Surprise and delight your tastebuds with these delicious mousse recipes. From decadent red velvet mousse to unexpected savoury delights like a coconut yoghurt mousse, you’ll fall in love with these magnificent mousses.  

Coconut yoghurt mousse 

Serves 8 //  Cooking time 2 hours 20 minutes

Ingredients 

800ml coconut cream
3 egg whites
¼ cup caster sugar
1 tsp vanilla essence
2 cups full-cream yoghurt
2 peaches, sliced
¼ cup raspberries
¼ cup coconut flakes  

Method 

1. Place coconut cream in the freezer for 1 hour. Then beat it until light and fluffy.
2. In another bowl, whip egg whites until frothy. Continue whipping, gradually adding the sugar, then the vanilla, until thick and glossy.
3. Fold the yoghurt into the coconut cream. Then fold in the egg whites.
4. Spoon mixture into 8 bowls. Place in the fridge to set for 1 hour.
5. To serve, top the mousse with peaches and raspberries.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen 

Spinach wraps with pea falafel and avo mousse 

Serves 4 // Cooking time 1 hour 10 minutes

Ingredients 

For the pea falafel 

2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve 

For the avo mousse 

1 avocado
¼ cup cream 

For the spinach wraps 

3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed 

Method 

For the pea falafel 

1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow fry the balls until golden brown.

For the avo mousse  

1. Blitz together the avocado and cream until smooth and creamy.

For the spinach wraps 

1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golf-ball-sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry fry wraps for 1 minute a side.
7. Serve with pea falafel and avo mousse.

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

 Also read: 10 Ways with Avocado

Two-ingredient chocolate mousse 

Serves 4 // Cooking time 20 minutes

Ingredients 

350g dark chocolate (70% cocoa), finely chopped
270ml boiling water 

Method 

1. Place the chocolate and boiling water in a bowl. Whisk until the chocolate has melted and the mixture is smooth.
2. Fill a larger bowl with ice water and place the bowl of chocolate in it.
3. Continue whisking until the mixture begins to thicken.
4. Remove from the ice water and continue whisking until the mixture is just set but still soft, 5–8 minutes.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Red velvet mousse 

Serves 6 // Cooking time 3 hours 30 minutes 

Ingredients 

160g white chocolate
340ml cream
1½ (±2.5g) gelatin leaves
1 Tbsp red food colouring
2 large egg whites  

Method 

1. Place the chocolate and 115 ml cream in a glass bowl. Melt over a pot of water on medium heat, stirring until completely melted. Set aside to cool.
2. Fill a bowl with water and ice cubes. Place the gelatin leaves in the bowl, ensuring they that are covered. Leave them there until the chocolate mixture is completely cool. Then remove the gelatin and place in a bowl over a pot of hot water. Stir until the leaves have melted.
3. Add the gelatin and colouring to the chocolate.
4. Using an electric beater, mix the remaining cream on high speed until soft peaks form. Fold into the chocolate mixture.
5. Beat egg whites until soft peaks form. Fold into mixture. Be careful not to overmix.
6. Pour into jars or glasses and place in the fridge to set, about 3 hours

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Piña colada mousse 

Serves 4–5

Ingredients 

For piña colada mousse 

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar   

For serving 

6 fresh pineapple slices
6 fresh or glacé cherries 
Handful of coconut shavings, toasted
Handful of mint   

Method  

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 
2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)
3. Whisk coconut cream to medium-soft peaks using an electric whisk.
4. Fold blitzed pineapple mixture into coconut cream, cover and chill.
5. Melt the chocolate (you can use a double boiler or melt it gently in the microwave, stirring every 30 seconds.) Set aside to cool.
6. Combine egg whites, cream of tartar and salt in a large bowl.
7. Whisk the mixture into medium stiff peaks.
8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  
9. Fold coconut cream mixture into the meringue.
10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.
11. Fold the chocolate mixture into remaining meringue until it is well combined.
12. Spoon into glasses and chill for 1 hour.
13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Top tip: Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert.  

