No bake white chocolate cheesecake

No bake white chocolate cheesecake

white-chocolate-cheesecake-no-bake

This is such an incredibly easy recipe it is almost hard to believe it tastes so fantastic. I am not a big fan of sweet cheesecake recipes and this one really is an excellent recipe.

Next time I make this recipe I think I will add some finely grated citrus rind. I can taste a little lemon or orange zest in it but it is fantastic as it is as well.

Because it is not overly sweet, top it with almost anything to sweeten it up. Any fruit or berries will do the trick or even some crushed oreos, roasted coconut or anything that you like.

You will need a 23cm springform tin that is approx 5cm deep (deeper doesn’t matter)

What you need

Base
1 x packet tennis biscuits (Graham crackers or similar)
200g melted butter

Filling
360g cream cheese
250ml fresh cream
100g melted white chocolate
1 teaspoon vanilla essence

The process

Break up the biscuits, place them in a food processor and blend until a they are fine crumbs.

Melt the butter in a bowl, add the fine biscuit mixture and mix well until fully combined.

Take your baking tin and spray with spray and cook, then line the base of the tin with the biscuit mixture. press it down quite firmly with the base of a spoon and check that you have it fairly even by measuring with the spoon against the side of the dish all the way round.

Place the tin in the fridge.

Place the cream(keep about 50ml aside) and cream cheese into a bowl and mix together with an electric beater until you get to soft peak stage. (when you remove the whisks, it forms a peak but falls over)

Heat the 50ml of cream on medium heat until warm but not boiling, remove from the heat and add the chopped white chocolate. Stir until it is completely melted.

Add the melted chocolate and the vanilla essence to the cream mixture and fold in with a spatula.

Take you tin from the fridge and fill with the cream cheese mixture, cover with cling film and then back into the fridge for at least an hour or two.

You can make it the day before and it will last in the fridge for at least a few days 🙂

Top it with whatever makes you happy. Berries are a perfect match but try something different as well.

Chocolate Tarts

Chocolate Tarts

chocolate tarts

Chocolate Tarts

I saw these little beauties being made on television and just had to give them a try them, they looked so simple and in reality were not far off so you can happily call this an easy chocolate tart recipe. It looks complicated but once you get started you will be pleasantly surprised at how easy it is. When you have added the cream and the raspberries it is just so perfectly delicious you will battle to keep your friends at bay.

It makes 4 x 11cm diameter tartlets and I found 1/2 to be enough per person but if you have some srious chocolate loving mates, give them a whole one. It’s really important to measure the ingredients, so get out your scale or stop in at your local supermarket to buy one.

What you need

Pastry

240g cake flour
160g butter
Pinch of salt (1/4 teaspoon)

Filling

160ml fresh full fat cream
40g butter
180g dark chocolate, finely chopped

On the side

1 punnet raspberries/strawberries
250ml thick cream (full fat)
1 tbs caster sugar

The process

Use a food processor for the pastry, it is very straight forward.

Take the flour, butter and salt and pop it into your food processor. Blitz it intermittently a few times and then give it a good blitzing until the mixture looks like breadcrumbs. Add a tablespoon of cold water and then blitz again for 20 seconds or so, the dough will start to stick together and now it is done.

Tip onto a cool surface sprinkled with a little flour and bring it together into a ball. Don’t knead it, just form it. Now cover with cling film and put it in the fridge for about 30 minutes (a littkle longer is not a problem).

Now take the dough and place onto a floured surface and with a rolling pin roll it out nice and thin, 3mm is about what you are looking for. The real trick is in the lining of the tart tins, you want to line them loosely so that when they cook they do not shrink too much. Line the tins and then prick the bases a few times with a fork and then pop them in the fridge again.

Take the chopped up chocolate and place in a glass mixing bowl that has been warmed and dried (just pour a little boiling water into it and then dry it). Add the cream and butter to a pot and heat slowly until the butter has melted and steam is coming off the cream. Pour the cream into the chocolate and mix gently until all of the chocolate has melted, voila.. chocolate filling.

