What is it about chocolate huh? Decadent, rich…it’s a treat like no other. A bite of chocolate can finish a meal or start a romance. So now comes the news that chocolate is actually good for you…talk about too good to be true. Researchers have discovered that eating moderate amounts of flavanol-rich dark chocolate has a blood-thinning effect, which can benefit cardiovascular health, and it may also boost the immune system by reducing inflammation.
So as your loyal nutrition/health expert I thought why not give the public what they want. Your wish is my command. Here are 3 chocolate recipes that are actually GOOD for you. So go on- indulge yourself once in a while.
Chocolate Pots with Hazelnuts and Raspberries
- 350ml/12fl oz milk
- 350ml/12fl oz double cream
- 300g/10oz dark chocolate (75% cocoa solids), chopped
- 6 free-range egg yolks
- 70g/3½oz caster sugar
- Chopped Hazelnuts
- Preheat the oven to 150C/300F/Gas mark 2.
- Put the milk and cream into a saucepan and bring to the boil. Remove from the heat and pour over the chocolate in a large mixing bowl. Stir until smooth and the chocolate has melted.
- Whisk the eggs and sugar in a different bowl until thickened. Fold in the chocolate mixture.
- Place four ramekins into a deep baking tin and then fill each ramekin with the chocolate mixture. Pour hot water into the tin until it comes one third of the way up the ramekins.
- Bake in the oven for 15-20 minutes, or until slightly set – there should still be a little wobble. Take out of the oven, cool and then chill in the fridge for 30-40 minutes.
- Once cooled, spoon a little mascarpone on top of each chocolate pot, sprinkle with hazelnuts and scatter over the raspberries.
Dark Chocolate Truffles
- 300g dark chocolate, chopped
- 4 tablespoons double cream
- 1 teaspoon vanilla extract
- 100g desiccated coconut
- In a saucepan over a medium heat, combine chocolate and cream.
- Cook, stirring, until chocolate is melted and mixture is smooth.
- Remove from heat and whisk in vanilla extract.
- Pour into a small dish and refrigerate until set, but not hard so roughly about 1 1/2 to 2 hours. Form balls and roll in the desiccated coconut
Mini gooey chocolate brownies recipe
- 120g unsalted butter, plus extra for greasing
- 50g dark chocolate (no more than 50% cocoa solids), broken up
- 2 medium eggs, lightly beaten
- 1 tsp vanilla extract
- 225g golden caster sugar
- 50g plain flour, sifted
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 125g mixed walnuts, hazelnuts and brazils, toasted and chopped
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep baking tin, about 28 x 18cm, making sure the baking paper sits above the tin all the way around.
- Put the butter and chocolate in a large bowl over a pan of just boiling water, making sure the bowl doesn’t touch the water. Leave for 4-5 minutes to melt, remove from the heat and stir until smooth.
- Add all the other ingredients to the bowl and mix well. Tip into the tin making sure to level the surface. Bake for 25 minutes or until risen and firm around the edges but a little soft in the centre. Cool in the tin for 15 minutes. The brownie will continue to cook as it cools.
- Cut the brownie into 24 squares, and then use a palette knife to carefully move each square to a wire rack. Cool completely before serving.
I hope you enjoy these delicious treats. Chocolate really is a winner so no reason why you shouldn’t enjoy.
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Until next time…