PairingsWEEKLY INSPIRATION TO BRING THE WORLD TO YOUR TABLE.

Each week we’ll bring you two products from our collection and share with you a few recipes that use both products. We invite you to try these delicious

products – we’re sure the recipes will become family favourites!

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VOLUME 9MAY 27-JUNE 2ND, 2015

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Black Forest Dukkah & Chocolate Raspberry Truffl e Chocolate Powder

PairingsWEEKLY INSPIRATION TO BRING THE WORLD TO YOUR TABLE.

Each week we’ll bring you two products from our collection and share with you a few recipes that use both products. We invite you to try these delicious products – we’re sure the recipes will become family favourites!

Mini Black Forest CheesecakesCREATED BY: MARISA TRAPSKI

• 3 tbsp YIAH Black Forest Dukkah• 2 tbsp YIAH Chocolate Raspberry Truffl e Chocolate Powder• 200g Tim Tams – any fl avor (or Oreo cookies)• 30g unsalted butter, melted and cooled• 250g cream cheese• 2 tbsp icing sugar sifted• 300g double cream or 300ml of whipping cream, whipped

Directions:

Line a small cupcake tray with small paper patty cases. Place Tim Tams and butter in a food processor and whiz to fi ne crumbs. Press mixture into base of cupcake tins. Refrigerate for 15 minutes, until fi rm.

Filling: Beat cream cheese with sifted icing sugar until smooth. Stir through Black Forest Dukkah. Spoon into cupcake cases. Refrigerate for a further 15 minutes

Topping: Mix Chocolate Raspberry Truffl e Powder into double cream. Pipe a large star onto each cheesecake. Top with a fresh raspberry or some grated chocolate.

Makes 24 small cheesecakes.

Warm Black Forest DipCREATED BY: STEPHANIE JONKER

• 3 tbsp YIAH Black Forest Dukkah• 2 tbsp YIAH Chocolate Raspberry Truffl e Chocolate Powder• 250g cream cheese• ½ cup chocolate chips

Directions:Mix all ingredients together is a oven safe dish. Sprinkle with a little extra Black Forest Dukkah and bake for 20 minutes. Serve with fruit, shortbread, or your favourite wafers.

Black Forest Dukkah &Chocolate Raspbe� y Tru� e Chocolate Powder

Black Forest Bli� BallsCREATED BY: STEPHANIE JONKER

• 3 tbsp YIAH Black Forest Dukkah• 2 tbsp YIAH Chocolate Raspberry Truffl e Chocolate Powder• 100g almonds• 50g sultana raisins• 50g Dates

Directions:

Blend almonds, sultana raisins, dates, Chocolate Raspberry Truffl e Chocolate Powder, and Black Forest Dukkah. Roll into balls. Then roll in either Chocolate Raspberry Truffl e Chocolate Powder or Black Forest Dukkah.

Chocolate Cheese Ball w/ Chocolate Sauce CenterCREATED BY: ANNETTE PRESTON

• 3 tbsp, heaped YIAH Black Forest Dukkah• 2 tbsp, heaped YIAH Chocolate Raspberry Truffl e

Chocolate Powder• 125g cream cheese, softened• 125g mascarpone cheese• ¼ cup icing sugar

Chocolate Sauce:• 2 tsp YIAH Chocolate Raspberry Truffl e Powder• 4 tbsp cream• 2 tbsp milk• 75g good quality dark chocolate

Directions:

Make Chocolate Sauce the night before:

Combine cream, milk & Chocolate Raspberry Truffl e Chocolate Powder – heat in microwave until just boiling. Add broken up chocolate & stir until melted and the mixture is smooth and silky. Fill a silicone muffi n case about ¾ full and pop into the freezer. Cover any remaining sauce – this will keep in the fridge for a few days & is delicious over fruit or ice-cream!

Cheese Ball:

Mix cream cheese, mascarpone, icing sugar, Raspberry Truffl e Powder & 1 tbsp Black Forest Dukkah until smooth and completely mixed through.

Spread a large piece of cling wrap on the bench. Sprinkle with Black Forest Dukkah. Spoon some cheese mixture onto the Dukkah & spread slightly – try and keep the thickness to about 2cm and the base will need to be bigger than your frozen sauce.

Remove your frozen chocolate sauce from the freezer and remove it from the mould. Position onto the centre of you cheeseball. Put the rest of the cheese mixture around the sauce, covering it completely, and as evenly as possible. Sprinkle with more Dukkah.

Gather the edges of the cling wrap together and gently shape your cheese into a ‘ball’. Pop it into the fridge to fi rm up again – I put it into a large teacup to help keep the shape.

Sprinkle with a little more Dukkah to serve. Fabulous with fruit, shortbread, wafers.

VOLUME 9MAY 27-JUNE 2ND, 2015