The Sweet Rebellion

21/12/2024

If you love chocolate as much as I do, then this 𝗬𝘂𝗹𝗲 𝗟𝗼𝗴 is just what your festive table needs!
A Yule Log or Bûche de Noël is essentially a chocolate Swiss roll cake filled with a chocolate cream filling and decorated with chocolate ganache or buttercream to look like a log.

The combination of textures is my favourite thing about this dessert - the sponge is super-light and airy, and the chocolate mousse just melts in your mouth. The ganache adds an extra layer of rich chocolate flavour (and also decorates like a dream - my new favourite “buttercream”).

I used Callebaut 823 Milk Chocolate and 811 Dark Chocolate in this recipe. is a Belgian Chocolate brand has been used by chefs the world over for decades and is now available in baking stores and online in South Africa.
With the current cocoa crisis, is great to know that Callebaut cocoa is 100% sustainably sourced and traceable, empowering local cocoa farmers.

DM me for the recipe 🍫🪵

06/12/2024

05/12/2024

As far as fruit goes cherries are kind of in their own league 🍒
The fact that they are only available for 2 months of the year makes them all the more special!
I love using cherries in desserts with their unique flavour (plus they are such a beautiful fruit to photograph). With just a few weeks left of cherry season, I wanted to share my favourite cherry recipes with you
1. Cherry Cream Cheese Danishes
2. Cherry Chocolate Mousse Tart
3. Melting Chocolate Cherry Bomb
4. Black Forest Cupcakes

It’s your last chance to order online from or find Cherry Time cherries at stores countrywide!

Which Cherry dessert is calling your name?

01/12/2024

✨WIN✨
Are you ready to add a little magic to your holiday baking?

is giving away a FREE Recipe Guide featuring festive cookies made with their Five Colours of Chocolate.

And that’s not all – by downloading the guide, you’ll enter for a chance to WIN a KitchenAid Mixer to take your baking to the next level! 🏆

I’ve just downloaded it myself and the recipes look incredible but also very doable!🍪🍫

Grab your guide and start baking today! 👇
https://bit.ly/4fZcsKG

05/11/2024

𝐂𝐚𝐫𝐚𝐦𝐞𝐥𝐢𝐬𝐞𝐝 𝐖𝐡𝐢𝐭𝐞 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐌𝐨𝐮𝐬𝐬𝐞 𝐰𝐢𝐭𝐡 𝐕𝐚𝐧𝐢𝐥𝐥𝐚 𝐂𝐫𝐮𝐦𝐛𝐥𝐞
Sure you’ve had chocolate mousse before, but have you had a Caramelised White Chocolate Mousse?

Caramelising your white chocolate completely transforms the flavour into something magical! It takes on toasted, nutty, biscuity notes plus the most gorgeous caramel colour. Combine that with the creamy and airy texture of a mousse and you are onto a winner!
I like to serve the mousse with some fresh strawberries (to cut through the sweetness and add a pop of colour), and something crunchy on the side - so I’ve included an easy vanilla crumble recipe (HINT: double this recipe and keep some to serve with ice cream or even yoghurt!).

I only use in my baking - Callebaut is a Belgian chocolate brand that has recently become accessible to home bakers and not just professional chefs! You can find it at baking stores around SA and also online- I get mine from . Once you try it you won’t believe the difference in flavour and also how easy it is to melt and work with.

RECIPE:

Mousse:
225g Callebaut W2
60ml cream
2 eggs, separated
Pinch of salt
250ml cream

Crumble:
150g flour
75g castor sugar
1 tsp vanilla extract
100g cold butter, cubed

Fresh strawberries to serve

Directions in the comments 👇

04/10/2024

An absolute showstopper of a dessert, this 𝐓𝐫𝐢𝐩𝐥𝐞 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐌𝐨𝐮𝐬𝐬𝐞 is sure to impress and yet is deceptively simple to make!
Yes, you need to make 3 mousses, but each one is as easy as melting chocolate, adding bloomed gelatine and folding in whipped cream. The final result is a striking dessert that tastes amazing - the mousse is rich and creamy and just melts in your mouth. I like to serve slices off the mousse with raspberries or strawberries to cut the richness and add a pop of colour.

I used Callebaut chocolate in all 3 layers - White (W2), Milk (823) and Dark (811). This Belgian Chocolate brand has been used by chefs the world over for decades and is now available in baking stores and online in South Africa. Using a high quality chocolate like in your desserts will not only level up the flavour, but it’s also much easier to melt and work with, making baking a pleasure.
Callebaut
Chocolate Academy South Africa

Please DM me if you’d like the recipe!

