The quickest, shortest post today. The weather is horrible, it’s raining non stop – where did our summer go? I’m finishing up my thesis, only one more day until the deadline. I can’t believe I’ll be graduating soon. It’s a bit stressful now, and a slightly bit scary. There’s so many things going on at the moment, and it all seems to be a little too hectic. I guess it’s also the time of the year where everybody is just so incredibly busy. But, what better way to sooth people (and myself) with sweet treats? That will definitely lighten us up.
The most indulgent, gooey brownies with whipped creme fraîche and smokey hazelnuts.
And the healthiest, creamy coconut yoghurt with juicy blackberries, cocoa nibs/pure chocolate shavings, bee pollen.
Double Chocolate Brownie with whipped Creme Fraîche Cream and toasted Hazelnuts
200 gr dark chocolate, chopped
50 gr white chocolate, chopped
140 gr butter
1/2 cup light brown sugar
1/2 cup plain all purpose flour
100 ml creme fraîche
100 ml cream
100 gr hazelnuts, toasted
- Preheat oven to 180°C (350°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted. Let cool slightly. Add the sugar, eggs and flour to the chocolate mixture and mix to combine.
- Stir through the white chocolate pieces and pour the mixture into a lightly greased (10cmx20cm) tin lined with non-stick baking paper. Bake for 30–35 minutes or until cooked when tested with a skewer. Let cool slightly.
- Whip up heavy cream until stiff peaks form. Stir creme fraîche until smooth and mix with the cream. Serve brownies with a tbs whipped creme fraîche cream and chopped up toasted hazelnuts.
Coconut Yoghurt with Blackberries, Cocoa Nibs and Bee Pollen
300 ml coconut yoghurt, home made or store-bought
200 gr blackberries
2 tbs cocoa nibs, or dark chocolate chunks
1 tbs bee pollen