice they'll rise higher
Is this egg souflette?
barney 😭
thanks barney
ty barney
All hail king Barney for giving us such an important professional advice
Excellent instructions!
Soufflé is really not difficult.
But don't skip the sugar as it's there to help the emulsion climb as steam expands the bubbles.
Wait could you expound on that for a second I’m confused!
@@dysmissme7343 Certainly.
While butter is an emulsion, the emulsion I was referring to in my original comment was the batter emulsion, not the butter. (It sounds confusing)! 😁
In a sweet soufflé, you butter the ramekin and then dust it with sugar crystals.
Without the sugar to grab onto, the soufflé will still rise.
But the maximum height of the soufflé is achieved when the emulsion (the batter) has something to help it climb. That's why you see her tap a light dusting of sugar around the surface of the buttered ramekins.
With a savory soufflé, I believe the butter can be dusted with several different things like flour, or breadcrumbs, or a very hard grated cheese like Parmigiano
thank you for the advice!
@@HamCubesThis is very helpful, thank you! 🙏
@@nozee77 @samc2 You're most welcome!
Turned out great. We baked it for about 9 minutes, but it would have been better if we did it for about 9 minutes 30 seconds. I find it interesting how everyone talked about your voice and that you were "cute" apparently, but no one comments about the recipe. The recipe was a bit difficult though, but was quick. Thank you!
يارب احمينا واحمي الجميع من الأمراض ومن مرض سكر اختي صوتك جميلة وما تقدمين من المحليات لذيذة شكرا اتمنى صحة للجميع❤
My mom has diabetes😓
The fuck
А ты веришь в Аллха
@@user-ft1zt1np8l а вы верите в геоцентрическую или гелиоцентрическую модель мира ?
Do you believe in god you bot
the reason soufflé is regarded as a difficult dish is because there used to be no handmixers.
My Chef made me make some the traditional way, after i told him it‘s easy af.
It was in fact not easy.
highly recommend cooking traditionally from time to time, just to appreciate the shit we got now😂
Your chef?
@@victorlolxd7347I'm guessing/hoping they work in a kitchen, rather than having a private chef 😅
@@hola542why hoping it would be good if they had a private chef
@@pockitty986 fr let them have their rich life, nothing wrong with it as long as they don't brag/mock others
If you fold the egg whites into the chocolate, the whites will break down less and you'll get a higher lift on the souffle!
That's what I was thinking....folding the egg whites in the batter or mixture not the other way around
I think most recipes that involve folding say to mix a little of batter into whites then incorporate that into the rest of the batter. Butbi’ve never seen a souffle recipe so…
What does “in three parts” mean here is divided chocolate into three parts and mixing one part at a time into whites or is it add three parts of chocolate to one part egg whites?
@@Bonbon.Gsouffle are more delicate than most cakes that use meringue....the way she did it in the video popped lots of air that can help the souffle rise...most delicate meringue desserts usually divide meringue in 2 to 3 parts but 2 is fine,.....you scoop meringue and plop it in the wet mixture and fold it, in this you can be a bit rough with mixing it in cuz ur just introducing the meringue in the mixture so it's easier to incorporate the rest of the meringue....if ur satisfied with it's consistency u can then add the rest to the mixture but fold it in slowly,....u know u popped a lot of air if it's the same in the video(it has lots of white dots,..I don't know how to describe it but it looks the same as when u try to dissolve instant coffee(not black coffee but the one with creamer added like nescafe creamy latte) in a cold water😅
@@insaneduck Dividing the chocolate into three parts and mixing it in one part at a time.
You should make Welsh cakes, they're soooo gooddd❤❤❤
I just love her accent, I'm from Mexico and l speak inglish
Your lemon dessert video popped up in my feed. Enjoying these videos!
Awesome! Thank you!
Hahaha same! The lemon appeared and now I'm in! Hahah
Same here, and am going to like all her videos ❤ 🇲🇺
Same here😃
Same here that's how I learned about her!
Looks brilliant! I love how friendly and easy to follow your videos are
Your vioce is so cute 🥰 this is my first time watching and i subbed
Looks scrumptious!
As a french person, and as a person who eats that beautiful creation 4 days a week, i can comfirm that it is pretty simple, and indeed delishous👌❤
4 DAYS A WEEK????? WHAT, IT LOOKS SO DELICIOUS
Are you dying of heart failure dawg? Maybe I’m just used to American proportions or something, but _four_ chocolate soufflés a week? That seems insurance dawg
4 days?? Bro the souffle is made of a whole pack of chocolate💀😭
@@get_that_money664I'm french as well and it's pretty funny to see other countries gasping when seeing what we eat. You can eat this kind of stuff almost everyday tbh. And she made multiple with the doses you see, obviously.
