The Sexy Forever Recipe Bible (116 page)

2 tablespoons (¼ stick) unsalted butter, softened

1¼ cups All Natural SomerSweet or sugar

½ teaspoon vanilla extract

½ cup sour cream

Pinch of baking soda

Place the broken-up chocolate in a medium bowl. Pour the cream into a small saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all the lumps are gone.

Place 2 scoops of coffee ice cream in each glass. Pour a little hot espresso over the top of each. Drizzle a little chocolate sauce over the top. Garnish with whipped cream and a couple of chocolate-covered espresso beans, if you like. Serve immediately.

SERVES 4

dark chocolate fudge sauce

HEALTHY FATS, INSULIN TRIGGERS
LEVEL 1, LEVEL 2

6 ounces dark chocolate (at least 60% cocoa) broken up

¾ cup heavy cream

1 pint
Coffee Ice Cream

½ cup hot decaf espresso or strong brewed decaf coffee

1 cup
Perfectly Whipped Cream

Chocolate-covered decaf espresso beans (optional)

Place the chocolate in a heavy-bottomed medium saucepan. Heat on low until the chocolate has melted. Add the cream and cook on medium heat, stirring constantly, until small bubbles appear around the edges or an instant-read thermometer inserted in the liquid reads between 90° and 100°F. Remove pan from heat.

Stir until the chocolate is dissolved and the mixture is smooth. The mixture will be thick. Add the butter and stir until smooth. Add the remaining ingredients and stir well. Use the fudge sauce while still warm, or refrigerate in an airtight container for up to 1 week. 

MAKES 2 CUPS

raspberry coulis

HEALTHY FATS, FRUIT
DETOX, LEVEL 1, LEVEL 2

Two 6-ounce baskets fresh raspberries, or 12 ounces frozen, completely thawed

¼ cup All Natural SomerSweet or sugar

1 tablespoon fresh lemon juice

1 to 2 tablespoons unsalted butter (omit for Detox and Level 1)

Place the raspberries, All Natural SomerSweet, and lemon juice in a food processor and pulse until pureed. Push the puree through a fine-mesh sieve to remove seeds. If you want the coulis thinner, adjust the consistency with 1 to 2 tablespoons water.

To serve warm, heat the strained puree in a saucepan, whisking in 1 to 2 tablespoons of unsalted butter, if using, for a glossy sheen. 

MAKES 1 CUP

perfectly whipped cream

HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

2 cups heavy cream

1 teaspoon vanilla extract

¼ cup All Natural SomerSweet or confectioners’ sugar, to taste

With an electric mixer, whip the cream until it starts to thicken. Add the vanilla and the All Natural SomerSweet. Continue whipping until soft peaks form.

MAKES 4 CUPS

chocolate pots de crème

PROTEIN, HEALTHY FATS, INSULIN TRIGGERS
LEVEL 2

2 cups heavy cream

4 ounces dark chocolate (at least 60% cocoa)

6 large egg yolks

2 tablespoons All Natural SomerSweet or sugar

Pinch of salt

1½ teaspoons vanilla extract

1 cup
Perfectly Whipped Cream

Preheat the oven to 325°F. Place 1½ cups of the cream in a small heavy saucepan over low heat. Place the remaining ½ cup cream and the chocolate in the top of a large double boiler over hot water on medium heat.

In a mixing bowl, lightly stir the yolks just to mix—do not beat.

When the cream is scalded (a slight skin will form on the top), stir in the All Natural SomerSweet and salt and remove from the heat.

Stir the chocolate mixture with a small wire whisk until perfectly smooth. Turn off the heat and very gradually add the hot cream to the chocolate, stirring constantly to keep the mixture smooth. Then gradually stir the chocolate mixture into the yolks and stir in the vanilla. Return the mixture to the top of the double boiler over hot water on low heat and cook, stirring constantly with a rubber spatula, for 3 minutes.