This has to be one of the easiest chocolate mousses to WHIP UP AT HOME, while the popcorn ice cream will surprise and delight.
READY-BAKE CHOCOLATE COOKIE ICE CREAM SANDWICHES
MAKES 40 BISCUITS
Begin this recipe at least 4 hours ahead. This dough is perfect to have in the freezer. Simply slice off as many biscuits as you need and bake them fresh.
120g unsalted butter, chopped, softened
½ cup (110g) caster sugar
⅓ cup (80g) firmly packed brown sugar
1 egg
1 tsp vanilla extract
1 tbs smooth peanut butter
1 tbs Nutella
1¼ cups (185g) plain flour
½ tsp bicarb soda
⅓ cup (35g) cocoa powder
½ cup (90g) milk chocolate chips
Chocolate ice cream, to serve
Beat the butter and sugars in a stand mixer fitted with the paddle attachment until light and fluffy. Add egg and vanilla, beat well to combine, then beat in peanut butter and Nutella.
Add flour, bicarb, cocoa, chocolate chips and ½ tsp salt flakes to the bowl and use your hands to incorporate.
Place a piece of baking paper on a clean work surface, then place half the dough on the paper and form a rough 6cm-diameter log.
Roll up paper tightly to enclose, securing ends and twisting to tighten. Enclose in plastic wrap. Repeat with remaining dough. Freeze for up to 3 months or, if using immediately, chill for 1 hour to firm up.
When ready to bake, preheat oven to 180°C/160°C fan-forced. Grease a baking tray and line with baking paper.
Slice off as many 1cm-thick rounds as you like, re-wrapping any unused dough. Arrange rounds on prepared tray, leaving 2cm between each. Bake (chilled or frozen) for 12 minutes or until a biscuit moves on the tray after pushed gently with your finger. Cool on tray and serve.
To make ice cream sandwiches, place small scoops of ice cream on a chilled baking tray lined with baking paper. Place a piece of baking paper on top. Working in batches, flatten each scoop to the size of a biscuit. (If necessary, return flattened ice cream to the freezer while preparing remaining ice cream.) Sandwich each ice cream portion with 2 biscuits. Serve, or freeze for 4-6 hours, then serve.
THREE-INGREDIENT VIENNETTA
SERVES 8
Begin this recipe at least 4 hours ahead. You’ll need a 15.5cm x 25cm 1.25L cake pan.
2L vanilla ice cream
600g store-bought chocolate brownies or flourless chocolate cake, crumbled
150g dark (70%) chocolate, finely shaved
Stand ice cream at room temperature for 10 minutes to soften slightly.
Firmly press crumbled brownie into the base of a 15.5 x 25cm 1.25L cake pan to create an even layer, then cover with ice cream and smooth with an offset spatula. Freeze for 4 hours or until firm. Scatter with chocolate shavings to serve.
CHAMOMILE RICOTTA CAKE WITH WHITE CHOCOLATE
SERVES 10
Begin this recipe at least 4 hours ahead. You’ll need a 25.5cm springform cake pan.
3½ cups (350g) almond meal
140g unsalted butter, melted, cooled
65g caster sugar
2½ tbs dried chamomile flowers (from tea and health food shops), plus extra, to serve
1½ titanium-strength gelatine leaves
1¼ cups (150g) pure icing sugar
400g firm ricotta, at room temperature Finely grated zest of 1½ lemons and juice of 1 lemon
180g mascarpone, at room temperature
150ml thickened cream, whipped
WHITE CHOCOLATE GANACHE
2¾ titanium-strength gelatine leaves
210ml thickened cream
320g white chocolate, finely chopped
240g Greek-style yoghurt
Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 25.5cm springform cake pan and line with baking paper.
To make the base, whiz almond meal, butter, sugar and a pinch of salt flakes in a food processor until well combined. Evenly press into base of
