Top 3 Healthy Chocolate Deserts!

Every now and again dinner just wouldn’t feel complete without desert. Sometimes you just have to top off the perfect meal with a nice luxurious pudding and in all fairness, that’s something that we are all guilty of every now and again.

It’s okay to splurge and let yourself have a sweet treat from time to time, but what if we told you that there were healthier options that you could opt for instead. You don’t have to calorie count all the time, and here are three MASSIVE reasons why!

Chocolate Nutty Meringues

How much is your mouth watering right now, just by thinking of this lush-sounding desert? Low fat and low calorie, you can either have them slightly softer later on or nice and crispy now – it’s like the best of every world rolled into one!

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Source: photos/accidentalhedonist/5218669848/sizes/m/in/photostream/

You need a few ingredients of course:

  • 100g chocolate – plain. You are going to want to look for one that contains 70g or more cocoa solids
  • 30g hazelnuts – skinless
  • 3 large egg whites
  • 125g caster sugar – sifted
  • 50g icing sugar – sifted
  • 1 tspn cocoa powder – sifted
  • 142ml cream – double
  • Cream of tartar, just a pinch

Then you just take the following steps:

  1. Freeze your chocolate for thirty minutes. While this is freezing, you should heat your oven up to 140c. With baking paper, line two baking sheets/trays. Grab a piping bag that has a nozzle the size 1.5cm and get it ready to use.
  2. Over a medium heat, prepare a frying pan with the hazelnuts and let them dry roast for a couple of minutes. You are going to want to bash these – either with a pestle and mortar, or in a sandwich bag and beaten with a rolling pin or similar.
  3. 50g of your chocolate, which should now be frozen, should be grated and then thrown back into the freezer. The rest of the chocolate you are going to want to break down into a bowl and leave at room temperature.
  4. Throw your egg whites in a bowl, add the cream of tartar and give it a good whisk until it is stiff. Adding the caster sugar, just a tablespoon at a time, you should stir well but not too firmly, slowing sifting in the icing sugar afterwards. This is when you will need to fold the mixture with a metal spoon.
  5. The cocoa, hazelnuts and grated chocolate should then be well mixed together and folded into the mixture of meringue that you just made. This is when it will be thrown into the piping bag that you prepared earlier, and then pipe into cute whirling shapes on the baking tray before baking in your oven at 120c for around forty minutes.
  6. Once cooked, pull out and leave too cool while whisking the double cream into peaks and spooning over and around the meringue along with the remainder of the chocolate that you are going to want to melt down.

To maximize the effects of this desert, you could avoid the double cream whisked and also the melted chocolate, and instead serve with fresh fruits like strawberries and raspberries, and you could even consider substituting the cream for fresh yoghurt too – these will help to incorporate some of the healthy super foods that we love so much!

Another version that you could use this recipe for is to use the meringues with other healthy deserts, such as low fat and low calorie ice cream topped with healthy nuts and these meringues, crunched down. You could even consider using them as a base for a healthier cheesecake – the possibilities are endless!

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