If there’s one thing I am not afraid to admit—it’s my absolute, undying love for and addiction to chocolate. But the closer I get to turning 30, the more I realise that the repercussions of a daily dessert diet won’t be too forgiving on my skin and health.
However, giving up what I truly love isn’t an option. What is though—is giving the addiction a healthy kick. So, lately, I’ve been trying to find healthier alternatives when looking for requisite indulgences on a menu first thing before I decide on my meal preferences.
Recently, I tried two chocolate desserts—one that uses a healthy alternative to butter and cream and the other that follows the principles of a low-carb diet—and I fell in love all over again. The chocolate mousse at O Pedro, BKC gets its smooth, velvety texture because of the use of olive oil instead of butter or cream, and it pairs beautifully in flavour with the dark chocolate. That drizzle of extra virgin oil and Goan salt at the end really elevated the whole dessert. The second, the Keto Chocolate Almond Flour Brownie at Farmer’s Café, Bandra, is moist, intense, and absolutely comforting.
And while I cannot wait to go back and devour them, I decided to chase the chef and get the recipe out of them—so at least you can try to recreate it at home.
Recipe: CHOCOLATE AND OLIVE OIL MOUSSE AT O PEDRO
By: pastry chef, Heena Punwani
FOR THE MOUSSE
Ingredients
170gm high quality dark chocolate (we use a mixture of Callebaut 70 and 54 per cent)
1 tbsp strong brewed espresso (you can use a concoction of instant coffee dissolved in hot water)
3 tbsp water
4 eggs, separated into whites and yolks
1/2 cup olive oil
Pinch salt
2 tbsp caster sugar
Method
– Melt the chocolate, espresso, and water on the top of a double boiler. (You can do this by placing them in a bowl that fits over a saucepan of barely simmering water. Melt by gently stirring together on this double boiler.)
– Remove from heat. Whisk in the egg yolks one at a time using a hand mixer or in a stand mixer using the paddle attachment.
– Slowly stream in the olive oil and whisk until completely incorporated.
– Place the egg whites and salt in a clean bowl. Start whipping at low speed with a hand mixer (making sure the blades are clean and have no trace of fat) or in a stand mixer using the whisk attachment. Increase the speed to medium and whip until the eggs just begin to form soft peaks. Add in the sugar a little at a time whisking continuously until they form stiff peaks. Don’t over-whip.
– Gently fold 1/3 of the egg whites into the chocolate mixture to lighten it. Gently fold in the remaining egg whites until no streaks remain. Don’t over-mix.
– Spoon the mixture into individual bowls or glasses. Chill in the refrigerator until set.
– Serve with lightly whipped cream (or whipped mascarpone cream; recipe below). Drizzle extra-virgin olive oil over the mousse and sprinkle with Goan salt or any sea salt of your choice. You can also add your favourite cookie or tuile for some crunch and textural contrast.
FOR THE WHIPPED MASCARPONE CREAM
Ingredients
1 cup Amul fresh cream, very cold (chilled in the refrigerator overnight)
1/3 cup mascarpone cheese, at room temperature
1 tbsp icing sugar
1/2 tsp vanilla extract
Method
Whip all the ingredients together to make a smooth, light cream. Dollop to the mousse to serve.
Recipe: KETO CHOCOLATE ALMOND FLOUR BROWNIE AT FARMER’S CAFE
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Ingredients
200 gm almond flour
1/3 cup unsweetened cacao powder
250gm dark chocolate (85 per cent)
1/2 tsp baking powder
1/4 cup butter
2 large eggs
2 tbsp stevia
1 tbsp pure vanilla extract
Method
– Prepare the ingredients: Preheat the oven to 160 degree C. Grease a nine-by-nine inch baking pan.
– Put that aside. Now whisk together almond flour, stevia and cacao powder.
– In a separate bowl, whisk together the melted butter and eggs. Pour that mixture over the dry ingredients along with the melted dark chocolate and fold them together. Pour into the buttered pan.
– Scatter the top of the brownie with chopped almonds.
– Bake the brownies for 25 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Remove from the oven and let cool for five minutes. Cut into 16 squares and serve.
The post Recipe: 2 healthy chocolate desserts that don’t compromise on taste appeared first on VOGUE India.