sweet tooth – Page 2 – My Whisk and I

Pistachio Chocolate Brownies

May 12, 2022by Karen ClaassenLeave a Comment

380g soft butter
320g chocolate, chopped
6 eggs
15ml vanilla
500g sugar
230g flour
5ml salt
300g pistachio nuts, roughly chopped

Preheat your oven to 180℃ and line an oven tray with aluminium foil.
Melt the butter and chocolate together over a very low heat.
Take from the heat and allow to stand for 10 minutes so that it cools down slightly.
Add the eggs, sugar and vanilla to a mixing bowl and beat with an electric whisk until the sugar has dissolved.
Now beat the egg mixture into the chocolate mixture.
Add the flour, salt and nuts and mix through.
Pour the batter into the prepared baking tray and bake for 30 minutes.
The top should be dried and pale and the middle still dark and gooey!!
Enjoy as is or serve slightly warm with vanilla ice cream.

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Quick-Bake Passionfruit Tart

December 2, 2021by Karen ClaassenLeave a Comment

This tart is makes for the perfect summer dessert when served with a scoop of ice cream and extra passionfruit pulp drizzled on top. It is so easy to make, you only need to take out a mixing bowl and a whisk!!

4 eggs
250ml milk
5ml vanilla
125g butter, melted
250ml caster sugar
125ml passionfruit pulp and extra for drizzling once you serve
125ml flour
250ml desiccated coconut

Preheat your oven to 170℃ and spray a 24cm tart tin with cooking spray.
Add the eggs, milk, vanilla, butter, sugar, passionfruit pulp, flour and coconut to a mixing bowl and whisk together.
Pour the batter into the prepared tin and bake for 50 minutes.
Cool the tart for 10 minutes before refrigerating for at least 2 hours.
Dust with icing sugar and drizzle with passionfruit pulp.

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Chocolate Caramel Tart

October 27, 2021October 27, 2021by Karen ClaassenLeave a Comment

Base:
225g chocolate biscuits
150g butter

Filling:
100g butter
200g brown sugar
2 x 385g tins of condensed milk
7,5ml salt

Topping:
83ml cream
160g dark bitter chocolate, chopped

For the base:
Preheat your oven to 160℃ and spray a 23cm loose base tart tin with cooking spray.
Add the biscuits to the bowl of a food processor and process to fine crumbs.
Add the melted butter and mix/blitz until the mixture looks like wet sand.
Spoon the crumb mixture into the tart tin and press it firmly into the base and sides of the tin.
Bake the tart base for 10 minutes.
Remove from the oven and allow to cool.

For the filling:
Add the butter to a saucepan and melt it over medium heat.
Add the sugar and whisk to combine.
Keep stirring the mixture with the whisk until the sugar has melted completely.
Add the condensed milk and keep whisking to incorporate.
Cook the caramel for about 5 minutes, taking that it doesn’t overheat and burn, and then add the salt.
Pour the mixture into the tart case and bake in the oven for 15 minutes.
Take the tart from the oven and set aside to cool slightly.

For the topping:
Add the cream and chocolate to a heatproof bowl set over simmering water.
Stir the mixture every now and then until smooth and completely melted.
Take the bowl from the heat and allow to stand for about 10 minutes. Give it a stir every now and then so that it cools down.
Spoon the chocolate onto the caramel layer and spread it evenly with a spatula.
Refrigerate the tart for 2 hours to set.
Allow the tart to come to room temperature before serving.

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Triple Chocolate Mousse

October 21, 2021October 20, 2021by Karen ClaassenLeave a Comment

150g milk chocolate, chopped
45ml boiling water
7,5ml powdered gelatine
3 eggs, separated
375ml whipping cream
150g milk chocolate, chopped
150g dark chocolate, chopped

Line a 22cm x 11cm loaf tin with plastic wrap, leaving enough plastic to make an overhang (so that you can fold it on top of the mousse later on). Tip: wet the loaf tin before lining it – the water will help the plastic “stick” to the the tin.
Add the white chocolate to a heatproof bowl set over a saucepan with simmering water and allow the chocolate to melt. Remove from the heat, give it a good stir and set it aside for about 5 minutes to cool.
Add 15ml of the boiling water to a small cup and sprinkle 2,5ml of the gelatine over. Stir the mixture continuously until the gelatine has dissolved completely – about 2 minutes of constant stirring.
Add the gelatine and one egg yolk to the melted chocolate and stir to combine.
Add 125ml cream to a mixing bowl and beat with electric beaters until soft peaks form.
Add the cream to the chocolate mixture and stir through until combined.
Add one egg white to a clean mixing bowl and beat with an electric whisk until soft peaks form
Fold the egg white into the chocolate mixture with a spatula.
Pour the mixture into the prepared tin and refrigerate for 1 hour or until the white chocolate layer is set.

