Oreo & Nutella Chocolate Pot for Two

Oreo & Nutella Chocolate Pot for Two

Photography by Darren Bester

Say ‘I love you’ with this decadent chocolate dessert made for two !

Featured on  The Pretty Blog for Valentines Day back in 2016, this chocolate pot of yumminess seems to have made a lasting impression.

Go on, give it a go … after all,  ‘sharing is caring’

xxx 

Yield: 2 large chocolate pots or 1 x 30cm quiche pan

Ingredients:

2 Packets of Oreo Biscuits – blitzed in a food processor to form a crumb like consistency 

5 tbsp Salted Butter, melted 

1 tsp Vanilla Extract

500g Cream Cheese

1/2 Cup Double Thick Cream

1/2 Cup Caster Sugar

x 1 350g jar of Nutella 

2 tbsp Cocoa 

1 Cup Fresh Raspberries

For the Topping: 3 Ferrero Rocher Chocolates crushed & extra fresh Raspberries 

Method: 

Combine the Oreo crumbs with the melted butter and pour into bottom of your jar, pressing up the sides, I like to be quite generous with the biscuit base vs. filling ratio.  Press with the back of a spoon to smooth down the mixture before refrigerating while you prepare the filling.  In a mixer, beat the cream cheese, sugar, vanilla extract, cocoa powder and Nutella until smooth.  Add the cream and beat until just combined.  Add the raspberries and stir by hand before gently pouring the mixture onto the Oreo base.  Refrigerate for approximately 4 hours or overnight.  Just before serving, top with the crushed Ferrero Rocher and fresh raspberries.  Serve with 2 spoons.  


 

Chocolate Mousse

Chocolate Mousse

Photography by Darren Bester

I’ve always loved Chocolate Mousse … light and airy, you can just about feel the air bubbles pop in your mouth and then there’s the tasty moorish decadence of dark chocolate – Heaven!  It is rich though, which makes over indulging very easy to do, which is why this time round, I opted to serve them in cute little espresso cups.   You can of course, serve yours anyway you want … just don’t pair large portions with a very heavy meal. 

Quick and easy to prepare, it can be made a few days ahead of time thereby eliminating any stress when entertaining.  Perfect end to an Easter Lunch, I’m sure even the Easter Bunny would agree. 

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Yield: 4 standard ramekin portions 

Ingredients: 

170g dark good quality chocolate (70% cocoa solids) – Lindt is a good option 

80ml full fat milk

1 egg yolk

4 egg whites

20g caster sugar

Method: 

Roughly chop the chocolate and place in a heat proof bowl over a small pot of simmering water.  Stir until chocolate has completely melted and remove from the heat. 

Bring the milk to the boil and pour onto the melted chocolate, stirring with a whisk to combine.  Add the egg yolk and mix well to combine.  Set aside to cool. 

Whisk the egg whites to firm peaks, adding the sugar bit by bit.  Using a spatula, fold one-third of the egg whites into the chocolate mixture.  Whisk briskly, before folding in the rest of the whites (fold from the middle of the bowl up and outwards, using your other hand to steady and turn the bowl as you go).  Ensure the egg whites are well incorporated but be careful to not over work the mixture.  

Pour the mousse into individual ramekins or 1 large bowl.  If you want to serve in espresso cups or another dainty cup, use a piping bag to fill the cups neatly.   Chill for at least an hour.

Decorate with whipped cream and chocolate curls, if desired. 

Cooks Notes: 

The eggs should be very fresh.  Use them cold but not icy and not at room temperature. 

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Zuko Yoghurt & Fruit Lollies

Zuko Yoghurt & Fruit Lollies

Photography by Darren Bester

I used the Zuko Quick Pop Maker to make these ice lollies and totally recommend this little gadget to any Mom out there! Healthy lollies in minutes and the flavour combinations are endless. I used what I had on hand and whipped these up …

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Granadilla & Vanilla Pod Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Pulp of 2 Granadillas 

100ml Full Cream Yoghurt 

100 ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Pour the granadilla pulp into the base of each lolly mould and freeze for 10 minutes.  Remove from the freezer and pour in the cream and milk mixture between the 3 moulds, before returning to the freezer for another 10 minutes. To finish, top with the remaining granadilla pulp and freeze for a final 10 minutes. 

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Raspberry Yoghurt Ice Lollies 

Yield: 3 

Ingredients: 

Approximately 100g Raspberries, blended until smooth

200ml Full Cream Yoghurt 

Method: 

Combine the raspberry and yoghurt mixture.  Pour into moulds and freeze for at least 10 minutes.

