For many of us, 2016 has been a rough year. Some good experiences, but also major losses. To acknowledge this bittersweet year and reward ourselves for surviving it, I offer up a little chocolate. Besides containing beneficial antioxidants, chocolate releases
For many of us, 2016 has been a rough year. Some good experiences, but also major losses. To acknowledge this bittersweet year and reward ourselves for surviving it, I offer up a little chocolate. Besides containing beneficial antioxidants, chocolate releases endorphins when eaten, which can produce a feeling of pleasure and reduce sensitivity to pain.
Whether you are in the mood for just “a little something” to satisfy a craving, or want to indulge in well-earned decadence, these chocolate treats are a perfect way to say goodbye to the past. So, take THAT, 2016. And welcome to the new year with my favorite quote: “Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, (chocolate) in both hands, screaming WOO HOO, WHAT A RIDE!”
Chocolate meringue drops
Light little bites to eat anytime, with a cup of coffee or scoop of ice cream. Recipes from “Starbucks Passion for Coffee” by Sunset Books; makes 1 to 1 1/2 dozen cookies.
2 extra-large egg whites
1/2 cup granulated sugar
6 ounces semi-sweet chocolate chips, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 generous cup chopped walnuts
Preheat oven to 350 degrees with a rack in lower third of oven. Line two heavy duty baking sheets with parchment paper; set aside. In a small metal bowl, beat egg whites, adding sugar slowly, until stiff but not dry. Using a rubber spatula, carefully stir in the melted chocolate, vanilla and almond extracts, and chopped nuts. Drop spoonfuls of batter, about 1 1/2 to 2 tablespoons each, onto parchment baking sheets; bake until tops are dry, 12 to 15 minutes. Do not overbake. Cool completely on baking pans before removing with a spatula.
Instant chocolate mousse fix
The name alone made me want it. Midnight cravings, anyone? Recipe from “Chocolate On The Brain” by Kevin Mills &Nancy Mills; makes 4 servings.
2 cups skim milk ricotta cheese
1/4 cup unsweetened cocoa powder
3/4 cup sugar
1 tablespoon milk + more if needed
1 teaspoon vanilla extract, Kahlua, or Grand Marnier
Combine all ingredients in a food processor or blender; process for several minutes or until smooth. Add another tablespoon milk if mousse is too thick. Divide mixture evenly among four small dishes, or pour into a serving bowl. Serve immediately, or cover and refrigerate until needed.
Low-fat hot fudge pudding
I’ve had this easy, guilt-free recipe for years. Sometimes we leave out the nuts; tastes just as wonderful. Add a little guilt with scoops of vanilla bean ice cream or whipped cream.
¼ cup shelled pecan halves
1 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup skim milk (we use 2%)
1 large egg, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup brown sugar
1 1/3 cups hot, strong coffee
If using nuts, toast them for 10-15 minutes in 375-degree oven, then cool and chop them; set aside. In a large bowl, stir together the flour, sugar, cocoa, salt and baking powder. In a measuring cup, combine the milk, egg, oil and vanilla. Make a well in the center of the dry ingredients; gradually pour in milk mixture, stirring until combined. Stir in nuts, if using. Spoon into lightly oiled 8×8-inch baking dish. Spread batter evenly. In a bowl, dissolve brown sugar in coffee; spoon over batter. Bake in preheated 350 F. oven for 25 minutes or until batter is springy when touched in center. Do not overcook, or you will lose the pudding. Let stand 10 minutes, then serve hot or warm.
Microwave chocolate pudding
No need to buy store bought little boxes or cook slow with constant stirring to get a creamy pudding. Recipe from “365 Great Chocolate Desserts” by Natalie Haughton; makes 4 servings.
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 1/2 cups milk
2 (1-ounce) squares unsweetened chocolate, cut up
1 teaspoon vanilla extract
In a 2-quart glass bowl, mix sugar, cornstarch and salt until well blended. Gradually whisk in milk until cornstarch is completely dissolved. Add chocolate. Cook in microwave on High power for 7 to 9 minutes, whisking every 2 minutes, until mixture is cooked through, smooth and thickened. Whisk in vanilla. Pour into 4 individual serving dishes, cover with plastic wrap to prevent a skin from forming on top. Refrigerate until chilled.
Warm chocolate cake with a soft heart
Besides sounding like a great New Year’s resolution, the title of this recipe doesn’t mention the deep, dark chocolate inside these individual souffle’-like cakes. Pure heaven. Recipe from Sunset magazine; makes 8 servings.
3/4 cup (6 ounces) butter
6 ounces bittersweet chocolate, chopped
4 1/2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
5 large eggs, separated
1/3 cup sugar
1 1/2 tablespoons coffee-flavor liqueur
1/2 teaspoon vanilla extract
Warm chocolate sauce (recipe follows) or use your favorite
Powdered sugar
In a 3- to 4-quart pan, combine butter and chocolate. Stir over low heat until melted and smooth. In a small bowl, mix flour with cocoa powder; set aside. In a separate large bowl, beat egg whites with a mixer on high speed until foamy. Gradually beat in sugar; beat until whites hold stiff peaks. Stir liqueur, vanilla and egg yolks into melted chocolate mixture, then stir in about ¼ of the egg whites. Fold remaining whites into chocolate mixture. Spoon batter equally into 8 buttered ramekins (6 ounce size); set ramekins in a 10×15-inch pan. Bake cakes in 375-degree oven just until edges feel firm but centers are still soft when gently pressed, 11 to 12 minutes. Cool 5 minutes, then invert each cake onto individual serving plates. Drizzle chocolate sauce over cake and plate, then sift powdered sugar and reserved flour/cocoa over. Serve immediately.
Chocolate sauce:
This recipe can be made ahead.
4 ounces bittersweet chocolate, chopped
1/3 cup milk
2 tablespoons coffee-flavored liqueur
Combine chocolate and milk in a microwave-safe dish; heat until chocolate is melted, stirring often until smooth. Stir in liqueur. Cover and chill until ready to use, and reheat to warm before using.
