These persimmons in vanilla and grapefruit syrup with white chocolate whipped cream is the perfect dessert for summer. Make it, invite over some friends and family and enjoy a great time in the sun this warmer season!
Coffee and white chocolate blondies are a spin on their classic chocolate cousins. Sweet and chewy, they’re made using white chocolate instead of dark chocolate, and our version includes a coffee flavouring. They’re best eaten on the day they’re baked, but will keep for a day in an airtight container.
Recipe by Nicky Gibbs Nicky Gibbs is executive chef at The Westcliff Hotel, Jan Smuts Avenue, Westcliff, Johannesburg. Call 011-481-6000 or visit www.westcliff.co.za Cook’s tips: You can sandwich the two halves of this cake together with cream, jam or a combination of raspberries and cream. If you like, top the cake with nuts or add nuts to the batter
Print Recipe White chocolate and saffron mousse Serves: 6 – 8 Cooking Time: 30 mins plus extra for chilling Ingredients Whip the yolks and sugar until pale and creamy. Heat over a double boiler, whisking continuously until it starts to thicken, about 5 minutes. In a separate bowl, melt the chocolate over the double boiler
How can anyone resist chocolate mousse, especially when it looks like beautiful? This might look too pretty too eat, but you’ll regret not digging you spoon in. Recipe by Malika van Reenen Photograph by Rolene Prinsloo
Print Recipe Peanut butter and toffee chocolate brownies Serves: 8 – 12 brownies Cooking Time: 1 hour + overnight to chill Ingredients Brownies 300g dark chocolate 140g butter 3 eggs 300g castor sugar 70g cocoa 190g plain flour 1 x 350ml jar smooth or crunchy peanut butter Toffee 200g castor sugar 80g butter 80ml fresh
TO DRINK: A citrusy Sauterne (French sweet wine) goes exceptionally well with fruit-flavoured desserts
TO DRINK: A light tawny port works well with both chocolate and plums, and isn’t too heavy with dessert.
Print Recipe Canderel chocolate egg lollies Serves: 4 large lollies Ingredients 3 x 85g Canderel milk chocolate slabs A clear plastic chocolate mold with 4 compartments (in the shape of your choice) with spaces for the sticks 4 plastic or wooden lollipop sticks Glitter for dusting (optional) Instructions 1 Ensure the mold is clean and
Recipe by Jaques Erusmus
Chocolate puddings never went out of fashion. TO DRINK: Complement the fruit flavours but break the sweetness – go for 2005 Bellingham Merlot with a dash of Malbec.
White chocolate and peanut butter biscotti are elegant Italian biscuits full of flavours that are adored worldwide. Creamy white chocolate and peanut butter are the perfect fillers for these lighter-than-air biscuits. Perfect for anytime of the day!
Chocolate chunk cookies are every chocoholic’s dream. Deliciously gooey and rich, they’re simply dreamy. Go back to childhood and enjoy these treats with a glass of milk.
It’s the time of year once more for hot cross buns! Although they’re a universal favourite, perhaps you’re getting bored of plain old buns with butter. If you are, it’s time to make hot cross bread and butter chocolate puddings. Turn leftover hot cross buns or even a few slices of our hot cross bun loaf into this scrummy pudding.
How could you possibly go wrong with fruit, chocolate, and meringue? Pineapple, dark chocolate and granadilla Pavlova is a divine dessert that has every flavour you could want. Sweet, rich, with just enough fruity tartness. Don’t worry if your meringue cracks – it happens. Simply use the filling to disguise any major cracks.