Can I eat Chocolate with Gestational Diabetes? The answer is, “Yes!” It is also, “No.” Read on to learn more about gestational diabetes mellitus (GDM) and how chocolate can play a role in your diet even if you have it. What is Gestational Diabetes? Gestational...
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...
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....
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...
There is a myth circulating about diabetics and chocolates. Some diabetics believe that they should never eat chocolate because it will completely ruin their blood sugar control. Others claim that diabetics can eat as much regular chocolate as they want, as long as...
For many years, chocolate was considered a “bad” food because of its high levels of saturated fat and sugar. However, in the 1990’s several studies revealed that chocolate had many positive benefits and adding it to one’s diet was actually recommended because of the...
150gDark Ross ChocolatesYou can use milk chocolate if you prefer
1/4tspCream of tartar
80gPowdered Erythritol or Swerve
1tbspSugar-free vanilla extract
300mlHeavy whipping cream or coconut cream
Prepare all the ingredients.
Melt the chocolate and cocoa butter in a double boiler, or heatproof bowl placed over a small saucepan filled with 1 cup of water, over medium heat.
Let the melted chocolate cool to room temperature. In the meantime, separate the egg whites from the egg yolks. Using an electric mixer, beat the egg whites and cream of tartar. As the egg whites thicken, slowly add the powdered Erythritol. Beat until they create stiff peaks.
In another bowl, whisk the cream until soft peaks form when the whisk is removed.
In a third bowl, mix the egg yolks with the vanilla extract.
When the chocolate has cooled down to room temperature, using a rubber spatula, add about a third of the fluffy egg whites and mix with the chocolate. Then add the remaining egg whites and gently fold in without deflating them.
Slowly stir in the egg yolk and vanilla mixture.
Finally, fold in the whipped cream using the spatula, creating fluffy chocolate mousse.
Transfer the chocolate mousse into a deep baking dish (we used a 9.5 x 5 inch baking pan) lined with heavy-duty parchment paper. Freeze for at least 4-6 hours, or until set.
Scoop the ice cream and enjoy!
Tip: You can use single-serving containers for portion control. If the ice cream is too hard, leave it at room temperature for 15-20 minutes before serving.