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Recipes

A Sweet Little Recipe: {Vegan} Coconut Milk Chocolate Mousse

Vegan Coconut Milk Chocolate Mousse Recipe

I haven’t done a recipe post in a while.  But if you follow me on Instagram, you’ve probably noticed that I’ve been cooking up a storm recently.  I’ve been trying to cut back on dairy, processed sugars and gluten, but I got a bit of a sweet tooth the other day.  After a bit of experimenting, I came up with this chocolate mousse recipe that wound up being WAY more delicious than I anticipated.  I’d love for you guys to try it, and let me know what you think.

Ingredients

  • 14 oz. can coconut milk
  • 3-4 tablespoons unsweetened cocoa powder
  • 2-3 tablespoons unrefined coconut palm sugar or honey

Directions

  1. Refrigerate coconut milk overnight
  2. When you open the can the next day, the solids and liquids should have separated.  Spoon the milk solids into a small mixing bowl.
  3. Add cocoa powder and sweetener to taste, and beat 2-4 minutes on high speed with a hand mixer.
  4. Serve immediately.

I enjoyed mine with strawberries at first but wound up finishing it off the next day with just a spoon. I’m really happy with how this turned out, and I can’t believe how easy it was.

Recipes

A Sweet Little Recipe: Molten Lava Cakes

molten_cake

If healthy eating was a part of your New Year’s Resolutions, then stop reading now and come back tomorrow for our regularly scheduled daily outfit programming.  Everyone else… keep reading!

Sometimes I get a chocolate craving that’s so intense that only the most sinfully delicious of desserts will satisfy it.  Last weekend was one of those occasions, and I turned to a recipe that’s served me well time-and-time again for the past seven years.  Beware: should you choose to take on this recipe, prepare yourself for a decadent, moist, ooey-gooey, chocolate-y EXPLOSION!

Ingredients

  • 6oz dark chocolate bar
  • 5 tablespoons butter
  • 3 large eggs
  • 3 egg yolks
  • 1.5 cups confectioner’s sugar
  • 1/2 cup flour
Directions
  1. Preheat oven to 425 degrees
  2. Grease 6 (6-oz.) porcelain ramekins and set them aside on a baking sheet
  3. Heat the chocolate and butter in a large microwaveable bowl at 50% for ~2 min. or until the butter melts.
  4. Remove from microwave and stir with a whisk until the chocolate melts completely
  5. Mix in 1.5 cups sugar and flour
  6. Stir in whole eggs and yolks and beat until well blended
  7. Pour the mixture into the prepared ramekins and bake for 15 minutes or until the edges are done, but the middle remains soft and gooey (a toothpick or skewer might come in handy to test for doneness).
  8. Allow to stand for 1 minute before running a knife around the edge and removing from ramekins.
Additional Notes:
  • Be careful not to overcook!  They’ll still be delicious, but you won’t get the gooey chocolate center.
  • You could probably figure this out on your own, but this dish is absolutely divine with vanilla ice cream. (I made up a batch with my beloved homemade ice cream maker).
  • Whenever I serve these at dinner parties, I mix the batter and pour into the ramekins beforehand.  I then pop them into the oven just before the guests are ready to eat them.
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Recipes

A Sweet Little Recipe: Sophisticated Rice Krispie Treats

Brown Butter Rice Krispie Treats

I had a major sweet tooth this past weekend and decided to whip up a batch of one of my favorite simple, yet delicious, treats.  The addition of browned butter, sea salt and vanilla extract help take this basic recipe to the next level.  Since I always have trouble cutting my rice krispie treats into those little neat squares, I opt for a muffin tin to make perfectly even portions.

Ingredients

  • 6 cups of Rice Krispies cereal
  • 10oz bag of marshmallows
  • 1 stick (8 tablespoons) of unsalted butter
  • 1 pinch of coarse sea salt
  • 1/2 teaspoon of vanilla extract
Directions
  1. Grease cupcake tin and set aside.
  2. Brown the butter in a large pot over medium heat.  Be sure to watch the pot carefully to make sure the butter doesn’t burn.  You’ll know it’s done when the butter turns clear and starts to smell nutty (read: delicious!).
  3. Turn heat down to low, and stir in the marshmallows, vanilla extract and a pinch of sea salt until melted completely.
  4. Turn off the heat and stir in rice krispies.
  5. Scoop mixture evenly into muffin tin and allow to cool for 30 minutes.
  6. Remove treats from tin and enjoy!
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