Chocolate Truffles with Almond Butter

Ingredients

1/4 cup plus 2 tablespoons raw almond butter
2 tablespoons raw coconut nectar
3 packets monk fruit extract
salt
1 no-sugar-added dark chocolate bar

Method

  1. Mix the almond butter, coconut nectar, and monk fruit extract in a mixing bowl until smooth. Season with a pinch of salt.
  2. Form the mixture into 8 equal-sized balls, stick a toothpick in each ball, and place on a piece of wax paper on a plate. Transfer to the freezer and chill until very firm, about 1 hour.
  3. Place three-quarters of the chocolate in a microwave-safe bowl and cook on high until the chocolate has just melted, 30 seconds to 1 minute.
  4. Add the remaining chocolate and stir smooth and still warm.
  5. Remove the almond butter balls from the freezer and, using toothpick as an aid, roll a truffle to coat with the chocolate until covered. Set on the wax paper-lined plate to cool. Repeat with the remaining truffles. Place back in the freezer to set, about 5 minutes and serve.

Tip

You can roll the truffles in 1/4 cup of chopped almonds before they set for a prettier presentation and extra negative calorie power.

Makes 4 servings.

Source: Negative Calorie Foods

French-style Sweet Omelet Souffle

Ingredients

1-1/4 cups fresh mixed berries, such as raspberries, red currants, or blueberries
2 teaspoons raspberry preserves
1 ounce semisweet chocolate, coarsely chopped
1 egg yolk
1-1/2 tablespoons superfine sugar, plus an extra 2 teaspoons (or the same quantity of granulated sugar processed in a food processor for 1 minute)
1 teaspoon vanilla paste or extract
2 egg whites
1 tablespoons unsalted butter
confectioners’ sugar, for dusting

Method

  1. Put the berries and preserves into a saucepan and cook over medium heat for I minute, or until the berries start to puff up. Remove from the heat and put aside.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl.
  3. Put the egg yolk, the 2 teaspoons of superfine sugar, and the vanilla into a bowl and mix together, then stir in the chocolate.
  4. In a clean, dry bowl, whisk the egg whites to stiff peaks, adding the remaining superfine sugar a little at a time. Fold one-quarter of the egg whites into the chocolate to loosen the mixture, then fold in the remaining whites.
  5. Melt the butter in a small 6-1/2-inch diameter flameproof nonstick skillet over medium heat, and meanwhile preheat the broiler to medium-high. Spoon the chocolate mixture into the skillet, making sure it is an even layer, and cook for 2-3 minutes, then place under the broiler for 1 minute, or until set, making sure it does not burn.
  6. Spoon the berry mixture over one half of the omelet. Fold the omelet over to enclose the filling, then dust with confectioners’ sugar. Serve immediately.

Tip

Use egg whites at room temperature to get the most volume when whisking.

Makes 1 serving.

Source: Chocolat

Moist Chocolate Cakes Infused with Lentil

Ingredients

1/2 cup dried red lentils Pinch of salt
1/3 cup unsalted butter or coconut oil
3 oz chopped dark chocolate
1/3 cup natural (non-Dutch processed) cocoa powder
1 tsp instant espresso powder (optional)
2 cups whole wheat pastry flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large organic eggs, at room temperature
3/4 cup milk, at room temperature
1/4 cup coconut, turbinado, or demerara sugar
1/4 cup maple syrup
2 tsp vanilla extract

Sauce

1 cup pure pumpkin puree
1/3 cup 2% evaporated milk
2 Tbsp maple syrup
1/2 tsp cinnamon

Method

  1. Place lentils, a pinch of salt, and 1-1/2 cups water in small saucepan. Bring to a boil, reduce heat to low, and simmer until lentils are very mushy and water has been absorbed, about 15 minutes. If needed, add a small amount of additional water during cooking. Mash lentils well with backside of a spoon, set aside, and let cool to room temperature.
  2. Place butter or coconut oil and chocolate in metal bowl set over pan of barely simmering water. Heat until chocolate has melted, stirring constantly. Remove from heat, stir in cocoa powder and espresso powder (if using), and let cool for several minutes.
  3. Preheat oven to 350ºF (180ºC).
  4. In large bowl, stir together flour, cinnamon, baking powder, baking soda, and salt. Add eggs to chocolate mixture and stir to combine. Stir in cooled lentil puree, milk, sugar, maple syrup, and vanilla. Add wet ingredients to dry ingredients and mix gently.
  5. Divide mixture among 12 greased or paper-lined standard-sized muffin cups and bake for 22 minutes, or until a tester inserted into centre of a cake comes out mostly clean. Let cool for a few minutes, unmould, and cool further on metal racks. Cakes can be kept chilled for up to 5 days.
  6. To make sauce, blend together pumpkin, evaporated milk, maple syrup, and cinnamon. If needed, add more evaporated milk to reach a thin consistency.
  7. To serve, spread some pumpkin sauce on serving plate and top with a cake.

