My Top 3 Guiltless Chocolate Desserts


Guiltless chocolate desserts, Lindsay? Isn’t that an oxymoron?

It isn’t. Pinky-swear.

Granted, I have tasted (and made) some very bad guiltless chocolate desserts in my day. They can be dry, chalky, too sugary, too crusty and too dog-poop-looking. But these three are the first that come to mind when I think rich, sinful and mouthwateringly good. I’ve made them over and over again and no one has ever said “that’s pretty good…for being lower in fat”. Rather, they say mmmmmm, ooooooh or ohmygoodlordinheaven this is fantastic!

One-Bowl Chocolate Mocha Cake

This recipe was developed by a friend of mine and won a prize in the Cooking Light Ultimate Reader Recipe contest. I almost didn’t make it because of the mayonaise in the cake (I hate mayo), but I’m so glad I did. It’s absolutely fantastic. And so easy! Recipe here.
 
 
 
 
 
 
 
 

Chocolate Decadence

O.M.G. is the best way to describe this one. Think molten-chocolate-cake-that’s-not-so-bad-for-your-waistline. And it’s made from stuff I have in my pantry all the time. Check out the reviews…not a bad one in the bunch. Recipe here.
 
 
 
 
 
 
 
 

Guiltless Gianduja Sorbet

I developed this recipe for Cooking Light as well. They chose my Sangria Orange Tea Cake instead, but I still think they missed out on a gem. Hardly an ounce of fat yet tastes like a melted chocolate bar…how can this be? It’s all in the technique. Hitting the cocoa with boiling water releases the burst of chocolate, but it’s important not to continue to cook it too long (which kills the flavor). Recipe below.
 

 
1 cup unsweetened Dutch-process cocoa powder
3/4 cup plus 2 tablespoons sugar
pinch salt
2 cups boiling water
1/4 tsp vanilla
1 1/2 tablespoons hazelnut liqueur (such as Frangelico)

Combine cocoa, sugar, salt in a medium saucepan and whisk in 1/2 cup boiling water to make a thick paste. Add the remaining water. Stir over medium heat just until tiny bubbles form at the edges of the pan. Remove from heat and stir in vanilla. Cover and refrigerate mixture at least four hours (up to overnight).
Stir in liqueur and freeze in an electric ice cream maker according to the manufacturer’s instructions. Transfer to a covered container and place in the freezer to harden to desired consistency, about 3 to 4 hours.

Do you have a favorite guiltless dessert? I’d love to hear about it!

Images: 1 & 2 from myrecipes; 3 from me

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Comments

  1. Lindsay what is in the first photo? I am trying to come up with new to me fun and Chocolate ‘cake’ for my birthday this weekend, any other ideas or suggestions? In the past I have made a Chocolate mint oreo cake (grasshopper like), a smores cake, mounds cake (also called peter paul and mary cake), strawberry layer cake and a normal German chocolate cake. If you have any ideas I would love the input as I always love your recipes! Thanks

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