Words by: Gail Damon
Photographs: Fresh Living Magazine/Shutterstock   

Also read: Fridge desserts to satisfy your sweet tooth

The post 5 delicious sweet and savoury mousse recipes  appeared first on MyKitchen.

What’s more indulgent and comforting than a chocolate and caramel malva pudding and a red velvet microwave mug cake? Nothing right. 

Chocolate and caramel malva pudding 

Serves 6-8 • Total Time 40-45 Min 

Ingredients

FOR THE MALVA  

2 cups dark brown sugar  
5 large eggs  
1 tsp vanilla essence  
1¾ cups cake flour  
½ cup cocoa powder  
2 tsp baking powder  
1 tsp salt  
2 cups cream 
80g dark chocolate, melted 
2 tsp bicarbonate of soda  
1 Tbsp white spirit vinegar   

FOR THE SAUCE  

¼ cup butter 
1 cup brown sugar  
1 can evaporated milk  
1 vanilla pod or 1 tsp vanilla essence   

FOR SERVING  

Blueberries
Fresh mint  

Method

1. Preheat oven to 180°C. 
2. Cream sugar, eggs and vanilla essence until sugar dissolves. 
3. Sift flour, cocoa powder, baking powder and salt together. 
4. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process. 
5. Fold through melted chocolate. 
6. Combine bicarb and vinegar and add to mixture. 
7. Pour batter into a greased 20x25cm oven dish and bake for 25-30 minutes. Remove from oven and poke holes into malva using a skewer or sharp knife. 
8. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute. 
9. Pour sauce over hot pudding. 
10. Garnish with berries and mint to serve.

Red velvet microwave mugs 

Serves 4 • Total Time 10-15 Min 

Ingredients

FOR THE RED VELVET CAKES  

1 cup cake flour 
½ tsp baking powder  
½ tsp bicarbonate of soda  
2 Tbsp cocoa powder  
¼ cup castor sugar  
2 eggs, whisked  
2 Tbsp melted butter, cooled  
½ cup buttermilk  
Few drops red food colouring  
160g white chocolate, chopped   

FOR SERVING  

Vanilla ice cream
Fresh berries
Honey  

Method

1. Combine flour, baking powder, bicarb, cocoa powder, salt and sugar in a bowl. 
2. Whisk together eggs, buttermilk and butter. 
3. Add wet ingredients to dry ingredients and mix to create a batter. 
4. Stir through food colouring, one drop at a time, until batter is a deep red. 
5. Spoon half the batter between 4 greased microwave-safe mugs. 
6. Divide chocolate between the mugs and top with remaining batter. 
7. Microwave on high for 1-2 minutes or until cooked through. 
8. Serve immediately with a dollop of ice cream, fresh berries and a drizzle of honey. 

Words by Chad January
Photography: Fresh Living Magazine  

The post Soft and sweet indulgent desserts perfect for winter appeared first on MyKitchen.

‘Tis the season for delicious dishes at dinner parties and we’re especially excited about trifle making its annual appearance. Impress your loved ones with sweet, sensational twists of this traditional English dessert to keep them in a holly, jolly mood all season long. 

 1. Red velvet trifle with cream cheese, icing, meringue and brandy snaps 

Serves 8–10
Total time 2 hours 45 minutes

Ingredients

For the red velvet sponge cake 

2⅔ cups cake flour 
¼ cup cocoa powder 
1 tsp bicarbonate of soda 
½ tsp salt
½ cup unsalted butter, softened 
1⅔ cup light brown sugar 
2 large eggs 
½ cup canola oil 
2 tbsp red food colouring 
2 tsp vanilla essence 
1 tsp white vinegar 
1⅓ cup buttermilk  

For the meringue kisses 

2 egg whites  
½ cup castor sugar 
1 tsp vanilla essence  

For the brandy snaps

1¼ cup melted butter 
1 cup light brown sugar 
1¼ cup maple syrup 
2 tbsp brandy 
1¼ cup bread flour 
½ tsp ground ginger  

For the cream cheese icing 

2 tubs plain cream cheese 
1 cup icing sugar 
1 tsp vanilla essence 
½ cup cream, whipped
2 tbsp berry jam or preserve  

