Tag

dessert

So much chocolate. So little time!

Dark Chocolate Cheesecake with Wine Macerated Strawberries is really as good as it sounds and looks, and tastes even better. The cheesecake is a chocolate lovers delight – deep, dark, rich, sensuous, indulgent, sinful. With so many superlatives, I might well throw another in. It’s dead S I M P L E too! Make it ASAP and you’ll know just what I mean.It’s a recipe I’ve minimally adapted from Ruchira @ Cookaroo. She’s quite the best ‘chef’ I know. Her recipes are always quick, simple and foolproof. I’ve made this Dark Chocolate Cheesecake before and it was SO GOOD that I couldn’t wait to make it again.The recipe now lives in my head. I go about tweaking it here and there depending on what I have on hand. It’s a keeper!  Minimal fuss, maximum taste! I throw it together in my Thermomix and it takes under 20 minutes to come together. I used digestive biscuits the last time. Didn’t have digestives on hand this time, so I threw in Hobnobs instead. Just as good! I do a lot of chocolate desserts, simple ones mostly. Simple recipes like these leave you a lot of time to think about what more you can do. I could have just gone naked {ahem} with the cheesecake, but a luscious rich chocolate ganache takes this beautiful Dark Chocolate Cheesecake to a delicious new level. How could I skip it. The cake was for a birthday, so now something had to be celebratory, I mean a little more celebratory. Also, so much time on hand makes me fidgety. I just have to do something more!

I thought maybe salter butter caramel and had visions of gooey goodness dripping off the edges. Yet when I opened the fridge, I saw a box of juicy fresh strawberries and I knew I had to have them on some way. Maybe do strawberries in balsamic vinegar? No, no, strawberries in red wine screamed the bottle of Shiraz at me.You might remember these Lamb Chops with Red Wine I made recently, best I’ve ever made. Rosemary, garlic, and a limited edition Shiraz came together ever so beautifully to create this dish with so much character and loads of depth. There was some wine left over, so red wine macerated strawberries it was going to be.Anything on my kitchen counter becomes an ingredient in my recipes. Loads of fresh oranges and star anise sitting pretty on the counter could only mean one thing. They would help flavour my macerated strawberries. In went the zest of an orange and a few star anise. They created delightful undertones as you can well imagine.The result was a flavoursome, beautifully coloured red wine topping which tastes as good as it looks. Here you go, the recipe is a must try. For me, it’s the only chocolate cheesecake recipe I’ll ever need! Thank you Ruchira ♥!

Dark Chocolate Cheesecake Red wine macerated strawberries
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Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @ thegreatcookaroo.com. You won’t need another recipe ever! Can be made 2-3 days ahead of time.
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Dark Chocolate Cheesecake Red wine macerated strawberries
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Dark, divine, sinful, creamy, chocolaty and above all, as simple as can be, this Dark Chocolate Cheesecake will leave you wanting for more. Recipe minimally adapted from Ruchira @ thegreatcookaroo.com. You won’t need another recipe ever! Can be made 2-3 days ahead of time.
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Servings Prep Time
8-10 people 10 minutes
Cook Time Passive Time
1 hour 12 hours
Ingredients
Ganache
Red wine macerated strawberries
Servings: people
Instructions
Biscuit base
  1. Whiz the biscuits, brown sugar and cocoa in food processor until you get a fine meal. Add butter, whiz again to mix. Press into 8″ loose bottom tin. Chill in the freezer while you get the filling ready, and the oven preheats.
Dark Chocolate Filling
  1. Preheat oven to 160C.
  2. Place all ingredients of the filling in bowl of food processor, and blend well to mix, 1-2 minutes on medium speed.
  3. Pour into crust, and bake for an hour. Leave to cool in the oven, then cover and chill for 4-6 hours, better overnight.
Red Wine Macerated Strawberries
  1. in a non reactive bowl, put in the strawberries, star anise, orange zest and brown sugar. Stir to mix, then pour in the wine. Stand covered in the fridge overnight.
  2. Discard the star anise, and strain the strawberries. Reserve in a bowl. Place wine in a small saucepan with a quarter cup orange juice, and simmer until thick and syrupy. taste and adjust sweetness if required. Cool slightly, then pour over the strawberries.
  3. Ladle the strawberries over the ganache. If the syrup is thin, reduce it further until nice and thick. Cool and pour over strawberries.
Ganache
  1. Place chocolate and cream in a heatproof bowl. Heat in microwave for 1 minute. Whisk​ with a balloon whisk​ until smooth. Cool about 30 minutes, then whisk​ again​. Chill until a little f​irm. Whisk once again till glossy and smooth, and holds peaks. Spread over​ chilled cheesecake.
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“Creativity is contagious. Pass it on.”
Albert Einstein

