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Thursday, April 5, 2012

Chocolate Recipes for the Holidays!!

Happy Easter and Happy Passover and Happy Holidays to everyone!

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)
  Substitute,
green food coloring
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



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