Healthy chocolate orange truffles

INGREDIENTS:

• 2 tablespoons black chia seeds
• 60ml (1/4 cup) fresh orange juice
• 85g (1/2 cup) dry-roasted almonds, plus extra 1 tablespoon finely chopped
• 2 teaspoons finely grated orange rind
• 200g medjool dates, pitted, coarsely chopped
• 45g (1/2 cup) desiccated coconut
• 2 tablespoons cacao powder
• 150g dark chocolate (85% cocoa), chopped

INSTRUCTIONS:

• Step 1
  Combine chia seeds and orange juice in a small bowl. Set aside for 10 minutes to soak.
• Step 2
  Process the almonds in a food processor until coarsely ground. Add the chia mixture, orange rind, date, coconut and cacao powder and process until evenly combined. Roll level tablespoonfuls of the mixture into balls.
• Step 3
  Line a baking tray with baking paper. Place chocolate in a heatproof bowl over a saucepan of simmering water until melted. Place 1 ball in the chocolate and use a fork to roll the ball around until coated evenly. Use the fork to transfer truffle to prepared tray, draining off excess chocolate over bowl (use another fork to gently push the truffle onto the tray).
• Step 4
  Repeat with remaining balls. Sprinkle with the extra almond. Set aside to set. If it’s warm, place in the fridge to set. Keep for up to 2 weeks in an airtight container in a cool place.

Apple cinnamon custard cake

INGREDIENTS:

• 20g unsalted butter
• 500-550g (about 3) Granny Smith apples, peeled, cored, cut into 8 wedges, then cut into 1/2 cm thick slices
• 2 tablespoons grand marnier, or other orange liqueur
• 1 1/4 cups plain flour, plus 2 tablespoons extra
• 1 cup caster sugar, plus 1 tablespoon extra
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 cup canola oil
• 1 cup full cream milk
• 2 large eggs
• 2 teaspoons orange zest
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 1 teaspoon icing sugar, sifted
• 1 cup thickened cream
• 1 tablespoon icing sugar, sifted

INSTRUCTIONS:

• Step 1
  Position a rack in the centre of the oven and preheat to 180C or 160C fan-forced. Grease a 23cm springform pan with the 20g of butter.
• Step 2
  In a medium bowl, toss the apples with Grand Marnier to coat, and set aside.
• Step 3
  In another medium bowl, whisk together the 1 1/4 cups of flour, 1 cup of caster sugar, baking powder, salt and 1/4 teaspoon of the cinnamon. In a large bowl, whisk together oil, milk, whole eggs, orange zest and vanilla to blend. Whisk dry ingredients into the wet ingredients to form a smooth batter. Be careful not to over-mix.
• Step 4
  Transfer 1 cup of the batter to a small bowl and mix in the remaining 2 tablespoons flour; set aside. Whisk egg yolks into remaining batter in the large bowl just to blend. Stir in the apples. Transfer the apple batter to prepared pan and, using a crank-handled spatula, spread batter into an even layer and press the apples in to submerge them. Pour the reserved batter evenly over the apple batter. In a small bowl, whisk the remaining caster sugar and cinnamon to blend, and then sprinkle it evenly over the batter.
• Step 5
  Bake for 50 mins, or until a skewer inserted into the centre of the cake comes out clean and the top is golden brown. Transfer the pan to a wire rack and cool for 15 mins. Run a knife around the sides of the cake and release the pan sides. Cool cake for about 30 mins to serve warm, or cool completely. Dust with icing sugar.
• Step 6
  To make whipped cream, in a medium bowl, whisk cream and icing sugar until thick. To serve, cut cake into wedges and serve with a generous dollop of whipped cream.

White chocolate cream cups

INGREDIENTS:

• 180g good-quality white chocolate, roughly chopped
• 250g mascarpone cheese, at room temperature
• 1 teaspoon vanilla extract
• 425g can blueberries in syrup, drained
• 4 chocolate dessert cups (see note)
• white chocolate curls, to serve (see note)

INSTRUCTIONS:

• Step 1
  Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Allow to cool for 5 minutes.
• Step 2
  Fold mascarpone and vanilla through chocolate. Spoon into dessert cups. Top with blueberries and chocolate curls. Serve.

