Chocolate banoffee pie dessert

Ingredients recipe

250g McVitie's Digestive biscuits
125g butter, melted
300ml ctn thickened cream
30g bar Cadbury Flake, crumbled
46g bar Cadbury Picnic, chopped
53g bar Snickers, chopped
380g can Nestle Caramel Top 'n' Fill
3 bananas, sliced

Method of recipe


1.Process the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Press the biscuit mixture evenly over the base and side of a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base. Place in the fridge for 1 hour to chill.

2.Transfer the biscuit base to a serving plate. Use an electric beater to beat the cream in a bowl until soft peaks form. Combine the Flake, Picnic and Snickers in a bowl.

3.Spread caramel over biscuit base. Arrange banana, in a single layer, over caramel. Top with the cream and chocolate mixture.


Notes
This pie never fails to impress. You can use any chocolate bars you like - Violet Crumble and Bounty also work well.

Chocolate & mint cheesecake dessert

Ingredients recipe

185g unsalted butter, melted
1/4 cup (25g) good-quality cocoa, sifted
1 cup (220g) caster sugar
2 eggs
1 cup (150g) plain flour, sifted
50g dark chocolate, melted, cooled

Mint topping
1/3 cup (75g) caster sugar
1 bunch mint, leaves picked
250g cream cheese
3 eggs
1/2 tsp peppermint extract (see note)
100ml thickened cream
2-3 drops green food colouring
Method of recipe


1.Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.

2.Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.

3.Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.

4.Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.

5.Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.


Notes
Peppermint extract is available from selected supermarkets and cake decorating shops.

Crepes dessert

Ingredients recipe
4eggs, lightly beaten
1 1/3 cupsmilk
2 tablespoonsbutter, melted
1 cupall-purpose flour
2 tablespoonswhite sugar


Directions of recipe

1.In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2.Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Egg-Free Chocolate Mousse dessert

Ingredients recipe Serves: 4

225g dark chocolate (70% cocoa solids tastes the best)
300ml thickened cream

Method of recipe

1.Break up the chocolate into chunks, and place in bowl over barely simmering hot water. Allow chocolate to melt slowly then stir carefully to combine. Cool slightly if necessary.

2.In meantime, whip the cream until just short of "whipped into peaks" stage. If you whip cream into peaks, the resulting mousse will be a bit thick.

3.Pour melted chocolate into cream and then pass chocolate bowl to husband or children so they can fight over who gets to lick the bowl.

4.Fold chocolate into cream, being careful not to bash all the air bubbles out.

5.Transfer into glass dish, and place in fridge for a while - 30 minutes or until firm enough to spoon into 4 small serving dishes.

Cake Nghe thuat dessert

Easy Grasshopper Ice Cream Pie dessert

Ingredients recipe

4 cups mint chocolate chip ice cream, softened
1 chocolate crumb crust (8 inches)
5 Oreo cookies, chopped
1/3 cup chocolate-covered peppermint candies
Chocolate hard-shell ice cream topping

Directions of recipe
1.Spread ice cream into crust. Sprinkle with cookies and candies; drizzle with ice cream topping.

2.Freeze until firm. Remove from the freezer 15 minutes before serving.

Apricot Sherbet dessert

Ingredients recipe

2-1/4 cups apricot nectar
1-1/2 cups milk
3/4 cup heavy whipping cream
1-1/2 cups sugar
3 tablespoons lemon juice
Directions of recipe
1.In a large bowl, combine all ingredients. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions.

2.Transfer to a freezer container; freeze for 4 hours or until firm.