Method

 For the red velvet cake 

1. Preheat oven to 180°C.
2. Line a large, deep rectangular baking dish with baking paper, and grease with non-stick cooking spray.
3. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt.
4. In a separate bowl, cream the butter and sugar for about 3–4 minutes until light and fluffy.
5. Whisk in the eggs, oil, vanilla, vinegar and buttermilk.
6. Combine the wet and dry ingredients using a wooden spoon until smooth. Be careful not to overmix.
7. Fold in the food colouring until the mixture turns the desired shade of red.
8. Pour the batter into the greased baking dish and level using the back of a spoon or spatula. Set aside for 10–15 minutes.
9. Bake for about 30–35 minutes or until an inserted skewer comes out clean.
10. Allow the cake to cool completely before cutting it into squares. Set aside.  

For the meringue kisses 

1. Preheat the oven to 120°C.
2. Use a standing mixer to whisk the egg whites until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time. Repeat with the remaining sugar until the meringue is glossy and thick.
4. Fold in the vanilla essence.
5. Use a pastry brush to paint the inside of a piping bag, fitted with a star nozzle, with the red food colouring.
6. Fill the bag with the meringue mix.
7. Pipe meringue kisses onto a greased and lined baking tray making sure to leave space between each meringue.
8. Bake at 120°C for about 1 hour and 30 minutes. Switch the oven off with the door slightly ajar and allow it to cool completely. 

For the cream cheese icing 

1. Whisk together the cream cheese until smooth and lump-free.
2. Stir through the icing sugar and vanilla essence. Lastly, gently fold in the cream.
3. Fold the berry jam or preserve into the icing to create a marbled effect. 

For the brandy snaps 

1. Preheat oven to 180°C and line a large baking tray with baking paper.
2. Combine the butter, sugar, maple syrup and brandy in a large bowl.
3. Fold in the flour and ginger and mix until smooth.
4. Place teaspoonfuls of cookie batter onto a baking tray, making sure to leave enough space between each cookie as they spread quite a bit when baking.
5. Bake for about 4–5 minutes or until golden brown.
6. Remove from the oven immediately and shape over a greased rolling pin to create different curvy shapes. This must be done while the cookies are still warm.
7. Repeat the process with the remaining cookie batter. 

To assemble

In a large trifle dish, create layers by alternating between red velvet sponge, berries, meringue, icing and brandy snaps.  

Top tip 

Elevate your trifle by topping it with dollops of meringue. Use a blowtorch to lightly toast the meringue and sprinkle it with gold dust. 

 2. Milk tart trifle

Serves 4
Cooking time 1 hour 

Ingredients 

1½ tbsp flour
1 tbsp corn flour
2 eggs, separated
2½ cups milk
½ cup caster sugar
1 tbsp butter
3 cinnamon sticks
¼ tsp salt
¼ cup sugar
3 cardamom pods, roasted and split
1½ cups fruit cake mix
1 sponge cake, sliced
Ground cinnamon, to garnish 

Method

1. Whisk the flour, corn flour and egg yolks together in a large bowl
2. Place the milk, castor sugar, butter, one cinnamon stick and salt in a pot over medium heat and bring to a boil.
3. Remove the cinnamon stick and pour it into the flour-egg-yolk mixture, whisking continuously. Return to the pot and cook over medium heat, whisking until it thickens.
4. Transfer the resulting custard to a clean bowl, lay some cling film directly onto the surface of the custard and leave to cool.
5. Place sugar and one cup of water in a small pot over medium heat. Once the sugar has dissolved, continue to simmer until it is a glossy syrup. Add the cardamom pods and fruit cake mix, and simmer for 5 minutes. Strain, reserving both the syrup and the fruit. Remove the cardamom pods.
6. Dip each slice of sponge cake into the syrup, then arrange a single layer in a large glass dish.
7. Top with a few spoons of fruit, then pour over a thick layer of custard. Repeat until all the cake and fruit has been used. End with a layer of custard.
8. Dust with cinnamon and garnish with 2 cinnamon sticks. Leave to stand for 30 minutes before serving.  

