Tag: chocolate

It’s National Chocolate Mousse Day! How About a Healthy, Vegan Version?

rp_Vegan-Chocolate-Mousse-1024x1024.jpgApril 3rd is a noteworthy day for a few reasons. For one, it is the birthday of the woman who created the food-obsessed individual who is writing these words (love you, Mom).

But April 3rd is also remarkable because it is National Chocolate Mousse Day.

Yep, that’s a thing.

So I guuuuueeess we’ve gotta eat some!

With two cups of heavy cream, traditional chocolate mousse is obviously not something to indulge in on the regular. But what if we waved our wellness wand at the recipe and gave our mousse a makeover? Filled it with heart-healthy fats and ditched the refined sugar? How about if we made it dairy- and egg-free too for our food-sensitive friends? Then we all could eat it often.

Every day, even.

Maybe it won’t come as a surprise that avocado is the base for this rich rendition of the classic. Avocado is used in a lot of healthy desserts because it’s so creamy and its mild flavor goes virtually undetected. I’ve made this for clients whose minds were blown when I told them what they were eating. And the ultimate test: kids! My favorite “little” had just finished devouring a bowl when I told her what it was made out of.

“But I hate avocado,” she insisted.

“Not anymore,” I replied, tap dancing just a little.

Score one for the grown ups.

Vegan Chocolate Mousse (Dairy/Egg/Refined Sugar-Free)
This luscious dessert is so rich, no one will ever guess it’s healthy. Serve small portions (1/3 to 1/2 cup) at room temperature for maximum fluffiness, and garnish with unsweetened, whipped coconut cream and fresh berries.
  • 1 ripe avocado
  • 4 ounces dark chocolate ***check that it’s dairy free for vegan
  • 1/4 cup coconut milk
  • 1/2 tsp. vanilla bean paste
  • 3 tbsp maple syrup
  • 1/8 tsp fine sea salt
  • 1 can coconut cream, chilled
  1. Using a heat-proof bowl over a pot of boiling water, melt the chocolate and coconut milk. Stir until smooth.
  2. Place avocado, vanilla paste, maple syrup and salt in the bowl of a food processor and blend until smooth.
  3. Add chocolate mixture. Process until combined.
  4. Open coconut cream. Spoon thick cream cream off the top and reserve the coconut water for making smoothies. With a handheld mixer, beat the coconut cream on med-high until creamy.
  5. Gently fold chocolate mixture into whipped coconut cream.
  6. Spoon into dessert dishes and garnish as desired.

Print

 

Now that you know, I hope you’ll use them to make something delicious!

 

Three Reasons To Eat More Chocolate (That You’ve Probably Never Heard Of)

chocolate-968457_1280Perhaps justifying our lust for chocolate is the reason scientists have spent so much time studying it. After all, we like to be told that dark chocolate improves blood flow, lowers bad cholesterols, and elevates mood while reducing stress.  But it turns out there are more reasons why you should help yourself to some of the good stuff.

Throw Out Your Cough Drops

Seriously, I’ll take a creamy truffle over a menthol-flavored cough drop any day. And now it sounds as if you can. In a small British study conducted in 2005, participants were asked to inhale capsaicin, the stuff that gives chili peppers their sting. A variety of proposed remedies were tested, and the most effective one turned out to be hot chocolate. Researchers found that theobromine, a compound found in cacoa seeds that acts like caffeine in the human body, was more effective than codeine to stop coughing. So next time you’re under the weather, test this theory by taking two (squares of chocolate, that is) and calling the doc in the morning.

chocolate-1402017_1280Leave the Sunscreen At Home

Just kidding. Although scientists in Germany discovered that ingesting the cocoa solids and flavonoids present in dark chocolate can defend our skin against the effects of UV rays, effectively staving off skin cancer. Not only that, but the study participants receiving cocoa every day noted smoother, moister skin with fewer rough patches. This caused researchers to speculate that there might be benefit to adding the ingredient to beauty products. So if you’ve ever eaten a death-by-chocolate dessert and thought, “I could absolutely bathe in this,” it sounds like maybe you should.

