Olive Oil Chocolate Chili Mousse

Here we are friends, we made it to the end of October. Winter hit fast and hard here so I hope your neck of the woods is fairing better. If so, please send some our way. In the interim, I am placating myself with copious amount of tea and grumbling.

Chocolate Chili Mousse {{Baking Bytes}}

In the interim, week five is the best week: dessert week! I made these recipe ages ago with a different oil but knew it’d also be perfect with the chili oil for that spicy sweet situation. Chocolate and chili can never go wrong and this dairy-free recipe is even easier than its ice cream counterpart. The original calls for bittersweet chocolate but if, like me, your preferred grocery store does not carry it, a combination of unsweetened and semisweet work beautifully.

chocolate_chili_pudding_3

Fluffy, creamy, and oh so decadent, you’d never guess this mousse is made without heavy cream. It appears too thick at first but with a little patience it is just perfect closer to room temperature. That said, if you don’t mind the denser and slightly grainy temperature, by all means eat it straight out of the fridge. Smooth chocolate and spicy chili blend together in a flavorful and texturally pleasing delicacy, perfect for rounding out any meal.

Chocolate Chili Mousse {{Baking Bytes}}

This recipe uses beaten egg white for fluffiness but unlike a lot of egg white recipes, it makes use of the yolk too. I greatly appreciate not having a pile of yolks in the fridge to use up (although lemon curd is always a good idea) and love when recipes don’t leave you with odd leftovers. This mousse is super easy and beginner friendly, but does take a little patience when melting the chocolate and beating the egg whites. I promise it’s well worth your time.

Chocolate Chili Mousse {{Baking Bytes}}

It keeps well for several days, which makes it perfect for meal-prep and dinner parties (but set an alarm to take it out of the fridge!) You can also totally change up the flavor by substituting a different infused oil. I can vouch that Blood Orange is amazing (which is what I did the first time) but I am pretty sure most of the Olivelle lineup would be excellent, especially their new Vanilla Maple.

Olive Oil Chocolate Chili Mousse

Adapted from Nigella Lawson
Makes 6 servings

Ingredients

4 oz semi-sweet chocolate, chopped1
2 oz unsweetened chocolate, chopped1

4 large room temperature eggs, separated

7 Tbsp Vera Cruz Chili Olive Oil
1/4 cup superfine sugar
1/4 tsp + 1 pinch Vanilla Bean Sea Salt (or Habanero Heat for extra kick!)

Directions

  1. Set out six 6oz ramekins, jars, or bowls.
  2. Place chocolate in a small heatproof bowl over a pan of simmering water, and allow to melt, stirring occasionally. Remove chocolate while it’s still a bit chunky and stir to melt completely. Set aside for 10 minutes.
  3. In a medium bowl, use a hand mixer to whisk egg whites and pinch of salt in a clean bowl until it has firm peaks. Set aside.
  4. In a large bowl, combine egg yolks, sugar, and 1/4 tsp salt. Use the same beaters to whisk until pale and thick. Mixture should have about doubled in volume.
  5. Gradually stream in melted chocolate to egg yolk mixture, and use a rubber scraper to fold in completely.
  6. Scoop out 1/3 of the egg whites and vigorously stir into the chocolate mixture until completely combined.
  7. Scoop out another 1/3 of the egg white and gently fold in until mostly combined. Repeat with the remaining egg white (leaving any liquid in the egg white bowl behind) and gently incorporate until there are not white streaks.
  8. Divide mousse evenly between ramekins or small bowls/jars. Serve immediately for fluffy mousse, or refrigerate at least 20 minutes.
  9. If you are not serving within a couple of hours, press small squares of plastic wrap onto the surface of the mousse and top with an airtight lid. For best texture, set out at room temperature 40 minutes prior to eating.

Notes

Or a total of 6oz bittersweet chocolate, my grocery store just doesn’t carry it.

Chocolate Blackberry Smoothie

Following a hard run in hot weather, I rarely feel like turning on a stove but still want something high in protein and properly filling as a recovery meal. Since I nearly always have frozen produce at my disposal, smoothies have become a go-to for the summer months.