Take the tins from the fridge, line with baking paper and fill with ceramic beads or dry beans (I got my tins and beads from Kitchenique in Woodmead, you want the ones with the loose bases) and bake them for about 7-8 minutes in a 180 Celsius oven. Remove the baking paper and beads and bake for another 10 minutes or until the pastry has a golden brown edge. Allow them to cool before removing the pastry.

Once cooled, distribute the chocolate evenly between the 4 pastry cases and your tarts are ready.

Whip some cream and place on the side topped with the berries. Bloody marvelous I tell you!

Dont forget to see what competitions and giveaways there are, you just never know!

Coffee and chocolate froth

Coffee and chocolate froth

Coffee froth

This has got to be one of the easiest desserts to make and is so versatile you just have to try it. Make it with Enrista’s 3 in 1 coffee of chocolate for Coffee froth or chocolate froth or a combination of the two. You can have it as it is or dress it up with whipped cream and fruit and a few chocolate shavings but the froth is awesome. Imagine an aerated creamy jelly, just try it you will love it. Makes enough for 8-10 people depending on how you dress it up.

What you need

1 380g tin Evaporated milk
2 sachets clear unflavoured gelatine (look in the jelly section for Sheridans)
2 strong Enrista 3 in one coffee
2 Enrista hot chocolate

The process

The first thing you need to do is pop the tin of evaporated milk into the fridge to chill. Pop it in, in the morning for when you are ready, you want it to be nice and cold.

Get 2 serving bowls for the 2 different flavours.

Take 2 small mixing bowls and add 200ml hot water from the kettle and melt the 2 coffee sachets in one and the two chocolate sachets in the other. Mix it up with a spoon to ensure that the contents are completely dissolved. Then add a sachet of the gelatine to each and mix to dissolve.

Now place the two bowls in a cool place to cool. Don’t put them in the fridge, we don’t want the jelatine to set, we want it to cool. In winter it takes about 10 minutes.

Once it’s cooled add the cold evaporated milk to a large bowl and with your electric beater, beat the hell out of it for about 5 minutes until it has increased in volume about 4 times and is fairly thick.

Now put half of the cold cream into another mixing bowl and add the cooled chocolate mixture, beat it well for another minute or so and then transfer into a serving bowl, do the same with the coffee and then pop them into the fridge for about 10 minutes to set.

That’s it, simple and delicious, not too sweet and a texture unlike anything you have tried.

The idea for this came from my mom who makes it with fruit flavoured jellies.

Chocolate mousse

Chocolate mousse

Easy chocolate mousse

Chocolate mousse

In the past I have had a few chocolate mousse disasters but this recipe from a 1995 Bryanston high school recipe book I came across in the market some time ago turned out beautifully.  It’s really simple and needs to be made at least 2 hours before serving.. perfect. I made the chocolate mousse without alcohol but you can add you favorite liqueur to fancy it up a bit. (makes 6-8 ramekins)

What you need

3 eggs separated
2 tablespoons caster sugar
100g dark chocolate
125ml fresh cream
pinch of salt
(Optional 1 tablespoon of kahlua, brandy, amaretto or Baileys)

The process

Place a small pot of water on the stove to boil then place a glass bowl over the water but not touching it and melt the chocolate.

In a large bowl add the catser sugar and the egg yolks then use an electric beater to beat the mixture until it is thick and creamy.

Add the melted chocolate ensuring you get it all by using a baking spatula to clean the bowl. Beat again until well blended.

In a separate bowl whip the cream until stiff, add to the chocolate mixture and fold in using a metal spoon. Don’t mix it, just fold it in gently until evenly distributed.

Now take another bowl and add the egg whites and pinch of salt. Beat with your electric beater (be sure to clean the beaters) until stiff.

Add to the chocolate mixture and fold in with a metal spoon until colour is uniform. If you are using alcohol, this is the stage you add it, together with the beaten egg whites.

Spoon into cups or ramekins and chill in the fridge for a few hours. It will need at least 2 hours to set well.

