Desserts and other sweet things Recipe thread

[prettybird]

I've agreed with BIWI that I would extract the dessert type recipes from the old (full) recipe thread.

NB: these shouldn't be viewed as "treats", but can be useful if you are doing a full meal for friends (I'm a foody, so I like to entertain ). They are also not compatible in the first couple of weeks of Boot Camp, when we are trying to re-educate our taste buds.

I'll start with one of my favourites :

Chocolate pots with orange and cardamom

The pudding is quick and easy to make but takes an hour or so to set. Original recipe used 250ml whipped cream folded in at the end - but I left it out by accident and after trying it the "correct" way, decided my mistaken way was better grin I'd like to try it with different spices and/or add some raspberries (either at the bottom of the ramekin, or as decoration - or both wink). The orange juice could perhaps be substituted with other liquids, eg a cold espresso (or some Tia Maria/Kahlua) for a different flavour.

Makes 6-8

8 cardamom pods
100ml milk/cream or half and half
200g good quality plain chocolate
1 orange
2 eggs

1 Bash the whole cardamom pods in a pestle and mortar and put in a small pan with the milk (or prise the seeds out of the pods and crush with the back of a spoon). Slowly bring to boiling point, then remove from the heat and leave to infuse while preparing the other ingredients.

2 Break the chocolate into a large bowl, cover with clingfilm and place over a pan of boiling water – try not to let the water touch the bottom of the bowl as this will make the chocolate lumpy. Leave the chocolate to melt. Or do what I do and melt it carefully in the microwave much easier - but watch carefully and don't over-melt.

3 While the chocolate is melting, grate the zest of the orange and squeeze out its juice.

4 Separate the eggs, then whisk the egg yolks until they turn thick.

5 When the chocolate has melted, stir in the yolks, zest and juice then mix in the infused milk (pour it through a sieve so that all the cardamom pods are caught).

6 Whisk the egg whites until they form soft peaks and fold them gently into the chocolate mixture using a large metal spoon.

7 Scrape the chocolate mixture into six or eight small ramekins or pots (I use little espresso coffee cups, which look elegant). Cover with clingfilm and refrigerate for a couple of hours or overnight.

It's one of my ds' favourite desserts Even though it has an orange in it - it is divided amongst 8, so a minimal amount.

@trashcanjunkie

hot chocolate

Two tablespoons really good quality cocoa
Half a mug of water
Half a teaspoon of 'mixed spice' (nutmeg/cinnamon etc)
Two tablespoons of double cream
Vanilla pod seeds (is this ok?)

Add all the ingredients into a pan and heat gently, stirring/whisking

Not sweet, but not bitter, and thick chocolatey loveliness in a cup!

@NoelOfLorst

Low Carb Profiteroles

If you've tried the famous 'Oopsie Rolls' healthyrecipesblogs.com/2013/07/23/oopsie-rolls/ you may, like me, have found them to be spectacularly shit BUT they do have one very good use- in making low carb profiteroles.

Cool up a batch of oopsies (I add a tablespoon or so of ground almonds to the yolk mix for this recipe) but make em small.

Whip up some double cream with a tiny bit of Splenda (you could leave this out). When the mini oopsies are cool, sandwich them in pairs with the cream, then drizzle with dark chocolate (a little goes a long way)

@Parsnipcake

My fat bomb recipe:

1 tablespoon almond butter
1 bar aldi moser Roth dark chocolate - any flavour. There is 12.5 carbs in most of the mini bars. I like the orange one.
1 tbsp coconut oil
1 tbsp butter
Sweetener to taste - I don't use it but you might.

Melt the almond butter in a pan and when it's melted take the pan off the heat and add all other ingredients. Add sweetener to taste ( liquid stevia?). You may need to heat the pan a little more, but I usually find it's hot enough to melt everything. Pour yummy liquid into mini muffin cases ( in shaped cake tin) and freeze.

Fat bomb 2

1 pack of sugar free jelly made with 1/2 water and 1/2 cream, I like raspberry and add a few raspberries. Freeze in mini muffins as above. Gelatine is suppose to help with skin tightness.