04/10/2024

An absolute showstopper of a dessert, this 𝐓𝐫𝐢𝐩𝐥𝐞 𝐂𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐌𝐨𝐮𝐬𝐬𝐞 is sure to impress and yet is deceptively simple to make! 
Yes, you need to make 3 mousses, but each one is as easy as melting chocolate, adding bloomed gelatine and folding in whipped cream. The final result is a striking dessert that tastes amazing  - the mousse is rich and creamy and just melts in your mouth. I like to serve slices off the mousse with raspberries or strawberries to cut the richness and add a pop of colour.

I used Callebaut chocolate in all 3 layers - White (W2), Milk (823) and Dark (811).  This Belgian Chocolate brand has been used by chefs the world over for decades and is now available in baking stores and online in South Africa. Using a high quality chocolate like in your desserts will not only level up the flavour, but it’s also much easier to melt and work with, making baking a pleasure.

Ingredients (serves 8)

White Chocolate Mousse: 
1 tsp powdered gelatine
2 tbsp cold water
120g Callebaut W2 White Chocolate
60ml milk 
150ml cream

Milk Chocolate Mousse:
1 tsp powdered gelatine
2 tbsp cold water
120g Callebaut 823 Milk Chocolate
60ml milk 
150ml cream

Dark Chocolate Mousse:
1 tsp powdered gelatine
2 tbsp cold water
100g Callebaut 811 Dark Chocolate
60ml milk 
150ml cream

Directions in the comments 👇

02/10/2024

If you love baking as much as I do, no doubt you have come across Katelyn Allegra’s beautiful blog - .
This 𝗦𝗮𝗹𝘁𝗲𝗱 𝗖𝗮𝗿𝗮𝗺𝗲𝗹 𝗮𝗻𝗱 𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗧𝗶𝗿𝗮𝗺𝗶𝘀𝘂 is one of the many exquisite recipes from her first cookbook - Chocolate. Katelyn’s husband declared it
“the best Tiramisu in the world”, and as well as being a chocolate-maker he is also Italian so he knows his stuff! I have to agree with Nino - this is by far the best Tiramisu - the extra salted caramel layer pairs so well with the slightly bitter coffee and is all offset by the sweet, creamy white chocolate - perfection!

https://thesweetrebellion.co.za/salted-caramel-and-white-chocolate-tiramisu/ 🍫☕️

01/10/2024

𝑻𝒓𝒊𝒑𝒍𝒆 𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑴𝒐𝒖𝒔𝒔𝒆

Chocolate Mousse is right up there with my favourite desserts, and is also one of the first desserts I learned how to make. For this Triple Chocolate version, I used my 3 favourite Callebaut chocolates - White (W2), Milk (823) and Dark (811) - and the flavour combo was next level! 
Although it looks really impressive, this recipe contains only 4 ingredients - chocolate, milk, cream and gelatine.

As with any chocolate recipe, using a good quality chocolate makes a massive difference to the taste and texture of your dessert. lis high l Belgian chocolate brand that supplies 25% of the world’s chocolate, and has recently become accessible to home bakers and not just professional chefs! You can find it at baking stores around SA and also online- I get mine from

PS. Don’t be intimidated by the gelatine -  just allow it enough time to hydrate/bloom and ensure it is fully dissolved in your chocolate mixture before folding in the cream

Ingredients (serves 8)

White Chocolate Mousse: 
1 tsp powdered gelatine
2 tbsp cold water
120g Callebaut W2 White Chocolate
60ml milk 
150ml cream
Milk Chocolate Mousse
1 tsp powdered gelatine
2 tbsp cold water
120g Callebaut 823 Milk Chocolate
60ml milk 
150ml cream
Dark Chocolate Mousse
1 tsp powdered gelatine
2 tbsp cold water
100g Callebaut 811 Dark Chocolate
60ml milk 
150ml cream

Directions in the comments👇

01/10/2024

No matter how many variations of Peppermint Crisp Tart I throw your way, you guys never seem to get tired of it! (me neither btw😆)

This 𝗣𝗲𝗽𝗽𝗲𝗿𝗺𝗶𝗻𝘁 𝗖𝗿𝗶𝘀𝗽 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 is a slightly more grown-up take on the classic. A crunchy biscuit crust encases a mousse-like caramel cheesecake filling, topped with clouds of vanilla chantilly cream and crumbled Peppermint Crisp. The cream cheese adds a melt-in-the-mouth texture with just enough tang to cut through the sweetness. The overall result is a neater, more sophisticated version of Peppermint Crisp tart that would work just as well at a dinner party or your next braai!