You can grate over a bit more chocolate or add a mint sprig, a dollop of cream… you get the idea. Truly one of the easiest and nicest tasting chocolate mousse recipes I have tried.

Hot gooey chocolate puddings

Hot gooey chocolate puddings

Chocolate puddings

Ever since I first saw Jamie Oliver make these little fellas it became an obsession to get them right and here they are folks, beautiful little chocolate puds with a runny chocolate center. If you are a chocoholic like me, these are definitely for you. (makes 6)

What you need

230g 70% chocolate
4 tablespoons butter
1 teaspoon vanilla essence
1/4 teaspoon salt
4 egg yolks
6 tablespoons sugar
2 tablespoons cocoa powder
3 egg whites

The process

If your eggs are in the fridge, take them out at least 20 minutes before you start.

Heat your oven to 200 Celsius and lightly butter 6 rammikins, then dust with cocoa powder and set aside (not the measured cocoa powder).

Break up the chocolate into small pieces (whacking it with a rolling pin does the trick) and place the chocolate and butter into a small pot on a low heat. Heat the mixture, stirring constantly until the chocolate has melted. Now take off the heat, add the vanilla essence and salt, stir well and set aside.

Separate the egg yolks and the whites putting 3 whites aside for use later.

Add the egg yolks to a large bowl and beat the yolks for about 30 seconds. Then add 1/2 the sugar(3 tablespoons) and cocoa powder and beat well until thick and glossy. Now add the chocolate mixture and mix with a metal spoon in a folding motion until blended and thick.

Now in a separate bowl add the 3 egg whites and beat on high until you reach stiff peak stage. (If you lifty the beaters out of the mixture the peak does not collapse), now add the remaining 3 tablespoons sugar and beat until smooth and glossy as if you were making meringues.

Add the egg whites to the chocolate mixture and fold in gently with a metal spoon. It must be evenly combined with a few white streaks. Spoon into the rammikins about 3/4 full.

Place in the oven for 12 to 14 minutes or until the tops are cracked.

Serve immediately in or out of the rammikins. If you are removing them from the rammikins, allow them to cool for a few minutes then slide a sharp thin knife around the edges first. Serve with a little vanilla ice cream or fresh beaten cream.

These are seriously good.

Easy tiramisu

Easy tiramisu

Tiramisu

Tiramisu

This one is specially for Marie. Tiramisu is a fantastic and very easy dessert that always impresses. You can have a bit of fun with it by adding layers of your favorite fruit as well. This one is the basic tiramisu recipe that is fabulous as is. Serves 6-8 people

What you need

1 cup strong black coffee (1 tablespoon nescafe)
Frangelico liqueur (optional)
1/2 cup caster sugar
2 teaspoons vanilla essence
250g mascarpone cheese
1/2 cup fresh cream
2 x 125g boxes boudiour biscuits
Cocoa powder or finely grated dark 70% choclate for topping

The process

Make the coffee and allow it to cool. (you only need to use warm water to dissolve the coffee)

Whip the cream and the caster sugar together until fairly stiff, then add the vanilla and mascarpone cheese and fold with a metal spoon until the mascarpone is evenly distributed. You dont want to beat it, just give it a gently fold. At this stage you would also add about 75ml or 2 to 3 tots of Frangelico if you are using alcohol.

Transfer the coffee to a shallow bowl. Use a 20cm x 20cm or similar baking dish and line the bottom with boudior biscuits dipped into the coffee.

Sprtead half of the mascarpone mixture over the biscuits and then repeat to create another layer. Smooth the top nicely and then pop into the fridge for about an hour to chill.

Before serving, finely grate a layer of choclate over the top or sprinkle with cocoa powder.

You can also grate a layer of choclate on top of the first layer of mixture for something a little decadent.

Simple and delicious.

Easter chocolate crunchies

Easter chocolate crunchies

easter-chocolateThese are something a little different for Easter and are so incredibly delicious you will be hard pressed to find anything quite like them. Anything made is so much better than bought and these will be appreciated by anyone receiving them. They are really simple to make and the family will love them.

