Banana split

Some desserts will always be popular! Good, traditional banana split will always satisfy. 

Ingredients (serves 1)

• 1 banana, peeled, cut lengthways
• 2 scoops vanilla ice-cream
• 2 tablespoons chocolate sauce (see related recipe)
• 3 pecans, chopped

 

Method

1. Place banana slices on a plate. Top with scoops of ice-cream.
2. Drizzle with chocolate sauce. Sprinkle with nuts. Serve.

Chocolate chunk muffettes

Preparation Time

15 minutes

Cooking Time

12 minutes

Makes

24

Ingredients

• Melted butter or margarine (optional), for greasing
• 150g (1 cup) plain flour
• 25g (1/4 cup) cocoa powder
• 2 tsp baking powder
• 100g (1/2 cup, firmly packed) brown sugar
• 75g dark chocolate, roughly chopped
• 60g (3 tbs) butter or margarine, melted, cooled
• 1 egg, lightly whisked
• 80mls (V3 cup) milk or buttermilk
• 1 tbs raspberry jam

 

Method

1. Preheat oven to 180°C. Brush 24 mini (40mls/2-tbs) muffin pans with the melted butter or margarine to lightly grease, line them with paper cases or use non-stick muffin pans.
2. Sift together the flour, cocoa powder and baking powder into a medium mixing bowl. Stir in the brown sugar and chocolate.
3. Whisk together the butter or margarine, egg, milk or buttermilk and jam until combined. Add to the dry ingredients and stir with a large metal spoon until just combined.
4. Spoon mixture evenly into the muffin pans and bake in preheated oven for 12 minutes or until cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day

 

Notes

"Muffettes" was the name given to these mini muffins by our photographer Rowan Fotheringham - quite fitting, we thought! They are the perfect size to serve with coffee after dinner, for that mid-afternoon indulgence or warm with vanilla ice-cream, for dessert. This mixture will also make six medium (125 mls/ 1/2 cup) muffins

Chocolate mousse log

Make this relaxing, flavour-filled dessert a part of your Christmas banquet. 

Ingredients (serves 8)

• 180g dark chocolate, chopped
• 2 eggs, separated
• 3/4 cup thickened cream
• 2 tablespoons instant espresso coffee powder
• 1/3 cup boiling water
• 250g packet chocolate chip cookies
• 250g strawberries, halved
• Icing sugar mixture, to serve

 

Method

1. Place chocolate in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure bowl doesn't touch water. Heat, stirring occasionally with a metal spoon, for 3 to 4 minutes or until chocolate is melted and smooth. Remove from heat. Cool slightly. Add egg yolks. Stir until smooth.
2. Using an electric mixture, beat cream until soft peaks form. Gently fold half the cream into chocolate mixture until smooth. Fold in remaining cream.
3. Wash and dry beaters and bowl. Beat egg whites until soft peaks form. Fold into chocolate mixture. Cover. Refrigerate for 2 hours or until just firm.
4. Place coffee and boiling water in a heatproof bowl. Stir to dissolve coffee. Cool.
5. Dip top half of biscuits into coffee mixture. Sandwich biscuits with chocolate mixture on a plate to form a log shape. Spread log with remaining chocolate mixture, swirling chocolate to give a rough texture. Cover loosely with plastic wrap. Refrigerate overnight (see note).
6. Top with strawberries. Dust with icing sugar. Serve.

 

Notes

Refrigerating log overnight lets the biscuits soften and become cake-like.

Warm apple coffee cakes

Cooking Time

25 minutes

Ingredients (serves 4)

• 2 granny smith or golden delicious apples, peeled
• 1/3 cup sultanas
• 1/3 cup brown sugar
• 1 cup self-raising flour, sifted
• 1/4 cup walnuts, chopped
• 2 tablespoons light olive oil spread
• 2 teaspoons instant coffee powder
• 1 tablespoon boiling water
• 2 eggs, lightly beaten
• 2 tablespoons reduced-fat milk
• 2 x 150g tubs vanilla creme fruche

 

Method

1. Preheat oven to 180°C. Lightly grease four 1-cup capacity ovenproof ramekins. Coarsely grate apples into a large bowl. Add sultanas, brown sugar, flour and walnuts. Stir until well combined.
2. Place spread in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute or until melted. Dissolve coffee in boiling water. Stir into spread. Add eggs and milk. Mix well. Add coffee mixture to apple mixture. Stir until well combined.
3. Spoon mixture into prepared ramekins until almost full. Bake for 22 to 25 minutes or until a skewer inserted into the centre comes out clean. Serve warm with fruche.

