Sat Mar 23, 2024 11:33 pm by globalturbo
These recipes found me today and they looked incredible, so I though I would share them with you incredible people.. They came from Susanne Summers as good for people watching their weight...
Incredible Deserts that Susanne Summers uses. Lower calories I HOPE... Were you to see the pictures you would be in your car getting in ingredients. Looked wonderful..
Bruce's Café Legois
6 ounces dark chocolate (at least 60 percent cocoa) broken up
3/4 cup heavy cream
1 pint coffee ice cream
1/2 cup hot decaf espresso or strong brewed decaf coffee
1 cup whipped cream
Chocolate-covered decaf espresso beans (optional)
Place the broken-up chocolate in a medium bowl. Pour the cream into a small saucepan, and bring to a boil. Add the hot cream to the chocolate, and stir until all the lumps are gone.
Place 2 scoops of coffee ice cream in each glass. Pour a little hot espresso over the top of each. Drizzle a little chocolate sauce over the top. Garnish with whipped cream and a couple of chocolate espresso beans, if you like. Serve immediately. Serves 4.
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Warm Chocolate Soufflé Cakes
4 ounces dark chocolate (at least 60 percent cocoa)
6 tbsp. butter
1 cup sugar substitute
1 3/4 tbsp. cornstarch
2 large eggs
2 large egg yolks
2 cups whipped cream
In a medium saucepan, melt the chocolate and butter over low heat. Set aside to cool.
In a medium bowl, combine the sugar substitute and cornstarch. In a separate bowl, whisk the eggs and yolks. Add the eggs to the cooled chocolate mixture, and stir until smooth. Add the sugar substitute mixture a little at a time, stirring to combine. Refrigerate overnight.
Preheat the oven to 400 degrees. Grease four 6-ounce mini cake molds or porcelain ramekins with butter. Scoop the mixture into the molds, filling them two-thirds full. Bake for 20 minutes on the top rack in the oven, until set. They should spring lightly to the touch. Serve warm with whipped cream. Serves 4.
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Chocolate Truffles
6 ounces unsweetened chocolate, chopped into small pieces
1 1/2 cups of heavy cream
3/4 tsp. vanilla extract
3/4 sugar substitute
Pinch of baking soda
1/4 cup unsweetened cocoa powder, mixed with 1/4 cup sugar substitute
Place the chopped chocolate in a food processor or blender. Heat the cream in a saucepan over medium heat until small bubbles appear around the edge. Pour the cream over the chocolate; let stand for 30 seconds and blend until smooth. Add the vanilla, sugar substitute, and baking soda. Transfer the mixture to a shallow dish, and refrigerate until firm, at least 1 hour.
Using a tablespoon, scoop balls of chocolate and place on a baking sheet. Chill for 30 minutes.
When chilled, roll each truffle in the palm of your hand into a ball. Roll the truffles into the cocoa powder mixture to coat. Store in the refrigerator in an airtight container. Makes about 30 one-ounce truffles.
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Dark Chocolate Ice Cream
7 ounces unsweetened chocolate, chopped
5 large egg yolks
3/4 cup sugar substitute
3 tsp. vanilla extract
5 cups heavy cream
Place the chocolate in a large mixing bowl, and reserve. Whisk egg yolks and vanilla in another mixing bowl until pale yellow, 3 to 4 minutes.
Warm the cream in a medium saucepan over medium heat to 110 degrees or until bubbles form along the edge, just before boiling. Slowly pour the hot cream into the egg yolk mixture, stirring constantly. Return to the saucepan and stir over medium heat until the custard thickens or it coasts the back of a spoon. Add the sugar substitute and stir until well combined. Pour the hot mixture over the chopped chocolate, stirring until smooth.
Allow the chocolate custard to cool to room temperature. Refrigerate it, loosely covered, a minimum of three hours. Transfer to an ice cream maker, and freeze according to the manufacturer’s directions. Makes three pints.
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Dark Chocolate Fudge Sauce and Fruit
6 ounces dark chocolate (at least 60 percent cocoa) broken up
1 1/4 cup heavy cream
2 tbsp. butter
1 1/4 cup sugar substitute
1/2 tsp. vanilla extract
1/2 cup sour cream
Pinch of baking soda
Place the chocolate in a heavy-bottomed medium saucepan. Heat on low until the chocolate has melted. Add the cream and cook on medium heat, stirring constantly, until small bubbles appear around the edges or an instant-read thermometer inserted in the liquid reads between 90 and 100 degrees. Remove pan from heat.
Stir until the chocolate is dissolved and the mixture is smooth. The mixture will be thick. Add the butter, and stir until smooth. Add the remaining ingredients, and stir well. While the fudge is still warm, serve with fresh berries. Serves 6 to 8.
