Pomegranate salt-roasted trout with balsamic beets and greens

20 minutes

Trout poached in Thai red coconut curry with lentils

20 minutes

Flaked trout and creme fraiche pizza with capers and pickled red onions

10 minutes

Seafood recipes

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Coffee recipes

Mocha cheesecake chocolate cups

Mocha cheesecake chocolate cups

By Sibahle Mtongana

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Ingredients

Cooking spray
300 g Lindt Blueberry Intense 60% dark chocolate, melted
500 g plain cream cheese at room temperature
1 x 385 g condensed milk can
4 T strong espresso
½ lime, juiced
125 ml cream, whipped
Cocoa powder, for sprinkling

Method

1. Spray 7 silicone cupcake moulds with cooking spray. Divide the melted chocolate between the moulds and spread to cover. Place on a flat plate and chill until set.

2. Beat the cream cheese in a large bowl until smooth. Add the condensed milk, espresso and lime juice and beat until well blended. Fold in the whipped cream and chill until set.

3. Gently unmould the chocolate cups and pour spoonfuls of the chilled mocha cheesecake into 6 moulds. Use the remaining chocolate mould as a garnish. Sprinkle with cocoa powder and serve immediately.

Cook's note: A shot of strong espresso gives the creamy dessert a grown-up twist and the dainty dark-chocolate cups in which it's served will satisfy a sweet tooth. It's a dessert sure to fan the fires of any romance.

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Mocha cheesecake chocolate cups

Mocha cheesecake chocolate cups

Ingredients

Method