@SarahBeenysBumblingApprentice

Fat bombs:

4oz unsalted butter, 4oz coconut oil, 3oz 90% chocolate melted together and poured into mini muffin cases in the fridge. Mine separated but they taste ok. I haven't tried being a bit more cautious with the heat yet to see if that stops separation.

Almond bombs of diet destruction:
(adapted from the Grass Fed Girl blog)

I think these are a treat item rather than a fat bomb!

250g almond butter, 100ml coconut milk, 150g unsalted butter, vanilla (ground or essence), 1/2 tsp cinnamon. Desiccated coconut for rolling.

You could add sweetener if you want but they probably don't need it.

Put a bowl over a waterbath in a saucepan and gently melt the ingredients in it. Put the mixture in the fridge until firmed and roll into 1 inch balls. Roll in the desiccated coconut.

@SchroSawMargeryDaw

A rare treat...

Chocolate cheesecake - I froze these and the centre turned out like chocolate ice cream.

Melted butter and ground almonds together and made a base in silicone cupcake cups, lined cases with melted very dark choc.

Mixed together, cream cheese, 1 tbsp cocoa powder, some double cream and a little stevia and a couple of blobs on pb, filled cupcake cases and covered with melted dark choc.

In the morning they were the consistancy of ice cream but able to bite through, in the fridge they will just be all lovely and runny cheesecakey.

BIWI asked They sound nice! Do you think they would work without the stevia? Or, could you use some vanilla bean paste instead? It is sweetened, but you only need a very small amount to get a sweet taste.

Can you post some quantities as well?

to which SchroSawMargeryDaw replied I think it would work with very little sweetener, I didn't really have much left so there was only a tiny bit and I only used that as I had run out of peanut butter! (was meant to be peanut butter, cream cheese and cream and I wouldn't have used any sweetener in that), will posts some amounts later as I am struggling to load this thread properly on my phone for long.

@Romeyroo

Flaxseed pancakes

This is an adaptation of a recipe, but it worked out fine.

1/4 cup coconut flour (originally 1/4 whey protein powder)

1/4 cup milled flaxseed

3 beaten eggs

2 teaspoons of baking powder

1/4 cup coconut milk (I used unsweetened from a tin, mine was very creamy; the original recipe says double cream)

1/2 teaspoon of vanilla

I also added a teaspoon of xylitol

Combine all the dry ingredients in one bowl; in another beat the eggs, coconut milk/cream, and vanilla, then add to dry ingredients.

I used a whisk to beat it all smooth, and let sit for about five minutes. Then I used coconut oil instead of butter on the griddle, but you could also use butter.

The pancakes were lovely, quite 'rustic' in texture but fluffy, and I don't think I would use the coconut flour again, just the flaxseed. I did add a bit of almond milk to make the mixture more runny, and I think if you left out the coconut flour, that would not be necessary.

PlayNice Tue 31-Mar-15 21:40:34

(Naughty) Peanut Butter and Chocolate Chip Ice Lollies.

These do have a few carbs in, but not too many, and they're great to have in the freezer for snacks. They also take a while to eat, to draw out the illicit carby pleasure grin.

Ingredients (12 mini servings)
380g Total Fat Free Greek Yogurt ( note from Prettybird - I'd make it full fat yoghurt and omit the honey )
50g Smooth Peanut Butter
15ml Sainsbury's Runny Honey
3tsp Vanilla Bean Paste
12g (4 squares broken up) extra dark choc.

(Chocolate chips would be better but I didn't have any in).

Method:
EITHER mix all ingredients together OR mix yoghurt, peanut butter, vanilla bean paste and chocolate chips together and add honey to taste.

Freeze in mini ice lolly moulds. I got two mini six packs from the 99p store for, well, 99p grin.