 3. Peach and berry trifle

Serves 6–8
Cooking time 1 hour  

Ingredients

50 g flaked almonds
250 g mini-Swiss rolls, each cut into slices
180 g berry coulis
410 g tin peach slices
2 cups custard
250 g strawberries, hulled and sliced
1 cup cream, whipped
100 g blueberries 

Method

1. Lightly toast the almonds in a dry pan until golden brown.
2. Arrange the Swiss roll slices to line the bottom and sides of a 20cm diameter × 10cm deep glass bowl.
3. Drizzle the Swiss roll with the coulis. Arrange the peach slices in a concentric circle on top of the Swiss roll, then pour the custard over it.
4. Arrange half the strawberries in a circle on top of the custard. Spoon the whipped cream over them, then arrange the rest of the strawberries and blueberries on top. Scatter over the almonds.
5. Chill the trifle for at least 30 minutes before serving.

4. Trifle cheesecake

Serves 6
Cooking time: 1 hour 35 min 

Ingredients

For the crust
400 g ginger biscuits, crushed
⅓ cup melted butter, cooled 

For the jelly

80 g sachet red jelly 

For the filling

4 eggs
1 cup sugar
500 g cream cheese
3 tbsp lemon juice
½ tsp lemon zest
1 tsp vanilla essence
2 tbsp flour 

To assemble

½ cup cream, whipped
3 tbsp pomegranate seeds
⅓ cup raspberries
¼ cup cherries
Mini meringues, to decorate 

Method 

For the crust

1. Preheat oven to 150°C.
2. Whizz the biscuits and butter together in a food processor. Press onto the bottom and up the sides of a springform tin.
3. Blind bake for 10 minutes, then set aside to cool.

For the jelly

1. Line a cake tin the same size as the one used for the bas
2. Prepare the jelly according to the packet instructions. Pour into the prepared tin
3. Refrigerate until set.

For the filling

1. Beat the eggs and sugar together for 5 minutes until the mixture is thick.
2. In a separate bowl, whisk together the cream cheese, cream, vanilla lemon juice and zest. Fold in the egg mixture.
3. Sift in the flour and fold in to combine.
4. Pour into the crust and wrap the outside edges of the tin in foil. Place in an oven dish filled with water to create a bain-marie.
5. Bake for 1 hour. When done, turn off the oven, open the door slightly and allow the cheesecake to cool inside for 1 hour. Then remove it from the oven to cool to room temperature. Refrigerate until chilled.

To assemble

1. Remove the jelly from the tin and place it on top of the cheesecake layer. Refrigerate it overnight.
2. Place the meringues under the grill, or blowtorch them until they are golden on the edges.
3. Decorate the top of the trifle cheesecake with the whipped cream, meringues, pomegranates, raspberries and cherries.

Recipe & styling: Chiara Turilli 

Photography: Gareth van Nelson // HMimages.co.za 

5. Lemon and poppy seed trifle

Serves 14
Cooking time: 2 hours 10 min  

Ingredients 

For the jelly

2 packets of lemon jelly 

For the lemon curd

2 tins of condensed milk
Zest and juice of 2 lemons
1 tsp yellow food colouring
2 tbsp corn flour
1 cup cream, whipped 

For the lemon sponge

500 g box vanilla cake mix
¼ cup poppy seeds
2–3 lemons
½ cup sugar
½ cup water  

For the custard

300 g butter, cubed
2 tins of condensed milk
5 tbsp corn flour
300 ml milk
4 eggs, separated 

To serve

Poppy seeds
White chocolate, grated 

Method

For the jelly

1. Prepare the jelly as per the packet instructions
2. Pour into the trifle dish and place in the fridge to set for at least 2 hours.

For the lemon curd

1. Mix condensed milk, lemon zest and juice, and food colouring in a glass bowl.
2. Place over a pot of simmering water to heat gently. Whisk until slightly thickened.
3. Mix the corn flour into a paste with 2 tbsp water, then pour into the curd mixture and whisk until thickened.
4. Cover the bowl with cling film and set aside to cool to room temperature.

