Author: Chocolate Covered Weekly

Rich, chocolaty, and so very festive, this chocolate cake with ganache frosting is worthy of a party. Ganache has many applications in pastry, and here Chef Paola Velez uses it to make the silky-smooth frosting to top her chocolate cake. If you’re making the sprinkles from scratch, remember to start one day ahead so they can dry overnight.

Ingredients:

For the Chocolate Cake;

⅔ cup olive oil, plus more for the pan
1 cup (140 grams) all-purpose flour
⅓ cup (40 grams) unsweetened cocoa powder
2 teaspoons (40 grams) unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon freshly grated or ground nutmeg
Pinch of kosher salt
2 large eggs
1 ⅓ cups granulated sugar
¾ cup brewed coffee, at room temperature
½ cup Greek yogurt
1 teaspoon vanilla extract

For the Chocolate Ganache:

5 ounces roughly chopped dark chocolate (not above 64% cacao)
1 cup heavy cream
1 tablespoon light corn syrup
Pinch of salt

Additional Ingredients:

Homemade Sprinkles (see recipe below) or store-bought, for garnish

• • • • • • •
Directions:

Make the cake
Step 1
Preheat oven to 350°F. Brush bottom and sides of a 9-inch round cake pan with 1 3/4 to 2-inch high sides with olive oil. Line bottom of pan with a parchment paper round and lightly brush with oil.

Step 2
In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil and whisk until smooth. Pour wet ingredients into dry ingredients and, using a whisk, mix batter until fully combined. Switch to a rubber spatula to scrape down sides of bowl and fold the batter a few more times to fully combine until flour is fully incorporated.

Step 3
Pour batter into prepared cake pan; tap cake pan once on a work surface to release any bubbles. Bake cake until a cake tester inserted into center comes out clean, 30 to 35 minutes; let cool in pan. Run a small offset spatula or a table knife around edge of pan to release cake. Invert cake onto a plate and peel off parchment paper.

Meanwhile, make the chocolate ganache
Step 4
Place chocolate in a medium mixing bowl; set aside. In a medium saucepan, combine cream, corn syrup, and salt; heat, stirring occasionally, until just starting to simmer and is warm to touch; pour cream mixture over chocolate and let stand for 1 minute. Whisk to create a smooth chocolate ganache; let stand at room temperature until ganache thickens into a shiny, pudding-like frosting, about 30 minutes.

Step 5
When ready to serve, spread ganache over top of cake and decorate with sprinkles, if desired. Cut slices with a knife dipped in warm water and wiped dry.

Homemade Sprinkles
To make your own sprinkles for the cake, start one day in advance, and be sure to have access to a cool, dry place to dry the sprinkles. Use cocoa powder to color and flavor chocolate sprinkles or omit the cocoa powder and use natural food coloring for rainbow sprinkles.

2 cups confectioner’s sugar; 2 tablespoons unsweetened cocoa powder (optional); 1 ½ tablespoons meringue powder; 3 tablespoons water, or more; Natural food coloring (optional)

1. Sift confectioner’s sugar and cocoa powder (if using) into a large bowl. Whisk in meringue powder. Using a hand mixer on medium speed, gradually beat in water, tablespoon by tablespoon, until a smooth, shiny, and spreadable texture is achieved. Stir in desired food coloring, if using. Add mixture to a piping bag and cut off 1/16-inch from tip to create a very small hole, equivalent to the tip of a pencil.

2. On a parchment paper-lined baking sheet, pipe long strands lengthwise. Allow to dry at room temperature until hardened, about 24 hours. Once fully dried, break apart with hands to create 1- to 2-inch shards.

Recipe posted on FoodAndWine.com

Making fudge with just two ingredients: chocolate and dates. It’s a soak, melt and blend situation. Joy Bauer prefers using semi-sweet chocolate chips for a sweeter fudgy experience, but if you’re a dark chocolate fan, you can use chips with a higher percentage of cacao (she recommends 60 to 70%). Choose to be a purist and leave the treat plain or add extra flair by incorporating all sorts of goodies to the batter — from roasted, chopped nuts (walnuts, peanuts, pecans) to swirled nut butter to shredded coconut — you’re the judge of your fudge.

Ingredients:

2 cups semi-sweet chocolate chips
1 heaping cup Medjool pitted dates (about 6 ounces or 12 dates)

Preparation:
1.Line an 8- by 4-inch loaf pan with parchment paper, leaving an overhang on each side for easy removal, and set aside.