Chocolate and strawberry tartines

INGREDIENTS:

• 2 slices woodfired bread
• 2 tablespoons melted butter
• 100g good-quality dark chocolate, chopped
• 120g strawberries, sliced
• 2 tablespoons toasted hazelnuts, roughly chopped
• Icing sugar, to dust
• Thick cream, to serve

INSTRUCTIONS:

• Step 1
  Before you start, ensure the barbecue is clean and free from strong odours, then preheat to medium-high.
• Step 2
  Brush both sides of bread with butter. Cook on one side until golden. Turn over and cover each slice with chopped chocolate. Place a piece of foil loosely over the top. Cook just until the chocolate has melted. Place on a plate and add strawberries and chopped nuts. Dust with icing sugar and serve warm with thick cream.

Chocolate, hazelnut and fig squares

INGREDIENTS:

• 220g (1 1/2 cups) hazelnuts
• 125g butter, chopped
• 300g good-quality dark chocolate, chopped
• 80ml (1/3 cup) warm espresso coffee
• 200g granita biscuits (Arnott's brand)
• 150g whole dried dessert figs, coarsely chopped
• Cocoa powder, to dust

INSTRUCTIONS:

• Step 1
  Line the base and sides of a square 18cm (base measurement) cake pan with non-stick baking paper. Place hazelnuts in an oven bag and twist the opening to close. Cook, gently shaking the bag every minute, on High/800watts/100% for 5 minutes or until lightly toasted and fragrant. Stand for 3 minutes in the bag. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop and set aside.
• Step 2
  Place the butter and chocolate in a heatproof, microwave-safe bowl. Heat, uncovered, on High/800watts/100%, stirring every minute with a metal spoon, for 2 minutes or until the chocolate melts and mixture is smooth. Stir in the coffee.
• Step 3
  Place the biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs. Stir into the chocolate mixture along with the hazelnuts and figs until well combined.
• Step 4
  Spoon the chocolate mixture into the prepared pan and smooth the surface. Cover with plastic wrap and place in the fridge for 2 hours or until set.
• Step 5
  Remove from pan. Cut into squares, dust with cocoa powder and serve

Pomegranate yoghurt dessert

INGREDIENTS:

• 2 cups (500ml) Tamar Valley Greek Style Yoghurt
• 2 tablespoons honey
• 1/2 teaspoon orange flower water, or to taste
• 1 large pomegranate, seeds removed
• Small mint leaves and shortbread biscuits, to serve

INSTRUCTIONS:

• Step 1
  Combine yoghurt, honey and orange flower water in a bowl. Add three-quarters of pomegranate seeds and gently stir to combine. Spoon evenly among four 1/2-cup (125ml) capacity serving glasses. Scatter with reserved pomegranate seeds. Top with a few mint leaves and serve with shortbread biscuits.

Layered jelly & custard desserts

INGREDIENTS:

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

INSTRUCTIONS:

• Step 1
  Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
• Step 2
  Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
• Step 3
  Top with the strawberries, to serve.

Chocolate truffle dessert

INGREDIENTS:

• 250g dark chocolate, broken into small pieces
• 250g ready-made custard
• 400ml thick cream
• 2 tablespoons cocoa powder, sifted
• Creme fraiche, to serve

INStructions:

• Step 1
  Place chocolate in a bowl over a pan of simmering water. When melted, set aside to cool slightly. Beat in custard and cream, folding until combined.
• Step 2
  Line six 150ml round dessert moulds or souffle dishes with plastic wrap. Divide mixture between moulds and refrigerate at least 6 hours.
• Step 3
  When ready to serve, unmould onto serving plates, dust tops with cocoa powder and serve with a dollop of creme fraiche.