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Posts Tagged ‘chocolate’

easy recipe for chocolate ganache

In desserts, recipes on July 21, 2012 at 7:42 am

This is a very easy recipe for making chocolate ganache. Experiment with different chocolates to discover which you prefer. I love using Lindt Excellence Chili dark chocolate Bar when I make this recipe, but Lindt Excellence 85% works well also. The recipe is easily halved or quartered, depending on how much you need, and how much chocolate you have. Each Lindt bar is 100g. The full recipe calls for 500g chocolate, and 500ml cream. In the US, 1 quart of cream is 946ml, and 1 pint (the cute little boxes of cream) are 473ml.

After making, pour into a pyrex baking dish and chill. Cut into thin slices to serve as a rich dessert. Or store the chocolate ganache in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

http://www.annabel-langbein.com/cooking/recipes/recipe/?id=280

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chocolate valentino, flourless chocolate cake

In desserts, food porn, gluten free, paleo, primal, recipes on July 12, 2012 at 10:41 am

Flourless chocolate cake, spiced up with a hint of chili powder.   A silky, decadant texture…very moist and rich.  Heaven!!

Served with sweetened whipped cream, a simple raspberry sauce and fresh raspberries – a  classic and  perfect combination.

Chocolate has many associations – godliness, health-giving, mood altering, and addicting. Bless the ancient Mayans and Aztecs for developing the cocoa bean into the delicious luxurious chocolate drink that the Spanish explorers brought back to Spain. How the Spanish kept chocolate a secret for 100  years is a mystery that perhaps can only be explained by the lack of the internet!

Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use. Be creative with your chocolate, if you like a sweeter cake use milk chocolate or a combination of the semisweet and milk chocolate. If you like bittersweet chocolate use that and add sweetness by mixing the semi sweet with bittersweet. If you are daring, try white chocolate. A higher cocoa percentage increases the bitterness of the chocolate.

Note: it is optional to use a heart shaped pan. For a real Valentino, bake it in a heart shaped pan or cut it out into a heart shape. You may use any shape pan that gives you an area of 50” – 6×8 or 7×7. An 8” spring form pan works with great results as do smaller pans or ramekins.

This recipe is adapted from Sweet Treats by Chef Wan.

Chocolate Valentino,  Flourless Chocolate Cake

Preparation Time:  20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped

½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter

5 large eggs separated

1/4 tsp Vanilla extract

1/4 tsp chili powder

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks, chili powder and vanilla to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

 

Whipped Cream

1/2 cup Heavy Cream
1/4 tsp Vanilla extract

Mix ingredients together and whip to a stiff peak.  Make sure not to over mix!!

Or if you prefer a dairy free whipped topping, see the ultimate guide to coconut cream frosting (dairy free, gluten free, paleo)

Teresa Cutter’s chocolate truffles

In desserts, food porn, gluten free, paleo, recipes, snacks on June 17, 2012 at 8:33 am

Feel like a healthy chocolate fix ?  Well you just can’t go past these delicious chocolate truffles.  They take around 10 minutes and make a great healthy and sustaining snack.  Perfect for outdoor activities such as long bike rides, hiking, sailing, picnics, long walks on the beach or a healthy dessert to have with coffee.

Almonds are a good source of protein.  If  using walnuts they are a great source of anti-inflamatory omega 3 that is great for heart and brain health. Chocolate is associated with a reduced risk for heart disease, stroke, and diabetes according to studies from the British Medical Journal. Chocolate contains compounds that act as stimulants believed to boost serotonin and endorphin levels in the brain.  It contains the stimulants theobromine and caffeine that can increase alertness and give you a pleasurable sensation similar to the high people get after exercise. Dates are a good source of minerals and adding a little cinnamon can help stabilise blood sugar levels.

 

http://www.thehealthychef.com/2012/03/chocolate-truffles/

 

 

Teresa Cutter’s chocolate cupcakes

In desserts, food porn, gluten free on June 6, 2012 at 11:21 am

 

FEEL LIKE A LITTLE CHOCOLATE THERAPY ? Well here it is.
Delicious one bowl chocolate cupcakes that take a few minutes to make with just a few basic healthy ingredients. The American Journal of Clinical Nutrition reports that cocoa which comes in the form of cocoa powder and dark chocolate can improve heart health, lower blood pressure and reduce LDL (“bad”) cholesterol. When choosing cocoa powder or chocolate to eat, make sure to choose the dark variety as it has a higher antioxidant content than milk chocolate. I’ve used almond meal in this recipe which makes these cupcakes deliciously moist with a lovely crumb and the macadamia nut oil adds a lovely sweetness and full of good heart healthy mono-unsturated fats. You can also use olive oil or almond oil in place of macadamia nut oil if you prefer. These cupcakes keep well for about 5 days and can be eaten warm or at room temperature. I love these topped with smashed berry sauce or topped with my home made chocolate and macadamia nut nutella.

http://www.thehealthychef.com/2012/02/flourless-chocolate-cupcakes/