Question:
chocolate moose recipe
ok this one is a little more complicated than my previous recipes. But beleive me : it's worth it !! Another exception : i usually have 20-30% protein in all my recipes but this one is much higher in fat. I'm still working on it ;-)
INGREDIENTS :
- 30g strong coffee, cold (YES, only 2tsp)
- 10g vanilla extract
- 7-8g gelatin
- 60g egg yolk
- 450g whipping cream
- 160g liquid sugar twin
- 10g whey
- 170g 99% ground chocolate (make sure it's already in FINE powder-like pieces before you begin cooking).
you will also need :
- a large sauce pan containing boiling water
- a metal bowl that fits into it
STEPS :
1) In a small cup, put the gelatin and vanilla in the cold coffee and let stand at least 5 mins.
2) In the metal bowl, mix about 3/4 of the whipping cream with the liquid sweetner and the whey. Make the bowl float in the boiling water for a few minutes, so that the mixture gets very warm. However, DON'T allow the mixture to boil.
3) During that time, whisk the remainder of the cream using an electric mixer and put it aside. Also use a fork to whisk the egg yolks into an even mixture. Once the cream mixture is warm, add the egg yolks in, while stirring. Keep stirring while it slightly thickens (maybe 2-4 mins).
4) Take the metal bowl out of the boiling water and stir in the coffee+gelatin mixture. Make sure it dissolves. Quickly add the chocolate, so that the mixture is still warm enough for it to melt. Stir until it's melted, then let the bowl cool down.
5) Gradually (ie. in 2-3 steps) stir in the whipped cream prepared at step 3.
6) Split into 10 single serving bowls/molds and chill in the freezer for an hour. It about impossible to take it out from a mold without it to stick so chill it in whatever recipients you will want to eat it from.
It's absolutly terrific. The macros for each of the 10 servings are 270 cals, 4.3g protein, 1.6g carbs. I know it's only 6% protein so maybe you can eat this after a very lean steak or a chicken breast... Combined with 3.5oz of chicken and 3.5oz of brocoli, you get a meal with 400ish calories, 28g protein and 7g carbs including fiber, which is keto perfect ;-)
Sounds good, but I know if I made it, I'd end up eating most of it myself. Is there any way to scale down the quantities?
Sounds good, but I know if I made it, I'd end up eating most of it myself. Is there any way to scale down the quantities? Sorry it took so long to reply.
I just tried this with smaller quantities and it works very well. In fact, i did 1/10 of the recipe above. My scale can weight things up to a precision of 1g so it was possible to divide to something that small.
In other words, i used 3g of coffee, 1g vanilla, 1g gelatine, 6g egg yolk, 45g whipping cream, 16g sugar twin, 2g flavorless whey (oops), 17g 99% chocolate and it came up to 274 calories, 5.1g protein and 1.7g carbs.
Thanks for the recipe! :D
Sorry to bring up an old thread, but this is a damn good recipe anyways. I had a question, I've seen it lately but I'm a little confused. What whipping cream are you guys using? When I think heavy cream, or whipping cream I think of Reddi Whip or cream that comes in a can with a nozzle. I've seen some that come in a small milk container as well, is that it? I'm just a little confused, I can't see myself taking out teaspoons or tablespoons or even measuring out cream out of a can.
I shouldn't answer for them but they are using heavy whipping cream-that small milk container you saw. I have made this recipe with that and with Land O'Lakes no sugar whipped cream in the can.
Both taste awesome! Great Recipe!
I shouldn't answer for them but they are using heavy whipping cream-that small milk container you saw. I have made this recipe with that and with Land O'Lakes no sugar whipped cream in the can.
Both taste awesome! Great Recipe! Good to know, thanks man, I figured. I have that exact whipped cream you mentioned (the one in the can). For no sugar added it tastes pretty damn good.
I buy cream in a small container that looks like a miniature milk carton. I often use it just as it is. If I want whipped cream, I either whisk it, or just shake the carton for a few minutes.
Over here, almost all the whipped cream that comes in pressurised containers have lots of added sugar.
Alright, well I don't even know why I buy the canned stuff, I always think I'm going to eat it and I never do. I think I'll buy the carton stuff rather, it'll be easier to use for recipes so.
Sorry to bring up an old thread, but this is a damn good recipe anyways. I had a question, I've seen it lately but I'm a little confused. What whipping cream are you guys using? When I think heavy cream, or whipping cream I think of Reddi Whip or cream that comes in a can with a nozzle. I've seen some that come in a small milk container as well, is that it? I'm just a little confused, I can't see myself taking out teaspoons or tablespoons or even measuring out cream out of a can. Don't confuse whipped cream and whipping cream. In a spray can, you get whipped cream. The one i use in this recipe is WHIPPING cream, sold in small milk cartons, containing 35% fat. Depending on the recipe, you sometimes use it in liquid form directly (as i do in my cheesecake recipe) or you can actually use an electric mixer yourself to turn it into whipped cream. (you get the same stuff has canned whipped cream you'd get at the grocery, except that it doesn't have sugar. So you can use splenda/sugar twin instead !)
