Ross Chocolates Recognizes Diabetes Awareness Month
Although it’s been around since the time of the Ancient Greeks (100 AD), diabetes is still a disease that many know little or nothing about. Even when I was diagnosed with Type 1 Diabetes in 1974 — at the time, it was called Juvenile Diabetes, Juvenile Onset...
White, Milk, or Dark Chocolate – Which to Choose?
Those wishing to reduce sugar and/or carbohydrates in their diets often avoid chocolate and other sweets completely, but total elimination of chocolate is not necessary to follow a diabetic, keto-, or low-carb diet, especially when no sugar added chocolate is chosen....
Update – UBC Study: Diabetes & Dark Chocolate
In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
Confectionery Production magazine interview
Editor of Confectionery Production magazine, Neill Barston, speaks exclusively to Phil Hemmings, sales manager at Ross Chocolates, on its no added sugar range of chocolate designed for diabetics, which is seeing a rise in popularity amid wider healthy confectionery...
Keto Chocolate Mousse Tarts
Servings: 18 tarts
Calories: 150kcal
Equipment
- Mini muffin tin sprayed with oil
- 2 medium mixing bowls
- Small bowl (using microwave) OR small pan (using stove top) to melt butter
- Small bowl (using microwave) OR double-boiler (using stove top) to melt chocolate
- Tablespoon
- Knife
- Spatula
- Closable plastic bag (ie, Ziploc) with one corner snipped on angle OR pastry bag with appropriate tip, for piping mousse
- Wire rack, for cooling
- Hand mixer, spoon, or egg beater to whip cream
Ingredients
Crust:
- 1 cup almond flour
- 3/4 cup unsweetened shredded coconut
- 1/4 cup whey protein
- 2 tbsp erythritol sweetener of choice
- 1/8 tsp baking soda (a good pinch should do it)
- 1 tsp salt (again, a good pinch should do it)
- 2 tbsp melted butter
- 3 tbsp heavy cream
Mousse:
- 1 1/4 cups heavy whipping cream
- 1/2 tsp vanilla extract
- 1 tsp instant coffee
- 2 egg yolks
- pinch of salt
- 1 tbsp erythritol sweetener of choice
- 3 oz (85g) Ross Dark Chocolate (one pouch of minis), chopped or broken into pieces
Instructions
Crust:
- Preheat oven to 350 degrees F (177 C)
- Mix butter and cream. Set aside.
- In medium bowl, mix coconut, almond flour, whey powder, erythritol, baking soda, and salt.
- Add the butter and cream mixture. Mix well.
- Use a tablespoon to spoon pastry into each muffin tin and flatten each to form a tart shell.
- Press pastry using rolling pin or something similar to form a good circle
- Bake for about 3 minutes, until golden brown.
- Remove shells from pan and allow to cool on wire rack.
Mousse:
- Melt the chopped chocolate in microwave (uses 20-second intervals, stir in between) or use double-boiler. Set aside and allow to cool slightly.
- Meanwhile, whip cream to firm peaks, adding vanilla towards the end of whipping.
- Mix egg yolks and salt in clean medium bowl.
- Add chocolate to the egg yolks and stir well with spatula.
- Add a couple of spoonfuls of whipped cream to the chocolate mixture and stir to loosen a bit.
- Add the remaining whipped cream and fold through.
- Put chocolate mousse mixture in a zipped plastic bag or use pastry bag to pipe the mousse into each tart shell.
- Refrigerate at least 1 hour.
- Serve with fresh berries or shaved Ross Dark Chocolate on top and enjoy!
Nutrition
Serving: 1tart | Calories: 150kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g
