As we all move towards less sugar and healthier lifestyles I find it more and more difficult to find dessert recipes that my guests will actually eat and enjoy…

So my thinking plan for the moment is to go “smaller” …. and only offer a couple of bites of sweetness, cut as small as possible….. and I have difficulty with this BUT to always offer JUST enough.. so that everyone yearns for more…

At Rietfontein we woke the house up to the smell of melting chocolate…

You will need
4 x cups chopped dark chocolate
2 x tablespoons butter
1/2 x tin sweetened condensed milk (1 tin for truffle filling)
1 x teaspoon vanilla

Line a small size pan with grease proof paper, fold the edges neatly and flat and grease with spray and cook.

Melt the chopped chocolate and butter in a glass bowl hanging over a pot of just boiled water, taken off the stove. Make sure the glass bowl does not touch the water.

Once melted stir to incorporate the butter and add the condensed milk and vanilla.

Pour the chocolate mixture into the prepared pan and refrigerate for at least 2 hours.

While the chocolate sets we all went for a walk to explore the beautiful rocks at Rietfontein…

And then as we got to the top of the hill… we ran back to the house… bushman paintings can wait till tomorrow morning as now it is lunch and gin time!

After a delicious lunch on the Rietfontein front stoep it was time to cut the chocolate fudge… into small small little blocks…

And then it was time to pull blankets and pillows outside for a much needed rest..

To follow in part 3… Shannon’s slow roasted deboned pork neck and honey butter apples…