For the lemon sponge

1. Preheat oven to 180°C. Grease 2 tins the size of your trifle dish.
2. Prepare cake batter as per packet instructions. Fold in poppy seeds and zest of 2 lemons.
3. Bake the cakes. Once cooled, slice the cakes into 4 layers.
4. Place ½ cup lemon juice, sugar and water in a pot. Cook on medium heat, whisking until the sugar dissolves.
5. Brush the syrup over the sponge layers.

For the custard 

1. Melt the butter in a pot. Whisk in the condensed milk. Use the empty tins to add 2 tins of boiling water to the pot (be careful, the tins can get hot).
2. In a bowl, mix the corn flour into a paste with some milk. Then whisk in the remaining milk and the egg yolks. Slowly pour into the pot and cook until thickened
3. Whip the egg whites until stiff, then fold them into the mixture. Allow to cool, then place into a piping bag.

To serve

1. Place a layer of sponge on top of the set jelly. Top this with ½ lemon curd.
2. Place the second layer of sponge down and top with ½ custard and a sprinkle of poppy seeds. Finish off with the last 2 layers of sponge cake.
3. Pipe the remaining custard and curd on top and add a sprinkle of white chocolate.

Recipe & styling: Amerae Vercueil 

Photography: Samantha Pinto // HMimages.co.za 

Also read: Easy-to-bake treats for festive cheer 

The post 5 Festive trifle recipes you have to try appeared first on MyKitchen.

This showstopper trifle oozes decadence: it’s got snap, sparkle and even some kisses.

Red velvet trifle with cream cheese, icing, meringue and brandy snaps

Serves 8–10

Total time 2 hours 45 minutes

Ingredients

For the red velvet sponge cake

2⅔ cups cake flour

¼ cup cocoa powder

1 tsp bicarbonate of soda

½ tsp salt

½ cup unsalted butter, softened

1⅔ cup light brown sugar

2 large eggs

½ cup canola oil

2 tbsp red food colouring

2 tsp vanilla essence

1 tsp white vinegar

1 ⅓ cup buttermilk

For the meringue kisses

2 egg whites

½ cup castor sugar

1 tsp vanilla essence

For the brandy snaps

1¼ cup melted butter

1 cup light brown sugar

1¼ cup maple syrup

2 tbsp brandy

1¼ cup bread flour

½ tsp ground ginger

For the cream cheese icing

2 tubs plain cream cheese

1 cup icing sugar

1 tsp vanilla essence

½ cup cream, whipped

2 tbsp berry jam or preserve

Method

For the red velvet cake

1. Preheat oven to 180°C.
2. Line a large, deep rectangular baking dish with baking paper, and grease with non-stick cooking spray.
3. In a large mixing bowl, sift together the flour, cocoa powder, bicarbonate of soda and salt.
4. In a separate bowl, cream the butter and sugar for about 3–4 minutes until light and fluffy.
5. Whisk in the eggs, oil, vanilla, vinegar and buttermilk.
6. Combine the wet and dry ingredients using a wooden spoon until smooth. Be careful not to overmix.
7. Fold in the food colouring until the mixture turns the desired shade of red.
8. Pour the batter into the greased baking dish and level using the back of a spoon or spatula. Set aside for 10–15 minutes.
9. Bake for about 30–35 minutes or until an inserted skewer comes out clean.
10. Allow the cake to cool completely before cutting it into squares. Set aside.

For the meringue kisses

1. Preheat the oven to 120°C.
2. Use a standing mixer to whisk the egg whites until soft peaks form.
3. Gradually add the sugar, 1 tablespoon at a time. Repeat with the remaining sugar until the meringue is glossy and thick.
4. Fold in the vanilla essence.
5. Use a pastry brush to paint the inside of a piping bag, fitted with a star nozzle, with the red food colouring.
6. Fill the bag with the meringue mix.
7. Pipe meringue kisses onto a greased and lined baking tray making sure to leave space between each meringue.
8. Bake at 120°C for about 1 hour and 30 minutes. Switch the oven off with the door slightly ajar and allow it to cool completely.

