Can Diabetics Enjoy Chocolate? Sure! Try These Chocolate Recipes

Being diabetic does not mean we can’t enjoy chocolate.  We chocoholics have a collection of chocolate “sweets” to enjoy.  Here I share a few of them.  So diabetic chocoholics, relax and enjoy!  (As with all foods though, we must enjoy our chocolate in moderation.  Don’t pig out and eat everything in one setting!!)  Do you like cold, frozen desserts?  Then try the Frozen Cocoa Dessert below.  Another option is a Chocolate Eclair Dessert.

FROZEN COCOA DESSERT

1 medium ripe banana

1 cup orange juice

1/2 cup cold water

1 cup cream

1/2 cup Splenda

1/4 cup baking cocoa powder

Slice banana into the container of a blender.  Add orange juice and cold water.  Cover and blend until smooth.  Add remaining ingredients, cover again and blend well.  Pour into a freezer-proof square pan.  Cover and freeze until hard around the edges.

Spoon the partially frozen mixture into blender container.  Cover and blend until smooth but not melted.  Pour into a 1-quart mold.  Cover and freeze until firm.  Unmold onto a plate that has been chilled.  Slice and serve.

Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.

CHOCOLATE ECLAIR DESSERT

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs or 1 cup egg substitute

1 small pkg instant sugar-free vanilla pudding mix

2 3/4 cups low-fat milk

1 pkg (8 oz) light cream cheese, softened

1/2 cup sugar-free chocolate syrup

Preheat oven to 400 degrees.  In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted.  Reduce heat to low and add the flour.  Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.  Remove from the heat.  Add eggs, one at a time or 1/4 cup at a time, beating well after each addition.  Beat until the batter becomes smooth.  Spread into a greased and floured 13×9-inch baking pan.  Bake for 30 minutes or until puffed and golden.  Immediately remove from pan and cut in half horizontally.  Cool completely.  For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth.  Just before serving, place the bottom eclair layer on a serving platter and cover with filling.  Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.

NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g carbs to 6 g protein.

Enjoy!

Rich, Moist Chocolate Cake Recipe

For this wonderful recipe, I recommend a good dark chocolate with at least 70% cocoa solids because it gives a more chocolatey, fuller flavour to the chocolate cake. Green & Blacks chocolate is my favourite for this chocolate cake recipe.

Ingredients:

For the chocolate cake:
200g Green & Blacks dark chocolate, broken into small pieces
200g light muscovado sugar
140g butter, softened
5 eggs, separated
100g plain flour
1tsp baking powder

For the chocolate cake icing:
250ml double cream
55g marshmallows
250g Green & Blacks dark chocolate, chopped

Directions:

Heat the oven to 180°C/350°F/Gas Mark 4. Line a 20cm loose based cake tin with greaseproof paper. Boil a pan of water and turn the heat down to a simmer. Put the chocolate pieces into a bowl and melt it over the pan of simmering water. When all the chocolate has melted, put it to one side to cool a little. In a large bowl beat sugar and butter together until light and fluffy. Add the egg yolks one at a time and beat them well as you add them. Gently fold in the flour and baking powder, then stir in the melted chocolate. In a separate bowl whisk together the egg whites until they form peaks. Fold the egg whites gently into the chocolate cake mixture. Tip the finished cake mixture into your ready prepared cake tin. Bake in the oven for about 35 minutes. Check it’s ready with a skewer, if it comes out of the cake clean then it’s ready, if not then bake for a little longer. Cool on a wire rack.

For the icing, heat together the cream and marshmallows until the cream is just boiling and all the marshmallows have melted into the cream, you must stir the icing all the time.
Add the chopped chocolate to the mixture and stir until it’s smooth and creamy.
Chop your cooled chocolate cake in half horizontally and spread over a little of the icing. Sandwich together and then spread the rest of the icing over the top of your cake.
Now enjoy!

White Chocolate Cake Recipe

This is a very dense, moist and delicious white chocolate cake – one of my favourites and perfect for Chocolate Week!

