3 Dessert Recipes for the Easter Long Weekend

The Easter weekend is around the corner, which means you’ll finally have some time to sit back and do the things you love doing.

If you love dessert, you’ll love As Good As Eating Out by Human and Rousseau. It’s basically a collection of the best recipes published in Your Family and it gives you all the knowledge you need to make restaurant food at home.

ALSO TRY: Making a Cake from Popcorn

Dark Chocolate Orange Mousse

Serves 6 Takes 20 mins + setting

 

100g dark chocolate

125g butter

30ml strong coffee

zest of 1 orange + extra to serve

3 eggs, separated

30ml castor sugar

125ml cream

peanut brittle, to serve

 

1 Heat the chocolate, butter, coffee and zest on medium until melted. Beat the egg yolks and slowly add the chocolate mixture from a height, while beating until combined. Cool.

2 Beat the egg whites to soft peaks, then slowly add the sugar while beating until stiff peaks form. Fold the whites through the cooled chocolate mixture.

3 Beat the cream to soft peaks and fold through the mousse. Pour into 6 x 160ml serving glasses and refrigerate for at least 3 hours to set. Serve with the peanut brittle and extra orange zest sprinkled over.

easter recipe dessert

ALSO TRY: Chocolate Mousse Phyllo Cups with Raspberry Cremeux

Mini Nutella Cheesecakes

Makes 5 Takes 25 mins + chilling

 

200g Oreo cookies, crushed

45ml butter, softened

50g hazelnuts, peeled, toasted and chopped

230g jar Nutella chocolate spread

230g cream cheese, softened

60ml icing sugar, sifted

250ml cream

 

1 Blitz the cookies, butter and half of the hazelnuts until the mixture starts to clump. Divide between 5 x 7cm lined ring moulds (see tip) and press in to form a firm base. Refrigerate.

2 Beat the Nutella, cream cheese and sugar until combined. Divide on top of the biscuit bases and smooth the tops. Chill for at least 3 hours or until set.

3 Whip the cream to form soft peaks. Unmould the cheesecakes and spoon dollops of cream on top. Sprinkle over the remaining nuts and serve.

Tip

We lined empty 410g tomato tins (tops and bottoms cut off) with baking paper, leaving a 1cm overhang for easy removal. You can also make individual servings in glasses, or make one large cheesecake in an 18cm square dish.

easter recipe dessert

ALSO TRY: Easy Valentine’s Day Chocolate Fudge

Sticky Toffee Pudding

Serves 8 Takes 55 mins

 

60g butter

180ml brown sugar

30ml molasses

15ml golden syrup

2 eggs

330ml self-raising flour

200g pitted dates

375ml hot water

15ml bicarbonate of soda

5ml vanilla essence

 

FOR THE SAUCE

125ml cream

60g butter, cubed

60ml brown sugar

30ml molasses

15ml golden syrup

 

1 Preheat oven to 200ÅãC.

2 Grease a 1.5L bundt cake tin and dust with flour. Cream the butter and sugar together until light and fluffy. Mix in the molasses, syrup and eggs. Mix the flour through.

3 Blitz the dates and water, and add the bicarb and vanilla. Add to the flour mixture and mix well. Pour into the prepared tin and bake for 35–40 minutes or until a testing skewer comes out clean.

4 For the sauce, bring all the ingredients to a boil. Reduce heat and simmer until the sugar has dissolved. Cook for another 5–7 minutes or until slightly thickened.

5 Serve the pudding warm with the toffee sauce.

easter recipe dessert

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As Good As Eating Out

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