chocolate

Low-carb Chocolate Mousse

/ Sarah Collins / 1 Comment

I have been stocking up on the ingredients I need for my baking adventure. One staple ingredient is heavy whipping cream. Almost every grocery item I purchase; I check out the Nutrition Chart for calories, carb, sodium, etc. I wasn’t surprised, but I realized heavy whipping cream has zero carbs. One tablespoon of Hershey Cocoa has 3g carbs. An idea was formed. Chocolate Mousse – or at least that is what my taste tester said it tasted like.

Chocolate Mousse

Ingredients:

  • 1 cup heavy whipping cream
  • 4 tbsp Splenda for Baking
  • 2 tsp Hershey Cocoa Powder

Instructions:

  1. Place all ingredients in a small mixing bowl.
  2. Beat on low speed until all the ingredients are combined. About 30 seconds.
  3. Beat on high speed until the mixture fluffy, the consistency of icing. About 3 minutes.
  4. Place into serving dishes.

Note: This recipe will make about three 1/2 cup servings of Chocolate Mousse.

You may add more chocolate for a more chocolate taste. The more chocolate you add the more carbs you add.

Oreo Chocolate Bundt Cake

/ Sarah Collins / 1 Comment

It’s that time again when the baking starts, and the goodies head off to work. I have several Nordic Ware Bundt pans, so this year I wanted to make some Bundt cakes for the baking season. After intense research, I decided to make an Oreo Chocolate Bundt cake. I started with the recipe from Liv for Cake.

Ingredients

Cake

  • 2 1/4 cups cake flour
  • 3/4 cup Hersey Cocoa Powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup milk (room temperature)
  • 1 cup sour cream (room temperature)
  • 1 cup butter (room temperature)
  • 1 1/2 cup granulated sugar
  • 4 large eggs (room temperature)
  • 1 tsp vanilla
  • 12 Oreo cookies broken into chunks

Note: Room Temperature – I place the items on the counter until the butter is soften. The butter should hold it shape but easily dented. It usually takes about an hour obtain room temperature, depending on the temperature of the room and the butter.

Icing

  • 1/2 cup Heavy Whipping Cream
  • 1/2 cup Chocolate Morsels
  • Powder Sugar (if needed)
  • 1/2 cup of Hershey White Chocolate Morsels

Decorations

  • 6 Oreo cookies crushed into crumbs
  • 30 Oreo whole cookies (Optional)
  • 2 12oz packages of Hershey White Chocolate Morsels (Optional)

Instructions:

The Basics

  1. Move oven rack to the center position
  2. Preheat oven to 325 degrees
  3. Spray Bundt pan with Pam for Baking and dust with cocoa powder

Cake

  1. In a small mixing bowl combine flour, salt, baking soda, and cocoa powder. Whisk together until it takes on a chocolate color and set aside.
  2. In a large mixing bowl combine butter and sugar. Beat on medium-high speed until the mixture is fluffy. If using a hand mixer, scrap side of bowl regularly to make sure all ingredients are combined.
  3. Beat one egg at a time into the butter and sugar mixture, making sure it is thoroughly combined.
  4. Add vanilla to the butter and sugar mixture, making sure it is thoroughly combined.
  5. Add about a third of the flour mixture to the sugar mixture and beat on low until combined.
  6. Add about a third of the milk to the mixture and beat on low until combined.
  7. Add about a third of the sour cream and beat on low until combined.
  8. Repeat step 5 – 7 until all the ingredients (except Oreos) are well blended together.
  9. Pour half of the cake batter evenly into the Bundt pan. Springle the Oreo chunks onto the Bundt pan. Cover the Oreo chunks with the remaining batter.
  10. Make sure the cake batter is spread evenly into the Bundt pan.
  11. Bake for 55 minutes, or until a toothpick inserted unto the cake come out clean.
  12. Cool the cake for 10 minutes. Tap on the Bundt pan to loosen the cake and invert onto a cooling rack.
  13. Cool the cake completely. It will take several hours.
  14. Move the cake to the cake dish for icing and decorating.

Decorating – Optional

As an added bonus, I placed chocolate covered Oreos around the cake before Icing.

  1. Cover a work area with parchment paper to allow Oreos to harden.
  2. Place 12oz of white chocolate morsels in microwave safe bowl and microwave for 30 seconds.
  3. Stir. Microwave for 15 seconds and stir again. Repeat until the morsels are completed melted and creamy (no chunks).
  4. Immediately, dip Oreos into white chocolate and place on parchment paper. Springle with the Oreo crumbs.

Note: I was able to make 15 covered Oreos with one 12oz bag of morsels.

Icing – Chocolate Ganache

  1. Once the cake has cool completed, you can put the Chocolate Ganache on top.
  2. In a microwave safe bowl, place 1/2 cup of Heavy Whipping Cream. Microwave for 1 minute until cream is hot (not boiling).
  3. Add 1/2 cup of chocolate morsels and let sit for 5 minutes.
  4. Stir the mixture until it has the chocolate color. The mixture must be thin enough to pour on the cake, but not runny like water.
  5. Let the mixture sit for another 5 minutes and stir. If mixture is still too thin, keep repeating this step until the mixture is cool.
  6. If the mixture is still not thick enough, add 1 tsp of powder sugar to the mixture, stir well, until the mixture is at the right consistency.
  7. Pour evenly on top of the cake.
  8. Melt 1/2 cup of white chocolate morsel in microwave and drizzle over ganache.
  9. Springle the remaining crushed Oreos over the cake

The report from the office was that the cake was devoured. So, it was probably good.

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