Lil Tastings Bon Bons

Lil Tastings Bon Bons (Almost Level 1)

Well, I got a feeling for something different so I experimented and WOWZA~

I took a piece of cheesecake out of the fridge, used a melon baller (a cookie scoop would work better) and made round balls of cheesecake. I dropped these on to a parchment paper lined cookie sheet and popped into the freezer for an hour. After an hour, I took them out of the freezer one at a time and covered with tempered chocolate - I guess you could call them cheesecake bon bons - and returned them to the freezer.

Take them out of the freezer about 30 minutes before serving and - well words cannot describe.

This came out so yummilicious, I tried the same thing with a piece of Upside Down Chocolate Cream pie I had in the fridge. Same process, and I must say exceptionally great tasting results. The chocolate covered chocolate mousse was fantabuloso.

I imagine this would work well with any flavor dense mousse.

This just may be my New Years dessert platter - lil tastings.
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Foxye

A smile is a curve that sets everything straight.

Amaretto Truffles

Oooohy! Amaretto Truffles (Almost Level 1) 1 cup chopped sugar free semi sweet chocolate (or chips) 1/4 cup butter at room temperature 1 egg yolk 2 tablespoons cream cheese 3 tablespoons Davinci sugar free Amaretto syrup Melt the chocolate in a medium sized bowl in the microwave. Stir the butter into the hot melted chocolate one tablespoon at a time, then beat the egg yolk into the mixture. Beat in the cream cheese and amaretto syrup. Cover and refrigerate until firm, at least 2 hours. Shape the mixture into 1 1/2 inch balls. (I use a melon baller or a small cookie scoop.) Keep refrigerated until serving. These freeze well. (For Level 2 version: 1 cup toasted almonds finely chopped - roll balls in nuts to coat - then refrigerate.) Enjoy! Foxye A smile is a curve that sets everything straight.

Choco Nut Sandwich Cookies

Choco Nut Sandwich Cookies (Level 2)

¾ cup ground hazelnuts
2 eggs
1 cup sugar substitute (I use Whey Low)

Chocolate creme:
7 tablespoons butter
1 to 1 1/4 cup powdered sugar substitute (I use Whey Low)
1 tablespoon unsweetened cocoa powder
1 egg yolk

For dipping:
Sugar free dark or semi sweet chocolate, melted

Preheat oven to 400. Line baking sheets with parchment paper.

Beat the eggs and sugar until fluffy, about 3 minutes. Mix in the nuts and drop the
batter with a spoon to small balls on prepared baking sheets. Bake for about 10 minutes.

Remove the baking sheet from the oven, put another baking sheet on top and turn the cookies with the paper upside down. Remove the paper, you may need to brush it with a little bit of cold water so the cookies come off.

Stir together the ingredients for the chocolate creme, mixing until well combined.

Make sandwiches with creme between two cookies. Dip the cookie sandwiches in the melted chocolate. Store in an airtight container in the refrigerator.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Moco Choco Pastries

Moco Choco Pastries (Almost Level 1)

4 egg whites
¼ teaspoon cream of tartar
1 cup sugar substitute (I use Whey Low)
1 teaspoon decaf coffee powder
1 cup finely chopped sugar free semi sweet chocolate
1 cup heavy cream
2 tablespoons sugar free DaVinci Kahlua syrup

Preheat oven to 225, Line baking sheet with UNGREASED parchment paper.

Run the 1 cup sugar substitute through the food processor making it super fine.

Beat the egg whites on medium speed until foamy, then add cream of tartar and continue to beat until the soft peak stage. Add ½ cup of the sugar substitute a little bit at a time. Beat until the mixture is so firm that you can turn the bowl upside down. Gently fold in remaining sugar substitute and the coffee powder.

Fill a pastry bag with a star-shaped tip and squeeze out 12 spiral-shaped cookies, approx 2" wide, on a baking sheet which has been lined with parchment paper. Do not grease the paper! Bake for 45 - 60 minutes until they're light and easily let go of the parchment paper. Let cool on wire racks.

Melt the chocolate in a bowl in the microwave. Dip the "back side" of the meringues in the melted chocolate and let set.

Beat the cream until foamy and add the Kahlua syrup. Whip until fluffy. Pipe a cream spiral on 6 of the meringues and put the other 6 on top with the cream in between. Decorate each pastry
with cream.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

CiniCoco Drops

CiniCoco Drops (Level 2)

1/2 cup almonds
2 egg whites
1 tablespoon ground cinnamon
1/2 cup sugar substitute (I use Whey Low)
1 teaspoon unsweetened cocoa powder

Preheat oven to 300. Line baking sheets with parchment paper.

Grind the almonds in the food processor.

