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. 

 

 

Chocolate Almond Brownies with Strawberry Coulis

Chocolate Almond Brownies with Strawberry Coulis

Who doesn’t perk up when they hear that chocolate brownies are on the menu? It is a fail safe people pleaser … So if you are having friends round & need a quick, easy and delicious dessert … This is it ! WARNING: These brownies are addictive !!!

 

Yield: 25 – 30 Brownies

 Chocolate Brownie Ingredients:

500grms Unsalted Butter

600grms Dark Chocolate (chopped)

200grms White Chocolate (chopped)

200grms Blanched Almonds (chopped)

3 Cups Brown Sugar

8 Eggs

70grms Cocoa Powder

370grms Cake Flour

1tsp Baking Powder 

Method:

Measure out & prepare all your ingredients before getting started 

Grease 2 x 22cm square cake tins with butter / ‘Spray & Cook’ and line with non-stick baking paper – Set aside

Preheat the oven to 150ºc

On a low heat, melt the butter and 400grms of the dark chocolate in a small pot, stirring continuously until smooth.  

In a large mixing bowl, stir the eggs and sugar to combine.  Now add the melted chocolate and mix again.  Sift in the cocoa powder, flour and baking powder and stir gently to combine.  Fold in the remaining 200grms of dark chocolate, white chocolate and almonds.

Pour the mixture into the prepared tins and bake for 20 – 30 minutes.  The brownies should be set on the outside and still slightly gooey on the inside, so keep your eye on them and touch them to get a feel for how firm they are towards the end of the cooking time.  Once out the oven, you can allow to cool for 5 minutes before removing from the tin and cutting into squares.  Allow to cool on a cooling rack if not serving immediately. 

CLICK HERE FOR STRAWBERRY COULIS RECIPE