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Posts Tagged ‘chocolate desserts’

IMG_5080 (1) Chocolate-Rum Cheesecake - T Together rum and chocolate create a creamy flavor sensation. More chocolate than rum, this luxurious cheesecake requires no baking (other than the crust), so it’s a perfect dessert for summer. Wait a minute! A combination of rum and chocolate makes a perfect dessert any day of the year!

Rum-Chocolate Cheesecake
The Sugar Mill Caribbean Cookbook

INGREDIENTS

Chocolate-Almond Crust
1½ cups chocolate cookie crumbs
6 tablespoons melted butter
1/2 cup finely chopped almonds
2 tablespoons sugar

Filling
8 ounces cream cheese
1½ cups sour cream
6 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup rum
1 package unflavored gelatin
8 ounces semisweet chocolate chips, melted

Garnish
Chocolate leaves or grated chocolate

DIRECTIONS
1. Preheat the oven to 350°F.

2. Blend together all the crust ingredients. Press the mixture on the bottom and one inch up the sides of a 10-inch springform pan. Bake the crust 8 minutes, then let it cool.

3. Beat together the cream cheese, sour cream, sugar and vanilla.

4. Put the rum into the top of a double boiler or into a heat-proof bowl, sprinkle on the gelatin, and let it soften 10 minutes.

5. Stir the gelatin over simmering water until the gelatin dissolves, then beat the solution into the cream cheese mixture.

6. Beat in the melted chocolate.

7. Pour the mixture into the prepared crust, refrigerate the cake until the filling is firm.

8. Before serving, remove the metal ring, and decorate the cake with chocolate leaves or grated chocolate.

Makes one 10-inch cheesecake

LINNELL’S NOTES
1. I used Nabisco’s Famous Chocolate Wafers for the crust.

2. I chopped the almonds in my food processor to get an even fine chop.

3. I used Myers’s Original Dark Rum.

4. This is not a tall cheesecake. At first, I thought the springform pan was too large for the amount of filling. After cutting the first slice and tasting its sweet richness, I decided a little bit goes a long way.

5. Although, it’s not shown in the photo, I topped slices of the cake with mocha whipped cream. While whipping the cream, I added a little confectioner’s sugar and a little bit of espresso powder.

Enjoy!

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Silken Tofu Chocolate Mousse Want to serve your sweetheart a killer dessert for Valentine’s Day that won’t kill him? Instead, present him with this cool and creamy mousse that’s rich in flavor, but not heavy in saturated fats, cholesterol, and calories. Don’t mention to him that the base of this luscious chocolate-orange treat is silken tofu—he’ll never guess. Before some of you utter, “Eww . . . tofu,” make this dessert for yourself and then recognize that silken tofu, with its smooth texture and neutral taste, makes the perfect base for a healthy mousse. Plus, after you check the nutritional data below and see that this dessert has no cholesterol, only 40 calories from fat, and a mere 1.5 G of saturated fat, it might just become your favorite dessert.

Silken Tofu Chocolate Mousse
The Whole Foods Market Cookbook by Steve Petusevsky

INGREDIENTS
12 ounces silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
Pinch of salt
1 ounce almond liqueur (optional)

DIRECTIONS
1. Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1½ minutes, until smooth.

2. Pour the mousse into wine or champagne glasses or dessert-type serving dishes, and chill overnight.

3. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.

Serves 4

Per Serving:
Calories 240
Calories from fat 40
Calories from saturated fat 15
Protein 13 G
Carbohydrate 35 G
Total Fat 4.5 G
Saturated Fat 1.5 G
Cholesterol 0 MG
Sodium 70 MG

LINNELL’S NOTES
1. In general, but depending on brands, tofu is a good source of calcium. Look for brands in which the tofu has been set with calcium sulfate.

2. Because a rich chocolate flavor is critical to this dessert, use a good quality cocoa powder. I used Sharffen Berger Unsweetened Natural Cocoa Powder.

3. Amaretto is the almond liqueur I used. Rather than add the full amount of liqueur at first, I would add it to taste.

4. Adapt this recipe using other flavors. Raspberry, mint, or coffee liqueur would be interesting variations to the recipe.

5. I filled 3 champagne glasses to the brim with one recipe’s worth of mousse. If I had not filled them to the top, I probably could have gotten 4 servings out of the recipe.

ENJOY!!

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