Found some beautiful blood oranges I needed to do something with and this was the result..who said playing with your food was a bad thing?! :-P

Hello 🙂 I hope you are all doing well….I am sorry I haven’t posted these past few days, I have had this ongoing headache that just wouldn’t go away. 🙁 I am feeling better today so I was finally able to write this very short post about this luscious Chocolate Dessert. It took me approximately 20 minutes to put it together and then about 1/2 in the fridge, one thing that I wanted to mention is that the texture to this dessert is much smoother than the Chocolate Spread I posted last week.With the constant heatwaves we are having, and the headache that just wouldn’t go away I wasn’t able to make anything that needed more time to prepare so by making this quick recipe and just popping in the fridge was the best idea for something sweet. 🙂

#colouryellowWhenever there is a party at home,Birthday party or kitty party etc, this is a perfect recipe,it can be made a day before .It tastes very delicious,it is Healthy ,nutritious.

I often make chocolate bavarois, but I thought topping with chocolate syrup and cornflakes would be a fun and enjoyable texture, so I created this recipe! Since I didn't want to the chocolate syrup to be heavy, I put cream bavarois between the two chocolate layers. It looks nice and cool even from the appearance.Please remove from the bowl during Step 3 when the mixture starts to become thick! Please be careful not to thicken it too much. Recipe by bvivid

My city has been quite hot these days. So I wanted to make something refreshing and cool in the afternoon. Mangoes are in season and I prefer to use arumanis or gedong mangoes for that. Any sweet mangoes that you can find in the market should be okay. You can also use juice sold in tetra paks or bottles.

This is a variation on an old recipe I first made 36 years ago. It's a great recipe for the upcoming hot summer months. You can still find the original recipe floating around called "fruit cocktail pie" or "Lemon freeze dessert".

Turned out pretty tasty, no complaints. The cookie ends up on top.. kinda weird, but my husband loved it.

I made this delicious dessert from the recipe of my dear friend Ms Akbari@cook_22375196

:chef

If I can still remember, I had posted this before. It was in a typical vegan smoothie form and nothing like this. You can totally replace the condensed milk and Iris cream with vegan-friendly options if you fancy that route. It is entirely up to your own convenience and preference. A recipe is just a guideline for you to understand, ultimately, you will have to taste and adjust to your own palate.As you already knew the story behind this recipe. I was in Bandung, Indonesia, and I was being served with this awesome smoothie. It has avocado, coffee and chocolate. Who would've thought that such a combination works? It is perfect. My then ex-gf, told me what she can do it better as she further explained to me that the eatery is not using real avocado, but rather fake flavorings and colorings. Yes, her version tastes way better. To this day, I never forget the taste; the avocado rush on the palate, the strong aromatic coffee aftertaste, almost mocha-like (probably due to the chocolate), lingers at the back of your mouth for quite a while.Instead of making another smoothie, I decided to create this dessert soup. I added coconut oil to enhance the flavors of the chocolate. The cold avocado coffee soup top with a warm coconut dark chocolate just give your tastebuds an oomph. To make things even further, I garnish with some coffee granules. The taste is almost the same as I 1st sipped into the wonderful smoothie my ex-gf used to make. I really hope you will give this recipe a try