2.Soften the pitted dates by soaking them in 2 cups boiling water for 15 minutes (making sure the dates are fully submerged). Remove dates from water and add to a blender, along with 3/4 cup of the leftover soaking water. Puree in the blender until the consistency is a smooth paste (remove any hard pieces, as sometimes a few small pit remnants remain, and they can really hurt your teeth).

3.While dates are soaking, melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (about 2 minutes total).

4.Add the pureed dates to the melted chocolate and combine. Pour evenly into the prepared loaf pan and smooth the top using the back of a spoon or rubber spatula. Sprinkle optional sea salt over the top, if preferred. Freeze for 1 to 2 hours. Remove and slice into 15 to 18 pieces (three rows lengthwise and five to six horizontally). Store in fridge for up to a week.

TECHNIQUE TIP: Buy “pitted” dates for convenience, as it saves the step of manually removing the pits by hand.

SWAP OPTION: You can add preferred extras into the batter or on top, such as chocolate chips, roasted-chopped nuts, shredded coconut, a swirl of nut butter, etc.

As posted on Today.com.

Melted chocolate can be used in a variety of delicious recipes and it’s easy to melt chocolate chips at home with a microwave or on the stove. Dark, milk, and white chocolate have slightly different melting points depending on the amount of cocoa solids, but all chocolate has relatively low melting points so you’ll want to err on the side of caution and lower heat to avoid burning your chocolate.

In the Microwave:

The microwave method is the easiest and most convenient way to melt chocolate without causing a mess. With this method, be sure to use microwave-safe tools. A clear indication that the bowl is safe to use is by looking for the microwave-safe symbol at the bottom of the bowl.

Start melting your chocolate chips in 20 to 30 second intervals. Stir between each interval.
Shorten the melting intervals to 10 to 20 seconds once the chocolate starts melting. This happens when individual chips aren’t distinctly visible anymore, and the chocolate melts into one mass. “Be sure to stir between each interval,” Yoon says. “You need to keep stirring the chocolate, or it can risk burning in the center.” If your chocolate is burning, darker spots will appear and you’ll be able to smell it, or even see smoke. Burned chocolate also turns grainy.
Stop microwaving once 80% of the chips are melted, and let sit. “You can let the residual heat melt the rest of the chocolate by resting it on the counter,” Yoon says. This is the best strategy to prevent scorching chocolate.
Remember: Microwaves tend to have hot and cold spots due to frequency and wavelength. “If you microwave chocolate for an extended period without stirring, the center will usually burn,” Yoon says. Stir frequently to ensure the chocolate chips melt evenly.

On the Stovetop:

Melting chocolate on the stove might sound a little more intimidating, but it’s still pretty easy to do and results in a silky smooth consistency that’s harder to replicate in the microwave. You’re also less likely to burn chocolate on the stovetop. On the stove, you can use a double boiler or make your own by nestling a stainless steel bowl on top of an even-edged pot.

Fill the bottom pot of your double boiler with water. Bring the water to a boil and then turn off the heat.
Set the stainless steel bowl of chocolate on top of the pot. The residual heat will slowly and gently melt the chocolate.
Stir often and be patient. This method will prevent you from burning the chocolate on the stove.
If the chocolate does not melt completely, gently heat the pot of water again. Turn off the heat and repeat.

Remember: “Water is chocolate’s worst enemy!”. “It can seize the chocolate, and the chocolate can also get grainy.” When taking the bowl off the pot, make sure you use a towel to wipe any excess water below the bowl.

For the full article and more tips, as posted on Insider.com, click, HERE.

The little twist of the salt grinder really brings out the flavor in these cookies. The richness of the bittersweet chocolate combined with brown sugar and the aromatic flavor of toasted pecans is just perfect for chocolate lovers. For those who love a cakey cookie, the extra flour helps keep them tall and firm, but crisp at the same time. They are delicious and gooey right out of the oven, but if you have time to bake them ahead of time, they freeze really well. Just thaw them out about 10 minutes before serving.

