Happy Easter and Happy Passover and Happy Holidays to everyone!
Here are some chocolate candy ideas:
Here are some chocolate candy ideas:
CHOCOLATE AFTER DINNER MINT LOG
Arrange this
log on a pretty oblong serving plate, with several slices around it.
8 oz regular cream cheese, softened (250 g)
3
tbsp butter, softened (45 mL)
3/4 tsp peppermint
extract (3 mL)
11/2
cups Confectioner’s Sugar (375 mL)
Dipping
Chocolate:
1
cup SPLENDA® Granular (250 mL)
1/4 cup skim milk
powder (50 mL)
3
tbsp whipping cream (45 mL)
2
tbsp unsalted butter, melted (25 mL)
1
tbsp water (15 mL)
1/2 tsp vanilla
extract (2 mL)
1
oz unsweetened baking chocolate (30 g)
In food processor with sharp
blade, blender or in bowl with electric mixer, process cream cheese, butter and
peppermint extract until smooth. Add
Confectioner’s Sugar Substitute, page 173 and green food coloring to achieve a light green,
pleasing color; process. In 9 x 13-inch
(23 x 33 cm) glass baking dish, fashion 13-inch (33 cm) log. Freeze while preparing Dipping Chocolate.
Yield: 56 slices
1
slice
43.7
calories
2.5
g protein
2.9
g fat
2.0 g carbs
Dipping Chocolate: In blender or food mill (food processor
attachment), blend SPLENDA® Granular and skim milk powder until fine. In cereal
bowl, combine blended mixture, whipping cream, butter, water and vanilla
extract. Stir with wire whisk until
smooth.
In another cereal bowl,
microwave chocolate 2 minutes or until almost completely melted (do not
overheat or chocolate will seize). Stir
until chocolate is completely melted.
Use soft spatula to scrape all chocolate out of bowl and stir into
creamy mixture with wire whisk. If chocolate cools, warm at 5 to 10 second
intervals, being careful not to overheat as chocolate will seize and become
bitter (skip this step for Chocolate After Dinner Mint Log). Frost entire log
with chocolate. Freeze half an hour,
then refrigerate. Cut into thin slices
to serve.
Yield: 1 batch. (30 g
Total
Carbs)
Variation: Snowflake Log: Use 1/4 cup
(50 mL) unsalted butter, 1/4 cup (45 mL) cocoa in
filling, omit peppermint extract, food coloring; sprinkle 2 tbsp (25 mL) finely
desiccated, unsweetened coconut over chocolate frosting. (2.1 g Carbs)
Chocolate-Dipped
Strawberries: This chocolate is great for dipping
strawberries. Freeze dipped strawberries
very briefly and refrigerate or serve.
CHOCOLATE-GLAZED PROTEIN BARS
These firm,
chewy bars taste wonderful. The Black Forest Bar is the best!
1 oz unsweetened baking chocolate (30 g)
2 tbsp butter (25 mL)
2 tbsp whipping cream (25 mL)
2 tbsp Da Vinci® Sugar Free (25 mL)
Chocolate
syrup
2 tbsp SPLENDA® Granular, (25 mL)
(optional)
1
tsp vanilla extract (5 mL)
3/4 cup Chocolate
Whey Protein (175 mL)
(sweetened with sucralose, if possible)
3/4 cup blanched
whole almonds, chopped (175 mL)
1/2 cup
unsweetened coconut (125 mL)
4
SPLENDA® packets
Chocolate
Glaze:
1
tbsp unsalted butter (15 mL)
1
tbsp whipping cream (15 mL)
1/4 tsp vanilla
extract (1 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/2 oz unsweetened baking chocolate, (15
g)
melted
Melt chocolate and butter in microwave oven 2
minutes. Stir in cream, Da Vinci® Sugar Free Chocolate syrup,
SPLENDA® Granular (if using) and vanilla extract until smooth. Add Chocolate Whey Protein, almonds, coconut
and SPLENDA® packets. Combine very well and
press into 9 x 5 x 3-inch (2L) loaf pan.
