Envision chocolate mousse which is scrumptious and sound in the meantime. Sounds outlandish? Take after this simple formula and make the tastiest solid mousse ever.
Dim chocolate-Mousse
Ingredients to Use:
120 ml water
7 grams gelatin leaves (4 sheafs)
4 eggs (separate whites from yolks)
3 teaspoons (100 %) unsweetened cacao powder
10 drops liquid stevia
Method to follow:
Splash gelatin leaves into water until the mixture transforms into jelly.
In the interim, mix egg whites utilizing an electric beater until foam is shaped. At the point when prepared, put the jelly into a medium estimated bowl (which is utilized for water bath). Soften jelly with water. Step by step include cacao powder and mix until you get a smooth liquid. Expel from heat when jelly is melted, be mindful so as not to overheat. Join the jelly-cocoa-water mixture with egg whites and include stevia. Mix at high speed until the mixture gets even-color and everything is joined. Put the mixture into the cups and spot them in fridge to cool. Serve following one hour.
Dim Chocolate Candy Bars
Chocolate bars that are sweetened with stevia are not accessible all around, and in spots where they are, their cost is high. Presently you have the chance to perceive how to make your own sound chocolate bar, with much lower cost.
Dim chocolate-bars
Ingredients:
120 gr (100%) unsweetened cocoa
4 teaspoons coconut oil
1 teaspoon immaculate vanilla extract
1/3 teaspoon salt
3 tablespoons powdered stevia
2 tablespoons almond milk
Method to follow:
Put all fixings in a medium pan over low heat to soften. Mix always until totally smooth. Expel from heat and put into a mold*. Put in refrigerator and abandon it for a couple of hours to harden.
Chocolate Zucchini Cupcakes with Avocado Frosting
Yield: 24 servings
Cupcake recipe adapted from Better Homes & Gardens
INGREDIENTS
2 cups shredded zucchini
3 eggs
1 cup sugar
1/4 cup honey
3/4 cup plain Greek yogurt
2 tsp. vanilla
2 cups whole wheat flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. sea salt
2 avocados, mashed
1/2 cup cocoa powder
1/2 cup agave nectar (or honey)
1/2 tsp. vanilla
INSTRUCTIONS
Preheat oven to 325 degrees F.
In a large bowl, mix together shredded zucchini, eggs, sugar, honey, yogurt and vanilla; set aside.
In a separate bowl, mix together whole wheat flour, cocoa powder, baking soda, baking powder and salt. Add dry ingredients to the wet ingredients and mix until just combined.
Spoon mixture into 24 prepared muffin cups, about 3/4ths full, and bake for about 25 minutes or until a toothpick inserted comes out clean. Set aside and allow to cook completely before adding the frosting.
To make the Avocado Frosting: In a blender or using a hand mixer, mix together the mashed avocados, cocoa powder, agave and vanilla until smooth. Let sit in the fridge until cupcakes are cool and frosting is stiff - enjoy!
DIET SODA FUDGE BROWNIES
Prep time: 5 minutes
Cook time: 20-25 minutes
Yield: 12 servings
Serving size: 1/12 of equal slice out of 13x9 pan
Ingredients
12 oz can Diet Coke
1.4 oz box Jell-O® Chocolate Fudge Fat-Free/Sugar-Free Pudding Dessert
13x9 family-size box Duncan Hines® Chewy Fudge Brownie Mix
2 egg whites
Instructions
Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray.
Mix together dry brownie mix, Diet Coke, egg whites and dry pudding mix.
Pour mixture into baking dish.
Bake for 20-25 minutes until brownies are cooked through or a toothpick inserted in the center comes out clean.