@PlayNice (forgot to tag )

@Gcalgske

Fat bomb truffles

100g 85% cocoa chocolate
100g (up to 150g as required) double cream
Chopped toasted coconut, nuts or cocoa powder to dust.
Optional:
1 tbsp erythritol (I use sukrin gold)
1/4 tsp extract of choice (I use star Kay extract from Lakeland)

Put a pan on the stove and heat the cream until scalding. Add the extract and sweetner if using. Stir until sweetner dissolved. Chop chocolate and put in a glass bowl, pour over the cream and mix like crazy until shiny and glossy. If the chocolate starts to curdle the cream was too hot but you can rescue it by beating in up to 50g more cold cream. Let the ganache cool in the fridge until hard. Scoop with a Parisienne scoop into little balls and roll in chopped nuts or unsweetned cocoa powder.
I get 20-25 from this size batch.
My favourite flavours are orange extract with cocoa dusting, almond extract with toasted flaked almonds to coat, plain with chopped toasted hazelnuts or coconut round the outside.

@nappyaddict

Treat choc sauce to go with cream cheese pancakes.

1/4 cup cocoa
1/4 cup double cream
2 tbsp butter
1 tsp vanilla
pinch of salt

1. In a large microwave-safe bowl, combine cocoa and cream. Cook on high 2-3 minutes, until mixture boils.

1. Stir in butter and cook on high 2-4 minutes more, watching closely and stirring every 30 seconds or so, until mixture thickens. Stir in vanilla and a pinch of salt.

@nappyaddict

This one might be better as no cream.

2 tablespoons cocoa
2 tablespoons butter
1/4 cup water (more or less, as needed to make a stirable consistency)
1 teaspoon sugar free vanilla extract
Pinch of salt

Combine cocoa and salt in small saucepan.Add enough water to make stirable consistency.Add butter to cocoa mixture.Bring to a boil over medium high heat, stirring constantly.Allow to boil for 1 minute, stirring.Remove from heat.Add vanilla.

@prettybird I've asked MNHQ to sticky this, by the way!

@nappyaddict

Chocolate mousse

2 tablespoons butter

2 tablespoons of cocoa powder

pinch salt

1 teaspoon vanilla

1 egg

PROCEDURE:

1. Melt butter and stir in cocoa powder, salt and vanilla.

1. Separate egg. Mix yolk in one small bowl; in a separate (larger!) bowl, whip the whites until they're quite firm.

1. Remove chocolate mixture from heat. Then slowly pour the yolk into it, stirring all the while.

1. Gently fold the butter/chocolate/yolk mixture into the whites.

1. Refrigerate (covered if possible). For a single batch, 3 hours is probably sufficient to get it to set properly.

This recipe makes a very rich mousse; a fairly small serving suffices to satisfy!

@Blodss

Does anyone eat chia seeds? I have just discovered them. I had chia vanilla pudding with berries. So yummy. I soaked the seeds overnight in coconut milk then added lots of fresh berries in the morning. Tastes like tapioca and is so very filling. Nearly all the carbs are fibre making it very low carb and is lovely for breakfast or as a pud.

@Gcalgske

Chocolate mousse

2 portions
80g extra thick cream,
20g double cream,
25g 85% choc
1/4 tsp orange oil
Optional tsp sweetener

Melt the chocolate in the microwave stir in orange oil and double cream. Beat in the extra thick cream. Mousse will set up virtually instantly.

Can swap out orange for mint oil or almond extract and add some toasted almonds or chopped toasted hazelnuts, 1/4tsp instant coffee (littles sugar free flavoured coffees are lovely) dissolved in the double cream is good too.