For the cream cheese icing

1. Whisk together the cream cheese until smooth and lump-free.
2. Stir through the icing sugar and vanilla essence. Lastly, gently fold in the cream.
3. Fold the berry jam or preserve into the icing to create a marbled effect.

For the brandy snaps

1. Preheat oven to 180°C and line a large baking tray with baking paper.
2. Combine the butter, sugar, maple syrup and brandy in a large bowl.
3. Fold in the flour and ginger and mix until smooth.
4. Place teaspoonfuls of cookie batter onto a baking tray, making sure to leave enough space between each cookie as they spread quite a bit when baking.
5. Bake for about 4–5 minutes or until golden brown.
6. Remove from the oven immediately and shape over a greased rolling pin to create different curvy shapes. This must be done while the cookies are still warm.
7. Repeat the process with the remaining cookie batter.

To assemble

In a large trifle dish, create layers by alternating between red velvet sponge, berries, meringue, icing and brandy snaps.

Top tip

Elevate your trifle by topping it with dollops of meringue. Use a blowtorch to lightly toast the meringue and sprinkle it with gold dust.

The post Cook the cover: Red velvet trifle with cream cheese, icing, meringue and brandy snaps appeared first on MyKitchen.

We bet you’ve never seen anything like these amazing red velvet and s’more cream cheese balls! They’re the perfect treats to keep the kids entertained, or as a decadent dessert option for when you have guests over.

For the red velvet cheese balls

SERVES 12–15 // COOKING TIME 30 min, plus 2 hour freeze time

INGREDIENTS
500 g cream cheese, at room temperature
125 g butter, at room temperature
400 g box red-velvet cake mix
½ cup icing sugar
½ cup chocolate chips

METHOD
1. Beat the cream cheese and butter together until smooth. Add cake mix and icing sugar, and beat until smooth.
2. Turn out the mixture on to a sheet of cling film and form into a ball. Wrap up and freeze for 1 hour.
3. Place the chocolate chips on a plate and roll the cheese ball in them, ensuring it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour.

For the s’more cheese balls

SERVES 12–15 // COOKING TIME 30 min, plus 2 hour freeze time

INGREDIENTS
500 g cream cheese, at room temperature
½ cup icing sugar
½ cup marshmallow fluff
1½ cups mini marshmallows
1 cup chocolate chips
½ cup crushed vanilla wafer biscuits

METHOD
1. Mix together cream cheese, icing sugar and marshmallow fluff. Add 1 cup marshmallows and ½ cup chocolate chips.
2. Turn out mixture on to cling film and form into a ball. Wrap up and freeze for 1 hour.
3. Place biscuits, and remaining marshmallows and choc chips on a plate. Roll the cheese ball in them, ensuring it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour.

Our red velvet and s’more cream cheese balls go down perfectly with biscuits and a hot beverage!

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

For something savoury with a local twist, go for our deep-fried samp and cheese balls with chakalaka.

The post Red velvet and s’more cream cheese balls appeared first on MyKitchen.

Could it get any more decadent than this? A red velvet mousse is sure to be a showstopper at the dinner table, and get everyone’s attention!

SERVES 6 // COOKING TIME 3 hours 30 min

INGREDIENTS
160 g white chocolate
340 ml cream
1½ (±2.5g) gelatin leaves
1 tbsp red food colouring
2 large egg whites

METHOD
1. Place the chocolate and 115 ml cream in a glass bowl. Melt over a pot of water on medium heat, stirring until completely melted. Set aside to cool.
2. Fill a bowl with water and ice cubes. Place the gelatin leaves in the bowl, ensuring they that are covered. Leave them there until the chocolate mixture is completely cool. Then remove the gelatin and place in a bowl over a pot of hot water. Stir until the leaves have melted.
3. Add the gelatin and colouring to the chocolate.
4. Using an electric beater, mix the remaining cream on high speed until soft peaks form. Fold into the chocolate mixture.
5. Beat egg whites until soft peaks form. Fold into mixture. Be careful not to overmix.
6. Pour into jars or glasses and place in the fridge to set, about 3 hours.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

Get more red velvet goodness with this red velvet cheesecake!

The post Red velvet mousse appeared first on MyKitchen.