Category Archives: Nageregte – Koud / Desserts – Cold

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CHOCOLATE MOUSSE WITH MARSHMALLOWS

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CHOCOLATE MOUSSE WITH MARSHMALLOWS
18 Marshmellows
1 tin Ideal Milk
1 slab Midnight Velvet Chocolate

In a bowl in Microwave:- Melt slowly:
Marshmallows, Chocolate and 100 ml Ideal Milk.
Beat (Stir) regualarly to prevent lumps.
Keep rest of Ideal Milk in fridge.
As soon as Microwave mixture has cooled down.
Beat the Ideal Milk stiff and mix into the Chocolate Marshmellows.
** Can mix in a little alcohol/liquior.
Recipe:  Diane Roode Hancox
Photo: Melissa Ann Vermeulen

CHOCOLATE MOUSSE

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NOUGAT MOUSSE
CHOCOLATE MOUSSE
100 g dark chocolate
2 eggs
3 teaspoons nesquick/milo
200 ml fresh cream
2 teaspoons sugar

Break chocolate and cover with boiling water to melt.
Mix sugar and egg yellows.
Mix nesquick/milo with sugar.
Mix egg whites with a pinch of salt.
Beat cream stiff – pour water off chocolate.
Mix nesquick/milo with chocolate then into the cream and add the egg whites.
leave in fridge for at least 6hrs before use.

RECIPE:Diane Roode Hancox
FOTO:  Petra Pretorius

BLACK FOREST TRIFLE

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BLACK FOREST TRIFFLE

BLACK FOREST TRIFLE

Here’s another winner!! This Black Forest Trifle is Diabetic Friendly and only packs 132 calories and 1.7 grams of fat!!!
1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet ‘N Low)
3/4 cup water
1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16-ounce) package frozen no-sugar-added pitted cherries
2 or 3 drops of red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional) Continue reading→

CRUNCHIE-PUDDING

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CRUNCHIE-PUDDING

Deliciously simple  desserts you’ll make again and again
Serves 8-10
Freezing time: 6 hours, but preferably overnig
4 large egg yolks + 1 large egg
3 tablespoon (45 ml) honey + extra for drizzling
1 cup (250 ml) cream
2 Crunchie chocolates, to serve
Whisk the egg yolks, egg and honey together in an electric mixer for 3 minutes or until pale and creamy. Continue reading→

KOFFIE SJOKOLADE MOUSE

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koffie sjokolade moussetested

KOFFIE SJOKOLADE MOUSE

Smelt 200 g plak sjokolade blokkies met 20 ml sterk, swart koffie en 1 eetlepels botter op lae hitte.
Haal van hitte af.
Klits 4 eiergele een-een by. Klits goed deur.
Roer 1 teelepel vanilla geursel by. Koel af tot begin stol.
Klits 4 eierwitte styf en voeg 6 eetlepels strooisuiker geleidelik by terwyl jy klits.
Vou eierwit mengsel goed in sjokolade mengsel.
Skep in mooi glasbakkies of glasies. Versier met geklopte room en cherries.

Foto:  Petra Pretorius

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