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Home Blog Recipes A ROUND UP OF OUR FAVOURITE CHOCOLATE RECIPES.

Recipes

A ROUND UP OF OUR FAVOURITE CHOCOLATE RECIPES.

28th March 2018
Anthia Koullouros

NO:01 OUR FAVOURITE – CHOCOLATE CLOUD CAKE

RECIPE FROM MY BOOK I AM FOOD – EATING YOUR WAY TO HEALTH

This is the most popular cake at Ovvio. We serve it with thick organic cream and a pot of organic tea. Like a cloud, it’s light and airy – there’s hardly anything in it – but it is wonderfully chocolatey.

ORGANIC INGREDIENTS

  • 350g dark chocolate, broken into pieces
  • 50g butter
  • 2 tablespoons raw honey (optional)
  • 10 eggs, separated
  • ½ teaspoon vanilla bean powder or extract
  • thick cream, to serve (optional)

METHOD

Preheat the oven to 180°C (fan-forced). Line a 20 cm springform cake tin with baking paper and oil well with coconut oil. First melt the chocolate and butter. Add a little boiling water to a saucepan and heat until simmering. Place the chocolate pieces and butter in a heatproof bowl, then set the bowl over the simmering water, but do not allow the base of the bowl to touch the water or any water to get into the bowl. Stir until the chocolate and butter are melted. Stir in the honey (if using) and set aside to cool slightly. In a bowl beat the egg whites until stiff peaks form. Place the egg yolks and vanilla in another bowl and blend well. Slowly add the melted chocolate mixture and mix well (make sure it is not hot as you don’t want to cook the eggs). Gently fold in the egg whites, keeping as much lightness and air in the mixture as you can. The purpose of folding is to retain the air you have beaten into the whites – use a light touch, and never use an electric mixer for this step. Pour the batter into the prepared tin. Reduce the oven temperature to 150°C and bake for 35 minutes or until a skewer inserted in the centre comes out clean. Place the tin on a wire rack to cool completely. Serve with a dollop of cream, if liked. The cake will keep in an airtight container in the fridge for up to 4 days.

NO:02 CHOCOLATE MOUSSE

RECIPE FROM MY BOOK I AM FOOD – EATING YOUR WAY TO HEALTH

ORGANIC INGREDIENTS

  • 350g quality dark chocolate
  • 4 eggs, separated
  • 200mls whisked pouring cream
  • ½ teaspoon vanilla bean powder or extract

METHOD

Put chocolate in a heat proof bowl and sit over a saucepan of simmering water. This will gently melt the chocolate. Stir in the vanilla bean powder. Make sure water does not enter the bowl. Set aside and allow to cool. In a separate bowl whisk egg whites until stiffened. Set aside. Whisk the egg yolks and gently add the cooled melted chocolate. Gently fold in the stiffened egg whites and whisked cream. Pour into small cups and refrigerate until ready to serve. Dust with cocoa and serve with berries.

NO:03 HOT ARTISAN CACAO MILK

ORGANIC INGREDIENTS

  • 1 teaspoon Ovvio Organic Artisan Cacao powder or raw cacao powder
  • 250mls warm or frothed fresh coconut, nut or dairy milk
  • 1 tablespoon hot water

METHOD

Add cacao powder to a cup. Add a little hot water and stir to make a paste. Add the milk and stir. Dust with Artisan Cacao and serve.

CHECK OUT OUR POST – ARE ALL HOT CHOCOLATES THE SAME?

 

No:04 CHOCOLATE PANNA COTTA

RECIPE FROM MY BOOK I AM FOOD – EATING YOUR WAY TO HEALTH

ORGANIC INGREDIENTS

  • 100ml boiling water
  • 1.5 tablespoons gelatin powder (buy a pastured beef kind from your health food store)
  • 1 tablespoon Ovvio Organic Artisan Cacao powder or raw cacao powder
  • 300mls fresh coconut, nut or dairy milk
  • 1 tablespoon raw honey for extra sweetness (optional)

METHOD

In a large jug completely dissolve gelatin in boiling water. Add in powder followed by honey (optional) and then pour in milk. Stir until thoroughly mixed and pour into a mould or bowl. Set in the fridge overnight or 3 hours. Serve as is or with fresh fruit.

CHECK OUT ROSIE GLOW (ROSE, BEETROOT & POMEGRANATE) PANNA COTTA RECIPE HERE IT’S WHAT PINK DREAMS ARE MADE OF.

No:05 CHOCOLATE COCONUT MACAROONS

RECIPE FROM MY BOOK I AM FOOD – EATING YOUR WAY TO HEALTH

ORGANIC INGREDIENTS

  • 9 eggs whites from organic and/or pastured chook eggs (keep the eggs yolks to make a home made mayonnaise or to put into an omelette)
  • ½ teaspoon Ovvio Organic Stevia Green Leaf Powder or 3 tablespoons coconut sugar or raw honey
  • 2 tablespoons Ovvio Organic Artisan Cacao or raw cacao powder
  • 3 cups (240g) desiccated coconut, plus extra for coating
  • Spring or filtered water, or orange or rosewater (optional)
  • coconut oil to grease the tray or place on baking paper

METHOD

Beat egg whites, sweetener and cacao until fluffy, then fold in enough desiccated coconut to bind (you may not need it all). If the mixture feels a bit dry, add a splash of Spring or filtered water, or orange or rosewater. Roll the mixture into balls.  Bake in preheated over at 180C until lightly brown for 10-15 minutes.

No: 06 CHOCOLATE BANANA THICKSHAKE

ORGANIC INGREDIENTS

  • 1 large banana, sliced and frozen
  • 2 tablespoons Ovvio Organic Artisan Cacao or raw cacao powder
  • 1 teaspoon raw honey or maple syrup (optional)
  • add few tablespoons of water or milk to get it moving in the food processor
  • serve with raw cacao nibs

METHOD

Simply blend all ingredients in a food processor until thick and creamy. Pour into a glass and sprinkle with raw cacao nibs.

No:07 CHOCOLATE BERRY CHIA PUDDING

ORGANIC INGREDIENTS

  • 2 cups fresh coconut, nut or dairy milk
  • ½ cup organic chia seeds – black, white or mixed
  • 2 tablespoons Ovvio Organic Artisan Cacao or raw cacao powder
  • 1/2 cup strawberries
  • 1/2 teaspoon Ovvio Organic Stevia Green Leaf Powder or 1-2 tablespoons coconut sugar or raw honey
  • decorate with activated nuts and seeds, desiccated or shredded coconut, cacao nibs, dusting of cacao powder and serve with fresh fruit slices

METHOD

Place all ingredients in a blender and blend on high for 2 minutes until completely smooth. Pour pudding mixture into a glass or bowl and place in the refrigerator for at least 4 hours or overnight to let thicken. Voila! Enjoy!