I was very excited to discover the ingredients in this the 3rd and final month of the #BTWSB Blogger Challenge with Blue Ribbon.

This month our mystery ingredients included:

Sliced White Blue Ribbon Bread
Plain Cream Cheese
Dark Chocolate
Caster Sugar
Vanilla Essence
Ground CinnamonBTWSB

Instead of limiting us to just one dessert, we treated ourselves to a trio of mini desserts; Chocolate Mousse, Vanilla Fridge Tart and Cina-buns.

With a few simple ingredients, we had the perfect selection of sweet treats to satisfy that after-dinner craving.

Recipes are for 2 servings of each.

Chocolate Mousse

Chocolate Mousse

 

Chocolate Mousse

80g dark chocolate – 3 blocks kept aside (2 for crumbs, 1 for the decoration)
240ml water
Bread crumbs
Sprinkle of coarse salt
Ice Cubes

Method:

Pour the water and chocolate pieces into a pot and melt over medium heat – stirring occasionally until the chocolate is melted through.
Place a stainless steel bowl into a second bowl filled with water and ice cubes.
Pour the melted chocolate into the stainless steel bowl and using an electric mixer, beat the chocolate until it thickens into a mousse.
Allow to set in the fridge for approx 3-4 hours.

Melt 2 chocolate blocks with the breadcrumbs, sprinkle some salt onto the crumbs and set aside.
Serving: Using a hot spoon, scoop a quenelle and place on the bed of crumbs.
Grate some chocolate over the top of the mousse for decoration.

BTWSB

Cina-buns

 Cina-buns:

An easy twist on the popular Cinnabon.

Buns:
2 slices of bread – crust removed
50ml milk
3ml Vanilla Essence
Caster Sugar
Ground Cinnamon

Frosting:
120ml cream cheese
60ml caster sugar
60ml milk
5ml vanilla essence

Method:

Preheat oven to 180 degrees celsius.

Mix milk and vanilla essence. Brush both sides of bread thoroughly.
Sprinkle generous amounts of caster sugar and cinnamon on one side and gently roll bread into a tube.
Cut tube into 4 smaller pieces and place on a baking sheet.
Bake for 8-10 minutes until crispy on the outside and soft on the inside.

In a bowl, mix the frosting ingredients together and melt over the stove or in the microwave.
Blend well together and pour over the buns.

BTWSB

Fridge Tart

Vanilla Fridge Tart

Base:
Approx 200ml Breadcrumbs
30ml oil
10ml sugar
3ml cinnamon

120ml cream cheese
60ml caster sugar
3ml vanilla essence

Method:

Preheat oven to 180 degrees celsius
Combine the breadcrumbs, oil, sugar and cinnamon in a bowl and ensure breadcrumbs are well coated with oil. Divide ingredients evenly in a muffin pan,  press down firmly.

Bake for 20 minutes until well-set. Allow to cool.

In a bowl, blend the cream cheese, vanilla essence and caster sugar. Mix well and place on top of crumb base – allow to set in the fridge for a 2-3 hours.

Decorate with cinnamon and grated chocolate.