Chocolate Glaze: In cereal bowl, melt butter in microwave
oven. Stir in cream, vanilla extract and
SPLENDA® Granular until smooth. Stir in
chocolate. If necessary, microwave 10
seconds until molten. Spread over
surface of mixture in loaf pan. Chill
until firm. Cut into 9 bars.
Yield: 9 bars
1
bar
222.0
calories
9.0
g protein
19.0
g fat
4.6
g carbs
Variation: Black Forest Protein Bar: Add 10 pitted cherries, finely chopped. Use 1/2 cup (125 mL)
whole almonds, chopped. Add an extra 2 tbsp (25 mL) Chocolate Whey Protein
Powder. Omit Da Vinci® Sugar Free Chocolate syrup.
For extra moist bars, leave the syrup in the recipe. (5.5 g Carbs)
CHOCOLATE-DIPPED COCONUT BARS
If chocolate is
not enough to dip all bars, drizzle chocolate over remaining bars. Alternately,
make double batch of dipping chocolate; stir nuts into remaining chocolate and
freeze on small, flat baking sheet. See photo above.
13/4 cups unsweetened coconut (425 mL)
1/2 cup whipping
cream (125 mL)
1
envelope unflavored gelatin
2/3 cup SPLENDA® Granular (150 mL)
1
tsp vanilla extract (5 mL)
Dipping
Chocolate:
11/2
cups SPLENDA® Granular (375 mL)
6
tbsp skim milk powder, OR (90 mL)
whole milk powder
41/2
tbsp whipping cream (68 mL)
3
tbsp unsalted butter, melted (45 mL)
11/2
tbsp water (22 mL)
3/4 tsp vanilla
extract (3 mL)
11/2
oz unsweetened baking chocolate (45 g)
In food processor food mill or blender, grind 1/4
cup (50 mL) of measured coconut finely.
In medium saucepan, place ground coconut, whipping cream and
gelatin. Stir and remove from heat as
mixture thickens and just starts to boil.
Add SPLENDA® Granular and vanilla extract. Stir in remaining coconut. Press firmly into
8-inch (20 cm) square glass baking dish and smooth with back of dessert
spoon. Freeze 20 minutes. Cut into 7 bars and cut horizontally through
center. Dip bars in Dipping Chocolate below and place on wax paper on cookie
sheet. Freeze until chocolate is no
longer sticky. Refrigerate.
Dipping Chocolate: In blender or food mill (food processor
attachment), blend SPLENDA® Granular and skim milk powder (no blending required
with whole milk powdered option) until fine.
In medium bowl, combine blended mixture, whipping cream, butter, water
and vanilla extract. Stir with wire
whisk.
In another cereal bowl, microwave chocolate 2
minutes or until almost completely melted.
Stir until chocolate is completely melted. Use soft spatula to scrape all chocolate out
of bowl and stir into creamy mixture with wire whisk. If chocolate cools, warm at 10 second
intervals in microwave oven, being careful not to overheat, as chocolate will
seize and become bitter.
BUTTERY
COCONUT CANDIES
These are rather delicious. I think they would make nice Chocolate Coconut Easter eggs if
you have an Easter Egg candy mold and after freezing, remove and dip in Dipping
Chocolate above. If using them plain, you can add food coloring to add interest. One or two are great with a warm beverage.
1/2 cup
butter, softened (125 mL)
Liquid sucralose to equal 1
cup (250 mL)
SPLENDA® Granular
1/3 cup
Steviva Blend®, powdered (75
mL)
1/4 cup
vanilla whey protein (60 mL)
2 tsp Da Vinci® Sugar Free Syrup (10 mL)
Coconut flavor, OR any mild flavor
1 capsule glucomannan powder,
OR
1/4 tsp xanthan gum
(1 mL)
1 cup finely desiccated coconut
(250 mL)
In
food processor, process butter. Add
liquid sucralose, OR SPLENDA®
Granular, Steviva Blend®,
vanilla whey protein, Da Vinci® Sugar Free Syrup, glucomannan powder, OR xanthan gum; process. Stir in coconut. Place in candy molds or shape into balls. Freeze.
If desired, once frozen dip in Dipping Chocolate above.
Yield: 1 batch
1 batch
total
749.5
calories
22.4
g protein
62.5
g fat
5.8
g net carbs