Another Peppermint Crisp dessert?

24/09/2024

𝑴𝒊𝒍𝒌 𝑻𝒂𝒓𝒕, another great South African favourite!
I learned how to make this classic Milk Tart when I lived overseas and was craving a taste of home. It’s such an easy recipe and uses basic ingredients you’ll almost certainly already have in your pantry, so you can probably make one right now!

How do you feel about Milk Tart?

23/09/2024

Sure you could make the usual Peppermint Crisp Tart for Braai Day... OR you could step things up a bit with this 𝑷𝒆𝒑𝒑𝒆𝒓𝒎𝒊𝒏𝒕 𝑪𝒓𝒊𝒔𝒑 𝑰𝒄𝒆 𝑪𝒓𝒆𝒂𝒎 𝑪𝒂𝒌𝒆!
It’s fabulous for entertaining, as it can be made in advance, and easily feeds 10-12 people (plus no ice cream maker needed!).

04/09/2024

What could be more comforting than a bowl of Malva pudding drenched in custard?
𝑨𝒎𝒂𝒓𝒖𝒍𝒂 𝑴𝒂𝒍𝒗𝒂 𝑷𝒖𝒅𝒅𝒊𝒏𝒈, that’s what!

Malva Pudding is a South African favourite - it’s a caramelised spongy pudding flavoured with apricot jam and soaked in a syrupy cream sauce. The addition of Amarula Cream Liqueur takes this dessert up a notch and adds that extra warm and fuzzy feeling 🍮

https://thesweetrebellion.co.za/amarula-malva-pudding/

03/09/2024

Chocolate Burnt Basque Cheesecake

No doubt you’ve seen the viral Burnt Basque Cheesecake doing the rounds, and for good reason! This cheesecake originates from the Basque region in Spain and is known for its burnt, caramelised exterior and soft, creamy centre. Unlike a typical New York style cheesecake, there is no biscuit base and the cheesecake is baked at a high temperature giving it a slightly bitter taste and rustic appearance. I tasted the classic vanilla version recently and was completely hooked!
Of course, I had to try my hand at a chocolate version and the result was absolutely divine! I used the 70% Callebaut chocolate (70-30-38) which has an intense roasted cocoa flavour with hints of fruitiness.

This Belgian Chocolate brand has been used by chefs the world over for decades and is now available in baking stores and online in South Africa.
With the current cocoa crisis, is great to know that Callebaut cocoa is 100% sustainably sourced and traceable, empowering local cocoa farmers.

Have you tried a Burnt Basque Cheesecake yet?

Chocolate Academy South Africa

02/09/2024

𝗪𝗵𝗶𝘁𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗮𝗻𝗱 𝗣𝗮𝘀𝘀𝗶𝗼𝗻𝗳𝗿𝘂𝗶𝘁 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲
I think passionfruit is right up there when it comes to cheesecake toppings, but especially when white chocolate is involved! The combination of the rich, sweet filling and tart topping (did I mention the toasty biscuit base?) all make for a truly delicious and striking cheesecake.

What’s your favourite cheesecake topping?

https://thesweetrebellion.co.za/white-chocolate-and-passion-fruit-cheesecake/

29/08/2024

𝐋𝐞𝐦𝐨𝐧 𝐌𝐞𝐫𝐢𝐧𝐠𝐮𝐞 𝐅𝐮𝐝𝐠𝐞 - a delicious combination of all the flavours you’d expect from a Lemon Meringue Pie, packed into an adorably cute slice of fudge!

https://thesweetrebellion.co.za/lemon-meringue-fudge/

26/08/2024

𝐏𝐞𝐚𝐧𝐮𝐭 𝐁𝐮𝐭𝐭𝐞𝐫 𝐁𝐢𝐬𝐜𝐮𝐢𝐭𝐬
I am simply addicted to these biscuits - crunchy, nutty and beautifully golden! Also, the moment you squish the little ball of dough with your fork is pretty satisfying

Are you team single fork-squish or team double fork-squish?

https://thesweetrebellion.co.za/peanut-butter-biscuits/

15/08/2024

𝑪𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝑮𝒂𝒏𝒂𝒄𝒉𝒆 𝑻𝒂𝒓𝒕

Although uncomplicated in its flavour (it’s chocolate through and through), this tart is far from one-dimensional!
Each layer adds its own special magic: a crunchy chocolate cookie base, then a fudgy, melt-in-the-mouth ganache all topped off with clouds of softly whipped cream. (Many ganache tarts do without the cream layer but I think it’s needed to lighten up the intensely rich chocolate flavour!).