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Healthy Chocolate Mousse Tart

Posted on Posted in Tarts .

healthy chocolate mousse tart

Healthy Chocolate Mousse Tart

Yep, you read that correctly. No cream, sugar or butter naughtiness. The only ingredient in this that makes it a chocolate mousse technically is the chocolate!

Introducing the high protein, low GI, (depending on the yoghurt brand you use) healthy (low fat) chocolate mouse.

Now this recipe is for a mousse, however the last time I made this I placed the mousse into a sweet short crust tart shell and not one person realised that it wasn’t a full fat chocolate naughty tart.

Such a simple recipe you will never go back to a cream based mousse again!

 

Ingredients:

  • 200g dark chocolate
  • 350g soft silken tofu, drained
  • 2 tsn vanilla essence
  • 1/8 tsn almond essence
  • ½ cup fat free plain yoghurt

 

Method:

  1. Melt the chocolate in a microwave safe bowl on medium in the microwave for 1 minute or until the chocolate starts to melt slightly. With a metal spoon stir until chocolate is smooth and melted.
  2. Place the tofu and essence in a food processor and blend until smooth.
  3. Add chocolate and process until combined and smooth.
  4. Pour mix into a bowl with yoghurt and fold to combine.
  5. Pour mix into a read made short crust pastry shell (see notes) and place in the fridge until ready to serve.

 

Notes:

  • As mentioned I bough a sweet crust already made pastry shell for this. All I did was follow the directions on the pack and once cooled placed the mousse into the shell and then refrigerated.
  • You can also decorate with a cup of mixed berries to serve or with some shaved chocolate curls.
  • For more information on how to make the pastry shell please see my spiced pumpkin pie recipe for details on 3 how to make the pastry from scratch.

 

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healthy chocolate mousse tarts

healthy chocolate mousse tarts

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Sweet Potato and Chocolate Brownie

Posted on Posted in Brownies .
Sweet Potato Chocolate Brownie

Sweet Potato and Chocolate Brownie

This recipe spiked my interest as I don’t really cook a lot with sweet potato. Standard potato and pumpkin yes, but this veggie not so much.

In addition to sweet potato, the combo in this recipe of dark chocolate seemed like an interesting fusion of flavours.

The outcome of these brownies was quite surprising.

Though a whole cup of mashed potato is used in this recipe the favour of chocolate and hazelnut is so strong that you don’t even realise that this ingredient is present. This actually is not a bad thing as chocolate and hazelnut as we know are a match made in heaven. The potato makes the brownie extremely dense and moist, while also cutting out the large quantity of butter, chocolate and sugar that makes a normal choc brownie. This then makes the recipe a much more healthy version.

There is only a small quantity of flour in this recipe therefore I actually used gluten free plain flour to make the recipe gluten free (the baking powder is also GF).

This recipe is very simple, quick and very tasty.

Ingredients:

  • 1/3 cup butter
  • 1 + 1/3 cup dark chocolate chips
  • 1 cup mashed and baked sweet potato
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsn vanilla essence
  • 3/4 cup plain flour
  • 1/4 tsn baking powder
  • 100g raw hazelnuts chopped  finely.

Method:

  1. Preheat your oven to 180c and line a square baking tray with baking paper.
  2. Place the butter and 1 cup of the chocolate into a microwave safe bowl and microwave on medium until melted. Stir with a metal spoon until the ingredients have melted.
  3. In another bowl mix the potato and sugar unit combined. Following add the chocolate mix, eggs and vanilla. Beat until smooth and thick.
  4. Stir in remaining ingredients.
  5. Pour into the tin and bake for 30 minutes or until firm to touch.
  6. Cool in tin, cut and serve.

A few tips include:

  • You can use hazelnut meal instead of chopped hazelnuts for a more smoother texture.
  • In addition, if you don’t want any ‘crunch’ at all melt all the chocolate not just one cup at the beginning.

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