Berry and Chocolate Stacks
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1032
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,032 cal. | (49 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 92 g | (368 %) | ||
| Roughage | 18.2 g | (61 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 2,517 mg | (63 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 376 mg | (125 %) | ||
| Iron | 32.3 mg | (215 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 41.8 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 98 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 ½ cups good-quality Dark chocolate finely chopped (divided)
- ½ cup Coconut milk
- fine Sea salt
- 1 Tbsp seedless Raspberry jam (naturally sweetened)
- ¼ cup fresh Berry (for garnish)
- powdered sugar (for dusting, optional)
- fresh mint (for garnish, optional)
Preparation steps
1.
Gently melt half of the chopped chocolate over a bain-marie. Place the rest of chopped chocolate in a small bowl and set aside for now.
2.
Stir melted chocolate until smooth, and pour out evenly onto parchment paper. Smooth into a thin even layer using an icing knife or rubber spatula. Place in refrigerator to firm for at least an hour.
3.
To make the ganache, heat the coconut milk and salt until just simmering, and pour over the reserved chocolate. Let rest for 2 minutes to melt, and then stir gently until smooth. Add the jam and stir again until well incorporated. Place in the refrigerator to firm for at least an hour.
4.
Just before assembly, take out the parchment paper with the now firmed chocolate and cut or gently break into about 6-8 pieces.
5.
Remove the firmed ganache from the refrigerator and whip briefly with a small spatula to aerate.
6.
Fill a small piping or plastic bag with the ganache and snip the tip to create a piping bag. Pipe ganache onto a chocolate piece and repeat with the next two or three pieces of chocolate stacking on top. Repeat entire process for a second stack.
7.
Add in a few fresh berries around the edges of the layers. If desired, dust with powdered sugar and add mint. Serve immediately or store in refrigerator until ready to eat.