@@christianmccauley7340 yea no i dont eat big portions i dont really wanna die😅
"It doesn't have to be hard" Girl lemme tell you, as someone who knows nothing about cooking this was a nightmare lol
First the egg yolks popped when I tried getting the whites out, then the whipped cream failed... TWICE. but I used it anyway cause whatever. Then, i left it on the oven for 10 minutes and it was still visibly raw, but I was afraid of waiting too much and burning the thing... Well, turns out it all worked in the end and it is delicious! Super soft, light and tasty, even after all the mess I have in my kitchen now hahaha
Never back out never give up :DD
I saw a video of egg yolks being taken out. Use a plastic bottle. Squeeze it to create air, hold over the yolk and let go. The vacuum will work for you.
@@Haru-neeor just do as anyone and slide it out of one piece of the shell to the other over a cup so the whites get down into the cup. It’s easy
That’s exactly why I said as soon as separating eggs is involved, it isn’t easy anymore 🤣 hand washing and making sure the eggs don’t break
@@notapeopleperson6761 yeah... that doesn't work with all eggs. 😅😂 Try to do that with the eggs from PR and you will have pieces of the shell in the egg. Better let people try different methods. Is easier to find your sweet spot in cooking.
There are some kind of spoons used to separate egg yolks and whites. I won't say it's like, super effective, but it works and it's pretty cheap! Bought mine for around half an euro.
Or make a small-ish hole in the top of the egg, drain the white out and then break it to get the yolk. Works good most of the time, I used it when I was starting to learn
Thank you so much for this recipe! It is my favorite dessert of all time!
*O sotaque dela:* 🛐
Sharing is caring,right?
th-cam.com/users/shortsNEO8a1IatbI?feature=share
nah
Nope, not in this case
not today
yes
Your accent puts me at ease. Soo calming
Love it❤
Your voice and accent is so pretty!!
I love this when its with icecream 🤤🤤
"and you know, it's really not that hard to make. You just have to *starts speaking in professional baker* "
If you can make anything baked then you should be able to make this.
LMAO
@@wicklash9065capppp
The trick is partially cooked and before serve just warm it up - just be carefuul with eggs when you add at melted chocolate
You actually cannot bake for your life if you think this is hard. It’s not even about being a good chef the instructions are so blatantly clear that if you cannot follow them I don’t know what to tell y out
I like watching you because you’re not like the other channels, I can actually understand you because you use easy terms and you’re also very positive . This channel is an absolute gem.
Most channels don’t use hard language
Dont think i heard any cooking channels with exquisite writing
Looks absolutely lovely ❤
Accent is too sweet 🤗
"lembu squezy" 😭😭😭. That had me rolling on the floor
love your accent! it's so cute and soothing ❤
Nah
It feels like sandpaper on a blackboard
You made that simple so i'm subscribing
Every one is so creative !
The way you said dont listen to anyone with such great confidence was very motivating !
Shut up
AS SOMEONE FROM FRANCE I CAN SAY THAT THIS IS A "Moelleux au chocolat" 🇨🇵🥖
how is that pronounced?
Pas plutôt fondant au chocolat ?
@@GrumpyFrenchie Non, c'est un gâteau raté. Il est entre le moelleux et le coulant. Très loin de la légèreté d'un soufflé. Mais, il doit être bon quand même le ratio sucre/chocolat est correct.
C’est plutôt une mousse au chocolat cuite. On met les œufs entiers dans la préparation sans les monter pour les moelleux / fondant au chocolat. Mais ça à l’air bon !
@@lapetitefeuille8684oui je suis d’accord avec toi !
Love people with English accent and thanks 😊
That looks really yummy.
My french mom said you cook very well ❤😊
Ça change quoi que c'est une française mdrr??
@@Shinobukocho2402d'ailleurs d'où ça vient de France g pas compris g jms manger ça mdr
@@Shinobukocho2402probablement ‘soufflé’ qui fait que ça soit français
@@ouaismoion dirait genre un moelleux qu’on a mit dans un bol
Waaah 0 culture ici , vous êtes jamais sortis de chez vous ou quoi ? 😭 Le soufflé c'est français ma gueule , comment ça y en a qui en ont jamais entendu parler 😰. C'eSt hOnTeUx.
Your accent is so charming 🥰
that's exactly what I was thinking
She's dropping her "t's" often & it's not good. Occasionally she remembers to pronounce them - then forgets again. Chav speak basically 🙄🤭🙏💜🇬🇧💜
@@europonei I dont know
It’s mad annoying to me
@@-halfandhalf- ok to u
I totally respect that
but also other ppl exist and might find it charming
I tried this for the first time because of this video. Totally worked out great. Wife and kids LOVED it and was pretty dang simple. Thanks!
This looks so good
The chocolate souffle isn't very traditional or done correctly although tbf it's not bad! It could've risen more and the batter was too loose(and too loose in the center it was more like a chocolate lava cake). Also this was not based off of pastry cream(which is traditional of sweet soufles and definetly effects the overall texture). But this wasn't a bad souffle tbf! Just thought I'd add that as a help for the future and to let people know more about a more authentic souffle.
You just said a bunch of negative things how is that help 😂. You could write a "if wanting to improve do"" list instead
I found this information helpful, thank you. :>
@@booknerdjebbi5037It does help a bit tbf
@@booknerdjebbi5037pointing out mistakes can tell someone where to work on my guy
@@booknerdjebbi5037They also said it wasn't a bad souffle. Ever heard of constructive criticism? 🤔
Biggest tip to avoid deflation! Don't open the oven untill its cooked. You can't put a first tray then a second minutes later. The temperature and pressure changes makes it easy for the soufflé to deflate.
