I've long suspected that the secret to a longer, healthier life is chocolate. There's long been evidence that chocolate is good for you, but now researchers in Australia have found thatflavonol-rich chocolate or other cocoa products actually "slightly reduced blood pressure in people with hypertension as well as those with normal blood pressure." Sweet!
Well, my dad's always concerned about his blood pressure so now I know exactly what to tell him: Have some chocolate! With some of the other benefits of chocolate, we just can't lose. And, of course, what better way to have it than in one of these 5 delicious Latin chocolate dessert recipes? Take a look and do something good for your health: indulge!
Readmore ¿Qué más? 9 fun & creative snacks to make with your kids! (RECIPES)
What is your favorite way to have chocolate? Are you excited to hear that chocolate may lower blood pressure? Share with us in the comments below!
Chocolate Mousse with Rum
Ingredients: 1 cup dark baking chocolate, 1/2 cup hot strong coffee, 1 cup white granulated sugar, 5 eggs separated (reserve yolks and whites in separate bowls), 1/4 cup dark rum, pinch of salt, 1 cup whipped cream
__Directions:
__Melt the baking chocolate in a double boiler over medium heat. While the chocolate is melting, dissolve the sugar to the hot coffee. Once the chocolate is melted, stir in the coffee mixture and cook over low heat for 5 minutes. Wisk in the egg yolks, one at a time. Mix thoroughly. Remove from the heat and add the dark rum. Set aside. Add a pinch of salt to the egg whites and beat until stiff peaks form. Fold the egg whites into the chocolate mix, gently but thoroughly. Pour into a glass serving dish, or individual dessert dishes. To set the mousse, refrigerate for several hours or overnight. To serve, top with whipped cream.
Recipe courtesy of About.com.
Frozen Chocolate Bananas with Coconut
Ingredients: 2 cups swmisweet chocolate chips, 1 tablespoon vegetable oil, 2 cups sweetened coconut flakes, 3 large bananas, cut into large bite-size pieces
__Directions:
__Place the chocolate chips into a double boiler. Stir constantly, and when the chocolate is melted, stir in the vegetable oil. Place the coconut in a separate shallow dish and break up any clumps with your fingers. Cut the banana into bite-size pieces. Spear each banana half with a cute wooden toothpick. Holding on to the stick, dip the banana in the chocolate and turn to coat evenly. Roll the chocolate-covered banana in the dish of coconut and transfer the banana to a plate lined with waxed paper or aluminum foil. Repeat with the rest of the bananas. Place the plate in the freezer for at least 20 minutes and up to 8 hours. Serve cold, on the stick.
Recipe courtesy of FoodNetwork.com.
Pudín de Pan Chocolate
Ingredients: 12 ounces Challah bread (preferably stale), 3 cups whole milk, 1 cup heavy cream, 3 large eggs, 4 large egg yolks, 1/2 cup sugar, 6 ounces bittersweet chocolate, finely chopped
__Directions:
__1. Cut the bread into 1-inch cubes. If the bread is stale, put it into the baking pan 9×13 baking pan. If it is not stale, spread it out on a baking sheet and bake in a 350 degree oven to “stale” it for about 10 minutes, then toss into the pan.
2. In a medium saucepan, heat the milk and cream but do not boil.
3. Fill a teakettle with water and put it on to boil; when the water boils, turn off the heat.
4. Meanwhile, whisk the eggs, yolks, and sugar together in a bowl. Still whisking, slowly drizzle in about one quarter of the hot milk–this will temper, or warm, the eggs so they don’t curdle/cook. While still whisking, slowly pour in the rest of the hot milk. Add the chocolate and whisk it in gently until it is melted and the custard is smooth. Tap the bowl against the counter to pop any bubbles that might have formed, then pour the custard over the bread and press the bread gently with the back of a spoon to help cover it with liquid. Leave the pan on the counter, giving the bread the back-of-the-spoon treatment now and then, for 30 minutes.
5. Put the baking dish holding the unbaked pudding into the roasting pan, and then slide the pan setup into the oven; very carefully pour enough hot water into the roasting pan to come halfway up the sides of the pudding pan. Bake for 35 to 45 minutes, or until the pudding is uniformly puffed, the top is dull and dry and a thin knife inserted deep into the center comes out clean. Transfer the baking pan to a rack and cool to room temperature.
6. You could serve this pudding warm, but it is better at cool room temperature or even chilled–it also cuts better when it is cold. Serve simply with a dusting of confectioners’ sugar or less simply with vanilla (or rum or Grand Marnier or brandy) crème anglaise, chocolate sauce, or whipped cream, or crème fraîche.
Recipe courtesy of A Chica Bakes.
Mexican Hot Chocolate
Ingredients: 2 cups (500 ml) whole milk, 4 tablespoons (25 g) unsweetened cocoa powder (natural or Dutch-process), Pinch of salt, 3 oz. (85 g) Mexican sweet chocolate, chopped
Directions:
In a medium saucepan, heat the milk with the cocoa powder and salt, whisking constantly until it comes to a full boil. Remove from heat and add the chocolate, whisking gently until it’s completely melted. If desired, blend the mixture with an immersion blender until smooth. Serve warm.
Recipe courtesy of David Lebovitz.
Dark Chocolate Meringue Drops
Ingredients: 5 oz. bittersweet chocolate (divided), 2 tablespoons unsweetened cocoa powder (preferably Dutch-process, sifted after measuring if lumpy), 3 tablespoons cocoa nibs (optional), 1/3 cup egg whites (about 3 large, at room temperature), 1/2 teaspoon cream of tartar, 1/2 cup sugar, divided (use 1 1/2 teaspoons less if cocoa nibs are omitted), 1/2 teaspoon vanilla extract
__Directions:
__1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.
2. Coarsely chop 3 oz. of chocolate and place it in a small microwave-safe bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.
3. Chop the remaining 2 oz. chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).
4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.
5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8 to 12 minutes. Transfer the pans to wire racks and let stand for 1 to 2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.
Recipe courtesy of Eating Well.
