Latest News

French 75 Recipe


The story goes that British soldiers stationed in France during the First World War wanted to add some kick to […]

Alabama Slammer Recipe


In the 1988 movie, Cocktail, Tom Cruise plays the role of a bartender and the self-proclaimed Last Barman Poet. The Alabama […]

Mississippi Punch Recipe


The Mississippi Punch was made famous in the all-time classic movie, Breakfast at Tiffany’s. Packing quite a punch, it was Holly […]

#CheninOccasion Dinner Date


Just at the thought of a dinner date, one gets butterflies in the tummy! A romantic dinner can be a first date, […]

#CheninOccasions Picnic time!


Summer and picnic goes hand in hand. Whether you enjoy the real deal with checkered blankets and baskets or a […]

#CheninOccasion – Cake, Club and Chenin Blanc


Book Clubs are such clever inventions! Not only do they force us to take some time for ourselves, they also […]

#CheninOccasion – Summer Sunset


Sunset is a special time of day whether you enjoy it from a rooftop with city sounds in the background, […]

Chenin Blanc for all Occasions


Choosing a wine can be challenging when you are planning a menu or even when just ordering from a menu. But, […]

2018 Michelangelo International Wine & Spirits Awards!


The 2018 Leopard’s Leap Classic Chenin Blanc has been awarded with the Chenin Blanc Trophy in the 2018 Michelangelo International […]

Traditional Tipsy Tarts


Few things are as delightful and delicious as a traditional tipsy tart. Served with coffee at a sensible hour or […]

Page 1 of 4212345...102030...Last »
News

Meltingly Moreish Hot Chocolate Pudding Recipe



When is the warm ooze of a hot chocolate pudding more welcome than on winter weekends? Try our recipe and serve with the 2016 Leopard’s Leap Merlot. Meltingly moreish, we promise!

Ingredients

Serves 4

200 g dark chocolate

60 g butter

100 g caster sugar

3 eggs

2 tbsp Nutella hazelnut spread

Method

Preheat oven to 200 ˚C.

Lightly butter 4 small ramekins.

Break the chocolate into rough pieces and place in a bowl to melt over gently simmering water. Melt without stirring, occasionally nudging any unmelted chocolate down into the melted chocolate.

Place the sugar into the bowl of a food mixer, separate the eggs and add the yolks to the sugar. Beat till thick and creamy.

Whisk the egg-whites till almost stiff.

Mix the butter into the chocolate and leave to melt, then gently stir in the chocolate hazelnut spread.

Fold the chocolate mixture into the egg and sugar mixtrure, then carefully fold in the beaten egg-whites with a metal spoon. Do not over-mix.

Scoop into the four buttered ramekins and place on a baking sheet. Bake for 12 – 15 minutes until risen. The tops should be cracked and the centres still slightly shaky.

Enjoy with vanilla ice-cream or clotted cream.

Upcoming Events

21 November 2018
  • South African Table
South African Table
12:00
23 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
24 November 2018
  • South African Table
South African Table
12:00
28 November 2018
  • South African Table
South African Table
12:00
29 November 2018
  • South African Table
South African Table
12:00
30 November 2018
  • Wine and Food Pairing
Wine and Food Pairing
12:00
1 December 2018
  • South African Table
South African Table
12:00
5 December 2018
  • South African Table
South African Table
12:00

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2018 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]