Chocolate-Almond Cream

 

                    Add flavored almonds for delicious crunch to this velvety dessert. Cook ½ cup sliced or slivered almonds and ¼ cup almond-flavored liqueur in a 10-inch skillet over medium heat, stirring often, until no liquid remain. Cool on aluminium foil, then break into pieces.

16 servings

• Hot Fudge Sauce "click here for recipe"
• About 18 ladyfingers
• One third cup amaretto 
• 45 ml water
• 3 cups whipping cream
• ¼ cup amaretto

1. Prepare Hot Fudge Sauce, remove 1 cup of the sauce, cool.
2. Cover and refrigerate remaining sauce.
3. Split ladyfingers lengthwise in half..
4. Arrange ladyfingers, cut sides toward center, on bottom and upright around side of ungreased springform pan 9 x 3 inches.
5. Mix one third cup amaretto and 45 ml water, brush over ladyfingers.
6. Beat whipping cream in chilled large bowl until stiff.
7. Mix 1 cup cooled Hot Fudge Sauce and ¼ cup amaretto, fold into whipped cream.
8. Spoon into pan and smooth top.
9. Freeze about 8 hours or until firm.
10. Place in refrigerator at least 1 hour but no longer than 2 hours before serving.
11. Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm.
12. Loosen dessert from side of pan, remove side of pan.
13. Cut dessert into wedges.
14. Serve with sauce, freeze any remaining dessert.

BON APPÉTIT

Triple Chocolate Verrines (Sweet Treats)

 

12 verrines

• 1 sachet of neutral gelatin of 7 gr
• 60 ml water
• 625 ml cooking cream 15%
• 2 ml vanilla
• 60 gr white chocolate cut into pieces
• 80 ml milk chocolate chips
• For the dark chocolate fondant
• 80 ml milk
• 60 gr 70% dark chocolate cut into pieces
• 15 ml orange zest

1. Place 12 verrines in the freezer.
2. In a bowl, mix the gelatin with the water and let it swell for 2 to 3 minutes.
3. In a saucepan, heat the cream with the vanilla until it starts to simmer; add the gelatin.
4. Place the white chocolate in one bowl and the milk chocolate in another; divide the hot cream between the two bowls.
5. Mix until the chocolates are melted; let cool.
6. Remove the verrines from the freezer; Divide the milk chocolate mixture into the verrines (if the chocolate is still too hot, wait a few minutes before filling the verrines).
7. Place the verrines back in the freezer for 5 to 6 minutes, until the surface of the chocolate has set.
8. Divide the white chocolate mixture into the verrines and refrigerate for 1 to 2 hours.
9. When the white chocolate mixture has set, prepare the dark chocolate fondant.
10. Heat the milk in the microwave for 1 to 2 minutes; add the dark chocolate and zest.
11. Let it melt then stir; let it cool for 2 to 3 minutes in the fridge.
12. Divide the chocolate fondant into the verrines; refrigerate until ready to serve.

BON APPÉTIT

Fat Bombs au Beurre de Cacao et Amandes (Alimentation cétogène)

 

4 portions

• 30 ml huile de coco
• 30 ml beurre
• 30 gr beurre de cacao
• 30 gr chocolat noir 90%, haché
• 15 ml stévia
• 2 ml vanille
• 1 pincée de sel
• 125 ml amandes hachées

1. Dans une petite casserole, faire fondre l'huile de coco, le beurre, le beurre de cacao et le chocolat à feu doux.
2. Hors du feu, incorporer la stévia, la vanille et le sel.
3. Déposer des moules en papier dans quatre alvéoles d'un moule à muffins ; répartir les amandes dans les quatre moules, puis y verser la préparation.
4. Congeler de 30 minutes à 1 heure, jusqu'à ce que la préparation soit figée ; réserver au frais.
5. Au moment de servir, décorer d'amandes hachées.

BON APPÉTIT

Chocolate Brownie Mug Cake (Ketogenic Diet)

 

                    Dark chocolate contains up to half as much sugar as milk chocolate and white chocolate. A 90% dark chocolate bar will have 10% sugar while an 80% dark chocolate bar will have 20%.

4 servings

• 80 ml almond flour
• 20 ml coconut flour
• 45 ml stevia
• 30 ml cocoa
• 5 ml baking powder
• 1 pinch of salt
• 2 eggs
• 60 ml unsalted butter, melted
• 2 ml vanilla
• 30 gr 90% dark chocolate, chopped
• 60 ml walnuts, chopped

1. In a bowl, mix the flours with the stevia, cocoa, baking powder and salt.
2. In another bowl, mix the eggs with the butter and vanilla; stir in the flour mixture, chocolate and walnuts.
3. Pour the mixture into four microwave-safe cups.
4. Place two cups in the microwave and cook for 1 minute; check for doneness and continue for 10 to 30 seconds, if necessary.
5. Repeat with remaining two cups.

BON APPÉTIT