To make this chocolate mousse a cover star, top bowls of chocolate mousse with torched meringue, scatter with fresh berries and peanut honeycomb. Add the finishing touches by sprinkling with edible gold dust.  

3-ingredient chocolate mousse and quick peanut honeycomb   

Serves 4 • Total Time 20 Min (Plus Refrigeration Time)  

Ingredients
For the mousse
4 slabs dark chocolate, chopped
200g white marshmallows, chopped
2 cups cream

For the honeycomb
½ cup peanuts, lightly salted and toasted
½ tsp bicarbonate of soda
1 cup white sugar     

Method
For the mousse
1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form.
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

For the honeycomb
1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

The post Cook The Cover: Chocolate Mousse With Torched Meringue appeared first on MyKitchen.

What’s better than getting a box of chocolates? How about being treated to a plateful of these delicious chocolate delights, prepared with love by your special someone? Editor Chad January shows you how to make it look easy…   

3-ingredient chocolate mousse and quick peanut honeycomb  

Serves 4 • Total Time 20 Min (Plus Refrigeration Time) 

Ingredients
For the mousse
4 slabs dark chocolate, chopped
200g white marshmallows, chopped
2 cups cream

For the honeycomb
½ cup peanuts, lightly salted and toasted
½ tsp bicarbonate of soda
1 cup white sugar

Method
For the mousse
1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form.
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

For the honeycomb
1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

My Funny Valentine: Show your date just how well you know them by adding their favourite flavours to this mousse. If they’re not a dark chocolate fan, simply swap it for milk or white chocolate. When you melt the chocolate and marshmallows, consider adding cardamom, chilli, cinnamon or a crush of sea salt flakes. Or pour in some coffee or liqueur to add a sophisticated touch.  

Top Tip: Dinner date about to knock? Don’t stress — this mousse is ready to serve whenever you need it.  

Double chocolate brownies with whisky caramel sauce

Makes 12 Brownies • Total Time 30-35 Min  

Ingredients
For the brownies
2 slabs milk or dark chocolate, chopped 
¾ cup butter, softened 
1 cup light brown sugar 
2 eggs, whisked 
1 tsp vanilla essence 
1 cup cake flour
2 tbsp cocoa powder 
2 slabs white chocolate, chopped  

For the caramel sauce
1 cup white sugar
¼ cup whisky
¼ butter, softened
salt pinch
½ cup cream

Method
For the brownies
1. Preheat oven to 170°C.
2. Melt the milk or dark chocolate until smooth and free of lumps. 
3. In a large bowl, cream the butter and sugar until pale and fluffy.
4. Stir through the eggs and vanilla essence.
5. Gently mix in the flour and cocoa powder.
6. Carefully fold through the white chocolate.
7. Pour the batter into a lined and greased deep rectangular baking tray.
8. Bake for 15–20 minutes. The brownies should still have a bit of a wiggle if you shake the tin slightly.
9. Allow to cool completely in the tin.

Top Tip: When you remove the brownies from the oven, place the tin into ice water to shock it. This will stop the cooking process and produce a gooey fudge brownie.   

Method
For the caramel sauce
1. Place the sugar in a dry pan and cook over medium heat until it starts to melt.
2. Continue cooking until the sugar has melted into a deep golden syrup. Swirl the pan from side to side to melt the sugar evenly.
3. Remove from heat and add the whisky, butter and salt. Stir vigorously.
4. Place the pan back on the heat, stir through the cream and cook for a further 2–3 minutes until completely smooth. Leave to cool.
5. Serve the brownies sliced and drizzled with whisky caramel sauce.

Top Tip: Stirring the sugar while it’s melting will make it crystalise instead of becoming smooth and silky.    

Rib-eye steak with chilli chocolate sauce  

Serves 2 • Total Time 20 Min

Ingredients
2 tbsp olive oil 
2 rib-eye steak  (about 200g each)
salt and freshly ground black pepper
1 tbsp butter
2 tbsp cornflour
1 red chilli, deseeded and chopped
1 tsp paprika
1 slab dark chocolate, chopped
micro herbs for serving
radishes, sliced for serving
pink peppercorns for serving

Method
1. Rub the steaks with olive oil, coating evenly, and generously season them.
2. Place a large pan over medium-high heat.
3. Add the steak to the pan and brown for 3–4 minutes on each side. This will cook it to medium-rare.
4. Add the butter and baste the steak using a spoon for 1–2 minutes. Remove from the pan. 5. Allow the steak to rest for 4–5 minutes.
5. Place the pan back onto the heat and cook the pan drippings for 2 minutes. Whisk in the cornflour.
6. Cook for 3–5 minutes while whisking.
7. Add the chilli, paprika and dark chocolate to the pan.
8. Cook the sauce for a further 2-3 minutes and season to taste.
9. Arrange the sliced steak on a platter. Garnish with herbs, radishes and peppercorns. Drizzle over the sauce.