Red Wine Strawberry Jelly with orange whipped cream … such a delicious way to end 2016, and ring in the new year! Have a great new year. HNY 2017.

Catch you on the other side. This one’s short & sweet!

Red Wine Strawberry Jelly with orange whipped cream
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Light, fun, easy to make, and a visual delight, the Red Wine Strawberry Jelly with orange whipped cream is a great make ahead dessert. Visually exciting and flavours that pop, berries work really well in this recipe!
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
10 minutes 4-5 hours
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
10 minutes 4-5 hours
Red Wine Strawberry Jelly with orange whipped cream
BigOven - Save recipe or add to grocery list
Yum
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Light, fun, easy to make, and a visual delight, the Red Wine Strawberry Jelly with orange whipped cream is a great make ahead dessert. Visually exciting and flavours that pop, berries work really well in this recipe!
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
10 minutes 4-5 hours
Servings Prep Time
6 people 5 minutes
Cook Time Passive Time
10 minutes 4-5 hours
Ingredients
Jelly
Cream topping
Servings: people
Instructions
Jelly
  1. Warm 100ml juice and pour over the gelatin in a small bowl. Stand for 5 minutes for gelatin to soften.
  2. Put the remaining juice and star anise in a saucepan and bring to a boil. Take off heat, and stir in the wine, followed by the softened gelatin.
  3. Divide the strawberries between the serving glasses/bowls. Strain the jelly mixture and pour into the glasses over the strawberries. Refrigerate for 4-5 hours until set and chilled.
Cream topping
  1. Whip the cream, sugar and orange zest at high speed {with sugar if desired} until medium peaks form.
  2. Top the set jelly with piped whipped cream.
  3. Garnish with sliced strawberries and chill until ready to serve.
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Tea Rose Chocolate Truffles“While there is tea, there is hope.”
Arthur Wing Pinero

