Chocolate Mousse spoons
Coconut & Brandy Truffles
Upside down cheese cake with granadilla pulp…
Peanut butter & pretzel truffles
Mini milk tarts
Choc Mousse: (my recipe)
250g dark chocolate
2 large eggs
250ml fresh cream
5ml vanilla essence
Melt dark chocolate in microwave, cool down slightly. Separate yolk & whites. Whisk whites until stiff peak stage & in a separate bowl whisk cream until stiff peak stage. With an electric beater, add beaten yolks, egg whites & vanilla essence to the melted chocolate, gently fold in cream (I do all of this with my electric beater). Mousse is light & fluffy.
Coconut & Brandy Truffles: (my recipe)
I baked chocolate muffins using a premix. My hubby made the truffles
by adding brandy & store-bought barone icing to a couple of crumbled muffins, rolling into bite size balls & coating in coconut. Refrigerate in an air tight container until needed.
Upside down cheese cake:
I followed the recipe to a point (1L bulgarian yoghurt, 1 tin condensed milk mixed with 125ml lemon juice until thick, mix with yoghurt, microwave for 5 min, WITHOUT THE BISCUIT BASE), put the mixture into a sealed container for later use. I assembled the cheese cake in little vessels & realised I forgot the biscuit base, so sprinkled the crushed biscuits on top of the cheesecake mix (hence the name), top with granadilla pulp
Peanut butter & pretzel truffles: (source – eatingwell.com)
½ cup crunchy natural peanut butter
¼ cup finely chopped salted pretzels
½ cup milk chocolate chips, melted
Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 15 balls(about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Mini milktart: (source – rainbowcooking.co.nz)
1 can (397 gram) condensed milk
3 1/4 cups (800 ml) fresh milk (you can also the empty condensed milk cans as measure: you need 3 cans full of milk)
1/4 cup plus 1 tablespoon (75 ml) cornflour
1/4 teaspoon (1 ml) salt
1 teaspoon (5 ml) vanilla essence, or vanilla seeds scraped from a vanilla pod
2 tablespoons (30 ml) butter
1 packet South African Tennis biscuits, or if not available, any other square or rectangular biscuit.
Pour condensed milk and 2 1/2 tins of fresh milk into a saucepan and bring to simmer.
Use 1/2 cup cold milk to prepare a paste with the corn flour, and add to the boiling milk. Stir continuously until the mixture thickens. Remove from heat.
Beat the eggs in a separate container and add spoonfuls of the thickened milk-mixture to slowly raise the temperature of the egg mixture until warm.
Add egg mixture to the thickened mixture while stirring continuously. Return to heat and cook slowly for a few minutes. It must be a very thick custard. Remove from heat.
Add butter and vanilla essence.
Pour into lined biscuits dish while mixture is still hot.
Dust with cinnamon. Allow it to set in the fridge, for 3 to 4 hours.
(Followed the same way as per the mini cheesecake by putting the mixture I.to a sealed container without the base for later use)
Strawberry shooters: (source – whitelightsonwednesday.com)
2 cups coarsely chopped meringue (used store bought)
250ml fresh cream
1 cup strawberries, finely chopped
Whip cream until stiff, combine all ingredients & fill shooter glasses, decorate with cut strawberries
Photo: Lesdee Gloak Bam