From bedtime drink to a range of desserts, cocoa powder is a must in every pantry.
Chocolate and peanut butter ice cream
Serves 4 | Takes 10 mins + freezing
Combine 3 large frozen chopped bananas, 45ml cocoa powder and 45ml peanut butter until smooth and creamy. Ladle into a plastic container, close with a lid and freeze overnight.
Easy chocolate mousse
Serves 4 | Takes 10 mins + setting
Whisk together 500ml cream, 60ml cocoa powder, 60ml icing sugar and a pinch of salt until soft peaks. Pour into 4 serving glasses and refrigerate for 2 hours or until set. Serve with fresh berries and mint.
Serves 1 | Takes 10 mins
Blitz 125ml cold coffee, 125ml vanilla ice cream, 45ml cocoa powder, 5ml vanilla essence, 50g pitted soft dates, pinch salt and a small handful of ice until smooth. Serve immediately with a dollop of whipped cream.
Chocolate fridge tart
Serves 6 | Takes 20 mins + setting
Beat 1 egg and 200g sugar in a double boiler (bowl suspended over a boiling pot of water) until foamy. Add 100ml
cocoa powder while whisking. Remove from heat. Melt 250g butter on medium heat. Add the melted butter, 200g
chopped Marie biscuits and 100g Whispers. Pour into a greased 30cm triangular cake tin. Refrigerate for 4 hours or overnight until set. Remove from cake pan and slice into thin slices.
Chocolate cupcakes with chocolate icing
Serves 12 | Takes 40 mins
Preheat oven to 180°C. Line a standard cup cake pan with cupcake papers. Cream 200g butter and 200g castor sugar until light and fluffy. Add 4 eggs one at a time while whisking, until well combined. Sieve in 200g self-raising flour and 125ml cocoa powder. Stir until well combined. Divide the batter between the cupcake cases until ¾ full. Bake for 20-25 minutes or until a cake tester comes out clean. To top the cupcakes, cream 250g butter together with 250g icing sugar until pale and fluffy. Add 60ml cocoa powder and whisk until well combined. Place the icing in a piping bag and pipe each cupcake with chocolate icing.
FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTO: SALIE VAN HEERDEN