Tag Archives: Chocolate

Avocado Chocolate Mousse

I tried this mousse for the first time at The Baking Room‘s first edition launch event. They were served in tiny glasses and they looked beautiful, and so chocolatey. And the taste?  Silky, decadent, chocolate goodness. Their recipe was featured in their magazine, and I had been wanting to make it at home ever since for my husband, who as I have mentioned before is very conscious of sugar and fat content in the recipes I make at home. He’s a cross-fitter.  Enough said.

I tweaked TBR‘s recipe a tiny bit, by using natural honey instead of agave and maple syrup. And I also left out the raisins and added a bit more chocolate to the recipe. This is so easy to make, and it tastes so decadent! No one would believe it’s healthy, and it’s a great option if you’re having a dinner party at home. Serve it up in tiny glasses, because trust me, a little goes  long way. You can decorate them with some slivered almonds, or silver nonpareils.

Oh, and if you want to make this recipe completely vegan, use soy milk instead of 2% milk.

 Helga

Chocolate Avocado Mousse

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Chocolate Crunch Ice Cream Cake

Ice cream, chocolate puffed cereal and semi-sweet chocolate. I’m sold! And those are actually all three ingredients in this amazing little cake. I found the recipe, but to tell you the truth, it was made with Nutella. You have to cover rice puffed cereal with melted Nutella, spread it in a cookie sheet, let it freeze and finally break it down into little pieces to mix with the ice cream. You can check out the link on the recipe below if you want to try that procedure. I didn’t want to go through all that trouble, when I could use our local Choco Krispies cereal, and also, to me it seemed like using Nutella would make it extremely sweet. You can do the same if you can find chocolate rice puffed cereal in the country you live in, or any other chocolate cereal you want to try to mix in there should work fine.

Make sure the ice cream is not melted, but just soft, and mix it quickly with the cereal. I used two little 6-inch springform cake pans, but you can use a regular sized springform pan to make just one cake. I mixed half of the cereal with half of the ice cream to fill out one pan, and then repeated the procedure to fill in the second one. I swear it took me about 15 minutes to prepare the mixture and fill both pans.  Place the pans in the freezer while you melt your semi sweet-chocolate bar and mix it up with the remaining cereal (about 2 cups) spread it on top of your cake(s) and that’s it.You do need to freeze them for a good 4 hours to get them really frozen before serving.

Can I try a healthier version? Yes. Will I?  Maybe. I could use my little 6-inch cake pan to try to make one with yogurt and granola or muesli, maybe top it off with some caramelized granola. We’ll see.

Helga

Chocolate Crunch Ice Cream Cake

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Dark Chocolate Popcorn

On Fridays we usually have ladies’ night with my daughter, which means we snuggle in bed in our PJ’s with goodies and a Disney movie. Last Friday we spent part of the afternoon making these chocolate popcorn. We made them on the stove-top because she likes to watch and hear them pop, and I like that they are all natural, for that occasion we wanted to make a sweet version, but honestly I didn’t feel like making caramel popcorn. I wanted something simpler, something like chocolate popcorn, and this recipe using dark chocolate seemed just right.

The only thing I did different is that I tossed the melted chocolate into the popped corn in three batches, to ensure an even coating. I did pop a little more popcorn than the recipe called for, but the next time, I would melt 6-oz. of chocolate instead of the 4-oz. on the recipe. I would also add spices like cinnamon and cayenne pepper, for a grown up version. I did have some pink salt on hand, and since I was going to share this with you, I went fancy and used it.

As for the method of making popcorn on the stove-top, I have used the one found on Simply Recipes, which turns out is the one used as a reference by many other blogs. It works very well, so I don’t think I’ll be looking for another methods. Oh, and you should note that I didn’t add salt to the popcorn, because I was making a sweet version that has its own salt specifications. But if I were making regular popcorn, I would have added a teaspoon of salt in step 2, and some melted butter at the end, giving it a good toss.

Helga

Dark Chocolate Popcorn

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