Tea Rose Chocolate Truffles, simple chocolate goodness with a few of my favourite things. Chocolate, single cream and Mountain Rose Tea from Teabox. The tea is a fragrant blend of jasmine-infused winter flush black tea with rose and cardamom, and you can well imagine the lilting flavours it added to the truffles. Just right for the festive season. It’s also an extremely pretty tea. Take a look!tea-rose-chocolate-truffles-3-1000Teabox is a brand I greatly admire, a brand I have been associated it since it was rebranded by Pentagram in 2015. Teabox, Kaushal Dugar’s brainchild for online tea retailing, aims to revolutionise the tea industry by selling products directly, days after it has been picked. It’s a model that works and works well, growing from strength to strength!TeaboxTeabox is an experience,  a tea experience which is crisp, simple, neat, offers great quality and above all, warmth. I’ve been styling the tea shoots for Teabox the past few years, and loved the very first lot I styled. In particular this banner below shot by the very talented photographer Mallikarjun Katakol in Bangalore is one of my favourites, a reflection of all things I love. TeaboxThe last lot I styled was for the Diwali shoot, and those are now up on TeaboxHere’s a few of those…TeaboxWith so much tea styling of late, it was but natural I develop an affinity to these leaves the world loves so much, even though I’m a ‘coffee person‘. I might not sip a cup of hot tea everyday, yet I’m happy to dive into iced tea, and of course play with the leaves!!Mountain Rose Iced Tea with Tea Rose Chocolate TrufflesAlso happy to do recipes using tea leaves/blends which is something I increasingly enjoy. You might remember a batch of Mountain Rose Tea Cookies {below} that I baked a short while ago. Tea Rose Eggless CookiesI had such fun doing these cookies and shooting the images, the latter which is now quite addictive, that there’s been no looking back. From tea leaves are boring, to tea leaves are so happening, my world has come a long way. Teabox is leading in many ways, the latest it’s innovative concept called Teapac.Tea Rose Chocolate TrufflesTeaPacs are the first individually packaged tea bags sealed at the source using a natural Nitrogen flush that keeps the tea as fresh as the day it was picked. With them doing all the hard work, it leaves me a lot of time to get creative.Making Tea Rose Chocolate TrufflesMaking chocolate truffles is probably the easiest thing ever. No rocket science here. Needless to say, make sure you use the best quality ingredients. The flavours really shine through, teasing the palette gently, making these the most delectable little bites ever. It’s great to involve kids in making these. Then sit back and see them disappear!Tea Rose Chocolate TrufflesJust right for the festive season, Tea Rose Chocolate Truffles are as simple as can be. They are also one of the best and most loved gifts ever. Vegetarian, eggless, gluten free, healthy, make ahead too, and indulgent in a guilt free way, can things get better? You could make these vegan using almond milk or coconut cream/milk. Feel free to experiment.Tea Rose Chocolate TrufflesAs usual, I had a great time styling and shooting these. Served two ways, with a cup of brewed hot tea after dinner, or chilled Mountain Rose Iced Tea, my way, these make for great eye candy. They’ll be a great addition to your festive platter.Tea Rose Chocolate TrufflesElse make a batch, buy some tea and gift them to make someone happy something to remember! My next batch of truffles is going to be using the Kashmiri Kahwa Chai from Teabox. A blend of smoked green tea, spices and saffron from the valley, that tea has me smitten! Tempted to join in?

Tea Rose Chocolate Truffles
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Tea Rose Chocolate Truffles, simple chocolate goodness with a few of my favourite things. Chocolate, single cream and Mountain Rose Tea from Teabox, so you can well imagine the lilting flavours it added to the truffles. Just right for the festive season and the recipe as simple as can be. Vegetarian, eggless, glutenfree, healthy, make ahead too, get indulgent in a guilt free way! You can make these vegan using almond milk or coconut cream/milk. Feel free to experiment.
Servings Prep Time
16 truffles 5 minutes
Cook Time Passive Time
10 mnutes 2-3 hours
Servings Prep Time
16 truffles 5 minutes
Cook Time Passive Time
10 mnutes 2-3 hours
Tea Rose Chocolate Truffles
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Tea Rose Chocolate Truffles, simple chocolate goodness with a few of my favourite things. Chocolate, single cream and Mountain Rose Tea from Teabox, so you can well imagine the lilting flavours it added to the truffles. Just right for the festive season and the recipe as simple as can be. Vegetarian, eggless, glutenfree, healthy, make ahead too, get indulgent in a guilt free way! You can make these vegan using almond milk or coconut cream/milk. Feel free to experiment.
Servings Prep Time
16 truffles 5 minutes
Cook Time Passive Time
10 mnutes 2-3 hours
Servings Prep Time
16 truffles 5 minutes
Cook Time Passive Time
10 mnutes 2-3 hours
Ingredients
Servings: truffles
Instructions
  1. Place the cream and tea leaves or teabags in a heavy bottom saucepan and simmer for 5 minutes.
  2. In the meantime, finely chop the chocolate, or run it in the processor until almost ground. {I ran it in the Thermomix for 20 seconds, Speed 10}
  3. Place in a large bowl.
  4. If using tea leaves, strain the simmering cream over the ground chocolate. If using teabags, gently squeeze the teabags, and dispose, then pour the hot cream over the chocolate.
  5. Whisk with a spatula or balloon whisk continuously until the chocolate melts and is smooth.
  6. Cover the bowl with cling-wrap, and chill for 2-3 hours or until firm to touch.
  7. Using a cookie scoop or round measuring spoon, portion out approx 16 bits. With very clean hands, roll into balls, then toss in the cocoa powder. You could toss a few in tea leaves as well, pressing gently to fix for a je ne sais quoi feel!
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