Double Dark Chocolate Toasted Pecan Cookies
(Makes 24 Cookies)

INGREDIENTS:
3/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla
1 egg, beaten
1/4 cup cocoa powder (we love Valrhona Dutch-processed cocoa powder, but use your own favorite)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup bittersweet chocolate chips
3/4 cup pecans, chopped and toasted (buy pre-toasted or toast in 400 F oven for 6-8 minutes, keeping your eye on them so they don’t burn!)
Pink Himalayan or Sea Salt for topping

DIRECTIONS:
Line a baking sheet with parchment paper. Preheat oven to 350 F.
In a mixing bowl, cream together butter with brown and granulated sugar with an electric beater until fluffy. Stir in vanilla. Add beaten egg and stir into mixture until very well incorporated.
In a separate bowl, whisk together all dries: flour, cocoa powder, baking powder, baking soda, and salt.
Add dries to the butter-egg mixture and beat until well mixed. Stir in chocolate chips and pecans.
With an ice cream scoop, make rounds of dough and place on a prepared baking sheet, 12 at a time.
Grind a dash of salt over each cookie and bake for 11-12 minutes, until set in the center.
Remove from oven and cool. Eat right away, while nice and gooey, or store in an airtight container for several days. You can also freeze the cookies and thaw just before eating.

As posted on Lamorindaweekly.com.

The double chocolate zucchini bread is a favorite, as its super moist and not too chocolatey, as the name would imply. The double chocolate comes from the use of both cocoa powder and chocolate chips in the recipe. It also is a great way to get picky kids to eat zucchini and also a great way to use up extra zucchini.

DOUBLE CHOCOLATE ZUCCHINI BREAD
(Recipe courtesy of King Arthur Baking)

INGREDIENTS:

2 large eggs

1/3 cup honey

1/2 cup vegetable oil

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon espresso powder, optional (adding it makes the chocolate flavor stand out more)

1/3 cup unsweetened cocoa

1 2/3 cups flour

2 cups shredded, unpeeled zucchini, gently pressed

1 cup chocolate chips

DIRECTIONS:

Preheat the oven to 350 F; lightly grease an 8 1/2-by-4 1/2 inch loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.

Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan.

Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).

Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.

Cool completely before slicing; store well-wrapped, at room temperature.

As posted on BershireEagle.com.

The mint flavor in this custard-based ice cream can be subtle or vibrant, but Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, says you want to avoid a toothpaste-strong mint flavor. You can use fresh mint leaves (which yield a more subtle, very refreshing flavor) or mint extract.

Make Ahead: The custard needs to be refrigerated overnight before being churned in an ice cream machine and, to properly firm up, will require at least 4 hours of freezing time before serving.

Storage Notes: The ice cream can be frozen in an airtight container for up to 1 month. It’s best to place a piece of parchment paper or wax paper directly on its surface to prevent freezer burn.

Ingredients:
2/3 cup (133 grams) granulated sugar
6 large egg yolks
Pinch fine sea salt
2 1/4 cups (540 milliliters) heavy cream
3/4 cup (180 milliliters) whole milk
1/4 vanilla bean, scraped (or 1/2 teaspoon vanilla extract)
1 1/2 teaspoons organic mint extract, plus more to taste (may substitute with 1 packed cup fresh mint leaves)
2/3 cup (115 grams) bittersweet chocolate chips (preferably 64 percent), finely chopped (may substitute with about 4 ounces/115 grams finely chopped bittersweet chocolate bar)

Step 1
In a large bowl or a large measuring cup with a spout, whisk together the sugar, egg yolks and a pinch of salt until thoroughly combined.

Step 2
In a medium saucepan over medium heat, heat the cream, milk and vanilla until you see steam rising from the surface; do not bring the mixture to a boil. If using fresh mint leaves, add to the cream and milk; if using mint extract do not add at this stage. Remove from the heat and let it steep for 5 to 10 minutes.

Step 3
Prepare a large bowl with ice water. Using a ladle in one hand and a whisk in another, slowly drizzle the liquid mixture into the sugar-yolks mixture and whisk to incorporate. Continue to whisk the liquid to the sugar-yolks mixture until you’ve added about half of the dairy, then pour the egg-dairy mixture into the saucepan with the remaining dairy.

Step 4
Lower the heat to medium-low. Stir continuously with a heatproof spatula or a wooden spoon until the custard thickens slightly and reaches 175 degrees on an instant-read thermometer, 10 to 15 minutes. Dip the spatula or spoon into the custard and hold it horizontally, then run a finger across the custard on the spatula — if the path stays open, your custard is ready.