Add Chocolate to Your Diet Plan

Now the founders of Weight Watchers might not agree with us on this one, but research conducted by an associate professor of medicine at UC San Diego suggests that healthy adults who eat chocolate more frequently tend to have lower body mass indexes than those who snack on it less often. This result occurred despite the fact that those who ate chocolate more often did not eat fewer calories or exercise more than other participants. The theory is that the metabolic benefits of eating modest amounts of chocolate might lead to reduced fat deposits and potentially offset the added calories. Are you excited yet?

Develop X-Ray Vision

That would be cool, wouldn’t it? But chocolate won’t make that happen. What it will do, however, is improve your ability to read light-colored words on a light-colored background, called “visual contrast sensitivity.” Furthermore, it an improve your ability to detect moving dots on a moving background, known as “motion sensitivity.” Study participants ate both white and dark chocolate at separate times and then took similar vision tests. Relative to white chocolate, testing the dark resulted in higher performance in both categories, as well as improved spacial memory. Think about it like this: driving at night is low-contrast, and images are hard to distinguish from one another. Increasing your ability to make out those objects also increases your safety, so we think what we’re hearing here is that chocolate can save your life.

chocolate-1202606_1280And Did You Know…

Sixty percent of women in a recent British poll ranked chocolate as the most smile-worthy experience, ranking higher than the sight of other smiling people and even loved ones!

Tips for Finding the Chocolate That’s Actually Good for You
  • Pick the chocolate containing the fewest ingredients possible.
  • Cocoa solids or cocoa mass should be first one listed.
  • Sugar should not be. Nor the second.
  • Choose one that’s both 72 percent cacao or above.
  • Buy organic, since chocolate is a heavily-sprayed crop. In fact, seek out fair-trade, and locally-sourced dark chocolate to get maximum health benefits.
  • Dutch processed cocoas have alkalized the chocolate, removing some of the beneficial flavonols. It’s fine for baking but not as good for sipping.
  • It sounds as if soy lecithin in chocolate is not so scary. Unless you’re allergic to soy, that is. We’ll talk about this more soon.
 Oh, and FYI

Portion control is paramount to making a chocolate obsession work for you, so aim for half to one ounce per day, which is about a two-inch square of most chocolate bars.

Now aren’t you just dying to go do something delicious with chocolate?

 

Wine and Truffles: An Affair to Remember

Cakebread Merlot

Recently the boyfriend celebrated his 40th birthday, and his boss gave him a bottle of Cakebread Merlot and a box of Lindor chocolate truffles, with the strictest instructions to share them with me. I love his boss!

So we’re sitting on the couch soaking in the atmosphere of our new apartment, and it just seems like the right time to celebrate. I’ve never tried the Cakebread Merlot, but at around $50 a bottle (I looked it up, nosy thing), I know we’re in for a treat.  We decant it for 30 minutes to let the fruit and roasted herb aromas develop. We are very serious.

Lindor truffles come in dark, milk, and white chocolate and have a ganache center the consistency of butter. I’m not a big “chocolate-on-top-of-chocolate-decadence” girl (who would be, after working in a shop during college that sold every possible variant of the stuff), but these little babies are showstoppers. I’ve long since outgrown the over-sweet taste of most white chocolate but for some reason, white Lindor truffles hold the key to my heart. Basically, they defy everything I feel about the confection; about its decadence and tooth-pain inducing sweetness. And the buttery quality of the ganache gives such a silky mouth feel that it perfectly complements the velvety texture of the wine.

A tiny, creamy bite. A ripe, berry-filled sip.

The chocolate marries with the jammy flavor of the merlot, full of punchy plum and cherry notes, evoking Black Forest cake. Boyfriend compares the softness on the palate to sucking on a silk tie. It is marvelously balanced; there is just enough tannin to leave my palate cleansed and ready to taste all the nuances of flavor in the next sip and each one after that. Is that toasted oak that I detect?

Now this is certainly not the first time I have consumed chocolate and wine together. But it is the first time someone has given the combination to me (or Boyfriend) as a gift. Accompanied by the instruction to share this experience with someone awesome. Making this more than just a gift of wine and candy—making this a gift of time.  Making it a memory. A moment in my crazy life to stop and smell the roses. And plums. And cherries. And oak.

Doesn’t that just make you want to go and do something delicious?

 

Cakebread Cellars by James Lee is licensed under CC BY 2.0/ Brightness increased from original