2 Delicious Chocolate Recipes for Valentine’s Day!

chocolate recipes

Start the day off right with a delicious, chocolatey breakfast in bed and whip up Chocolate Waffles from Atkins. These waffles are one of Alyssa Milano’s favorite low-carb breakfast items that allow her to satisfy her craving and stay slim without deviating from her diet.

To spoil your loved one even further, end the evening by lighting some candles, uncorking your favorite bottle of wine and adding some healthy romance with a guilt-free Atkins dessert and another one of her favorites, Chocolate Mousse Mini Cheesecakes. These delicious chocolate recipes are sure to add that extra spark to your Valentine’s Day!

 

Chocolate Waffles

chocolate recipes

Serves: 4 (1-waffle) servings

Active Time: 10 minutes

Total Time: 30 minutes

 

INGREDIENTS

4 large eggs, separated

¼ teaspoon salt

¾ cup plain unsweetened soy milk

½ cup mascarpone

2 tablespoons melted butter, cooled

1 teaspoon acceptable sweetener*

1 teaspoon vanilla extract

¼ cup coconut-flax flour blend**

2 tablespoons unsweetened protein powder

2 tablespoons unsweetened cocoa powder

½ teaspoon baking powder

Canola or olive oil cooking spray

 

DIRECTIONS

  1. In a large mixing bowl and using an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. Set aside.
  2. In a second large bowl, whisk egg yolks, soy milk, mascarpone, butter, sweetener, and vanilla. Add the coconut-flax flour blend, protein powder, cocoa powder, and baking powder and stir to combine.
  3. Add ¼ cup beaten egg whites to the egg yolk mixture. Using a rubber spatula, fold in the egg whites and all of the flour until just combined, about 8 turns, forming a sticky mass. Fold in another ¼ cup egg whites until the mixture becomes lighter, an additional 4–5 turns. Finally, fold in the remaining egg mixture. There will be small lumps. Don’t overmix.
  4. Heat a waffle iron according to the manufacturer’s instructions and mist with cooking spray. Add ½ cup batter and spread it evenly with the back of a spoon. Cover and cook 2–3 minutes or until the waffle is firm and light brown. Repeat with remaining batter and serve immediately. Or cool to room temperature, double-wrap in plastic wrap, and freeze.

*Acceptable sweeteners

  • Splenda (sucralose)
  • Truvia or SweetLeaf (natural products made from stevia)
  • Sweet ’n Low (saccharin)
  • Xylitol (available in health food stores and some supermarkets)

 

**To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container.

 

Per Serving: Net Carbs: 3 grams; Total Carbs: 7 grams; Fiber: 4 grams; Protein: 16 grams;

Fat: 26 grams; Calories: 326

 

 

 

Chocolate Mousse Mini Cheesecakes

chocolate recipes 

Servings: 8

Prep time: 270 minutes (includes chilling time)

Cook Time: 30 minutes

 

INGREDIENTS

3 ozs Unsweetened Baking Chocolate Squares

16 ozs Cream Cheese

1/2 cup Sucralose Based Sweetener (Sugar Substitute)

3 large Egg (Whole)

3/4 cup Heavy Cream

3/4 tsp Pure Almond Extract

1/2 tsp Vanilla Extract

 

DIRECTIONS

  1. Prep time includes 4 hours to chill. You’ll need to bake the cheesecakes in a water bath. If you don’t have instant boiling water, begin to boil a pot of water after Step 4. This recipe can be prepared ahead of time; wrap each custard cup tightly in plastic, place in an airtight container and freeze for up to 1 month.
  2. Heat oven to 325°F.
  3. Place eight 6-ounce ramekins in a roasting pan; set aside.
  4. Heat chocolate in the microwave in 30-second increments until fully melted, about 1-2 minutes; set aside to cool slightly.
  5. In the large bowl of an electric mixer, beat cream cheese on medium speed until lightened, scraping down sides of bowl as needed. Add chocolate and beat until combined. Add sugar substitute, beating until combined.
  6. Add eggs, one at a time, beating well after each addition. Add cream and almond and vanilla extracts, beating until completely smooth.
  7. Pour mixture into prepared custard cups. Carefully pour enough boiling water into roasting pan to come halfway up sides of ramekins.
  8. Bake until the cheesecakes are puffed and the centers are just set, about 20 minutes. Remove from oven and let sit in the water bath for 10 minutes.
  9. Transfer custard cups to a wire rack; cool to room temperature. Refrigerate until well chilled, 4 hours or overnight.
  10. Garnish with mint sprigs, chocolate shavings and raspberries, if desired.

 

Per Serving: Net Carbs: 6.4 grams; Fiber: 1.5 grams; Protein: 6.8 grams;

Fat: 34.8 grams; Calories: 359

 

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