Step 5
Remove from the heat and pass the custard through a fine-mesh strainer set over a large measuring cup. Place the measuring cup in the prepared ice bath, stirring until you can comfortably insert your pinkie in the mixture (the custard should register about 115 degrees on an instant-read thermometer), about 5 minutes. If using mint extract, add half and taste the custard. It should have a defined mint flavor but not be overwhelming. Add the remaining extract, if desired. Transfer the custard to a quart-size container, cover and refrigerate overnight.

Step 6
When ready to churn the ice cream, pour the custard into an ice cream machine and churn according to manufacturer’s instructions until the ice cream is the consistency of soft serve. Depending on your ice cream maker, this could take 20 to 40 minutes, so start checking at 20 minutes and then every 5 minutes thereafter. Fold in the chocolate chips and churn until the ice cream has thickened slightly, an additional 5 to 10 minutes.

Step 7
Transfer to a quart-size container, cover with a sheet of parchment or wax paper and cover with a lid. Freeze until firm, at least 6 hours.

When ready to serve, let the ice cream soften on the counter for a few minutes until scoopable, then scoop into bowls and serve.

Nutrition Information
Per serving (1/2 cup), based on 8

Calories: 428; Total Fat: 36 g; Saturated Fat: 21 g; Cholesterol: 233 mg; Sodium: 71 mg; Carbohydrates: 27 g; Dietary Fiber: 2 g; Sugar: 21 g; Protein: 5 g

From Krista Kern Desjarlais, chef-owner of Bresca and the Honeybee in New Gloucester, Maine, as published on WashingtonPost.com.

 

 

Calling all chocolate cake lovers. This decadent, chocolatey bundt cake gets its rich color from black cocoa powder (we like using King Arthur Baking Company’s cocoa). To make this cake the perfect Halloween dessert, top with green icing and vibrant flowers for plenty of festive flair.

Black Chocolate Cake

Ingredients:
2 1/3 c. all-purpose flour
1 c. granulated sugar
1/3 c. dark brown sugar
1/2 c. unsweetened black cocoa powder, or Dutch process cocoa powder
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) unsalted butter, melted
1/2 c. vegetable or canola oil
1 c. ice water
3 large eggs
1 c. sour cream, divided
1 1/2 tsp. pure vanilla extract
1 c. confectioners’ sugar, sifted
Green food coloring, optional

Directions:
Heat oven to 350°F and spray 12-cup Bundt cake pan with nonstick cooking spray.
In large bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt.
In second large bowl, using electric mixer fitted with whisk attachment, whisk together butter and oil. Add iced water and whisk until well combined, about 1 min. Reduce mixer speed to low and add eggs, 1 at a time, mixing until incorporated. Mix in 1/2 cup sour cream and vanilla. With mixer running, gradually add flour mixture.
Pour batter into prepared pan. Bake until wooden pick inserted into center comes out clean, 40 to 45 min. Let cool on wire rack 10 min., then remove from pan and let cool completely.
While cake cools, add remaining 1/2 cup sour cream to large bowl and whisk in sifted confectioners’ sugar until completely smooth, then tint green if desired. Drizzle over top of cake.

As published on GoodHousekeeping.com.

When it comes to desserts, we simply shouldn’t have to choose. This banana coconut and chocolate cream pie is a nod to three classic Southern cream pies and is perfect for the person who wants a nibble of each. Here, a standard pie crust is filled with layers of bananas, coconut cream and rich chocolate cream filling before being topped with extra whipped topping. The flaky crust holds all three flavors together and offsets the sweetened custards with just enough salt. If you happen to be baking this weekend, consider this banana coconut and chocolate cream pie – the perfect dessert for all ages.

Banana Coconut Chocolate Cream Pie

Prep time: 45 minutes

Cook time: 45 minutes

Total time: 1 hour and 30 minutes

Ingredients

1/2 recipe for Perfect Pie Crust
1 cup sugar
6 tablespoons flour
1/2 teaspoon salt
2-2/3 cups milk
4 egg yolks, slightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla
1/2 cup shredded sweetened coconut (You can use unsweetened in a pinch)
3 ounces semisweet chocolate, melted
2 tablespoons heavy cream
1 large banana