Top Tip: Allow the steak to rest for half the amount of cooking time. It allows the meat fibres to relax and redistribute the juices, making for a more tender steak.  

Dark chocolate soufflé with white chocolate and cardamom sauce  

Makes 4 Total Time 30-35 Min (Plus 15 Min Chill Time) 

Ingredients
For the soufflé
2 tbsp butter, softened
¼ cup white sugar
¼ cup butter, softened
2 slabs dark chocolate, chopped
3 eggs, separated
1 tsp vanilla essence
pinch of salt
pinch of cream of tartar
¼ cup castor sugar    

For the sauce
2 slabs white chocolate, chopped
½ cup cream
pinch of ground cardamom

Top Tip: Swap the cardamom for nutmeg, cinnamon or citrus zest for some zing. 

For the soufflé
1. Butter the ramekins and sprinkle with sugar. Leave to chill in the fridge.
2. Melt the butter and chocolate in the microwave over a period of about 5 minutes. Make sure to stir every 30 seconds until smooth. Cool slightly.
3. Whisk the egg yolks, vanilla essence and salt into the cooled mixture.
4. In a large bowl, whisk the egg whites and cream of tartar to form soft peaks.
5. Add the sugar one tablespoon at a time until all the sugar has dissolved and the meringue is thick and glossy.
6. Fold the meringue into the chocolate mixture until combined. Be careful not to over mix.
7. Chill the batter for 15 minutes and preheat oven to 200°C.
8. Spoon the batter into the ramekins and level the tops using a spatula.
9. Run the handle of a spoon around the edge of the batter to create an indent.
10. Place the ramekins into the oven and reduce the temperature to 190°C.
11. Bake the soufflés for 12–15 minutes. Remove from the oven.

For the sauce
1. Melt the white chocolate and cream over a double boiler and stir until smooth.
2. Stir in the cardamom.
3. Serve the soufflé in the ramekin and drizzled with the sauce.

Photography: Zhann Solomons

The post A Love Letter To Chocolate appeared first on MyKitchen.

These Vietnamese rice paper rolls with two dipping sauces are the perfect light, healthy, Asian-styled starter to accommodate all your guests’ needs!

SERVES 12 // COOK TIME 45 minutes

INGREDIENTS
For the Thai chilli dipping sauce
1 ½ tbsp brown sugar
2 limes, juiced
2 tsp fish sauce
1 ½ tbsp soy sauce
1 red chilli, thinly sliced
For the peanut dipping sauce
1½ tbsp smooth peanut butter
⅓ cup coconut cream
1 lime, juiced
1 garlic clove, grated
½ tsp chilli flakes
For the rice paper rolls
12 rice paper wrappers
¼ cup mint, leaves picked
¼ cup coriander, leaves picked
24 baby prawns, pan fried
1 carrot, cut into thin matchsticks
¼ cucumber, cut into thin matchsticks
½ cup cooked vermicelli noodles
½ cup peanuts, chopped
2 limes, sliced to serve

METHOD
For the Thai chilli dipping sauce
1. Whisk all the ingredients together in a bowl.
For the peanut dipping sauce
1. Mix the peanut butter with the coconut cream and lime juice. Stir in the garlic and chilli flakes.
For the rice paper rolls
1. Lay out all the prepared ingredients around a clean chopping board.
2. To assemble, place a sheet of rice paper in a bowl of cold water and allow to soften. Remove it from the water and place on the board.
3. Arrange a line of fresh herbs in the middle of the wrapper and top with 2 small prawns, followed by a few matchsticks of carrot and cucumber, some vermicelli noodles and a sprinkling of peanuts.
4. Fold the bottom and top of the wrapper up and over the ingredients then fold the sides of the wrapper inwards over the ingredients. Roll it up to seal everything inside.
5. Serve immediately alongside the two dipping sauces and a squeeze of lime juice.

Top tip: Leftover coconut cream can be blended with mango and granadilla pulp and frozen for tasty coconut ice pops, or freeze the leftover coconut cream in an ice cube tray to add to smoothies.

For a very similar dish! Eat yourself happy with these smoked salmon rice-paper rolls with dipping sauce! Filled with omega fatty acids and nutritious goods, you’re getting all you need

The post Vietnamese rice paper rolls with two dipping sauces appeared first on MyKitchen.

