CHICOPEE, Mass. (Mass Appeal TV; February 19, 2014) – Even though watching your weight can be difficult, it doesn’t mean you have to sacrifice the foods you love, like chocolate! Leslie Cerier, the Organic Gourmet shares her heart healthy, gluten-free, chocolate recipe for Dark Chocolate Coconut Soup with Raspberries with us! And, if you make this recipe a day ahead and refrigerate it, you will have a dark chocolate coconut mousse. It is All About the YUM!
Dark Chocolate Coconut Soup
2- 13.5 oz cans organic coconut milk
1 tablespoon grated organic ginger
1 1/3 cups organic dark chocolate chips or 2 – 3.5 oz chocolate bars, at least 70%, broken into squares
2 teaspoons organic vanilla extract
1 pint fresh or frozen organic strawberries or raspberries
- Warm the coconut milk in a 2 quart saucepan over medium heat. Add ginger and chocolate. Stir occasionally to melt the chocolate. Add vanilla and berries. Simmer for 1-2 minutes. Turn off the heat. Taste and adjust the seasonings, if desired.
- With ginger and berries, you have a great hot chocolate coconut soup. Serve it in wine glasses for the ultimate elegant hot chocolate drink.
- Refrigerate it overnight and voila you will have a fabulous (dairy free) chocolate mousse. Great party food hot or cold!
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