Whip the egg whites until stiff. Add the almonds, cocoa, cinnamon and sugar substitute and stir until just blended.

Drop by spoonfuls onto prepared baking sheets. Bake for 20 minutes. Remove from oven and cool on wire racks.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Choco Coco Nut Cookies

Choco Coco Nut Cookies (Level 2)

2 eggs
1 cup sugar substitute (I use Whey Low)
1/3 cup ground hazelnuts
1 tablespoon unsweetened cocoa powder
1 3/4 cup flaked coconut
5 tablespoons melted butter

Preheat oven to 350. Line baking sheets with parchment paper.

Beat the eggs and sugar until fluffy, about 3 minutes. Mix in the cocoa, coconut and nuts, then add the melted butter. Mix well.

Drop the batter onto the prepared baking sheets using a tablespoon. Bake for 5 to 10 minutes. (Don't leave them in the oven too long as they will get dry).

Remove from baking sheets and cool on wire racks.

Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Mounds Rounds

You are going to love these! This makes up about 2 or 3 dozen - make a double batch so you have some to freeze!

Mounds Rounds (Level 2)

1/2 cup butter (1 stick)
2 cups confectioners sugar substitute (I use Whey Low)
3 cups flaked coconut
1 tablespoon cream
2 ounces unsweetened or sugar free semisweet chocolate melted

Melt butter in microwave in a bowl. Remove from microwave. Add sugar substitute, coconut and cream, mixing well.

Shape rounded teaspoons of mixture into balls. (I use a melon baller) Make a dent in the center with the tip of spoon or the back of melon baller. Place on a cookie sheet lined with wax paper. Fill indent with melted chocolate. Chill until firm.

Store in refrigerator or freezer.

Enjoy!
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Foxye

A smile is a curve that sets everything straight.

Hidden Treasure Cheesecake

Okay, I hate to admit it but I hate chocolate cheesecake. Me, the choco-holic! I was going to make my own personal favorite cheesecake yesterday, and realized I had an overabundance of cream cheese and not enough sour cream. What to do? Put a little chocolate in the mix and it will save anything ~ proven once again!

Hidden Treasure Cheesecake (Level 1)

Cheesecake:
4 8 ounce packages cream cheese at room temp
1 1/3 cup sugar substitute (I use Whey Low)
2 teaspoons vanilla extract
4 large eggs at room temp
1/2 cup sour cream at room temp
1 1/2 cups chopped up SF semi-sweet chocolate

Spray the bottom and sides of a 9" springform pan with Pam. Preheat oven to 325.

Melt the chocolate in the microwave in a bowl. Remove and let sit.

Beat the cream cheese until smooth, about 3 minutes. Add the sugar substitute aand beat well for another 3 minutes. Beat in the vanilla and eggs, add eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Then stir in the sour cream.

Pour out 1/3 of the batter into a separate bowl. Add the melted chocolate to this 1/3 of the cheesecake batter and combine.

Pour half of the plain cheesecake batter into the springform pan, spreading evenly over the crust. Pour the chocolate batter over the plain batter, creating a second layer. Be sure to pour it as evenly as possible over the bottom layer, as you do not want to mix the 2 layers. Then add the remaining plain cheesecake batter as the top layer, being sure it completely covers the chocolate layer.

Bake in a water bath for 1 hour and 10 minutes. Then turn off the oven and leave it in the oven with the door shut for another hour. Pull out of oven and refrigerate overnight.

***You can add a cheesecake crust - it makes this a level 2 dessert:

Crust:
1/2 cup almond macaroon cookie crumbs
1/4 cup pecan meal
1/4 teaspoon cocoa powder
5 tablespoons melted butter

Mix the cookie crumbs, pecan meal, cocoa and melted butter in a bowl. Press the mixture into the bottom of the prepared springform pan. Bake in preheated oven for 10 minutes. Let cool.


Enjoy!
_________________
Foxye

A smile is a curve that sets everything straight.

Devils Food Bundt Cake Surprise

This is an all time favorite BIG HIT! Real cake!

Devils Food Bundt Cake Surprise (Level 2)

Cheesecake filling:
8 ounce package cream cheese
1/3 cup sugar substitute
1 egg
3 oz semi sweet or dark SF chocolate chips/chunks

Cream together cream cheese, sugar substitute and 1 egg. Stir in chocolate chips/chunks.

Chocolate Cake:
2 1/4 to 2 1/2 cups pecans (to make 2 cups pecan meal)
4 tablespoon cocoa
4 eggs
1 tsp vanilla
1 1/4 cups sugar substitute
1/2 cup (1 stick) melted butter (I use the high fat European style)
1/2 teaspoon baking powder

Place the pecans in food processor. Ground to meal (pecans process very quickly). Place the rest of the cake ingredients into the food processor. process for 30 seconds, scrape down sides and then process again for another 30 seconds.