Incredible Deserts that Susanne Summers uses. Lower calories I HOPE... Were you to see the pictures you would be in your car getting in ingredients. Looked wonderful..
Bruce's Café Legois
6 ounces dark chocolate (at least 60 percent cocoa) broken up
3/4 cup heavy cream
1 pint coffee ice cream
1/2 cup hot decaf espresso or strong brewed decaf coffee
1 cup whipped cream
Chocolate-covered decaf espresso beans (optional)
Place the broken-up chocolate in a medium bowl. Pour the cream into a small saucepan, and bring to a boil. Add the hot cream to the chocolate, and stir until all the lumps are gone.
Place 2 scoops of coffee ice cream in each glass. Pour a little hot espresso over the top of each. Drizzle a little chocolate sauce over the top. Garnish with whipped cream and a couple of chocolate espresso beans, if you like. Serve immediately. Serves 4.
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Warm Chocolate Soufflé Cakes
4 ounces dark chocolate (at least 60 percent cocoa)
6 tbsp. butter
1 cup sugar substitute
1 3/4 tbsp. cornstarch
2 large eggs
2 large egg yolks
2 cups whipped cream
In a medium saucepan, melt the chocolate and butter over low heat. Set aside to cool.
In a medium bowl, combine the sugar substitute and cornstarch. In a separate bowl, whisk the eggs and yolks. Add the eggs to the cooled chocolate mixture, and stir until smooth. Add the sugar substitute mixture a little at a time, stirring to combine. Refrigerate overnight.
Preheat the oven to 400 degrees. Grease four 6-ounce mini cake molds or porcelain ramekins with butter. Scoop the mixture into the molds, filling them two-thirds full. Bake for 20 minutes on the top rack in the oven, until set. They should spring lightly to the touch. Serve warm with whipped cream. Serves 4.
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Chocolate Truffles
6 ounces unsweetened chocolate, chopped into small pieces
1 1/2 cups of heavy cream
3/4 tsp. vanilla extract
3/4 sugar substitute
Pinch of baking soda
1/4 cup unsweetened cocoa powder, mixed with 1/4 cup sugar substitute
Place the chopped chocolate in a food processor or blender. Heat the cream in a saucepan over medium heat until small bubbles appear around the edge. Pour the cream over the chocolate; let stand for 30 seconds and blend until smooth. Add the vanilla, sugar substitute, and baking soda. Transfer the mixture to a shallow dish, and refrigerate until firm, at least 1 hour.
Using a tablespoon, scoop balls of chocolate and place on a baking sheet. Chill for 30 minutes.
When chilled, roll each truffle in the palm of your hand into a ball. Roll the truffles into the cocoa powder mixture to coat. Store in the refrigerator in an airtight container. Makes about 30 one-ounce truffles.
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Dark Chocolate Ice Cream
7 ounces unsweetened chocolate, chopped
5 large egg yolks
3/4 cup sugar substitute
3 tsp. vanilla extract
5 cups heavy cream
Place the chocolate in a large mixing bowl, and reserve. Whisk egg yolks and vanilla in another mixing bowl until pale yellow, 3 to 4 minutes.
Warm the cream in a medium saucepan over medium heat to 110 degrees or until bubbles form along the edge, just before boiling. Slowly pour the hot cream into the egg yolk mixture, stirring constantly. Return to the saucepan and stir over medium heat until the custard thickens or it coasts the back of a spoon. Add the sugar substitute and stir until well combined. Pour the hot mixture over the chopped chocolate, stirring until smooth.
Allow the chocolate custard to cool to room temperature. Refrigerate it, loosely covered, a minimum of three hours. Transfer to an ice cream maker, and freeze according to the manufacturer’s directions. Makes three pints.
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Dark Chocolate Fudge Sauce and Fruit
6 ounces dark chocolate (at least 60 percent cocoa) broken up
1 1/4 cup heavy cream
2 tbsp. butter
1 1/4 cup sugar substitute
1/2 tsp. vanilla extract
1/2 cup sour cream
Pinch of baking soda
Place the chocolate in a heavy-bottomed medium saucepan. Heat on low until the chocolate has melted. Add the cream and cook on medium heat, stirring constantly, until small bubbles appear around the edges or an instant-read thermometer inserted in the liquid reads between 90 and 100 degrees. Remove pan from heat.
Stir until the chocolate is dissolved and the mixture is smooth. The mixture will be thick. Add the butter, and stir until smooth. Add the remaining ingredients, and stir well. While the fudge is still warm, serve with fresh berries. Serves 6 to 8.