Blackberry Chocolate Smoothie {{Baking Bytes}}

After deciding to incorporate protein powder into some of my smoothies, I debated a good recipe for using the chocolate version. Blackberry seemed the obvious answer, especially since we’re often gifted Oregon-grown boysenberries from M’s parents (something I am never sad about.) Blackberry and chocolate is a delicious combination in any form and this smoothie definitely feels quite decadent despite its healthy ingredients.

Blackberry Chocolate Smoothie {{Baking Bytes}}

Frozen blackberries and, optionally, a small piece of banana for sweetness form the base of this smoothie. Chocolate protein powder is boosted by cacao powder to make the chocolate aspect more prominent. Cacao is a vaguely “healthier” option that cocoa powder, but you can definitely sub unsweetened cocoa if you’d like. Standard fiber and fat boost from chia and hemp seeds if that’s something you’re looking for, but for a lighter smoothie feel free to leave them out. A generous helping of spinach to get in those veggies rounds out the deliciousness without affecting the flavor. Blended up with almond milk (or your “milk” of choice) and a decadent but super healthy smoothie is ready to go.

Blackberry Chocolate Smoothie {{Baking Bytes}}

 

For the days when your mouth wants dessert and your body says “but maybe a vegetable”, keep your freezer stocked with blackberries and spinach and whip up this great snack or meal replacement. Tailor the mix-ins to your caloric needs and nutrient preferences and you’re good to go for all those hot summer days ahead.

Chocolate Blackberry Smoothie

Makes 16-20z

Ingredients1

3/4 cup frozen blackberries
2″ frozen banana (optional)
1/2 – 1 scoop chocolate protein powder
1-2 Tbsp (each) chia and hemp seeds
1-2 Tbsp cacao powder
3/4 cup almond milk
1 cup frozen, crushed spinach

Directions

  1. Combine all ingredients in a blender (add the spinach last) and process until smooth.
  2. Taste and add extra cacao or mix-ins if desired.
  3. Thin with additional almond milk as necessary.
  4. Serve immediately.

Notes

I listed these in the order I personally add them because I find it easiest to just fill the remainder of my single-serving blender container.

I Adds a nice sweetness but doesn’t change the flavor; I’ve made it with and without the banana and it’s good both ways.

Blackberry Chévre Ice Cream with Chocolate Balsamic Swirl

Well folks we’ve yet again reached the last week of National Ice Cream Month. So far we’ve played with whiskey, chili peppers, and mint, and this week we venture further off the beaten path with some thoroughly nontraditional ice cream flavors.

If you’re even a vaguely consistent reader, you’ll be well aware of my love affairs with goat cheese and Olivelle products. I use both liberally in my salads, scrambles, and various entrees, sneaking them in whenever possible. M and I go through copious amounts of chévre, so fingers crossed Costco never stops carrying it. The Kirkland brand goat cheese is not only delicious but also extremely affordable. If you have a Costco nearby, definitely give it a try.

Blackberry Chèvre Ice Cream with Chocolate Balsamic Swirl {{Baking Bytes}}For this week, the pièce de résistance if you will, I combined several of my favorite savory items into a brand new dessert adventure. This is one of those thoughts I had where I wasn’t sure if the end result would be spectacular or just strange. Fortunately for me, and subsequently all of you, spectacular was the general consensus.

Blackberry Chèvre Ice Cream with Chocolate Balsamic Swirl {{Baking Bytes}}Step one: blackberry. Starting with a tried-and-true recipe from my trusty ice cream cookbook, I borrowed the blackberry sauce from a recipe by Molly Moon. It’s just a typical blackberry compote but I trusted her to know how much of everything to use. I liked that she suggested straining out only half the pulp, which leaves the lovely texture without overwhelming you with seeds.

Blackberry Chèvre Ice Cream with Chocolate Balsamic Swirl {{Baking Bytes}}Step two: chévre ice cream. Inspired by the delicious blueberry cheesecake ice cream from a couple of years ago, goat cheese ice cream seemed like the obvious 2018 twist. The recipes online varied greatly in the amount used, but I took a gamble on throwing a full eight ounces in the batch and was duly rewarded.

