Chocoholic delights :)

Woohoo second recipe-post of the day, and this one includes 2 recipes! Both very rich, creamy and most importantly, 'chocolatey' desserts. Had a dinner guest over last night and got his approval as well as the old man's, who is very hard to please when it comes to desserts! They are, drum roll please....

• Chocolate mousse (secret ingredient: AVOCADOS )
• Chocolate mud cake (secret ingredient: AUBERGINES )

By adding mashed up veggies/fruit in your recipes means that you can abstain from using oil or butter whilst still keeping your mix moist and creamy.

CHOCOLATE MOUSSE

• Avocado (usually 1/2 is enough per person)
• cocoa powder (depending on how intense you want the mousse to taste)
• agave syrup/ honey to taste

1. Couldn't be any easier!  Just blend it all together and enjoy, Instant chocolate mousse! I piped mine using a piping bag into mini ramekins and left to chill for about 30 minutes. This mousse is very rich and decadent so a little will go a long way and will fill you up nicely! :)

• I know you might be thinking 'Oh, wait a minute, avocados are high in calories and sooooo fattening!' but remember you do need healthy fats in your balanced diet. Avocados also have loads of benefits such as helping with your eyesight, aid to stabilize blood sugar, to reduce cholesterol and the list goes on! 

CHOCOLATE MUD CAKE

This cake is my all time favourite! Gluten free, low in sugar and fat but oh so delicious. The aubergine makes it so rich that you are very unlikely to over-indulge! 

• 1 large aubergine (pierce the skin and microwave or cook in the oven until soft)
• 2 tbsp cocoa powder 
• 3 tbsp honey (more if you'd like a very sweet cake)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 200 g good dark chocolate 
• 2 eggs
• about 100 g ground almonds

1. Preheat oven to 180 degrees Celsius, Lightly grease your baking dish with olive oil ( i used a 12 inch glass dish).
2. Break up the dark chocolate into small pieces and melt either using a bain-marie or in a microwave as I do. If using a microwave only heat for about 40 seconds at a time,check and stir, as chocolate can easily burn and go grainy! Once melted, leave to cool.
3. Once the aubergine is warm/ cool enough to handle, scoop out as much of the flesh as possible away from the skin and blend up into a puree.
4. Now, fold the aubergine, eggs, baking powder, ground almonds, cocoa, vanilla and honey into the cooled chocolate until evenly combined. 
5. Pour into prepared dish and bake for 30-40 minutes until a knife comes out with moist crumbs (almost clean).

I usually leave mine to cool, shape the cake with a cookie cutter and microwave for 10 seconds to be served as a warm dessert. Also, any left over bits are frozen and nibbled on in those times of need whilst watching The Mindy Show or Masterchef!!

Now off to cook the lads dinner; healthy hearty chilli and brown rice. I have been offered money if i can get them to like brown rice, haha let's see how this goes!

xxx

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