Makes 12 servings.

Source: Alive magazine

Chocolate and Cinnamon Rolls

Ingredients

2 cups warm milk
1/4 cup sugar
4-1/2 teaspoons (2 envelopes) active dry yeast
1-3/4 sticks unsalted butter, melted, plus extra for greasing
2 teaspoons vanilla paste or extract
1 egg, plus 1 egg, beaten
8 cups all-purpose flour, plus extra for dusting

Filling

3 ounces semisweet chocolate, grated
1 stick unsalted butter, melted and cooled
1 cup firmly packed dark brown sugar
3 tablespoons ground cinnamon

Glaze

2/3 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon water

Method

  1. Start by making the dough. Put the milk, sugar, yeast, melted butter, vanilla, and whole egg into the bowl of a freestanding mixer fitted with a dough hook, then mix together until smooth. Sift the flour, then gradually add to the bowl, mixing until the dough comes away from the side of the bowl. Place the dough in a large, lightly floured bowl and cover with plastic wrap or a damp dish towel. Let rise for 45 minutes-1 hour at room temperature, or until the dough has almost doubled in volume.
  2. To make the filling, beat the grated chocolate, cooled melted butter, sugar, and cinnamon in a bowl to a smooth, spreadable paste and put to one side.
  3. When the dough has risen, punch it down to release the air, then turn out onto a lightly floured surface. Roll out the dough to a 1/2-inch thick rectangle, about 11 x 27 inches. Using a spatula, spread the filling all over the dough. Starting at a long edge, roll the dough into a long log shape without stretching it. Using a sharp knife, cut into slices about 2-1/2 inches wide. Place them on two greased and floured baking sheets. Cover with plastic wrap or a damp dish towel and let rise for 30 minutes.
  4. Preheat the oven to 400°F. Meanwhile, add the water to the beaten egg to make an egg wash. Use a pastry brush and lightly brush the tops of the rolls with the egg wash.
  5. Bake the rolls in the oven for 10 minutes, then reduce the heat to 350°F and cook for another 15-20 minutes, or until golden brown, cooked in the center, and the rolls sound hollow when tapped on the bottoms.
  6. Meanwhile, to make the glaze, mix together the confectioners’ sugar, vanilla, and water in a bowl. As soon as the rolls are cooked, brush them generously with the glaze and let cool. These are fantastic served with coffee or hot chocolate.

Makes 11 rolls.

Source: Chocolat

Baked Pears Served with Chocolate Sauce

Ingredients

4 under-ripe, firm Anjou or Bosc pears, peeled, halved and cored
2 tablespoons lemon juice
1/2 cup boiling water
3 tablespoons sugar
2 tablespoons light corn syrup

Chocolate Sauce

2/3 cup sugar
1/2 cup nonfat milk
1/4 cup unsweetened Dutch-process cocoa
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract (essence)

Method

  1. Preheat an oven to 350°F (180°C).
  2. In a 13-by-9-by-2-inch baking dish, arrange the pears, cut side down, and top with the lemon juice.
  3. In a small bowl, combine the water, sugar and corn syrup and stir to mix well. Pour over the pears. Cover the dish with aluminum foil and bake until the pears are tender when pierced with a fork, 25-35 minutes. Cool in the pan for 10 minutes.
  4. Using a slotted spoon, transfer the pears to a container, cover and refrigerate for 20 minutes to 8 hours. Discard the syrup.
  5. To make the Chocolate Sauce, combine the sugar, milk, cocoa and cornstarch in a small saucepan over medium heat. Simmer, stirring constantly with a wire whisk, until the mixture thickens, about 5 minutes. Remove from the heat and stir in the vanilla. Store in an airtight container in the refrigerator for up to 1 week.
  6. To serve, slice each pear half lengthwise into thin slices, without cutting all the way through the stem end, place 2 halves on each dessert plate and press down gently to form fans. Top each with 1 tablespoon of the chocolate sauce.

Makes 4 servings.

Source: Cooking for Healthy Living