Combined into one delightful concoction, the tart but sweet blackberries blend perfectly with the tangy goat cheese. Somehow neither flavor overpowers the other but instead becomes one glorious experience: creamy, fruity, and tangy in every mouthful.

Blackberry Chèvre Ice Cream with Chocolate Balsamic Swirl {{Baking Bytes}}The last addition was a bit of risk, honestly, but oh so worth it. Olivelle carries several dessert vinegars, the chocolate balsamic being one of my favorites. I often drizzle it over a sliced banana or vanilla ice cream for dessert, and it’s also a delightful addition to brownies or chocolate cake. With the idea that it would be a slightly more sophisticated mix-in than standard chocolate sauce, I decided to give it a chance.

Best. Idea. Ever.

Blackberry Chèvre Ice Cream with Chocolate Balsamic Swirl {{Baking Bytes}}Although M didn’t completely agree1, my other taste testers thought it was one of the most phenomenal ice creams they’ve ever had, and I think it’s easily one of the top five flavors I’ve ever made (not that I’m biased.) The blackberry goat cheese ice cream is truly fantastic on its own, but the balsamic addition adds a depth of flavor and a hint of chocolate without overwhelming anything else.

A swirl or a drizzle (or both) of balsamic vinegar takes this ice cream up several levels in both uniqueness and amazingness, and if you’re feeling a bit adventurous I truly hope you give it a try! It’s admittedly a bit more time-consuming with the various steps, and you might have to wait for an order of chocolate balsamic vinegar to arrive (although definitely check if any of your local stores are a sister of Olivelle – they are all over the nation), but I promise it is oh so worth it.

Blackberry Chèvre Ice Cream with Chocolate Balsamic Swirl {{Baking Bytes}}I hope you enjoyed the serious and found at least one new flavor to add to your repertoire. If you give one a try, be sure and share how it went!

Blackberry Chévre Ice Cream with Chocolate Balsamic Swirl

Adapted from Molly Moon‘s Blackberry Sage Ice Cream
Makes 6+ cups

Ingredients

Blackberry Sauce
12 oz blackberries (about 3 cups)
1 cup sugar
1/4 cup lemon juice

Blackberry Chévre Ice Cream
2 cups heavy whipping cream
1 cup half and half
1/3 – 1/2 cup sugar2

8 oz chévre (goat cheese)3

1 recipe blackberry sauce (above)
1/2 cup egg substitute

1/4 – 1/2 cup Olivelle chocolate balsamic vinegar

Directions

  1. In a small saucepan, combine the blackberries, 1 cup sugar, and lemon juice.
  2. Simmer over medium heat, stirring regularly. Mash the berries and bring to a light boil. Remove from heat and let cool about 10 minutes.
  3. Strain through a fine mesh sieve, pressing on the berry pulp to retrieve as much of the juice as possible. Scoop about half of the pulp back into the juice, and stir to combine. (The remaining pulp can be tossed, but it is delicious stirred into plain Greek yogurt! Keeps well in the fridge for at least a couple of weeks.)
  4. Chill the blackberry sauce completely, or until ready to use.
  5. Place the goat cheese  in medium a heatproof bowl.
  6. Meanwhile, in a medium saucepan over medium heat, bring the cream, half and half, and remaining sugar to a light simmer.
  7. When the sugar is completely dissolved, pour the mixture over the goat cheese and whisk vigorously until mixture is smooth – it will be somewhat thick.
  8. Chill the cream mixture completely, or until ready to use. Place a lidded freezer-safe bowl in the freezer to chill.
  9. When everything is completely chilled, whisk the blackberry sauce and 1/2 cup egg substitute into the cream – mixture will be fairly thick.
  10. Churn according to your ice cream maker’s directions.
  11. Retrieve your bowl from the freezer and drizzle with 1-2 tablespoons chocolate balsamic vinegar.
  12. Gently add about 1/4 of the ice cream mixture, and drizzle with another 1-2 tablespoons of the vinegar. Repeat with remaining ice cream (you may not use all the vinegar).
  13. Return to the freezer until completely firm, or overnight.
  14. Serve solo, with a fudgy chocolate brownie, or an extra drizzle of balsamic vinegar.