Repeat the process with the milk chocolate and half of the remaining ingredients.
Pour over the white chocolate mousse and place back in the refrigerator for another hour or until set.

Repeat with the dark chocolate and the remaining ingredients.
Pour over the milk chocolate layer and place in the refrigerator for a minimum of 6 hours.

Serve the mousse with a chocolate sauce or plenty of berries.

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Middle-Eastern Rice Pudding

June 25, 2021June 13, 2021by Karen ClaassenLeave a Comment

This is fragrant dessert with rose water and honey and is based on the traditional Roz bel Laban. The recipe provides 6 generous portions depending on the size of the glasses or bowls it is served in.

500ml milk
250ml cream
2 cinnamon quills
6 cloves
1,2ml ground cardamon
250ml rice
30ml sugar
500ml water
83ml condensed milk
30ml butter
30ml rose water
honey and pistachio nuts to serve

Add the milk, cream, cinnamon, cloves and cardamon to a saucepan.
Turn the heat on medium and wait for the mixture to come to the boil.
Turn the heat down so that the mixture simmers and add the rice, sugar and water.
Allow the mixture to simmer until the rice is cooked, stirring continuously. This will take 30 – 40 minutes. Do not leave the mixture – keep an eye on it!
Take the saucepan from the heat and add the condensed milk, rose water and butter. Stir thoroughly.
Spoon the rice pudding into glasses or serving bowls.
Drizzle each dessert with honey and a sprinkling of pistachio nuts.
The rice pudding is best served warm.

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Apple Crumble

May 24, 2021May 23, 2021by Karen ClaassenLeave a Comment

This is an easy, uncomplicated apple crumble in one dish but it is full of flavour and absolutely delicious when served slightly warm with ice cream.

450g cooking apples
62ml sugar

Crumble:
40g oats
40g flour
40g butter, cubed
30g brown sugar
2,5ml cinnamon

Preheat your oven to 190℃.
Peel, core and cut the apples into quarters. Cut the quarters into chunks.
Add the apple pieces to a small saucepan with the sugar and 45ml water.
Cook over a low heat, stirring occasionally, for about 5 minutes.
Spoon the apple into an ovenproof dish or individual ramekins. Put aside.

For the crumble:
Add the oats, flour, butter, sugar and cinnamon to a mixing bowl.
Rub the butter into the mixture with your fingers until it has an even crumb texture.
Spoon the crumb mixture onto the apple chunks.
Place in the oven and bake for 20 – 25 minutes.
Serve slightly warm with vanilla ice cream.

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Pistachio-Goji Berry Chocolate Fudge

May 19, 2021May 18, 2021by Karen ClaassenLeave a Comment

This might just be THE easiest fudge you have ever made!! Add some more Pistachio and Goji berries if you like the tartness or opt for a smoothest of all chocolate fudge!

1 X 385g can of condensed milk
320g De Villiers Chocolate: I prefer the 85% dark; chopped
50g pistachio nuts
30g dried goji berries

Line a baking tray or ceramic dish of 19cm X 19cm with baking paper.
Add the condensed milk and chopped chocolate to a saucepan and place on very low heat.
Stir the mixture with a whisk until the chocolate has melted completely. Keep moving the mixture in the saucepan and keep the heat on low as the chocolate will seize if it becomes too warm, too soon.
Remove from the heat and pour into the lined baking tray.
Smooth the top with a spatula and sprinkle with the pistachio and goji berries. Lightly press the nuts and berries into the fudge with the back of the spatula.
Place the fudge in the refrigerator for about 3 hours.
Slice and enjoy.
The fudge keeps well in a sealed container.