Salade de fruits au chocolat blanc et noix de coco

Read this article in English !

J’adore créer de nouveaux desserts, surtout quand cela veut dire que je peux rouler mes gamins et leur faire manger plus de fruits que d’habitude.

Un jour, je me suis rendu compte que nous avions apparemment acheté trop de bananes, de pommes et ds poires et à la vitesse à laquelle nous les mangeons, plus de la moitié aller terminer dans la poubelle. Je déteste gaspiller la nourriture alors je me suis mise au travail pour préparer un goûter sain et savoureux. Voilà ce que j’ai inventé.

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Tellement de fruits en fin de vie !

Salade de fruits au chocolat blanc et noix de coco

 

Pour: 4 à 6 personnes

Temps de préparation: 15 minutes

Ingrediénts:20160702_162024

  • 2 Pommes
  • 2 Poires
  • 3 Bananes
  • 1 petite bouteille de crème
  • Un pincée ou deux de sucre
  • 1/2 barre de chocolat blanc au coco de chez Lidl

 

1. Epluchez les fruits et coupez-les en dés. Mélangez le tout.

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2. Fouettez la crème jusqu’à ce qu’elle devienne bien légère.

3. Coupez le chocolat en petit morceaux.

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4. Arrangez vos verres et commencez à mettre les ingrédients en couches. Commencez par une bonne couche de chocolat au fond du verre, puis ajoutez une couche de la crème chantilly, puis ajoutez du fruit, répétez jusqu’à ce que le verre soit rempli. Finissez la présentation avec une jolie couche du chocolat coupé sur le dessus.

Les enfants ont adoré ! D’habitude, je dois vraiment les forcer de manger leur fruit quotidien mais ils n’arrêtaient pas de se resservir avant que le bol soit vide. J’ai refait ce dessert une ou deux semaines plus tard pour une visite en famille et ma filleule a adoré m’aider à couper les fruits en cuisine.

White Fruit Salad

Dites-moi si vous pensez à de délicieuses variations de cette recette !

 

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White Chocolate and Coconut Fruit Salad

Lisez cet article en français !

I love creating new desserts, especially when it means that I get to trick my boys into eating more fruit than they otherwise would.

One day I realized that we had apparently purchased too many bananas, apples and pears and that at the rate we were eating them, more than half would end up in the garbage. I detest wasting food so I set up shop in the kitchen to make a tasty, healthy snack. Here is what I came up with!

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So much fruit at the end of its shelf life!

White Chocolate and Coconut Fruit Salad

Makes:                       4 to 6 servings

Preparation Time: 15 minutes from start to finish

Ingredients:20160702_162024

  • 2 Apples
  • 2 Pears
  • 3 Bananas
  • 1 small bottle of cream
  • A pinch or two of sugar
  • 1/2 bar of White Chocolate with Coconuts from Lidl

 

 1. Peel and dice the fruit. Mix them all together.

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2. Whip the cream until it becomes light and fluffy. Sweeten to taste with sugar.

 

3. Chop the white chocolate into bits.

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4. Arrange your glasses and begin layering your ingredients. Place a good layer of chocolate at the bottom of the glass, add a layer of whipped cream, then fruit, repeat until the glass is full. Finish the presentation with a pretty layer of chopped chocolate on the very top.

The children loved it! Usually I really have to force them to eat their daily bit of fruit but they kept coming back for more until the bowl was empty. I made it again a week or so later for a family visit and my goddaughter was ever so happy to help me chop the fruit in the kitchen.
White Fruit Salad

Let me know if you come up with any tasty variations of this recipe !

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Homemade Peanut Butter Cups

Lisez cet article en français

My husband is a very proud Belgian. Belgian fries are the best. Belgian beer can’t be beat. Belgian chocolates have no equal.

However…

In the many years that we have been together, he has developed a weakness for a very American treat. He loves Reese’s Peanut Butter Cups more than just about anything.

Unfortunately, this happens to be one of the American goodies which is simply not available to your typical European. My family sends him PB cups for Christmas and his birthday, my friends on American Military bases know that the warmth of their welcome at our place depends on how many packages of PB cups they bring to pay for their stay.

Our supply is very limited and to be honest, what good is a husband if you can’t spoil them a bit and prove just how invaluable you are?

So I’ve done some research. I’ve looked at many copy cat PB cup recipes and I have finally figured out how to make them my own by cutting out the unnecessary ingredients until I was down to the three essentials!

Here is my recipe if you want to try your own hands at it.

Homemade Peanut Butter Cups

Ingredients:

For the chocolate part:

200 g of Chocolate (I buy milk chocolate in large bars at Lidl)

1 tbsp of Peanut Butter (with the highest percentage of peanuts that you can find)

For the filling:

1 cup of Peanut Butter

1 cup of sifted Powdered Sugar (the sifting is important or you’ll get lumps later!)
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Tools:

Either a pair of double boilers or if you’ve got one, a crock pot for melting the ingredients

As many silicone mini-muffin cups as you can get your hands on

A flexible spatula

A teaspoon

Step-by-step:

 1.

Melt your ingredients. I prefer the crock pot method. Break the chocolate into little pieces and fill a clean glass jar. Stick your jar of chocolate and the open jar of peanut butter into the crock pot. Fill with water up to the rim of the shortest jar and set it on high until everything is melted.

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2.

Mix a tablespoon of the peanut butter into the melted chocolate

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3.

Use a teaspoon to coat the bottom and sides of the mini-muffin cups with the chocolate mixture leaving the rest in the crock pot to stay at a nice temperature for later

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4.

Refrigerate the muffin cups until the chocolate has set

5.

While waiting for the chocolate to set, mix the melted peanut butter and the powdered sugar together. Put the mixture in a container which can go back into the crock pot to stay workable

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6.

When the chocolate shells are set, fill them with the melted peanut butter mixture using a teaspoon and stick back into the fridge for a bit longer

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7.

When the peanut butter has set, use your teaspoon to cover the cups with a last layer of chocolate and pop them back into the fridge
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 8.

Once the cups are completely set, you can remove the silicone molds to wash and reuse

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How many you make depends on the size of your cups as well as how full you fill them. I usually end up with about two dozen before I run out of one or the other ingredient.
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You may want to keep the cups in the fridge if the weather is warm as they have a tendency to go a bit soft otherwise. You can easily keep a jar of chocolate and another of peanut butter mixture in the fridge ready to remelt to refill your stash as necessary!