All our recipes are low-calorie (two of them contain less than 200 calories) and yet have such a rich taste that they can satisfy the most discriminating chocolate fans. Do you still need a compelling reason to start having fun? Think about the benefits of chocolate for health. New research shows that the antioxidants (flavonols) present in cocoa reduce the risk of heart disease, improving blood flow, and also protect against cancer. We hope that by using this useful information, plus our recipes, you will regularly receive and enjoy. What can be made of dark chocolate delicious and incredible?
Boiled pears with vanilla and black chocolate
Dessert from boiled pears is appetizing and easy to prepare.
4 servings
Preparation: 10 minutes
Preparation: 22-27 minutes
One third of a glass of dry white wine, for example "Pinot Grigio" or "Sauvignon Blanc"; 1/4 cup sugar; finely grated zest of two lemons; 1 vanilla pod; 4 ripe pears peeled and peeled and cut into four pieces; 140 grams of chopped dark chocolate. In a medium saucepan mix wine, sugar and lemon zest. Cut the vanilla pod along, scrub the vanilla seeds and mix them with the liquid. Cook over medium heat for 2 minutes. Add pears to the syrup and cook for 20-25 minutes, or until soft. During cooking, water the pears from time to time with syrup. When the pears are ready, prepare the chocolate sauce. In a double saucepan with slowly boiling water (or using the method of a free bath, melt the chocolate). Spread 4 quarts of pears on plates and pour each serving 2 tablespoons of syrup, and then with chocolate sauce. Immediately submit. Nutritional value per serving (1 pear and 2 tablespoons chocolate sauce): 391 kcal, 13 g fat (26% kcal, 7 g saturated fat), 59 g carbohydrates, 3 g protein, 8 g fiber, 30 mg calcium, 1 mg of iron, 4 mg of sodium.
Chocolate soufflé with raspberry sauce
A saturated taste of this dessert gives skimmed cocoa powder.
8 servings
Preparation: 30 minutes
Preparation: 17 minutes
For chocolate soufflé
1 glass of powdered sugar; 1/2 cup unsweetened cocoa powder; 2 tbsp. spoons of flour; 1/2 cup milk (2% fat content); 1/2 cup cold water; 4 egg proteins at room temperature; 1/8 tsp of citric acid; 1 tbsp. and 1 teaspoon of sugar; 3 egg yolks at room temperature; vegetable oil
For raspberry sauce
500 g fresh raspberries; 2 tbsp. spoons of sugar; 1/2 tsp fresh lemon juice.
Preheat the oven. Sift the powdered sugar, cocoa and flour into a double pan (or use the water bath method). Add milk and cold water to the saucepan and beat whisk until a creamy consistency is formed. Continue to beat for 8-10 minutes - until the mixture thickens. Remove the pan from the heat and set aside. With a mixer, whisk egg whites and citric acid, slowly adding sugar. Stir the egg yolks into the chocolate mixture. Add and mix half the protein foam, and then add the rest of the foam. Spoon the dough into the preformed oil of the day's souffle, but not up to the top, but leave 1 cm to the edge (the dough can be kept in the refrigerator for 24 hours before baking). Spread the molds on a baking tray and bake for about 17 minutes, or until the souffle rises, remaining softer in the center. In the meantime, grind the raspberries in the food processor. Stir in sugar and lemon juice. Pour each portion of soufflé with raspberry sauce and serve.
Mexican chocolate sorbet
Carnation and cinnamon complement the chocolate flavor of this frozen treat.
6 servings
Preparation: 2 hours
Preparation: 5 minutes
2 cups of water; 1 cup of sugar; 1 cup of unsweetened cocoa powder; 5 sprigs of cloves; 1 stick of cinnamon; 1/4 cup non-roasted almonds; 1 teaspoon ground cinnamon; 1/2 teaspoon of sugar; vegetable oil to lubricate the mold. In a saucepan, heat the water with sugar over medium heat. When the sugar dissolves, add cocoa, stirring with a whisk, and then add the sprigs of cloves and a cinnamon stick. Cook on low heat for 3-4 minutes, stirring constantly. Remove the chocolate mixture from the heat and refrigerate in the refrigerator for a minimum of 2 hours. Using a mesh drain, strain the chocolate mixture into a bowl, then pour it into the ice cream and follow the instructions (if you do not have an ice cream maker, freeze the mixture in ice forms). Meanwhile, roast the almonds. To do this, preheat the oven to 200 ° C. Put the almonds on a baking sheet lined with aluminum foil, and dry for about 5 minutes (until the aroma appears). Mix the cinnamon and sugar in a medium bowl. Take the nuts out of the oven, sprinkle them with oil and mix in a mixture of sugar and cinnamon, then take the nuts out of the bowl and leave them to dry on a plate. Frozen sherbet is ready for use. To get a firmer consistency, put sherbet in the freezer for a few hours (if you used ice forms, transfer the sherbet into a shallow bowl and use a large fork to grind). Decorate with almonds and serve. Nutritional value per serving (1/2 cup): 196 kcal, 5 g fat (20% kcal), 1 g saturated fat, 42 g carbohydrate, 4 g protein, 5 g fiber, 38 mg calcium, 3 mg iron, 5 mg sodium.
How to Melt Chocolate
Put the pieces of chocolate in a heat-resistant glass bowl. Make sure that the bowl is dry: moisture can interfere with the process of dissolving chocolate. Fill a small pot with water and bring to a boil, then reduce the heat. Put a bowl of chocolate on top of the pan. On a slow fire (if the water will boil strongly, the chocolate will burn), heat the chocolate, stirring it, until almost all the chocolate is dissolved. Remove the pan from the fire when there are still pieces of undissolved chocolate in the bowl. Continue stirring the chocolate until it completely melts. A little cool - and you can use it for your recipe or pour it dessert.