Notes

He thought the ice cream itself was “pretty good”, he just didn’t care for the vinegar aspect. He suggested regular chocolate sauce, which is definitely an option you can utilize too.

I used a half cup, but I think with all the mix-ins 1/3 cup or even 1/4 cup might be plenty, and I intend to reduce it next time. Adjust according to how sweet you like your ice cream and how much you love goat cheese. Alternatively, I think honey would make a great substitute here!

If you are not a huge goat cheese lover, you can reduce this amount to six or even four ounces, but I personally loved the tanginess of having all eight ounces in there. Anti-chévre completely? Feel free to sub cream cheese for a more cheesecake like experience.

If you are skeptical but typically like balsamic vinegars, I highly encourage you to try it! Error on the side of too little; you can always drizzle more on top later. If you think this is the grossest sounding thing you have ever heard, either you’ve never tasted Olivelle’s balsamic vinegars or you just aren’t a vinegar person. It’s okay, we can still be friends. Feel free to substitute regular chocolate sauce instead (as M suggested), but know that the vinegar adds a truly unique flavor that will definitely be lost.

Fresh Mint Chip Ice Cream

For as long as I can remember, mint chip has been one of my favorite ice creams. I had attempted it once or twice several years ago using mint extract, but it always tasted a bit off to me. Not like toothpaste, but just a little fake, despite using pure mint extract.

Mint Chip {{Baking Bytes}Recently I came across a recipe using fresh mint, and with an overly bountiful mint plant taking over my garden it seemed a prime opportunity to give it a try. Using my standard recipe but steeping plenty of fresh mint leaves resulted in exactly what I was looking for: a strong mint flavor without the somewhat fake-seeming taste that comes from an extract.

Mint Chip {{Baking Bytes}Herbier than your standard grocery store variety, this one reminds me a bit of the lemon basil from last year in that there is no doubting the fresh herbs involved. Mine turned a vaguely pale green, but your mileage may vary. I am not a fan of food coloring but will not begrudge you adding a few drops if you feel the need. Minty and creamy with the lightness that only fresh herbs can bring, the flavor is definitely one of my new favorites.

Mint Chip {{Baking Bytes}The last bit to solve during my mint chip adventure was the “chip” aspect. I considered using chocolate chips but I prefer my mix-ins smaller even than mini chips, and the flakier chippy ice creams have always been my favorites. Conveniently, I attended a fantastic Italian cooking class a few weeks ago in which we made coffee gelato (I know, right?) in the stracciatella style. Traditionally, stracciatella is vanilla gelato with chocolate shavings but the process is easily used with any flavor. Simply pour melted chocolate (I used dark chocolate, of course) into the ice cream maker during the last few minutes of churning and it does all the heavy lifting for you. The chocolate freezes upon hitting the cold ice cream and the churning process breaks it up into small pieces while evenly incorporating it. My overused ice cream maker struggled a bit with the amount I used but all that really meant is I had to stir it a smidge as I put it into my bowl for the freezer – no big deal at all.

Mint Chip {{Baking Bytes}This chocolate process was shockingly easy and super delicious, and I’m confident I’ll be incorporating it into other flavors in the future. Regardless as to whether you add in the chocolate, give this fresh mint ice cream a try and let me know what you think!

Fresh Mint Chip Ice Cream

Makes about 6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
3/4 cup sugar
2 cups packed fresh mint leaves1

1/2 cup egg substitute
1 tsp vanilla

~5 oz dark chocolate, chopped2

Directions

  1. In a saucepan over medium heat, bring cream, half and half, sugar, and mint to a light boil, stirring regularly.
  2. Remove from heat and allow to steep for one hour.
  3. Strain mixture through a fine mesh sieve, squeezing the mint leaves to retrieve as much liquid as possible (I just used my hands for this, much easier.)
  4. Whisk in the egg substitute and vanilla, then cover and place in the fridge until completely chilled, or overnight. (Put a lidded bowl in the freezer to get nice and cold at this time.)
  5. When mixture is completely chilled, churn according to your ice cream maker’s directions.
  6. Meanwhile, melt chocolate in a double boiler (or in a small metal bowl over simmer water) until smooth.
  7. During the last few minutes of churning, slowly stream the chocolate into the ice cream.
  8. If necessary, gently stir the ice cream with a spatula as you transfer it to your chilled bowl.
  9. Return to freezer until firm, at least 4 hours.