Ingredients

For the cake:
310g plain flour
5g baking soda
2g baking powder
3g salt
170g white chocolate, chopped
120ml hot water
225g butter, softened
300g caster sugar
3 eggs
235ml buttermilk

For the icing:
200g white chocolate, chopped
20g plain flour
235ml milk
225g butter, softened
200g caster sugar
5ml vanilla extract

Directions

Preheat the oven to 350F/175C/Gas Mark 4. Grease two 9inch round cake tins. In a bowl sieve together the flour, baking soda, baking powder and the salt. In a small pan mix together the white chocolate and hot water over a low heat until the chocolate has melted and the mixture is smooth, leave to cool to room temperature. In a bowl mix together the butter and sugar until light and fluffy. Add eggs one at a time beating well. Stir in the flour mixture and buttermilk alternately. Mix in the melted chocolate. Put the cake batter into the cake tins and bake for approximately 30 minutes. Use a fork to see if the cake is cooked, if it comes out clean then it’s ready, if it has some batter on it, cook it for a little longer. When cooked take out of the tins and cool on a wire rack. For the icing, in a pan, add the chocolate, flour and milk and melt over a medium heat, stirring constantly, until it is thick and creamy. Allow to cool completely. In a bowl mix together the butter, sugar and vanilla extract until light and fluffy. Mix in the white chocolate mixture and beat until it’s thick and creamy. Spread  between the two layers of cake and over the top and sides of the cake.

There you have it, your delicious, white chocolate cake. Enjoy!

Chocolate Recipe

Death By Chocolate, Chocolate Truffle Loaf with Berry Coulis is easy to make but will elicit comments like, “Are you trying to kill me or what?” I’ll share this favorite recipe with you only if you promise not to yell at me.

Some die by the sword, some of a broken heart. The French call the moment of supreme pleasure “le petit mort” — the little death.

I prefer my death in stages, served up in a nice portion of artery-clogging cocoa-flavored fat, garnished with even more butterfat, sugar, and fruit. This is the kind of dessert you eat the day before you decide to go on an abstemious diet.

Be warned. If you make this dessert, people will eat it, but they’ll abuse you first. I’ve given up on bringing it to parties. Each time I do, I get grief.

“Carol, you made THAT? Why’d you go and do that for?”

“No one’s forcing you to eat it,” I reply.

“Whadaya, crazy? Of course I’m eating it. Curse you,” they add, while inhaling the stuff.

This is a variation on an old recipe given me by my friend Erika. I have no idea of its origin. Concoct at your own risk:

DEATH BY CHOCOLATE

2 cups heavy cream

3 egg yolks, slightly beaten

1 8 oz. package semi-sweet baking chocolate

1 8 oz. package unsweetened chocolate

1/2 cup light corn syrup

1/2 cup margarine (or butter, if you’re a glutton for punishment)

1/4 cup confectioner’s suger

1 tspn. vanilla

Cocoa powder to garnish

BERRY COULIS

1 10-oz. package frozen fruit (I prefer raspberries; cherries and strawberries work well too)

1/3 cup light corn syrup

1/2 cup of your favorite hootch (optional but it’s considered a criminal offense in 40 states and most countries to leave it out)

For the Death:

Line a loaf pan with plastic wrap; sprinkle some cocoa powder in the bottom, and set aside.

In a mixing bowl, blend 1/2 cup cream with the egg yolks.

Stir chocolate, corn syrup, and margerine over medium heat in a 3-quart saucepan until melted. Add egg and cream mixture. Stirring constantly, cook 3 minutes. Cool to room temperature.

Warning: don’t let this mixture get too hot or the eggs cook, and you get something resembling chocolate scrambled eggs — not a bad thing, but not what you want.

Now: beat remaining cream, sugar, and vanilla until soft peaks form. Fold into the cooled-down chocolate glop until no streaks remain. Pour into the loaf pan. Chill. I mean it, chill; it’s not done yet, so calm down. Lick the spoon for now. As for the dessert, it must stay in the fridge overnight or in the freezer for 3 hours to harden. Upturn, remove plastic wrap, sprinkle with more cocoa powder. Serve in 1/2-inch thick slices with Berry Coulis and (optional) unsweetened whipped cream on the side. Serves 12, if you’re sharing.

Preparing the Berry Coulis:

Thaw fruit. In a blender, puree 1/2 the fruit and strain if desired. Over very low flame, add corn syrup, remaining fruit, and booze (I’ve used plain brandy, Grand Marnier, wine; up to you) until flavors nicely meld. Spoon a little coulis onto dessert plates before putting Death slice on top, then drizzle more on top, warm or cold.

visit www.Cooks4Life.com for more information and secret recipes.

Healthy Homemade Chocolate Recipes

Chocolate Ice-cream

For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.’s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.

Chocolate Cream Pies

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.

Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well.Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

Baked Chocolate Custard

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.

Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.