Notes

• To reheat cakes, turn onto a microwave-safe plate and cover with damp paper towel. Microwave on MEDIUM (50%) for 2 minutes or until just warm.
• You can also bake these cakes in a texas muffin pan. Turn out to serve.

Coffee truffles

Makes

20-25

Ingredients

• 200g good-quality dark chocolate, chopped
• 1/3 cup thickened cream
• 2 teaspoons instant coffee powder
• 1/4 cup chocolate sprinkles

 

Method

1. Follow step 1 of Basic truffle recipe (see related recipe), replacing vanilla with coffee powder.
2. Follow steps 2 and 3 of Basic truffle recipe (see related recipe), replacing cocoa with sprinkles.

"Hot chocolate" mousse

End your meal on Christmas eve with these festive cups of chocolate comfort. 

Preparation Time

15 - 375 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• 1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped
• 3 eggs, at room temperature, separated
• 125ml (1/2 cup) thickened cream
• 55g (1/4 cup) caster sugar
• Icing sugar, to dust
• Candy canes, to serve

 

Method

1. Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly. Stir in the egg yolks.
2. Use an electric beater to beat the cream in a bowl until firm peaks form. Use a metal spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream.
3. Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and glossy.
4. Fold the egg white mixture into the chocolate mixture. Spoon into four 250ml (1-cup) capacity serving cups. Cover and place in the fridge for 6 hours or until set.
5. Dust with icing sugar and serve with candy canes.

Chocolate marshmallow cakes

Preparation Time

120 minutes

Cooking Time

5 minutes

Makes

40

 

Ingredients

• 400g good-quality milk or white chocolate, roughly chopped
• 60g copha, chopped
• 250g packet shortbread biscuits (we used Scotch Finger), roughly chopped
• 1 1/2 cups mini marshmallows
• 80g Crunchie bar, finely chopped

 

Method

1. Line 40 x 1 1/2-tablespoon capacity mini muffin holes with small paper cases. Place chocolate and copha into a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, until melted and smooth. Remove from heat. Set aside to cool for 10 minutes.
2. Place biscuits, marshmallows and Crunchie into a large glass bowl. Pour over chocolate mixture. Stir until well combined. Place tablespoonfuls of mixture into paper cases. Refrigerate for 2 hours or until set.

Bearnaise sauce

A rich egg sauce flavoured with tarragon and white wine, bearnaise turns a simple grilled steak into a sensational French bistro style meal. Here's how to make it. 

Ingredients

• 160ml (2/3 cup) white wine
• 60ml (1/4 cup) white wine vinegar
• 2 French shallots, finely chopped
• 1 tsp dried tarragon
• 1 tsp black peppercorns
• 3 egg yolks
• 250g butter, chilled, chopped
• 1 tbs chopped fresh tarragon

 

Method

1. Make the reduction: Combine wine, vinegar, shallots, tarragon and peppercorns in a small saucepan. Simmer for 5 minutes or until liquid reduces to 2 tablespoons. Strain through a fine sieve into a heatproof bowl. Discard shallot mixture.
2. Cook the sauce: Place the bowl containing the wine mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Add egg yolks. Use a balloon whisk to whisk for 2 minutes or until pale and frothy. Add butter, a few pieces at a time, whisking constantly after each addition, until the sauce is thick and velvety. Remove from heat. Stir tarragon. Season with salt and white pepper.

 

Notes

How to serve it: Serve bearnaise sauce warm as an accompaniment to grilled steak with fried or steamed potatoes and salad leaves. It's also delicious with roast beef or steamed asparagus.

Boscaiola sauce

Creamy bacon and mushroom sauce is delicious over your favourite pasta. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 175g shortcut bacon rashers, chopped
• 200g Swiss brown mushrooms, thinly sliced
• 300ml thickened cream
• 1/3 cup flat-leaf parsley leaves, chopped

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
2. Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over pasta.