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Wednesday, December 14
Frozen Cocoa
Today I created a rich, cold, chocolately treat that uses several 'fake' components and yet doesn't come out tasting like dreck. Interested?
Start with this inspiration: I am reading Bernachon's "Passion for Chocolate" and I see the recipe for "soft frozen cocoa mousse". The technique is to make a meringue with sugar, egg whites, and cocoa and then fold it into whipped cream and freeze solid. Sounds lovely and a nice alternative to something equally sweet but perhaps more dense and rich.
Because I like to eat my frozen goods in large quantities, I see if I can make this at a considerable reduction in calories. First I find a recipe for mock whipped cream which utilizes gelatin to stabilize the foam, and then I pull out my container of Splenda and get to work.
The final result? Three hours later, an incredibly light and only slightly icy bowlful of sweet cocoa-y goodness befalls my awaiting spoon. And, finally, the verdict: good for a first attempt. Next iteration will find less sweetener and more cocoa for a rounder flavor, and perhaps a pinch of salt to bring out the tastes even more. But I think this is going to be an ongoing treat, for when I crave sweet instead of salty.
SLASHED FROZEN COCOA MOOSSE; adapted from multiple sources
(serves 1 when having cravings, otherwise makes 1 pint)
Whipped Creem
1/4 tsp unflavored gelatin
1T water
3T nonfat dry milk powder
scant 3T ice water
1T sugar or splenda
1/2 t vanilla extract
Cocoa Moosse
2 egg whites
1/2 cup sugar or splenda
2T cocoa powder
Instructions:
1. Sprinkle gelatin on 1T water in a small bowl, allow to sit for 5 minutes.
2. Set small bowl containing gelatin on top of larger bowl containing hot water. Let the gelatin melt completely.
3. Meanwhile, whip the milk powder, cold water, and sweetener together until foamy.
4. Pour the clear gelatin liquid in to the foamy mix and whip another few minutes until thickened and the consistency of whipped topping. Briefly whip in the vanilla. Set bowl aside.
5. Whip together the egg whites and sweetener until firm shiny peaks hold in the meringue. Gently fold in the cocoa powder until well combined.
6. Fold together both bowls of foams, then freeze until set, about 2-3 hours. You can transfer the mixture to a different container, or smaller serving dishes, etc. I just used the mixing bowl cuz I don't care.
Enjoy!
Nutritional info (using Splenda granular), for the whole recipe:
Calories 148. Carb 21g, fiber 3g, Protein 9g, Fat 3g (from the cocoa powder, if you were wondering)
Time posted: 15:52 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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