Instructions

Preheat oven to 350 degrees. Roll out pie dough into a standard 9-inch pie pan. (Note: This recipe will not fill a deep-dish pan). Crimp edges and blind bake your crust in the oven for about 20 minutes or until the edges and bottom of crust have turned golden brown. If your edges brown before the bottom is baked, make a pie collar from aluminum foil to protect them from further cooking. Allow to cool completely prior to filling crust.
In a medium saucepan, combine sugar, flour and salt, whisking to combine. Slowly add the milk. Turn heat to medium temperature and stir constantly until the mixture is bubbling and has thickened substantially. Continue to cook for an additional 2 minutes.
Slowly drizzle a small amount of the cooked mixture into the beaten egg yolks, whisking all the while. Once about a cup of the mixture is incorporated, pour all of the egg yolk mixture back into the original saucepan and place back on the heat. Cook an additional 1-2 minutes while continuing to stir.
Add the butter and vanilla, stirring until incorporated. Pour half of the cooked pudding mixture into a separate bowl and stir in the coconut. In the remaining half of pudding mixture, stir in the chocolate and heavy cream until incorporated. Allow to cool slightly at room temperature for about 20 minutes.
When ready to assemble the pie, arrange banana slices evenly on the bottom of the pie crust. Top with the chocolate mixture and smooth over the top evenly. Spoon the coconut filling on top of the chocolate filling and smooth. Cover with a piece of plastic wrap and allow to rest in the fridge overnight or for at least 6-8 hours. When ready to serve, top with whipped cream and enjoy.
Notes

To blind bake a pie crust, either use pie weights or place a piece of parchment paper inside of the pie crust and fill with 1-1/2 cups of dried beans. This will weigh the pie crust down and prevent it from puffing. If you do not have access to either of these options, prick the bottom of the crust with a fork.
This pie is very adaptable. If you prefer all coconut, remove the chocolate and cream and double the amount of coconut. Same goes for the chocolate.
The oatmeal cookie crust from my oatmeal cookie banana cream pie would work splendidly. Give it a shot if you don’t prefer traditional pie crust.
A refrigerated or frozen pie crust can be substituted.

As published on AlabamaNewsCenter.com. Kate Wood’s recipes can be found on her Wood and Spoon blog and on Facebook, Instagram and Pinterest.

Gabriel Armentano from RHK shows Tina Redwine how to make chocolate bacon bark and create an over-the-top ice cream treat that is impossible to resist. To see the video, click HERE.

INGREDIENTS:
– Tempered chocolate (melted Lindt, 72% cacao dark chocolate bars)
– Your favorite bacon

INSTRUCTIONS:
Bake bacon at 375 for 20-25 minutes on a large baking sheet on parchment paper. Make sure bacon is evenly spaced out with a half-inch gap in between. Once crispy, remove from oven and place on a new baking sheet with parchment paper.
Tempered chocolate is made next using a double boiler (or a pan that is rested on top of another pan with boiling water at 110-115F – usually low on a stovetop). Place chocolate in top pan and stir until melted. Evenly pour the melted chocolate over the bacon.
Place in freezer and let cool for 1 hour minimum. Remove from freezer and break the bark with a mallet or rolling pin.

The crust and filling are easy enough, and while the marshmallow topping is a bit of work, the end result is totally worth the effort.

Chocolate S’mores Tart with Toasted Marshmallow

Ingredients:

Graham cracker crust:

1 3/4 cups graham cracker crumbs

1/4 cup packed brown sugar

1/2 tsp ground cinnamon

pinch salt

7 tbsp melted butter

Chocolate ganache filling:

1 1/4 cups whipping cream

300 g dark chocolate (60 — 70 per cent cocoa) chopped into small pieces

1 tsp pure vanilla extract

Marshmallow topping:

1/2 cup cold water, divided

1 1/2 tsp unflavored gelatin powder

3/4 cup granulated sugar

1/4 cup corn syrup

1 tsp pure vanilla extract

Directions:

To make the crust preheat the oven to 350ºF. In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon and salt. Pour in the melted butter and stir until thoroughly combined. Spoon the crumbs into a 10-inch tart pan fitted with a removable bottom. Press firmly into an even layer on the bottom and up the sides of the pan. The flat bottom of a measuring cup works great for this. Place on a rimmed baking sheet and bake for 10 minutes, until lightly browned. Remove from the oven and let cool completely on a wire rack.

To make the ganache filling pour the cream into a heavy-bottomed medium saucepan. Bring to a simmer over medium heat. When you see bubbles form around the edges, remove from the heat and stir in the chopped chocolate. Wait for a couple of minutes then gently stir until the chocolate is smooth and creamy. Stir in the vanilla.