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Chocolate Recipes

How to Make Chocolate Cream Pies :

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder. Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.

Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour. Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often. When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.’s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

Some Handmade Chocolate Recipes For Chocolate Aficionados

Almost all people love chocolates – the pleasure and leisure as it melts in the mouth, the sweetness it brings to life, the energy it boosts, the light feeling after eating…

Ah, no one can escape the enticing chocolate. Have you ever wondered how these sweets are made? Let us learn how by using handmade chocolates as a model. Oh great! How about having a handmade chocolate? Do it yourself. This will be a lot of fun and thrill!

Here are some of the best handmade chocolate recipes you would want to try:
Handmade Chocolate Truffle

You need at least an eight ounce or 250 grams finely chopped dark chocolate (we recommend dark chocolate as this is healthier than milk and white chocolate) and 1/3 cup or 75mL whipping cream.

First, boil the cream in a heavy saucepan and remove it after. Second, beat the cream with the chocolate until whole of the chocolate is melted and the mixture is smooth. Third, chill the mixture in the refrigerator for one to three hours or until it firms. Now, if you want to add more personal touches, you may do so. For giving it an attractive shape, you may make it into ball shapes. Use the spoon in scraping or the melon ball cutter. Wrap these in plastic. You now have a great package of chocolate balls made by the hand. Store it in the refrigerator for one week to two months.

Handmade Chocolate Cream or Fondant

The ingredients are two and a half cups or 500 grams granulated sugar, one cup or 250mL water, and one half teaspoon or two milliliters of lemon juice.

First, boil rapidly all three – sugar, water, and lemon juice – in a saucepan until the syrup reaches 112 degrees Celsius (or 234 degrees Fahrenheit). This is called the Soft Ball stage. Secondly, pour the syrup onto a clean and cool surface (example, marble slab) in a careful manner. Let the syrup cool for about one minute. Thirdly, smoothly mix the syrup using either a metal or wooden spatula. You may work in a back and forth manner or figure eight path motion. From time to time, scrape the edges going to the center. As it cools, expect that it will be harder to mix as it becomes paste. The entire mass is ready when it has turned to a paste and is opaque in nature. Now, you can do your designs. You may enhance it by adding one drop of food coloring at a time and kneading it until the desired color is achieved. You may add flavors too such as oils or liquors to taste by doing the same procedure – one drop at a time and kneading consistently.

You are now ready to decorate your handmade chocolate with your chocolate center. You may either spread the mass into a smooth layer and cut it into shapes, or just roll it and make ball shapes. The chocolate centers should be placed in an air tight container in the refrigerator.

Some Handmade Chocolate Recipes For Chocolate Aficionados

The Easiest Chocolate Recipe Ideas

What could be better for the soul than chocolate? Eating chocolate causes the brain to release endorphins, chemicals that make us feel good.

No matter what the occasion, we all love chocolate. From warm and decadent chocolate chip cookies to thick and creamy chocolate mousse, these chocolate recipes are the perfect treat for your next party or family get-together.

Surprise your family and friends with a scrumptious chocolate dessert.

EASY CHOCOLATE MOUSSE

Ingredients

2 Squares (1 oz. each) semisweet chocolate, chopped coarsely

1 Square (1 oz) unsweetened chocolate, chopped coarsely

3 Tbs. Brandy, dark rum or strong coffee

2 Eggs

1/3 c. Sugar

1/8 Tsp. Salt

2/3 c. Heavy cream

Directions

A light mousse; the blender method (recipe follows) makes a darker, denser mousse. As with many other dessert recipes, whipped cream works well for garnish (optional). In small heavy saucepan over low heat, melt chocolates with the brandy. Stir until smooth; set aside. In a small bowl, beat eggs, sugar and salt until fluffy. Add cream; beat until mixture mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowl, 4 glasses or dessert dishes. Chill. Garnish with whipped cream. Blender method: In blender whirl eggs, sugar and salt 45 seconds or until frothy. Add cream; blend 10 seconds. Add chocolate mixture; blend until smooth. Proceed as above.

LARGE CHOCOLATE CHIP COOKIE

Ingredients

1 Box yellow cake mix

1/2 c. Oil

2 Tbs. Water

2 Eggs, beaten

1 c. Chocolate chips

Directions

Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown.