Don't forget to preheat your oven because as soon as your mix is made it needs to bake, or you risk your meringue breaking*. (Im going to fact check this whats happening later and update)
Shit thanks I will save this comment for next time I bake
You have such a pretty and relaxing voice❤😊
Even lyrics are so good they match the theme and overall story of the mc later on
Dessert from England: banana and custard. Hits different 🗿
Definitely making this for myself😊 thanks for the recipe!
Simple AND easy... Wow!
Thanks! ❤. I will definitely try to make it.
This looks great, just one tip - if you add a bit of the egg white into the chocolate and then combine it makes it much easier to avoid the air being knocked out. Every time I made soufflé it was a soggy mess until I learnt this!
Raw egg or after whipped?
easy peasy limbu squeezy, my favourite on from now on😘
"Dont listen to anyone that says its very hard to make"
Kamera Junior:
*and i took that personally.*
Ingredients:
-1 egg
-Milk
-Flour
Instructions:
1. In a cup, mix 1 egg, a bit of milk, and flour.
2. Place it in the microwave for 1 minute.
That's it! Enjoy your quick and tasty desert.
For me almost the same as a sufle.
"Lembu" that's far too adorable. You might be sweeter than the soufflé lol ❤
Cringy
@@sgt.miningdrill2680Lembu is lemon in Bengalj
@@-_--__---___---- still its cringy to say it randomly in sentence
Psycho
@@sgt.miningdrill2680what's cringy is you and your comment. Grow up and stop acting so childish
Oh my gosh! That looks like heaven ✨
I love it!!!
That looks amazing. Reminds me a bit of the warm chocolate melting cake from The Monet on a Carnival Cruise ship I was on. 🤤😍
The end was so adorable omwwww
I need to try this it looks divine
"Lembu squeezy" sounds so cute 😊
that looks delicious and easy to make, also i love your voice ❤️
Don't listen to anyone, that hits me ❤
That looks so good
I wanna visit france 😢, bro their food good and the vibes there is immaculate
I'm french lol
Girl ur voice is so calm I love ur voice
Edit 1: wow 16 likes (I likes my own comment)
Your seriously underrated!
Thank you so much p
Love how people are giving tips so we don’t mess up- 😭😭
This looks so delicious
UR SO FREAKING UNDERRATED thats it im subscribing
Haha thank you 😊
@@cafecouffee no problem! 💜
You're so cute. It makes this even more listenable.
Yummy and easy to make
HEAVEN on a spoon!
But like, literally! Tried this years ago when I could barely cook and nailed it!
Looks amazing!
thank you!
The way she saying it , love it 😁❤
Her voice ❤❤❤❤
I feel like the baking process is the hard part
the wave of happiness i got from seeing your pfp i love to see my culture more represented online if that makes sense haha, much love
Hey, LISTEN!
Plz try this recipe i invented.
Pillsbury eat or bake (safe to eat raw) cookie dough. Add a baseball sized scoop into a ceramic individual desert dish. Preheat oven to 350 and bake for 3-4 mins until the dough is soft. Take it out and use a spoon to stir it up for a minute until all the melted choco chips are mixed with the dough. The whole thing should be dark brown. Bake for another 8-10 mins until the top is puffy over the lid of the dish but the inside is as a gooey as you desire. Cover in raspberry or orange liqueur and very dark chocolate shavings. Amazing, super easy, consistent, and takes about 13 minutes from fridge to face for a soufflé that can hold its own against any fancy sit down restaurant.
Im hungry because of this
I love your voice 🥰
I don’t know if the dessert is easy or not but your accent surely is~
Her accent is... Easy?
You should try making a Lamington! A classic Aussie cake. :3 🇦🇺
It would be so great if you could make a full length video about this but if not that’s fine😊
"Easy Peasy Lemon Squisy"-
🐇💜JUNGKOOK💜🐇
Jungkook didn't said that what is this a new trend?
jungkong is gay
it's just BTS shit
It reminds me of jungkook too😂💜
??? @@knifenamedcrab69420
"easy peasy lemon squeezy want"im obsessed with 8t cuz im bts army at my bias jk said this😩💜
Get a life
I'm gonna try it ❤
✨LeMu SqUeEzy✨
I’m French and I can confirm that’s how we make them ! This video reminded me of my mom’s cakes 🥰 It’s better to replace the milk with almond-milk or chestnut-milk though!
Je suis française et cela a l'air délicieux
I wanna try this so much
The VOICE!!!😮 it sounds just like Emma Watson😍
"One bite tastes like heaven and the next takes you there..."
It's made with dark chocolate
@@imconfused__ so? Doesn't make It healthy too the point that its good to eat
I love your voice... 🥺 it's like getting taught how to bake by an older sister I never had 😭
Looks sparkly and magic, like a whole goddamn fairy tale dessert lol
Dang you did good new sub
is your teeth straight or lgbt?
😂