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Apple & Vanilla Pod Yoghurt Lollies 

Yield: 3

Ingredients:

150ml Pure Apple Juice 

100ml Full Cream Yoghurt 

100ml Full Cream Milk 

Half a Vanilla Pod 

Method: 

Combine the yoghurt, milk and vanilla pod and pour a little into each mould, freeze for 10 minutes. Top with the apple juice and freeze for at least 10 minutes. 

Cooks Note: The measurements given for the lollies are an estimate, as I didn’t measure when making these.  The addition of milk aids in the pouring consistency of the mixture into the moulds.

 

Raspberry Swirl Semifreddo

Raspberry Swirl Semifreddo

Photography by Darren Bester

This recipe is so easy, you can whip it up within minutes, pop it in the freezer and forget all about it until you ready to serve.  It makes for a great dessert when entertaining.  Have some sugar cones available, little bowls with fresh raspberries, chocolate shavings, peppermint crisp wafers and whatever else you fancy – Gives your guests the freedom & excitement to garnish their own dessert, while making your job easier 😉  Now that’s smart hosting. 

My handsome hubby Andrew, enjoying his cone

                                                                      My handsome hubby Andrew, enjoying his cone

 

 

Yield: 8 

Ingredients: 

360g Fresh Raspberries 

3 Eggs

2 Egg yolks, 

1 Vanilla Seed Pod 

435ml Pouring Cream 

1 Cup Caster Sugar 

Method: 

Put the raspberries in a food processor and blend until smooth, set aside.   Over a pot of simmering water, place a heatproof bowl containing the eggs, egg yolks, sugar and vanilla bean and whisk for 4 or 5 minutes with an electric handheld beater, until pale and thick.   Remove from the heat and continue whisking with a whisk until cool.   In a separate bowl, whip the cream until soft peaks form and gently fold into the egg mixture.  Reserve 500ml of the mixture and pour the balance into a deep dish.  Fold the reserved egg mixture through the pureed raspberries and carefully spoon stripes over the the mixture in the dish.  Place in the freezer for a minimum of 4 hours or until set.  

Recipe inspiration by one of my favourite foodie hero’s – Donna Hay. 

 

 

Banana Bread

Banana Bread

Photography by Darren Bester

Another childhood favourite that has stayed with me is Banana Bread.  I can quite easily eat an entire loaf by myself (I don’t, it must be said … but I would , if I could get away with it on the scale and if it wouldn’t scare my husband quite as much as I think it would).  Besides being delicious, its also just so comforting and I wonder if its because it subconsciously conjures up carefree feelings from childhood.  This recipe is so quick and easy that its surprising that the loaf is as delicious as it is. 

Yield: 1 Loaf 

Ingredients:

375ml ripe bananas, mashed 

250ml white sugar 

375ml cake flour 

1tsp baking powder

1tsp bicarbonate of soda

60ml vegetable oil 

125ml crème fraîche 

2 eggs, whisked 

pinch of salt

Method: 

Preheat the oven to bake at 180ºc.  Grease a 23 x 13 cm banana loaf tin with butter or ‘spray & cook’ and set aside.  Mix the bananas, sugar, crème fraîche, eggs and oil until well combined.  Sift all the dry ingredients into a separate bowl.  Gradually stir the dry mixture into the wet mixture, until combined.  Pour mixture into prepared baking tin and bake at 180 for 40 minutes to an hour.  Test with a skewer, if it comes out clean, the loaf is ready. 

Cooks Note: Cooking time can vary depending on your oven and its settings.  Best to start keeping an eye on it from the 40 minute mark.  If you don’t have a baking skewer, an uncooked piece of dry spaghetti will do the job just fine.   You could add walnuts or poppy seeds for a nice variation.

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Strawberry Coulis

Strawberry Coulis

This quick and easy recipe can be made in minutes and will provide a good back up act to any dessert ‘main attraction’.   

Yield: Roughly 300 mls 

Ingredients:

5 cups of strawberries (fresh or frozen)

3/4 Cup of White Granulated Sugar

1/4 Cup of Water 

Method: 

If using fresh strawberries, chop off the top ends and discard.  Place the strawberries and all other ingredients in a small pot and bring to the boil.  Once boiling, turn down the heat and allow to simmer gently for 5 minutes, stirring every now and then to ensure the sugar has dissolved.  Switch off the heat and transfer to a blender, blend until smooth & pass through a drum sieve or normal kitchen sieve to remove seeds from the mixture.   Refrigerate until needed.

 

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