EASY CHOCOLATE CAKE

Ingredients

2 2/3 cup flour

2 Tsp. baking soda

2/3 cup cocoa powder

2 cup white sugar

1 Tsp. salt

2 cup water

2 Tsp. vanilla

2/3 cup vegetable oil

2 Tsp. white vinegar

Directions for chocolate recipe: Sift dry ingredients into a bowl. Add liquid. Mix well. Transfer to 13x9x2 inch pan. Bake at 350F for 35 minutes.

Chocolate Recipes and Memories

Everyone has a favorite chocolate recipe that is dragged out for the holidays or other special occasions. Friends and family beg you to share your delectable and sinful recipe, but so far you just haven’t been quite ready. When you decide to take the leap, here are some suggestions to get the best effect.

Chocolate Recipe Gift Basket

Gift baskets are very popular especially around the holidays, so make a few of your best chocolate recipes and put samples in a small basket along with nicely decorated recipe cards and serving suggestions. If you really want to make the basket special, include some of the dry ingredients in mason jars and attach the recipe card to the jar. This makes a lovely holiday gift or a shower gift for a new bride or bride to be.

Chocolate Recipe Memory Book

Every family recipe has a memory or story behind it and chocolate recipes are usually a favored and special moment in families. Create a scrapbook or memory book and include your chocolate recipes along with family memories, stories and even a picture or two.

Thanks to the internet and the many creations that one can find on a computer, there are many ideas to make the book special. If you have a child about to leave home, put a book together for your child along with stories of your favorite memories from their childhood that surround those chocolate recipes.

Maybe your recipe has a history. Was it Great Grandma’s recipe possibly handed down from her great grandma? Have there been changes in the recipe over the years? Or, possibly Uncle Joe asked for a goodie box with those chocolate delights while he was serving in the Army in some Godforsaken place.

Chocolate seems to bring people together, and with those people come wonderful memories to be cherished. Sharing those memories along with the recipes will bring joy to many generations to come, and help create a family history for the young ones who are not yet old enough to understand how important that history will be at some point in their lives.

When you share your chocolate recipes you are sharing a part of yourself with those who matter most to you. Enjoy your chocolate recipes with your family and friends while creating new memories.

Hot Chocolate Recipes With a Difference

 

Nothing warms you up better on a cold frosty day then a good cup of hot chocolate. There are any number of great hot chocolate recipes around. Hot chocolate recipes that not only warm you up, but also taste sinfully good. Hot chocolate recipes that include cinnamon, whipped cream, mint, fruit and even alcohol.

 

Hot chocolate has a long history starting with an Aztec drink called xocoatl. The drink was introduced to the Europeans by Hernan Cortez. The Spaniards added a sweetener to the drink, they had difficulty pronouncing xocoatl and changed the name of the drinke to chocolat. The English later change the name to chocolate. It is unknown who started warming the drink and named it hot chocolate, but I for one am glad they did.

 

The hot chocolate recipes I want to show you are different from any you may of heard of. These are somewhat unusual like hot chocolate with chili pepper. Don’t let the unusual nature of these hot chocolate recipes keep you from trying them.

 

Aztec Chili Hot Chocolate Recipe

A spicy hot chocolate with chili peppers.

 

Ingredients You Need:
1 2/3 cups milk
1/2 vanilla bean, split length wise
1 red chili pepper, split with seeds removed
1 cinnamon stick, around 3-4″
1 1/2 oz chocolate (bittersweet)

How To Prepare:
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let ‘steep’ for another 10 minutes. Strain out the spices and serve.
Serves 2.

 

Grand Marnier Hot Chocolate Recipe

Something different I think you’ll like.

 

Ingredients You Need:
1 cup half n’ half
2 cups milk
1/2 cup orange juice
6 oz bittersweet chocolate, finely chopped
1/3 cup Grand Marnier

How To Prepare:
Heat half and half, milk, and orange juice until just boiling. In a mixing bowl, add about 2/3 cup of hot milk to the chocolate and whip smooth. Add the rest of the milk and whisk again. Simmer for around 2 minutes to reheat through.
Add Grand Marnier and serve.

 

Moscow Hot Chocolate Recipe

This is hot chocolate recipe will definitely keep you warm on a cold day.

 

Ingredients You Need:
fluid ounce vanilla flavored vodka 3/4 fluid ounce amaretto liqueur 1 tablespoon instant hot chocolate mix 4 fluid ounces hot milk

How To Prepare:
Into a coffee mug, pour in the vanilla vodka, amaretto, and add the hot chocolate mix. Pour in the hot milk and stir to blend well.

 

These are some interesting hot chocolate recipes and different from the norm. Give your taste buds a change of taste.