Use dark chocolate and settle those sweet cravings with fewer calories, using these seriously easy and scrumptious recipes which can be prepared by anyone!

Dark Chocolate Dates

choco dates d

Ingredients

  • 1 Kg Pitted Medjool Dates
  • 1 Kg High Quality Dark Chocolate
  • 2 Tbsp Coconut Oil
  • Stirred Nut Butter
  • Sea Salt 

Method

  • Line your baking sheets with wax paper. 
  • Slice the dates lengthwise but only half the way so that it can hold the butter and remove the pit. 
  • With a teaspoon, fil the dates with nut butter but make sure not to overfill. Then close the dates and place on the sheets. 
  • In a microwave-friendly bowl, heat the dark chocolate and coconut oil for 30 seconds, 3 times, stirring them with every stop. 
  • Once the chocolate melts,  drop the stuffed dates in it and the with a folk, gently lift the and place on the baking sheets. 
  • Sprinkle sea salt on top and place them in the refrigerator and chill for an hour or overnight.

Dark Chocolate Mousse

d c mousse

Ingredients

  • A 500 Gms Bar Of Dark Chocolate, Coarsely Chopped
  • 100 gms Cold Heavy Cream
  • 2 Large Egg Whites
  • 100 Gms Sugar

Method

  • Heat the chocolate in a double boiler and let stand.
  • Whip the cream until it peaks and in a separate bowl, whip the egg to a foamy consistency. 
  • Fold in the sugar and keep whipping until firm.
  • In a bowl, add the chocolate, the egg whites, cream and whisk well. 
  • Cover the mousse and refrigerate until set. 
  • Serve in wine glasses or goblets.

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Dark Chocolate Almond Butter Cups

cups

Ingredients

  • 500 Gms Dark Chocolate 
  • 1/4 cup Maple Syrup
  • 1 Tbsp Coconut Oil
  • 2/3 cup Almond Butter 

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Method

  • Line the mini cupcake molds on the baking sheet.
  • In a double boiler, melt the chocolate and add in the oil and syrup. 
  • Once it has become a liquid, sprinkle some sweetener as per taste.
  • Fold in some of the chocolate with a spoon in each mold and place it in the freezer for 30 minutes.
  • Once they are set, smear ½ a pt of almond butter on each chocolate cup. 
  • Place back in the freezer for 15 minutes.
  • Once chilled, remove and keep outside for 5 minutes before serving.

 

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