Chocolate Mousse

Sugar Free, THM-S, LCHF

For 4 people

Right. The pictures I posted on facebook of this deliciousness in a bowl got such an overwhelming response and beggings for the recipe that I thought I would share it far and wide :-).

This dessert was famous in La Neuveville, my home town in Switzerland, and was often requested. For some unknown reason I stopped making it for several years, but there you go, I made it again on Saturday for movie night at a friend's and fell in love with it all over again.

It comes from the book ("Croqu' Menus") I got for my home education class in Year 7, class otherwise known at the time as "la popotte".

Enjoy, and do try not to dribble or fall off your chair when you eat it!

Also, DO lick the bowl!

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Ingredients:

2 egg yolks

2 tbsp erythritol/xylitol/Natvia - or sugar if you must

100g dark chocolate (I use 85%)

1 tbsp strong coffee (or to taste)

2 egg whites

2 dl cream

Method:

Beat the egg yolks and sweetener of choice until light and frothy. 

Melt the chocolate in a bain-marie.

Add melted chocolate to egg yolk mixture and stir in.

Add coffee and stir in.

Beat egg whites until firm peaks form, and whip cream.

Add egg whites and cream, alternatively and DELICATELY.

Gently pour into a bowl or individual dishes.

Lick the bowl.

Regrigerate for 2 hours.

Decorate with chocolate shavings and/or strawberries and/or extra whipped cream.

Eat and taste a slice of heaven.

Bestest Chocolate and Banana Cake - Processed Sugar Free!

So who wants a moist, decadent, delicious chocolate cake? And, it's processed sugar free!

A few months ago, my sister sent me a recipe saying, "just leave out the sugar, it'll be fine without". I was intrigued as it used fresh bananas and apple sauce. I gave it a go and tweaked it a little and my non-chocolate-cake-eater-of-a-son devoured a piece, then another, and then I had to stop him. My daughter and husband loved it too, and it's been easy to make it THM (Trim Healthy Mama) friendly as well, which is a bonus.

I'm also going to share my scrumptious fructose free chocolate icing with you. I use Organic Brown Rice Syrup (this is made from fermented cooked rice and is a blend of complex carbohydrates, maltose and glucose. It's 100% fructose free) instead of icing sugar. This was inspired by the lovely Angela from The Sugar Trade during one of her workshops.

So here goes and let me warn you - this cake is good! You can also make muffins or mini muffins with this mix.

For my fellow Trim Healthy Mamas or Men, this would be a Crossover.

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Ingredients

3 ripe bananas, mashed

1/2 cup apple sauce (no added sugar)

1 tsp vanilla extract

1 egg

1 cup flour (or ground almonds for LCHF or THM)

1/2 cup cocoa

1 tsp baking soda

1/4 tsp salt

1 cup very dark chocolate chips (I chop 85% chocolate into little pieces)

Method

Preheat oven to 180 degrees Celsius.

Combine the bananas, apple sauce, vanilla extract and egg. 

Add the flour, cocoa, baking soda and salt. Mix well. 

Stir in the chocolate chips.

Bake for 20 to 25 minutes if making a cake, and for 15 minutes if making muffins.

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For the icing:

Ingredients

150g softened butter

3 tbsp organic brown rice syrup

2 tbsp cocoa

Method

Beat all three ingredients together until well combined. Spread over cake or muffins.

Enjoy! And let me know what you think of it.

Kia Kaha! Be Strong! (and don't eat the whole cake in one sitting!)