Notes

I did not measure particularly carefully since too much mint doesn’t seem like a problem; aim for at least 2 large handfuls.

I used about 6 oz of  68% chocolate because that is what I had laying around. It definitely was not too much chocolate but for the health of my mixer I would likely use closer to 5 oz next time. The darker the better in my opinion but use any level you wish!

Chocolate Chili Ice Cream

[Welcome again to July AKA National Ice Cream Month! To celebrate, each Friday I will be posting a new delicious ice cream flavor alongside my regularly scheduled posts. Hope you enjoy the series!]

Each year as I add to my repertoire of ice cream flavors, I get bolder with the non-traditional palates and pairings in my  concoctions. However, I also make a point to include one or two flavors that are more along the lines of “normal” for my less-adventurous fans. This is one of those more common recipes.

Chocolate Chili Ice Cream {{Baking Bytes}}

“Mexican” or “Aztec” ice cream and hot chocolate are fairly common, but typically they are also pretty mild. Heavy on the chocolate with a vague notion of spice in there. As someone with a pretty low spice tolerance, I can only imagine that those with a higher spice preference are even more bored with these flavors. For this one, I was inspired by a fantastic legitimately spicy hot chocolate from Summit Spice & Tea Company my equally fantastic but probably less spicy aunt sent to me for Christmas: dark chocolate and with a kick – it was a beautiful match.

Chocolate Chili Ice Cream {{Baking Bytes}}

Modifying the same recipe I used for last year’s Chocolate Merlot adventure, I set off to create an actually spicy ice cream. Given how much I loved the Maple Chipotle from two years prior, I was certain this adventure would be a grand one.

My first attempt was a bit mild for what I was going for (although still delicious) so I heavily exaggerated the spices on my next attempt. Honestly it was a bit much for me (I told you my tolerance is low) but my friends loved it and thought it was perfect. Rich dark chocolate smoothly combined with the slow-burn of ground chilis, it’s one of those flavors where the heat hits you late in the spoonful rather than right away. If you find your batch to be too strong, tone it down with a nice fudgy brownie and/or a drizzle of chocolate sauce. I promise it’ll be amazing.

Chocolate Chili Ice Cream {{Baking Bytes}}

Take your next taco Tuesday to a whole new level with the perfect dessert: spicy chocolate ice cream!

Chocolate Chili Ice Cream 

Adapted from Molly Moon
Makes ~6 cups

Ingredients

2 cups heavy whipping cream
1 cup half and half
3/4 cup sugar
1/2 – 1 tsp ground aji amarillo pepper
1/2 – 1 tsp ground cayenne pepper
1/2 tsp cinnamon

6 oz dark (~70%) chocolate, coarsely chopped

1/2 cup egg  substitute
1 tsp vanilla

Directions

  1. Place chopped chocolate in a medium bowl. Set aside.
  2. In a medium saucepan, heat half and half, whipping cream, and sugar until sugar is dissolved and mixture is just coming to a simmer.
  3. Pour cream mixture over chocolate and whisk vigorously until there are no chocolate flecks. If you are having trouble getting it completely smooth, an immersion blender works great, or you can pour it into a regular blender after a brief cooling period.
  4. Let cool on the counter about 10 minutes, then whisk in egg substitute and vanilla.
  5. Cover bowl and chill in the refrigerator completely, or overnight.
  6. Freeze according to your ice cream maker’s directions, then place in a cold freezer-safe bowl to freeze for an additional three hours, or overnight.
  7. Enjoy solo or with a fudgy dark chocolate brownie for an extra decadent dessert.

Notes

1 For reference, 1/2 tsp of each is reasonably mild, 1 tsp of each is a bit much for me but perfect for my spicier-minded friends; adjust to your liking. Feel free to use all cayenne as well (or any other chili pepper)!