Desserts
Boudoir choc mousse
2 boxes of boudoir
1 cup coffee (1/2 milk and water mixture)
200g cadburys dairy-milk chocolate melted
250ml fresh cream whip with 3tbs castor sugar
125g sour cream
3 egg yolks ( beat whites an leave aside
1 teaspoon vanilla essence
Dip biscuits in coffee and lay in Pyrex dish.
Beat sour cream ,egg yolks and vanilla essence until smooth.
Add melted choc and mix well,lastly add beaten fresh cream and fold in the egg whites
Spoon over biscuit,add another layer of biscuit and choc mixture. Leave to set in the fridge. Decorate with nestle cream and choc curls.
Chocolate
Lasagna
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large zip lock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving
INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large zip lock bag and crush them with a rolling pin or meat mallet. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving
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Easy
peasy desserts
Strawberry mousse
1 1kg strawberry yoghurt
1 fresh cream
1 condensed milk
Beat fresh cream till stiff .. Add yoghurt, condensed milk .. Mix well with a spoon .. serve chilled ..
Marie
biscuit rolls ..
1
can peaches liquidized
Marie biscuits
chocolate sauce
Layer marie biscuits with the can peaches forming along .. drizzle with chocolate sauce.
Marie biscuits
chocolate sauce
Layer marie biscuits with the can peaches forming along .. drizzle with chocolate sauce.
Milk
tart dessert
1 packet tennis biscuit
2 cans milk ( use the condensed milk can )
1 tin condensed milk
* 1 egg
*1 can milk
* 1tbs maizena
* 1tbs custard powder
* vanilla essence
*pinch of salt
Line a tray with tennis biscuit ..
Mix the 2 cups milk n condense .. Put on stove 2 heat .. Mix all ingredients with * .. Add 2 heated milk .. N bring 2 boil .. Pour over tennis biscuit .. Sprinkle cinnamon powder ..
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1 packet tennis biscuit
2 cans milk ( use the condensed milk can )
1 tin condensed milk
* 1 egg
*1 can milk
* 1tbs maizena
* 1tbs custard powder
* vanilla essence
*pinch of salt
Line a tray with tennis biscuit ..
Mix the 2 cups milk n condense .. Put on stove 2 heat .. Mix all ingredients with * .. Add 2 heated milk .. N bring 2 boil .. Pour over tennis biscuit .. Sprinkle cinnamon powder ..
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Bread
pudding
Ingredients:
6 eggs
6 - 8 slices white bread, crusts removed
Butter
1 cup sugar
2 teaspoons custard powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 litre milk
Method:
Butter bread slices and cut into 1 inch squares.
Place bread squares in a lightly buttered 11 x 7 inch baking dish.
Lightly beat the eggs and sugar until sugar has dissolved.
Add cinnamon and cardamom.
Add custard powder and mix well.
Add the milk and mix well.
Pour on top of greased bread. (during this stage the bread will float to the top)
Bake at 180C for 40 - 50 minutes, or until firm
6 eggs
6 - 8 slices white bread, crusts removed
Butter
1 cup sugar
2 teaspoons custard powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 litre milk
Method:
Butter bread slices and cut into 1 inch squares.
Place bread squares in a lightly buttered 11 x 7 inch baking dish.
Lightly beat the eggs and sugar until sugar has dissolved.
Add cinnamon and cardamom.
Add custard powder and mix well.
Add the milk and mix well.
Pour on top of greased bread. (during this stage the bread will float to the top)
Bake at 180C for 40 - 50 minutes, or until firm
LC...xxx