@FelicityFunknickle

LC chocolate cake

150g tasty 85% chocolate
150g butter
6 eggs
1-2 cups of granular artificial sweetener
vanilla extract
100g ground almonds

Melt butter and chocolate together (I did this in a bowl over a pan of water as I don't possess a microwave)
whisk eggs together with sweetener and vanilla
fold eggy mixture into chocolatey mixture
fold almonds into eggy/ chocolatey mixture
bake in a buttered springform tin (about 25cm) at 180 degrees (or 160 if a fan oven) for 25-30 minutes

Chocolate and Olive Oil Mousse

Adapted from Nigella's "At my table" recipe book

The olive oil doesn't just bring its resonant flavour to the mousse, it creates it smooth soft texture. Go for a smooth but still spicy rather than raspingly peppery EV olive oil and use the absolute best quality you can
100ml Extra Virgin Olive Oil
4 large eggs, separated, at room temperature
1/4 teaspoon sea salt flakes, plus a pinch
50g Erithrytol

1. Melt chocolate in microwave or over a bowl of simmering water. Remove before 100% melted and then stir to dissolve the last few bits. Leave to cool for 10 minutes , then stir in the olive oil to combine and set aside for a moment.

1. Whisk the egg whites and a pinch of sea salt flakes in a grease-free bowl until firm peaks. Set aside while....

1. In another bowl, large enough to take everything later, whisk the egg yolks, erithrytol and 1/4 teaspoon sea salt flakes until pale, thick and almost doubled in volume. You don't need to clean the beaters when going from whites to yolks.

1. Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and when that second lot is incorporated, repeat with the last third, leaving behind any liquid at the bottom of the bowl of egg whites. No white streaks should be visible.

1. Gently spoon the mousse into 6 ramekins or espresso cups. To get the right texture - soft and satiny, rather than set like a more traditional mousse - you can either refrigerate for 20 minutes then eat straight away, or for exactly one hour and then take out to come to room temperature for 40 minutes before eating.

It can apparently be made up to 3 days in advance and kept in the fridge loosely covered in cling film and then brought out 40 minutes before eating but Nigella says that the texture won't be quite as consistently light.

1 sachet sugar free jelly crystals
1 pot double cream

Make jelly, add cream, set in fridge.

Voila, a pannacotta style dessert.

One sachet makes about 4 servings so its negligible carbs and around 40g of fat per serving.

I use lemon and lime jelly and add lemon zest to give more of a zing as well - but this can add to the carb count.

It works with raspberry jelly too.

Sugar-Free Meringue Roulade - from www.ditchthecarbs.com/sugar-free-meringue-roulade/

Sugar-free meringue roulade can be filled with your favourite flavoured whipped cream. How about mocha, brandy, or chocolate?

Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

Total Carbs: 0 NB: If you use Erythritol, as I did, it claims to be 100% carbs, but they are polyols (sugar alcohol?) which apparently goes straight through you or at least, doesn't affect your keto adaption )

Ingredients

8 egg whites

Instructions

1. Using an electric beater, whisk the egg whites and the cream of tartar until it begins to thicken.

1. Slowly add the granulated sweetener whilst continuing to whisk to form stiff peaks.

1. Once the sugar-free meringue is thick enough to not fall from the whisk when lifted, spread over the silicon baking sheet or baking parchment in a rectangular shape.

1. Bake at 100C/210F for 1.5 hours

1. Remove from the heat and allow the meringue to cool before filling with whipped cream and berries.

Pictures

@brassicababe - here you are!

Choc cake
5 eggs separated.
100g dark choc
100g butter
2tsp sweetener if desired (I don’t bother)
1 or 2 tsp vanilla
Bit of orange zest

Melt chocolate and butter in a bowl over boiling water.
Whisk egg yolks and vanilla together and 1 tsp of sweetener if using. Stir into choc and butter mixture.
Whisk egg whites into stiff peaks. Add tsp sweetener if using
Fold egg white gently through choc and yolk mix.
Put into buttered cake tin of choice (mine is 9 inch)
Cook at 170 for about 25 mins until wobbly but set.
Leave to cool.
Serve with cream and berries.

Can anyone recommend a good sweetener that we are allowed? I bought a Stevia one but I only used a little in some stewed rhubarb and it has an aftertaste, gutted as I have made a whole glut of puree to freeze, thought it would be a lovelty treat with whipped cream or greek yoghurt.

I use erythritol and inulin. The erythritol has a slight "fresh" after taste but works well with chocolate or in small amounts. Inulin is good for caramelising.

They're also both apparently quite good for gut health.

I buy them off Amazon.