Wholewheat apple streusel muffins

Streusel topping
2 tablespoons soft brown sugar
1/3 cup finely chopped nuts
2 tablespoons wholegrain flour
1 tablespoon cooking oil
1/2 teaspoon cinnamon

Mix the streusel ingredients together and set aside.

Muffins
1 cup plain flour
1 cup wholegrain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3/4 cup soft brown sugar
1 large or 2 small cooking apples, cored and diced into 1cm pieces
1 cup white chocolate pieces
1/4 cup cooking oil
3/4 cup apple sauce
3/4 cup yogurt
2 large eggs
1 teaspoon vanilla essence

Preheat the oven to 180 degrees celsius and prepare a muffin tray (this recipe makes 15 muffins).

Mix the dry ingredients in a large bowl, add the apple and white chocolate and combine.

Whisk the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and fold in gently, until just mixed.

Spoon the mixture into the prepared muffin tins. Sprinkle streusel mixture of the muffins.

Bake for about 20 minutes, until the muffins bounce back when pressed, and a skewer comes out clean.

Chocolate biscuit slice

100 grams butter
2 tablespoons cocoa
1/2 teaspoon flavouring (peppermint, orange, coconut, etc.)
1 pack wine biscuits, crushed
1/2 cup sugar
1 egg

Prepare a 20x30 cm tin by lining with baking paper.

Heat everything except the egg in a saucepan until it is melted and smooth.

Add the egg and beat the mixture well, then cook for one minute, stirring all the time.

Stir in the biscuits and press into the prepared tin, then chill until solid. Slice and serve.

Decadent Chocolate Mousse

Chocolate Mousse

400 grams dark chocolate
6 eggs (separated)
600 mL cream
6 teaspoons caster sugar

Whip cream until soft peaks form and set aside.

Whip egg whites with caster sugar until stiff, and set aside.

Melt the chocolate carefully, then stir in egg yolks.

Fold the three mixtures together in a large bowl, then chill.