Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

From Denny: Hurricane Bill has been busy in the Atlantic Ocean bringing a deluge of rain to Louisiana this afternoon, delaying my posting. With that much lightning I turn off the computer and wait... and wait... :)

While searching for a great or unusual chocolate recipe I ran across this one from the morning show from NBC called The Today Show. There's a new cookbook out to help you keep or re-acquire, whichever the case may be, that flat belly. But what to do? Give up our beloved chocolate? I don't think so say millions of women worldwide! :)

I once had a really good tofu chocolate mousse as it tasted great and didn't have as much oil to make it as rich as the original recipes do. Now I've run across another version we all just have to try! Take a look as it's simple, fast and easy.

From: Flat Belly Diet Cookbook

Serves: 4

Time: 10 minutes (now that's a winner in my book!)

From the author: As a garnish, pretty chocolate curls turn a humble fruit cup into a restaurant-worthy confection. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.

Ingredients:

• 12 ounces soft silken tofu, drained

• 2 teaspoons vanilla extract

• 1\8 teaspoon almond extract

• 1 cup semisweet chocolate chips, melted

• 1\2 cup fat-free Greek-style yogurt

Directions:

1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

2. Fold in the yogurt just until blended. Refrigerate until ready to serve.

Tips:

Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

Nutrition per serving: 271 calories, 11 g protein, 40 g carbohydrates, 18 g fat, 10 g saturated fat, 0 mg cholesterol, 19 mg sodium, 4 g fiber.

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

Have a great weekend, everyone, and thanks for visiting!


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Recipe - Vegan Chocolate Chip Cookies

Note from Denny: Found this fun little healthy recipe using lots of chocolate over at the photography site of flickr! Enjoy!

Chocolate Chocolate Chip Cookies with Tofu

- vegan recipe

Yields about 12 large cookies

Photo and recipe by freakapotimus @ flickr

Ingredients

1 cup unbleached all-purpose flour

1 cup unrefined sugar

1 cup chocolate chips

3/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/8 teaspoon fine-grained sea salt

1/2 cup soy margarine

1/2 cup silken tofu OR 2 eggs (3 eggs for a cakey texture)

1 teaspoon almond OR vanilla extract

Optional: try adding 1 cup nuts to the dry ingredients!

Preheat oven to 350 F.

Grease a cookie sheet or line with parchment.

In a large mixing bowl, mix flour, sugar, chocolate chips, cocoa powder, baking soda, and salt.

Blend margarine, tofu (or egg), almond (or vanilla) extract.

Pour wet ingredients into dry ingredients and mix well.

Drop cookie dough onto sheet using a tablespoon.

Bake 15-20 minutes, or until cookie bottoms begin to brown.

Briefly cool on a cooling rack--they are tasty warm!

Note from freakapotimus @ flickr: For the batch I made yesterday, I used the equivalant of two eggs instead of the three called for, and they came out a bit less cakey but still chewey and moist. Although I feel bad I cheated on the vegan-ness by using Swiss-made dairy chocolate chips.

This was my first fime making this recipe, and the cookies turned out so yummy delicious! It's an easy-to-follow recipe that can, without any trouble, be vegan--I find it's tastier with the tofu!

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana