#DaliasKitchen | Three Decadent Desserts

BY Dalia Dogmoch Soubra / Feb 26 2017 / 21:08 PM

Impress your guests with these delicious sweet fixes to end the perfect meal

#DaliasKitchen | Three Decadent Desserts

Dalia Dogmoch Soubra

Cocoa and White Chocolate Waffles

Makes 6 waffles

Prep and bake time: 20 minutes

150g butter

100g sugar

3 eggs

2 tbsp cocoa powder

1 tsp vanilla

½  tsp salt

2 tsp baking powder

300g flour

200ml milk

2 tsp white vinegar

170g white chocolate

100g currants or berries and nuts to garnish (optional)

1. Chop the chocolate and melt it in a small saucepan over a larger saucepan with boiling water. Let it cool.

2. Preheat the waffle iron.

3. In a bowl, cream the butter, and sugar; add the eggs, cocoa and vanilla.

4. Add the salt and baking powder to the flour. Add the vinegar to the milk and let it sit for a few minutes.

5. Add half the flour to the egg mixture, and add half the milk mixture. Combine well and add the remaining flour and milk.

6. Grease the waffle iron, and a ladle full of the batter. Bake until golden brown, then drizzle with melted white chocolate and top with currants or berries.

Dalia Dogmoch Soubra

Labneh Brownies

Makes 12 portions

Prep and cook time: 50 minutes

240g dark chocolate (at least 70%)

60g milk chocolate

100g butter

200g sugar

½ tsp vanilla

3 eggs

150g flour

2 tbsp cocoa

½ tsp salt

Cheese mixture:

300g Labneh

60g castor sugar

2 egg yolks

½  tsp vanilla

1. Preheat the oven to 180 degree Celsius. In a double boiler, melt the chocolate and butter together. Remove the bowl from the heat and add the sugar, vanilla, eggs, and combine all ingredients well.

2. Sift the flour, cocoa and salt, and add it to the chocolate mixture.

3. In another bowl, whisk the labneh, sugar, eggs and vanilla until smooth.

4. Line a square baking dish with parchment paper and mixture on top, and using a fork just swirl the labneh into the chocolate.

5. Boke for 30-35 minutes, and let it cool before you cut into squares to serve. Delicious!

Dalia Dogmoch Soubra

Choco Banana Cream Pots

Makes 6

Prep and Cook Time: 10 minutes

200g dark chocolate (70%)

480ml whipping cream

80g icing sugar

3 bananas, sliced

100g pecans, crushed

1. Chop the chocolate and melt it in a small saucepan over a larger saucepan with boiling water. Let it cool.

2. Using a whisk or an electric mixer, whip up the cream with the icing sugar (adding more or less sugar depending on your preference).

3. Add 3-4 tbsp of whipped cream to the melted chocolate and combine until smooth.

4. Start filling your pots or ramekins alternating with cream, chocolate, banana and top with pecans.