EDIT : oh, and thanks for bringing up that old tread. I worked a lot on this recipe and i was a little disappointed from the very few comments i had got. Happy to see more people enjoyed it ;-)
Youd probably get more responses from this American board if you used American measurements.
Youd probably get more responses from this American board if you used American measurements. Yeah that's true, but I'm looking to convert some of them myself, well least the ones I like to help out our fellow Americans on these forums. ;) I have yet to try this recipe though, maybe sometime, but it has a lot of ingredients and a unique way of making it at that too so.
Youd probably get more responses from this American board if you used American measurements. I really don't consider that to be the case: suggesting that members who are smart enough to be on this board especially on a scientific sub-forum as Keto cannot convert simple metric measurements?
Youd probably get more responses from this American board if you used American measurements. noted. But do you guys actually have scales that weight in 1/8 of oz or something ?? Gee.
(insert joke here about the USA being the only damn country in the occidental world where the metric system isn't yet mandatory).
noted. But do you guys actually have scales that weight in 1/8 of oz or something ?? Gee.
(insert joke here about the USA being the only damn country in the occidental world where the metric system isn't yet mandatory). We like to be different. ;) :D
noted. But do you guys actually have scales that weight in 1/8 of oz or something ?? Gee.
(insert joke here about the USA being the only damn country in the occidental world where the metric system isn't yet mandatory). The metric system is too scientific for our taste. We dont want to weigh everything out on a scale when we can just grab a measuring cup or spoon.
edit- A teaspoon is one sixth of one fluid ounce.
But all you guys post your diets in terms of so many grams of protein, fat, carbs etc. Why not weigh out your food in grams too? It makes the maths so much easier.
But all you guys post your diets in terms of so many grams of protein, fat, carbs etc. Why not weigh out your food in grams too? It makes the maths so much easier. The irony of it all huh? Well I myself prefer to have the metric system, more so because of ease of use when coming upon things like this. Since we don't use the metric system though, I'll just go with the flow and use the nice measuring cups and the likes. :D
But all you guys post your diets in terms of so many grams of protein, fat, carbs etc. Why not weigh out your food in grams too? It makes the maths so much easier. I suppose because the grams of macros are on the label, we dont weigh them out ourselves.
I suppose because the grams of macros are on the label, we dont weigh them out ourselves. Hmmm yeah I gotta hand it to him, that's true, no need for scales for us they do all the work for us. :D
Here's a good site I'd suggest us Americans could use for such occasions:
http://www.ez-calculators.com/measur...calculator.htm
ok this one is a little more complicated than my previous recipes. But beleive me : it's worth it !! Another exception : i usually have 20-30% protein in all my recipes but this one is much higher in fat. I'm still working on it ;-)
INGREDIENTS :
- 30g strong coffee, cold (YES, only 2tsp)
- 10g vanilla extract
- 7-8g gelatin
- 60g egg yolk
- 450g whipping cream
- 160g liquid sugar twin
- 10g whey
- 170g 99% ground chocolate (make sure it's already in FINE powder-like pieces before you begin cooking).
you will also need :
- a large sauce pan containing boiling water
- a metal bowl that fits into it
STEPS :
1) In a small cup, put the gelatin and vanilla in the cold coffee and let stand at least 5 mins.
2) In the metal bowl, mix about 3/4 of the whipping cream with the liquid sweetner and the whey. Make the bowl float in the boiling water for a few minutes, so that the mixture gets very warm. However, DON'T allow the mixture to boil.
3) During that time, whisk the remainder of the cream using an electric mixer and put it aside. Also use a fork to whisk the egg yolks into an even mixture. Once the cream mixture is warm, add the egg yolks in, while stirring. Keep stirring while it slightly thickens (maybe 2-4 mins).
4) Take the metal bowl out of the boiling water and stir in the coffee+gelatin mixture. Make sure it dissolves. Quickly add the chocolate, so that the mixture is still warm enough for it to melt. Stir until it's melted, then let the bowl cool down.
5) Gradually (ie. in 2-3 steps) stir in the whipped cream prepared at step 3.
6) Split into 10 single serving bowls/molds and chill in the freezer for an hour. It about impossible to take it out from a mold without it to stick so chill it in whatever recipients you will want to eat it from.
It's absolutly terrific. The macros for each of the 10 servings are 270 cals, 4.3g protein, 1.6g carbs. I know it's only 6% protein so maybe you can eat this after a very lean steak or a chicken breast... Combined with 3.5oz of chicken and 3.5oz of brocoli, you get a meal with 400ish calories, 28g protein and 7g carbs including fiber, which is keto perfect ;-)
Answer:
Sounds good, but I know if I made it, I'd end up eating most of it myself. Is there any way to scale down the quantities?
Answer:
Sounds good, but I know if I made it, I'd end up eating most of it myself. Is there any way to scale down the quantities? Sorry it took so long to reply.
I just tried this with smaller quantities and it works very well. In fact, i did 1/10 of the recipe above. My scale can weight things up to a precision of 1g so it was possible to divide to something that small.
In other words, i used 3g of coffee, 1g vanilla, 1g gelatine, 6g egg yolk, 45g whipping cream, 16g sugar twin, 2g flavorless whey (oops), 17g 99% chocolate and it came up to 274 calories, 5.1g protein and 1.7g carbs.
