Here is the recipe for a yummy chocolate reduced-fat ice cream, serving 4 people (170 calories per serving). The ice cream is ready in less than 10 minutes, but needs to be planned ahead as there is some inactive time.
- ½ cup of unsweetened raw cacao powder
- ¼ cup of Demerara sugar
- 1 pinch of salt
- ½ cup of low-fat milk
- 1 cup of half and half
- 1 teaspoon of pure vanilla extract
According to the type of ice cream machine: 24 hours before making the ice cream, place the ice cream maker bowl in the freezer – if applicable.
In a medium mixing bowl, mix the cacao powder, sugar and salt. Add the milk, and stir until smooth and the sugar dissolved. Stir in the half and half and vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight.
Insert the ice cream maker bowl into the ice cream machine. Pour in the mixture and churn according to the manufacturer’s instructions. Transfer the ice cream to a covered food container, and freeze for up to 2 hours or until hard enough to scoop. If the ice cream is left longer in the freezer, remove from the freezer about 10-15 minutes before serving.
Decorate with the mendiant and/or with some fresh fruits, such as fresh raspberries.
Here is the recipe for 4 mendiants (80 calories per serving).
- 4 walnut halves
- 4 almonds, cut into pieces in the length
- 4 pieces (40 g in total) of dark chocolate 70% minimum (I used the MOOI cacao chocolate 72%), cut into small pieces
- 1 small dried apricot, cut into pieces
- 4 raisins
Preheat the oven at 160 degrees Celsius. Roast the walnuts and almonds for 15 minutes.
In the meantime: line a parchment paper inside a small tray and place it the fridge.
Over medium heat, gently melt the chocolate au bain-marie.
Take off the tray from the fridge.
Using a teaspoon, drop a spoonful of the melted chocolate on the tray and, using the back of the spoon, create a disc of 5-6 centimetres. 40 g of chocolate should make 4 larger disks or 5 smaller disks (I did manage to make 5 smaller disks – 4 that I kept to serve with the ice cream, and 1 that I had to eat straight away…).
While the chocolate is still soft – and working quite quickly (!), top each disk with the walnut and almond pieces, apricot pieces and raisins (press slightly).
Refrigerate for about 20 minutes, or until the chocolate is harden, then peel the parchment paper off. Store the mendiants in a food container in the fridge until serving.