What you need

280g plain chocolate
100g butter
80g crunchies (honeycomb chocolate bars)
80g digestive biscuits
100g white chocolate
grease proof paper (wax paper)

The process

First off, place the crunchies and the white chocolate in the fridge to get brittle, then give them a few taps with a rolling pin or mallet to crack them into smallish pieces and set aside.

Melt the butter in a pot over a medium to low heat, and add the plain chocolate broken up and allow to melt, stirring constantly. Remove from the heat ad allow to cool.

Add the pieces of broken up chocolate bars and and biscuits, stir gently to combine evenly.

Place a large sheet of baking paper on your kitchen counter and spoon out the mixture into a log shape about 30cm long along the middle of the sheet.

Roll the paper over the chocolate log and twist the ends until the log is quite tight and a nice round shape.

Place in the fridge for about 2 hours until set, then remove the paper and cut into slices about 1cm thick.

Eat your heart out!

Hot chocolate brownie dessert

Hot chocolate brownie dessert

chocolate brownies

Hot Chocolate Brownie Dessert

Hot chocolate brownies and cream anyone? This has got to be the ultimate winter feel good dessert. It’s hot, its gooey and it’s choclate….

What you need

100g butter
100g dark chocolate chopped
175g caster sugar
2 eggs beaten
80g flour
2 tablespoons cocoa powder
1/2 cup milk chocolate drops

The process

Lightly grease a small cake tin (20cm) or 8 ramekins and line the base with grease proof paper.

In a pot over a low heat melt the butter, add the dark chocolate and stir until completely melted and remove from the heat.

Add the caster sugar and stir, add the beaten eggs, sift in the flour and cocoa powder and stir to combine. You don’t want to mix it thoroughly.

Lastly, fold in the chocolate drops and pour into the tin or ramekins.

Bake in a 180 Celsius oven for about 20 minutes.

The tops should be quite firm but not hard. Let them cool slightly and then turn them out and serve with a good amount of thick jersey cream or ice cream.

Steamed chocolate pudding

Steamed chocolate pudding

Chocolate pudding

Chocolate pudding

This is something to behold, its a kind of souffle, perfect pudding for all chocolate lovers. this chocolate recipe is not for the faint hearted, I burnt myself getting it out.. The anticipation and the smells in the kitchen made me lose my head I tell you. Could that mean I’m a chocolate addict.. YES and proud to be one.

What you need

85g butter
188g soft brown sugar
2 tablespoons golden syrup
2 eggs, separated
1 teaspoon bicarbonate of soda
125ml water
180g cake flour
half teaspoon salt
1 teaspoon baking powder
2 tablespoons cocoa powder
2 Cadbury flake bars
Water for boiling

The Process

Lightly butter a 1 liter pudding bowl. In preparation for steaming bring water to the boil in a large pot.

Cream butter, sugar and golden syrup until light and fluffy. Add egg yolks one at a time and beat thoroughly then Dissolve bicarbonate of soda in water, add and mix.

Sift dry ingredients together twice. Add to cream mixture, alternating with the water.

Beat egg whites until soft white peaks form. Gently fold into mixture.

Pour half the mixture into prepared pudding bowl, crumble the flakes over and add the remaining mixture on top(this is the secret to its yumminess).

Cover with grease proof paper and tie securely with string, make a handle on the top for easy lifting. The bowl gets very hot, so make the handle unless you have ovenproof gloves.

Lower pudding gently into boiling water and cover with lid.

Leave to boil for 2 hours. DO NOT open or the pudding will deflate.

Remove from the water and serve ASAP with whipped cream.

Chocolate mint fudge

chocolate fudge

This is a creamy, melt in the mouth fudge recipe and remember, the better the chocolate the richer the taste. You will be hard pressed to keep these for longer than a day! For a really special change replace the mints with grated orange rind and 1 teaspoon of strong powdered coffee.

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