Answer:
Thanks for the recipe! :D
Answer:
Sorry to bring up an old thread, but this is a damn good recipe anyways. I had a question, I've seen it lately but I'm a little confused. What whipping cream are you guys using? When I think heavy cream, or whipping cream I think of Reddi Whip or cream that comes in a can with a nozzle. I've seen some that come in a small milk container as well, is that it? I'm just a little confused, I can't see myself taking out teaspoons or tablespoons or even measuring out cream out of a can.
Answer:
I shouldn't answer for them but they are using heavy whipping cream-that small milk container you saw. I have made this recipe with that and with Land O'Lakes no sugar whipped cream in the can.
Both taste awesome! Great Recipe!
Answer:
I shouldn't answer for them but they are using heavy whipping cream-that small milk container you saw. I have made this recipe with that and with Land O'Lakes no sugar whipped cream in the can.
Both taste awesome! Great Recipe! Good to know, thanks man, I figured. I have that exact whipped cream you mentioned (the one in the can). For no sugar added it tastes pretty damn good.
Answer:
I buy cream in a small container that looks like a miniature milk carton. I often use it just as it is. If I want whipped cream, I either whisk it, or just shake the carton for a few minutes.
Over here, almost all the whipped cream that comes in pressurised containers have lots of added sugar.
Answer:
Alright, well I don't even know why I buy the canned stuff, I always think I'm going to eat it and I never do. I think I'll buy the carton stuff rather, it'll be easier to use for recipes so.
Answer:
Sorry to bring up an old thread, but this is a damn good recipe anyways. I had a question, I've seen it lately but I'm a little confused. What whipping cream are you guys using? When I think heavy cream, or whipping cream I think of Reddi Whip or cream that comes in a can with a nozzle. I've seen some that come in a small milk container as well, is that it? I'm just a little confused, I can't see myself taking out teaspoons or tablespoons or even measuring out cream out of a can. Don't confuse whipped cream and whipping cream. In a spray can, you get whipped cream. The one i use in this recipe is WHIPPING cream, sold in small milk cartons, containing 35% fat. Depending on the recipe, you sometimes use it in liquid form directly (as i do in my cheesecake recipe) or you can actually use an electric mixer yourself to turn it into whipped cream. (you get the same stuff has canned whipped cream you'd get at the grocery, except that it doesn't have sugar. So you can use splenda/sugar twin instead !)
EDIT : oh, and thanks for bringing up that old tread. I worked a lot on this recipe and i was a little disappointed from the very few comments i had got. Happy to see more people enjoyed it ;-)
Answer:
Youd probably get more responses from this American board if you used American measurements.
Answer:
Youd probably get more responses from this American board if you used American measurements. Yeah that's true, but I'm looking to convert some of them myself, well least the ones I like to help out our fellow Americans on these forums. ;) I have yet to try this recipe though, maybe sometime, but it has a lot of ingredients and a unique way of making it at that too so.
Answer:
Youd probably get more responses from this American board if you used American measurements. I really don't consider that to be the case: suggesting that members who are smart enough to be on this board especially on a scientific sub-forum as Keto cannot convert simple metric measurements?
Answer:
Youd probably get more responses from this American board if you used American measurements. noted. But do you guys actually have scales that weight in 1/8 of oz or something ?? Gee.
(insert joke here about the USA being the only damn country in the occidental world where the metric system isn't yet mandatory).
Answer:
noted. But do you guys actually have scales that weight in 1/8 of oz or something ?? Gee.
(insert joke here about the USA being the only damn country in the occidental world where the metric system isn't yet mandatory). We like to be different. ;) :D
Answer:
noted. But do you guys actually have scales that weight in 1/8 of oz or something ?? Gee.
(insert joke here about the USA being the only damn country in the occidental world where the metric system isn't yet mandatory). The metric system is too scientific for our taste. We dont want to weigh everything out on a scale when we can just grab a measuring cup or spoon.
edit- A teaspoon is one sixth of one fluid ounce.
Answer:
But all you guys post your diets in terms of so many grams of protein, fat, carbs etc. Why not weigh out your food in grams too? It makes the maths so much easier.
Answer:
But all you guys post your diets in terms of so many grams of protein, fat, carbs etc. Why not weigh out your food in grams too? It makes the maths so much easier. The irony of it all huh? Well I myself prefer to have the metric system, more so because of ease of use when coming upon things like this. Since we don't use the metric system though, I'll just go with the flow and use the nice measuring cups and the likes. :D
Answer:
But all you guys post your diets in terms of so many grams of protein, fat, carbs etc. Why not weigh out your food in grams too? It makes the maths so much easier. I suppose because the grams of macros are on the label, we dont weigh them out ourselves.
Answer:
I suppose because the grams of macros are on the label, we dont weigh them out ourselves. Hmmm yeah I gotta hand it to him, that's true, no need for scales for us they do all the work for us. :D
Answer:
Here's a good site I'd suggest us Americans could use for such occasions:
http://www.ez-calculators.com/measur...calculator.htm