It all started a few years back when I seemed to pay more attention to what I put into my mouth. Then, I heard one of the great baker ladies of our time rejoice in the qualities of chocolate. Her name is Jocelyn, which I think is French, or maybe German, for "everything is better with chocolate in it."
I knew the first time that I bit into one of her chocolate-laced baked goods that I had better find a way to show up at every function she was attending. This might be considered stalking but, whatever, I was under the influence of chocolate.
Someone mentioned to me at one of these gatherings (I think she brought luscious chocolate cupcakes that day) that Jocelyn plans her dessert every day before she knows what she is serving for dinner.
Revolutionary! After all these years of trying to figure out how to get my kids to eat their greens and to look the other way when we drove past the fast food joints that lure us in with giant indoor playgrounds, Jocelyn taught me a new way to look at things.
I actually liked the thought of that bit of sweetness-centred thinking that got me excited about cooking for my family again.
This is the part where I justify serving chocolate every day. Go ahead challenge me! Just don't ever get in the way of a pregnant woman and her cravings for chocolate.
I would agree we should avoid the common everyday milk chocolate bars you find at every store, which is actually garbage for your body.
Dark chocolate on the other hand is an anti-oxidant powerhouse and can improve cardiovascular health.
Dark chocolate and cocoa sit in the same good for you camp and are on par with blueberries and green tea for health benefits. Its antioxidants will protect your cells against premature aging and cancer.
In short term clinical trials, dark chocolate and cocoa has reduced blood pressure, improved blood flow and prevented plaque formation in arteries.
The other sweet news is that dark chocolate has a low glycemic index similar to that of oatmeal - meaning it does not cause a blood sugar spike. It also has many plant-based minerals like potassium, iron, copper and magnesium.
One average sized dark chocolate bar can deliver 12 per cent of your daily magnesium requirements. Symptoms of magnesium deficiency can include leg cramps, migraines, fatigue, loss of appetite, depression, nausea and vomiting.
There are recent studies that show how dark chocolate will elevate your mood by triggering that happy spot in your brain.
Even the movie Chocolat has that effect, but I think that is because they combine Johnny Depp with chocolate and well ladies, need I say more?
Dark Chocolate Mousse Recipe
INGREDIENTS
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
METHOD
Whip the cream to soft peaks, then refrigerate.
Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature.
To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours.
(The mousse can be refrigerated for up to a day.)
Serves 5 to 8, depending on the size of the servings.