Want a delicious easy vegetarian dinner to keep you cosy and warm? Then try our deliciously quick brinjal curry with peanuts recipe!

SERVES 4 // COOK TIME 20 min

INGREDIENTS
1 cup rice
⅓ cup vegetable oil
4 brinjals cut into cubes
1 tsp cumin
1 tbsp garam masala
1 tsp paprika
1 tsp ground turmeric
½ tsp mustard seeds
1 tsp chili powder
1 onion, chopped
1 tbsp garlic and ginger paste
1 tbsp tomato paste
1 tin chopped tomatoes
1 x 400 ml tin coconut milk
To serve 
⅓ cup roasted peanuts
Handful of coriander, chopped

METHOD
1. Cook the rice according to package instructions and drain.
2. While the rice is cooking, heat 1/4 cup oil in a pan over medium heat. Season brinjals with salt and pepper and fry for 3 minutes, until tender. Remove from pan and set aside.
3. Add cumin, garam masala, paprika, tumeric, and mustard seeds to a pan and fry for 1 minute until fragrant. Add the onion and cook until soft, about 4 minutes. Mix in the garlic and ginger paste and tomato paste, then season.
4. Add the remaining oil, stirring to release the flavours, then return the brinjal to the pan.
5.  Add the tinned tomatoes and coconut milk and bring to a simmer. Cool for 10 minutes, stirring occasionally, until thick and deep in colour.
6. Top curry with roasted peanuts and chopped coriander, then serve with rice.

Recipe & styling: Jezza-Rae Larsen
Photography: K-Leigh Siebritz

Care for another delicious vegetarian curry? Then try our Thai vegetable green curry recipe!

The post Quick brinjal curry with peanuts appeared first on MyKitchen.

These aren’t your standard pancakes. Hotteok are a popular street food in Korea, and after trying this yummy version you’ll understand why!

SERVES 4–6 // COOKING TIME 20 min

INGREDIENTS
For the ginger ice cream
1 L vanilla ice cream, softened
¾ cup glace ginger
1 tbsp glace ginger syrup
For the spicy peanut filling
2 tbsp brown sugar
2 tbsp honey
⅓  cup peanuts
½ tbsp cinnamon
Pinch nutmeg
½ tsp ground ginger, toasted
For the hotteok
1 cup white bread flour
¾ cup rice flour
1 tbsp cornflour
2 tbsp sugar
10 g active dry yeast
½ tsp salt
1⅓ cups warm milk
½ cup vegetable oil

METHOD
For the ginger ice cream
1. Mix the ingredients together.
2. Transfer to an airtight container and freeze.
For the spicy peanut filling
1. Mix the ingredients together.
For the hotteok
1. Mix the dry ingredients together.
2. Add the milk and mix until a soft sticky dough forms. Shape into a ball, cover and allow to proof for 1 hour, until doubled.
3. Knock back, return to the bowl and proof for another hour until doubled in size.
4. Turn out onto a floured surface and knead until smooth. Divide into 12. Shape into balls.
5. Use your fingertips to press each ball into hotteok. Cup a hotteok in your hand and scoop a tablespoon of filling into the middle. Bring the edges up around the filling and pinch together to seal.
6. Fry the hotteok in some oil over medium heat, seam-side down, flattening gently, for 3–4 min per side, until golden.
7. Serve the hotteok hot topped with ginger ice cream.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

This barbecue tofu bowl with stir-fried veg and quinoa is another Korean foodie favourite.

The post Hotteok with spicy peanut filling and ginger ice cream appeared first on MyKitchen.

Fill your plate with a hearty helping of colourful veg and loads of flavour with this tangled vegetable noodles and peanut salad.

SERVES 4 // COOKING TIME 5 min

INGREDIENTS
1 cup baby marrow noodles (±2)
1 cup carrot noodles (±2)
1 cup beetroot noodles (±2)
75 ml water
3 tbsp chopped coriander
3 tbsp peanut butter
2 tbsp honey
2 tsp soy sauce
⅓  cup peanuts, toasted

METHOD
1. Combine the baby marrow, carrot and beetroot noodles.
2. Whisk together the water, chopped coriander, peanut butter, honey and soy sauce.
3. Toss together the dressing and noodles to coat. Top with toasted peanuts.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

If you’re looking for something with a bit more kick, our raw chilli cucumber noodles recipe is perfect for summer.

The post Tangled vegetable noodles and peanut salad appeared first on MyKitchen.