Pour the chocolate filling into the bottom of the prepared graham cracker crust. Smooth the top with an offset spatula and refrigerate for at least two hours.

To make the marshmallow topping pour 1/4 cup of the water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin on top of the water and allow it to bloom while you proceed with the recipe.

As published, including video, in The StarPhoenix.com

Jacques Torres’ hot chocolate is known for its rich, decadent taste, and is a staple during the New York winter season. As the weather heats up during the summer, the beverage cools down. Although it is only available in-store, you can still cool down with Jacques’ Frozen Hot Chocolate by creating it on your own.

Frozen Hot Chocolate

Ingredients:

1 cup of whipping cream
1 tbsp of sugar
1 cup of milk
1/2 cup of Jacques’ Classic Hot Chocolate Mix
1 cup of ice

Directions:

Pour whipping cream into a medium mixing bowl, whip lightly for 30 seconds and store in a freezer for 5 minutes.
After 5 minutes, take the bowl out, add sugar and whisk the cream vigorously until it is the consistency of marshmallow fluff. Store the whipped cream in the refrigerator while making the hot chocolate.
Bring milk to boil over medium-high heat in a small saucepan.
Add hot chocolate mix and whisk until completely dissolved. Set aside until the hot chocolate has completely cooled to room temperature.
Once the hot chocolate has cooled, add the mixture and ice into a blender and blend until smooth.
In a serving cup, add whipped cream to the bottom of the cup. Pour the hot chocolate mixture over the top. Top with a large scoop of whipped cream and enjoy!
Tips

For the marble effect shown in our picture, lightly swirl the whipped cream that was poured at the bottom of the cup around the edges of the cup before pouring in the frozen hot chocolate.
This recipe makes very rich and thick hot chocolate. If you want a thinner drink, add more milk.
For a sweeter and creamier result, substitute half of the ice for ice cream.
You can add rum, vodka, or anything you like to spike it.

As published in Bake Magazine.

Chocoholics often feel that nothing beats a rich piece of chocolate, a sumptuous slice of chocolate cake or a creamy serving of chocolate ice cream. Chocolate contains four times the amount of catechins as tea, and it contains the same heart-healthy flavonoids as red wine. However, the way chocolate is prepared can affect its potential health benefits. For those who want a healthy, low-fat chocolate option that’s easier on the waistline, smoothies may be the way to go. This recipe for “Guilt-Free Banana Chocolate Smoothie” from Ellen Brown’s “Super Smoothies: 100 Recipes to Supercharge Your Immune System” (Crestline) is one way to get a full dose of delicious chocolate (in two forms). This smoothie is chock-full of other ingredients, including a potassium-rich banana, that are part of a healthy, balanced diet. When the kids are indulging in ice cream, this smoothie offers parents the same texture and taste without all the guilt.

Makes 4 1-cup servings

Ingredients:

1½ cups chocolate soy milk
3 ounces chopped dark chocolate
3 tablespoons cocoa powder, preferably Dutch-processed
2 tablespoons bee pollen
2 tablespoons flaxseed oil
2 cups sliced banana
1 cup chocolate frozen yogurt
2 tablespoons shaved chocolate for garnish (optional)

Preparation:

Combine soy milk, chopped chocolate, cocoa powder, bee pollen, flaxseed oil, and banana in a blender or smoothie maker. Blend on high speed for 45 seconds or until mixture is puréed and smooth. Add frozen yogurt, and blend on high speed again until mixture is smooth. Serve immediately, garnished with chocolate shavings, if desired.

As published in GwinettDailyPost.com

Even though they look like dessert, these double-chocolate smoothie bowls are actually good for you. You can enjoy it for breakfast, lunch, as a snack or even for dessert. The best part is that you can make them with regular or dairy free chocolate chips or even cocoa nibs, which have no added sugar.

Ingredients:

3 large bananas, peeled and frozen
1 cup frozen cauliflower rice or florets
2 tablespoons pure cocoa powder
2 tablespoons chocolate chips, carob chips or cocoa nibs
1/3 cup milk of choice
optional toppings: chocolate chips, granola, dried coconut, fresh fruits, hemp seeds or chia seeds

Preparation:

Place ingredients in a blender. Use a tamper to force the mixture to purée and add a little more milk, if needed.

Place in two bowls and serve with desired toppings.

As shown on TODAY show. For more details, click HERE.