DEATH BY CHOCOLATE TRIFLE
4 boxes instant chocolate pudding mix or
4 boxes chocolate mousse mix Whipped Cream
1 box chocolate cake mix (or your own cake recipe)
1 cup Kahlua (optional)
6 Chocolate bars (bar one, kit kat etc), chopped

Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan. When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake. Let cool. Meanwhile prepare the pudding or mousse.

Tear or crumble the cake into pieces.

In a glass trifle bowl layer in this order:

1/3 of cake
1/3 of pudding
1/3 of whipped cream and
1/3 of chocolate bars

Repeat layers ending with chopped chocolate bars on top.

Chill well.

Recipe posted by  Elize de Kock

KOEKSTRUIF
Vla:
2 koppies melk
2 eetlepels vlapoeier
2 eetlepels suiker
1 teelepel vanieljegeursel

Meng vlapoeier en suiker met melk, roer goed. Kook oor lae hitte tot gaar. Voeg geursel by en laat goed koud

Koekstruif:
1 pakkie rooi jellie
1 pakkie vars aarbeie
2 eetlepels brandewyn
1 rolkoek of sponskoek
2 eetlepels sjerrie
12 koppie lemoensap
½ koppie suurlemoensap
470 g perskeskywe – 1 blik
470 g pynappelstukke, gedreineer
100 g – 1 blikkie- granadillamoes
1 tot 2 koppies room.

Berei jellie volgens aanwysings en laat stol.
Was aarbeie en week in brandewyn.
Sny koek en rangskik op boom van glasbak.
Meng sjerrie, lemoensap en suurlemoensap en skep oor koek.
Rangskik perskeskywe bo-op en skep helfte van vla bo-oor.
Kap jellie met n nat mes en skep oor vla.
Skep pynappel stukke en granadillamoes oor jellie.
Giet res van die vla versigtig oor.
Versier met room en aarbeie. (Kersies kan ook gebruik word)

SOLDAAT POEDING (IDEAL MELK POEDING)
Maak 1 meduim tert
1 blikkie ingedampte melk (Ideal melk)
1 blikkie kondensmelk
2 eetlepels fyn appelkooskonfyt
2 eetlepels suiker
1 eetlepel gelatine
2 eierwitte,styfgeklits
Kook die blikkie ingedampte melk vir 20 minute die vorige dag en plaas oornag in yskas.
Klits die melk in ‘n groot genoeg glasbak totdat dit dik en romerig is.
Voeg die kondensmelk by, hou aan klits en voeg die konfyt en suiker by terwyl nogsteeds aanhou klits.
Los die gelatine in louwarm water op, totdat dit lyk soos lym en klits dit by die melkmengsel.
Vou die styfgeklitsde eierwitte by die melkmengsel in. Giet die mengsel in ‘n tertbak en plaas in die yskas tot koel.
Geniet my soldaat poeding.
Plasing: Jaenette Hough Meyer
Resep getoets en foto:  Leon Kotzé

VRUGTE PAVLOVA MET ‘N GEMMER LEMMETJIE STROOP
Meringue:
4 groot eiers, geskei
knypie sout
160 g strooi suiker
20 ml mielieblom
10 ml witwynasyn
Stroop:
100 ml goue stroop
5 dun snytjies vars gemmer
1 lemmetjie
vrugte (van jou keuse):
kiwi
groen druiwe
winterspanspek
250 ml room
kruisement blaartjie, vir versiering

Meringue:
Klits die eierwitte saam met ‘n knypie sout.
Voeg 80 g strooi suiker by en klits vir 3 minute.
Gooi die ander 80 g by en klits vir 5 minute.
Vou dan die mielieblom en witwynasyn in.
Skep die meringue-mengsel op gesmeerde en gevoerde bakplaat – 1 groot sirkel of ‘n paar individuele kleintjies.
Bak vir sowat 1 uur teen 140 °C, verlaag die hitte tot 100°C en bak dit tot bros.
Stroop:
Verhit die gouestroop, vars gemmer en die skil (zest) van die lemmetjie vir ‘n minuut.
Laat dit heeltemal afkoel.
Skep die gemmer uit.
Vul die meringue/s met geklopte room en ‘n mengsel van stukkies kiwi-vrug, winterspanspek en groen druiwe.
Drup van die gemmer-lemmetjiestroop bo-oor.
Versier met kruisement takkie.

Plasing: Rene Truter Wessels

NOUGAT MOUSSE
Recipe and photo: Rista Greyvenstein
FOOD LOVERS RECIPES
Serves 8
2 ½ cups chilled whipping cream
450 g bittersweet chocolate
5 tablespoons honey
1 cup finely chopped frozen Sally Williams nougat
Dash of brandy, optional

Stir ¾ cup cream, chocolate and honey in a heavy-based medium-sized saucepan over low heat until the chocolate melts and the mixture is smooth.
Cool, stirring occasionally.
In a large bowl, beat 1¼ cups cream until soft peaks form.
Fold half the cream into the chocolate mixture.
When totally folded in, carefully fold in the remaining cream mixture.
Then fold in chopped nougat.
Divide mousse among eight ¾ cup ramekins or any container you choose.
Refrigerate until set overnight.
Garnish with extra finely chopped frozen Sally Williams nougat and serve.

 LEKKERSTE SJOKOLADE MOUSSE OOIT
3 x witsjokolade blokke (100 gr elk)
3 x Albany donker sjokolade (100 gr elk)
4 x Whole Nut sjokolade (100 gr elk)
750 ml room (klits styf)
8 eiers geskei
100 gr Peppermint Crisp krulle

Smelt by 70% krag in jou mikrogolf die sjokolade (ongeveer 3 minute)
Laat effe afkoel
Voeg die eiergele en die helfte van die room by
Klits die eierwitte tot stywe punt vorm. Roer die helfte by die room en sjokolade mengsel
Meng goed deur
Voeg die res van die eierwitte ook by en meng deur
Verdeel in 12 glase of in een groot bak
Skep die styfgeklopte room bo-op
Garneer met die Peppermint Crisp Krulle (jy kan ook bietjie fyn op rasper)
Sit in die yskas om te stol!
Bron: My ma se resep
Plasing: Henriette Wessels

HEAVEN IN A BOWL PEANUT-BUTTER BROWNIE TRIFLE
1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions.
Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack; cut into ¾ in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).
Add peanut butter and vanilla; mix well. Fold in 1½ cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.
Spoon a third of the pudding mixture over the top.
Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.
Photo: Henriette Wessels
Recipe posted by Henriette Wessels