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Recipe: Almost Guilt-Free Chocolate Ganache

choc_ganache

It was one of those days when I craved something naughty and chocolate-y, but not too naughty. So I made an almost guilt-free dark chocolate ganache. The trick is to substitute cream for low or fat free Greek yoghurt. The result is surprisingly pleasant – light but versatile. You can dress it up or down. Add banana slices and you’ll get a delicious breakfast. Add some coffee liquor and you’ll get something elegant to serve at a dinner party. I wanted to give my ganache a bit more bite, so I made the base out of oatcakes (Scottish oatcakes, just to clarify, in case there are different types of oatcakes out there). The oatcakes are rough and coarse, giving the ganache a lovely contrast in texture. Oatcakes are also low in fat and carbs, making this little pick-me-up perfect for those on a low carb diet. Thanks to the Greek yoghurt, you will get a nice smooth and thick consistency, making this ganache highly portable – perfect for bento boxes.

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Recipe: Eggless Tofu Chocolate Mousse

tofu-chocolate-mousse

Clockwise from top: Tofu choc mousse garnished with chocolate buttons, icing flower, and cranberries and coconut.

I love how tofu has started to gain popularity in the UK. It took the UK a while to realise just how awesome tofu is. Hailed by some as a superfood, this versatile, protein-rich soy product is fast becoming a prominent ingredient of a healthy diet – perfect for vegetarians and vegans. I was craving something sweet, so I decided to make a chocolate mousse with my leftover Easter egg (not a fan of chocolate, so it was hard work demolishing the Easter egg). Here is the recipe, perfect as a pre-weekend treat:

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