CHOCOLATE MOUSSE WITH MARSHMALLOWS

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

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

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)
Preheat oven to 190ºC.
Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.
Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.
Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.
Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.
Note:
Look for sugar-free cake mixes alongside the regular cake mixes or in the dietetic section of the grocery store.

Posted by Petra Pretorius

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.
Whip the cream until stiff peaks form and gently fold into the egg mixture. Pour into a 1-litre loaf tin (disposable 980 ml foil loaf tins)
Cover with plastic wrap and freeze until solid.
To serve, take out of the freezer and allow to soften slightly. Dip a sharp knife into hot water and cut into slices. Crumble over some Crunchie chocolate and drizzle with honey
Recipe: Carin Ras Wilson

ALASKA

ALASKA
1 laagkoek
120 g gemengde glansvrugte
60 ml rum of brandewyn
4 eierwitte
125 ml strooisuiker
1 liter stywe vanilla roomys

Week die vrugte in die rum of brandewyn.
Klits eierwitte tot skuim, voeg suiker by en klits totdat dit styf is, maar nie droog nie.
Sit die koek in ‘n vlak vuurvaste skottel.
Bedek met die geweekte vrugte. Sit roomys bo-op vrugte maar los ‘n skoon rand van 25 mm.
Bedek roomys en koek heeltemal met merinque (stywe eierwit).
Verbruin die merinque in ‘n baie warm oond (200°C) vir omtrent 2 min. Sit onmiddelik voor.
WENK: Indien verkies kan dit met vrugte en room of sjokolade vlokkies versier word.

STRAWBERRY ICE CREAM CAKE

STRAWBERRY ICE CREAM CAKE
1 packet Bakers Boudoir Biscuits
Cherry liqueur or cherry cordial
500 g fresh strawberries, hulled and finely chopped or puréed
Castor sugar
2 liters vanilla ice cream

Whipped cream and whole strawberries to decorate
Line a deep soufflé dish with cling wrap. Arrange the boudoir biscuits, standing upright, along the inside of the dish. Sprinkle some cherry liqueur or cordial over the biscuits.
Mix the strawberries with a little castor sugar to taste. Add 400 ml of the ice cream and mix well.
Spoon half of the remaining ice-cream into the center of the prepared dish, top with half of the strawberry mixture, then the remaining ice cream and finally the remaining strawberry. Freeze until firm.
Turn out onto a serving platter and remove cling wrap. Decorate with whipped cream and a few extra strawberries.
Recipe: Jaclynne Van Zyl Brewis

CHOCOLATE MOUSSE CUPS

CHOCOLATE MOUSSE CUPS
For the White Chocolate Mousse (Makes about 3 cups ):
230 g white chocolate, chopped
2 tablespoons unsalted butter
1¼ cups milk
3 large egg yolks
3 tablespoons sugar
2 tablespoons cornflour
2 teaspoons gelatine powder, softened in 3 tabelspoons cold water
1 cup whipping cream

For the Chocolate Cups :
8-10 mini balloons
115 g dark chocolate, chopped
1 recipe White Chocolate Mouse, chilled
Raspberries or chocolate shavings, for garnish

How to make Chocolate Mousse Cups
For the white chocolate mousse, place the white chocolate and butter in a medium bowl, with a strainer placed over it. Heat the milk to just below a simmer. In a separate bowl, whisk the yolks, sugar and cornflour together. whisk the hot milk into the egg mixture gradually, whisking while adding. Return this to the pot and continue to whisk over medium heat until glossy and thickened, about 4 minutes then stir in the softened gelatin. Pour this through the strainer and stir until the chocolate and butter has melted. Cool the chocolate mixture to room temperature.
Whip the cream until it holds a soft peak and fold this into the chocolate mixture. Chill the mousse until set slightly but still soft, about 90 minutes.For the Chocolate cups
For the chocolate cups , inflate and tie the mini balloons. Give them a little wipe with a damp cloth and allow them to dry. Have ready a parchment-lined baking tray.
Melt the chocolate in a metal bowl, placed over a pot of barely simmering water, stirring gently until melted. Remove the chocolate from the heat.
Dip the balloons halfway into the chocolate on a angle, and lift and rotate as dipping repeatedly, creating a tulip shape. Shake off excess chocolate and place each balloon onto the parchment-lined tray. Chill the balloons until the chocolate has set.
Use a pin to gently pop the balloon and let the air out slowly. Lift the balloon out of the cup and discard. Pipe the white chocolate mousse into the cups and top with raspberries or chocolate shavings. Chill until ready to serve.
Recipe and picture: Anna Olson

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

JOGURT EN JELLIE POEDING

500 gegeurde Jogurt van jou keuse
1 pakkie jellie
1 koppie ( 250 ml ) kookwater
Maak jellie aan met die kookwater en laat effens afkoel.
Meng nou die Jogurt in en plaas om yskas tot gestol.
Vinnig en lekker!
Foto: Joey Kruger

KERSFEES JELLIE

KERSFEES JELLIE
250 g vrugtekoekmengsel
250 ml water
125 g ontpitte dadels
250 ml gekapte okkerneute
125 ml gekapte glanskersies
1 pakkie portwyn jellie
250 ml warm water
125 ml port
‘n halwe pakkie marie Beskuitjies
5 ml gemengde speserye

Kook vrugtekoekmengsel in 250 ml water vir 5 minute.
Dreineer en voeg dadels, neute en kersies by.
Los jellie in 250 ml warm water op.
Voeg port by jellie.
Voeg gekrummelde beskuitjies en speserye by vrugtemengsel.
Voeg jellie by die vrugtemengsel en roer goed.
Giet mengsel in uitgespoelde tradisonele vorm.
Keer uit vorm en versier.
Wenk
Dien op met room wat gegeur is met Brandewyn of Rum

(Johan Bezuidenhout)