Chocolate and Hazelnut Mousse

February 4, 2014February 4, 20145 Comments

This Chocolate and Hazelnut Mousse can be whipped up in a flash and is completely delicious and utterly moreish. The sour of the raspberries is complimented by the creamy mousse. Topped with Raspberry Caviar it’s the perfect Valentine’s Day treat for your someone sweet.

Ingredients

300ml of thickened cream
200g of good quality milk chocolate
¼ cup of hazelnut spread
2 ¼ cups of McCain Season’s Choice Frozen Raspberries

Method

Scatter McCain Season’s Choice Raspberries, over the base of 4 small-sized serving glasses and set aside.
Separate the raspberry drupelets from the main fruit, place on a freezer-proof plate and place in the freezer until needed.
Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.
Beat cream in a bowl to soft peaks and then fold through the melted chocolate and hazelnut spread.
Spoon the mousse among serving glasses over the raspberries, scatter with raspberry drupelets to resemble caviar and serve immediately.

Enjoy!

Chocolate and Banana Pancakes

August 10, 2013September 19, 201312 Comments

Okay, I’m sorry but it HAD to happen.

Ingredients

1 batch of pancakes
Chocolate and Hazelnut Spread aka Homemade Nutella
2 banana’s – sliced

Method

Top pancakes with spread and banana.
Eat and repeat.

Enjoy!

Healthy Chiquita Banana Pancakes Recipe (chiquitabananas.com)
The healthy way: Banana Pancakes (sweetsandstyles.wordpress.com)
Chocolate Banana Pancakes…..Breakfast or Dessert? (thevegandiaries1.wordpress.com)
Banana Bread Pancakes (gluten free) (instructables.com)
Healthy Pancakes? Yes, I’m not kidding! (runtodine.wordpress.com)
Banana Pancakes with PB Sauce (thevegasvegan.com)

Chocolate Hazelnut Spread / Homemade Nutella

August 3, 2013September 19, 20135 Comments

This recipe goes out to all the Nutella lovers out there… and I know there are a few including my very own sister-in-law who eats it by the spoonful! Today I’m excited to share with you a recipe for Chocolate and Hazelnut spread or.. homemade Nutella. I’m just going to jump straight into this one, because if you’re like me, the only thing running through your head right now is “Om nom nom nom”…..

Ingredients

1 cup of raw hazelnuts
1 tsp vanilla essence
1/2 cup of icing sugar
1/4 tsp of salt
1/4 of cocoa
4 tbs of coconut oil

Method

Preheat oven to 220C and roast hazelnuts for 8-10 minutes until golden.
Place the hazelnuts in a teatowel and rub together to remove the skins, it’s okay if some stubbon skins won’t budge.
Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes).
Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
Sit back and omm nom nom nom………

TIP: Add extra hazelnuts on top for extra ~~noming~~ crunch.

This will last in the fridge of up to two weeks, probably longer if it’s not eaten on the first day but best to err on the side of caution.

Enjoy!