Recipes continued
Chocolate Espresso Mousse Cappuccino
Serves 4
160g dark chocolate, chopped
1 x 30ml shot espresso, cooled 300ml thickened cream extra whipped cream, to serve
1.Melt chocolate in a bowl over a saucepan of simmering water; cool.
2.Combine cooled espresso and thickened cream in the Mixmaster bowl. With the bowl speed set on High start mixing on High speed (10) until thickened. Reduce to Low speed (1) and add melted chocolate until just combined.
3.Spoon mixture into stainless cups or other small coffee cups and chill for 3 hours or overnight.
4.To serve spoon whipped cream over mousse and dust with chocolate.
Tip: To chill quickly place cups into fridge while preparing mousse.
Passionfruit Cheesecake | Serves 10 |
250g plain biscuits |
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125g butter, melted |
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500g cream cheese, room temperature, cubed
250ml thickened cream 3 eggs
½ cup caster sugar
1/3 cup passionfruit pulp (approx 3 passionfruit)
1.Grease and line base of a 20cm springform.
2.Blend or process biscuits until fine. Place biscuit crumbs and melted butter in a bowl; mix well until combined. Press crumb mixture into the base and sides of a prepared pan. Place on a baking tray and refrigerate for 30 minutes.
3.Place cream cheese into the Mixmaster bowl. With the bowl speed set on High start mixing on High speed (8) for about 3 minutes or until creamy. Add sugar and mix for a further 2 minutes. Add eggs one at a time, beating well between each addition. Scrape sides of bowl if necessary.
4.Take the bowl speed to Low and reduce mixing speed to Low (3), add cream and passionfruit. Beat until the cream has been mixed through and there are no lumps.
5.Pour filling into crust and bake in oven at 160° for approximately 50 minutes or until firm. Cool in oven with door ajar. Refrigerate for several hours before serving.
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