Chocolate nougat semi-freddo

I bought last month’s edition of the Essentials magazine as they had a bunch of recipes for the new season. I decided to try this dessert.


What you need:

  • 385g condensed milk
  • 300ml cream
  • 100g nougat, chopped
  • 1t vanilla extract
  • dark chocolate

Grease a small loaf tin with butter. Pour a 385g tin condensed milk into a bowl. In a separate bowl, whisk 300ml cream and fold into the condensed milk with 1t vanilla extract and 100g nougat, chopped.

Pour the mixture into the tin and freeze for at least 4 hours. Turn out onto a plate. Use a potato peeler to make shavings from a bar of dark chocolate, to sprinkle over the top.

Warning: Not suitable for anyone leading a healthy lifestyle

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Chocolate Fondue

A few years ago I excitedly made my first purchase using eBucks – a fondue set. This was after my mother in law got one of those chocolate fountain’s imported. She suggested I get a fountain too, but I didnt think I would use it often enough – and I’d have to buy chocolate by the kgs to get the fountain running!

Since I moved house, I packed this thing away, only remembering about it yesterday. So I searched Food24 and found a simple recipe. Coffecupdiaries suggested I do a cheese fondue – but I was afraid of going overboard, I love dumping cheese over lots of stuff.

Ingredients

  • 100 g quality dark chocolate
  • 100 g quality milk chocolate
  • 100 ml cream
  • fresh fruit and biscuits for dipping

Method:
Melt chocolate in a double boiler and add cream. Pour mixture into a fondue pot over low flame. Dip fresh fruit and biscuits into chocolate. Serves 4. – Food24

I increased the portion slightly and used 300g chocolate.

I used strawberrys, banana and marshmellows for dipping:


This is perfect for a girls night in.

Coffee Chocolate Truffles

I learnt how to make these at the coffee workshop I attended on Tuesday. It’s very simple. The chef suggested using decaf as truffles are served after supper. I’ve never bought decaf so I used the coffee I received at the workshop. It was very strong which kept me wide awake close to midnight.

There are three main types of chocolate truffles: American, European, and Swiss

The “American truffle” is a half-egg shaped chocolate-coated truffle, a mixture of dark or milk chocolates with butterfat and, in some cases, hardened coconut oil.

The “European truffle” is made with syrup and a base made up of cocoa powder, milk powder, fats, and other such ingredients to create an oil-in-water type emulsion.

The “Swiss truffle” is made by combining melted chocolate into a boiling mixture of dairy cream and butter, which is poured into moulds to set before sprinkling with cocoa powder. Unlike the previous two kinds of truffles, these have a very short shelf-life and must be consumed within a few days of making. – Wikipedia

The following truffles would be Swiss ones.

What you need:

  • 100ml fresh cream
  • 2T ground coffee
  • 250g milk chocolate (melted)

Options for Dipping:

  • Cocoa powder
  • Melted dark chocolate

Method

  1. Bring cream and coffee to the boil in a saucepan over medium heat.
  2. Remove from stove and pour into a mixing bowl.
  3. Allow to stand for 5 minutes, and then strain the coffee from the cream.
  4. Stirring slowly and constantly, add the melted chocolate to the coffee-infused cream. (Melt chocolate in container that is placed into a pot of boiling water on high).
  5. Stir gently until all the chocolate is combined and the mixture is smooth.
  6. Allow to cool.

Once cooled, use your fingers to shape into little balls. Roll in cocoa powder and or dip in melted chocolate.

I rolled the chocolate in ground pistachio and almonds.

The ones made by the Woolworths chef were half the size of mine.

Chocolate Brownies

I made these last night. Perfect to eat in front of the tv with a cup of tea or coffee; especially with the cold JHB weather lately. Admittedly, it has made me a little lazy, its just so comfy with the heaters switched on. Mums out there – make these for the kids, they will love it!

Chocolate Brownies

Chocolate Brownies

Chocolate Brownies

  • 125g butter
  • ¼ cup cocoa
  • 1 cup water
  • 1¾ cups sugar
  • ½ cup oil
  • 2 cups sifted flour
  • 1t bicarb
  • 1t vanilla essence
  • ½ cup buttermilk
  • 2 eggs
  • ½ cup chopped pecans (optional)

Method:

Boil 1st 3 ingredients together. Remove from heat and allow to cool.
Whisk eggs, oil, vanilla and buttermilk in a separate container.
Sift dry ingredients in a large bowl. Add whisked mixture and beat with electric beater. Add cooled cocoa/butter mixture and continue to beat until a smooth batter is formed.
Pour into large  greased pyrex dish and bake in preheated oven (180 degrees) for 25-30 minutes.

Once done, remove from oven and prick all over with a fork.

Make sauce as follows:

  • 80-100 g butter
  • 1 cup icing sugar
  • ¼ cup cocoa
  • 1t vanilla essence
  • ½ – ¾ cup buttermilk

Method:
Add all ingredients in pot and bring to the boil slowly, stirring often.
Pour on cake whilst both sauce and cake are still warm.
Decorate with chopped pecans on top of sauce

I sprinkled some flake on half.

Chocolate Cake

I made this easy chocolate cake over the weekend.

Chocolate Cake

Chocolate Cake

What you need:

4 eggs
1 cup sugar
½ cup oil
1¼ cup cake flour
3t baking powder
½ cup hot water
¼ cup cocoa

Method
Beat eggs and sugar for 5 minutes with electric beater. Add oil and beat for a further 20 secs only.
Add sifted flour and baking powder. Mix the hot water and cocoa separately and allow to cool before adding to above mixture. Bake for 25-30 minutes at 180 degrees till done. (if using two sandwich pans, the cooking time is shorter , about 18-20 minutes).
Decorate as desired.

I opted to make a chocolate sauce by melting a cadbury slab and adding Nestle dessert cream – I added as much cream until I liked the consistency – so I cant say how much exactly went in. Sprinkled with flake.