Chocoholics beware: What you’re about to read will make your mouth water with delight. From the light and frothy to the rich and creamy (and even a dietician-approved chocolate indulgence!), Zestycook Cory Gallant’s got your next chocolate craving covered with three of the most decadent, divinely inspired chocolate creations guaranteed to satisfy your sweet tooth.
This recipe is like the grown-up version of chocolate pudding. A simple yet elegant dessert, one spoonful of this rich, silky smooth mousse will have you hooked forever.
4 ounces of bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons of unsalted butter, cut in small pieces
2 tablespoons of strong coffee, or espresso (optional)
2 large eggs, separated
1/8 teaspoon of cream of tartar
4 tablespoons of granulated white sugar, divided
1/2 teaspoon of pure vanilla extract
1/2 cup of heavy whipping cream (35-40% butterfat content)
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from heat and set aside to cool for a few minutes, then whisk in the two egg yolks. Cover and refrigerate. Using a hand or electric mixer, whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form (the whites should still be glossy and not dry.) Set aside. In another bowl, whip the heavy cream, remaining two tablespoons sugar, and vanilla extract until soft peaks form. Take the chocolate mixture from the refrigerator and gently stir in a couple of spoonfuls of the beaten egg whites to lighten it, then fold the remaining whites into the chocolate mixture, gently but thoroughly mixing. Fold in the whipped cream. Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Serve with additional whipped cream, fresh raspberries and/or shaved chocolate.
Brownie Pudding Cake
A spin on an Ina Garten classic, this recipe is, in a word, amazing. Great for a small group or just when you’re craving something sweet and easy. Paired with a nice Vanilla ice cream, I could possibly eat the whole pan and wonder why my lounge pants are all of a sudden snug.
1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups of sugar
3/4 cup of cocoa powder (the good stuff. Go big or go home!)
1/2 cup of all-purpose flour
Seeds scraped from 1 vanilla bean
Vanilla ice cream, for serving
Preheat the oven to 325 degrees F (163 degrees C). Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool. Using an electric mixer fitted with the paddle attachment beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, cocoa powder, and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined. Pour into the prepared dish and place in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly one hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert should have the consistency between a brownie and a pudding. Cool and serve with vanilla ice cream.
Dark Chocolate Trail Mix Balls
Not all indulgences have to be over the top. These trail mix balls are action packed with super foods like quinoa, dark chocolate, and sunflower seeds. yet they’re rich and tasty like a five star dessert. With only 203 calories, 10 g of protein, 3.5 g of fibre per ball, one of these little balls of heaven can make a healthy decadent snack.
1 cup of old fashioned or quick-cooking oats, dry
1/4 cup of quinoa, dry + 3/4 cup water
1/4 cup of shredded unsweetened coconut
2 scoops of protein powder
1/3 cup of unsalted sunflower seeds
1/2 cup of dark chocolate chips
1/3 cup of dried cherries, raisins or cranberries
1/2 teaspoon of sea salt
1 tablespoon of almond butter (optional)
1 tablespoon of peanut butter
1/3 cup of honey
Combine quinoa and water in a small sauce pot and bring to a boil. Reduce heat and simmer for about 12 minutes, or until the quinoa has absorbed the liquid. Fluff with a fork and scoop into a large mixing bowl. Add sunflower seeds, oats, dried fruit, and coconut to quinoa and mix well. Bring honey to a simmer on the stove then stir in the vanilla extract and almond butter and pour on top. Mix until well combined. Let mixture cool before adding the chocolate chips, peanut butter, and sea salt. Mix well with your hands so the peanut butter is evenly dispersed but be careful not to melt the chocolate chips! Using wet hands, gently roll mixture into golf ball-sized balls. Place balls on a plate and chill for at least two hours until firm.
To all of my chocoholic brethren, eat what makes you happy but do so in moderation. Don’t pull a stunt like me and polish off three-quarters of the pan and wonder why your stomach feels uneasy. For even more chocolate recipes you can whip up at home, visit www.zestycook.com.