Chocolate Mums Recipes

CHOCOLATE HUMMUS

Chocolate Hummus image

This chocolate hummus is a sweet twist on the traditional recipe. Plus, it's so easy to make with just a handful of healthy ingredients. I like to serve it with berries and pretzels for a quick snack. -Catherine Ward, Mequon, Wisconsin

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 6

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/3 cup unsweetened vanilla almond milk
1/4 cup baking cocoa
1/4 cup honey
2 teaspoons vanilla extract
Assorted fresh fruit, crackers or pretzels

Steps:

In a food processor, combine the first 5 ingredients; cover and process until smooth. Serve with fresh fruit, crackers or pretzels.

Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 3g fiber), Protein 3g protein.

CHOCOLATE MOUSSE

Chocolate Mousse image

Chocolate mousse is the ultimate dessert for any chocolate lover. We like to make ours using bittersweet chocolate, which is high in pure chocolate (at least 35 percent cocoa solids) and makes for a deep chocolate flavor. (Plus, it's also a great eating chocolate.) If you prefer semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, know that it can often be substituted in recipes without significantly affecting the flavor or texture.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

Ingredients

4 large egg yolks
4 tablespoons sugar
2 cups heavy cream
8 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract

Steps:

In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.
With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form. Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.

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