Pour half of cake batter into bundt pan which has been sprayed with Pam. Put the cheesecake mixture on top of the cake batter, along the middle (not touching the sides of the pan). Pour the remaining cake batter over, covering completely.

Bake in preheated 350 oven for 45 minutes. Let cool on wire rack, then remove cake onto a serving plate. You can drizzle cake with your favorite sugar free chocolate sauce.

**Note: I sometimes have problems with this sticking in a bundt pan, so I have started making it in a tube pan.
_________________
Foxye

A smile is a curve that sets everything straight.

Mocha Frappuccino Slice

I absolutely positively LOVE chocolate! This is the result of an
experiment which did not work, but after a few tries I made the
ultimate rich gooey chocolate "cake"....It is oh so easy and oh so good!

Mocha Frappuccino Slice (Almost Level 1)

1 cup hot water
4 teaspoons decaf instant coffee granules
1/2 cup sugar substitute (I use Whey Low)
1/2 cup brown sugar substitute (I use Whey Low Gold)
2 sticks of butter (1 cup)
7 oz sugar free milk chocolate cut into pieces
9 oz sugar free dark chocolate cut into pieces
8 eggs

Line a 9" round cake pan with buttered parchment paper and pre-heat
oven to 350.

Mix the hot water and coffee granules. Pour into a saucepan, add the
butter and sugar substitutes. Mix and stir occasionally until boiling.
Take off the heat.

Add the chocolate pieces and stir into the hot mixture until they have
softened, melted and combined. Whisk in the eggs and mix until smooth.

Pour the batter into the prepared cake pan. Place the cake pan into a
large roasting pan and fill halfway with water. Bake at 350 for one hour.

Remove the cake from the water and cool on wire racks. When cooled,
run a knife around the outside of the cake and turn out onto a cake
plate. Remove the parchment paper and then chill.

Slice, smile and serve!
_________________
Foxye

Chocolate Amaretto Mousse

MMMMMMMMMM Have I mentioned before that I love chocolate? This one is
OH SO EASY and was OH SO MUCH FUN developing. (Ever notice that with
chocolate even the misses taste good?)



Chocolate Amaretto Mousse (Almost Level 1)



6 oz sugar free semi sweet chocolate chopped into pieces
1 cup heavy cream
1 large egg
2 tablespoons sugar free Amaretto syrup (I use DaVinci)

Heat the cream in a small sauce pan over medium/medium high heat to a
simmer. Pour hot cream into blender, add all the other ingredients and
whip until it is smooth. Spoon the chocolate mixture into individual
serving dishes (ramekins, wine glasses, sorbet cups) and chill for at
least 2 hours until they are set.

Serve straight from the fridge.

*If you do not have the Amaretto syrup, you can substitute 1 teaspoon
almond extract
**I have used many different flavored syrups in this concoction with
great success.
***You can use sugar free dark chocolate in place of the semi sweet.

Smile!
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Foxye

Upside Down Chocolate Cream Pie

This pie is a huge hit wherever I bring it, or share the recipe!

Upside Down Chocolate Cream Pie (almost Level 1)

4 egg whites at room temp
1/8 tsp cream of tartar
3/4 cup sugar substitute (I use Whey Low)
8 0z dark or semisweet sugar free chocolate
6 Tbsp strong decaf coffee
1 1/2 tsp vanilla
2 cups cream

Beat egg whites until foamy, add cream of tartar and a pinch of salt.
Beat until soft peaks form, add sugar substitute slowly - one tsp at a
time - beating well after each addition.

Turn into a well buttered 10" pie pan, building the sides up 1/2" over
the edge making a nestlike shell.

Bake at 300 for 50 to 55 minutes.

Melt chocolate with the coffee in the microwave, add vanilla and atir
until smooth.

Whip the cream until stiff and gently fold the whipped cream into the
melted chocolate.

Fold into the shell and chill for 2 hours.

White Chocolate Mousse

White Chocolate Mousse (almost level 1)

6 oz SF white chocolate
1/3 cup cream
1 dash lemon juice
2 egg whites
1 cup cream

In microwave safe bowl, break up chocolate into small pieces and add
1/3 cup cream. Melt slowly in microwave, stirring occasionally until
smooth. Cool to room temperature.

In a large bowl, beat lemon juice and egg whites until mixture
stiffens. Using a rubber spatula, gently fold cooled chocolate into
egg white mixture.

Whip cream until it forms peaks and fold into chocolate mixture.

Spoon into serving glasses and refrigerate at least 2 hours. Garnish
as desired, with whipped cream and or berries.

Foxye