It’s time again for #LetsLunch, a monthly virtual online potluck on Twitter. This month’s theme is a term new to me, “Grief Bacon,” translated from the German kummerspeck, which refers to the weight one gains when comfort eating, or sometimes the comfort food itself. I mulled this over in my mind. In times of stress or under duress, do I crave salty or sweet?
This is any easy one. Chocolate.
So I am presenting a recipe that presents chocolate in all its glory. The beauty of this recipe, if I do say so myself, is that it allows all the pleasure and comfort that chocolate can bring without turning you into kummerspeck. Believe it or not, this is a low calorie dessert, with the health benefits of all the antioxidants present in dark chocolate. This is a dessert you can enjoy anytime, whether you need comforting or not.
Dark Chocolate Vanilla Pomegranate Parfait
Serves 4 to 6
The mousse in this recipe is based on a molecular-gastronomy technique described on Food52 of incorporating air into chocolate melted with water to produce a simple, light, and rich chocolate mousse. I’ve layered it with the contrasting flavors, colors, and textures of lightly sweetened Greek yogurt and pomegranate seeds. This was originally published on Culinate as part of an article on healthier holiday desserts.
¾ cup (6 ounces) water
8 oz. bittersweet (70 percent cacao) chocolate, coarsely chopped
Ice cubes (enough to fill half of a large mixing bowl)
2 cups plain nonfat Greek yogurt
4 Tbsp. confectioner’s sugar
2 tsp. vanilla extract
¾ cup pomegranate arils (seeds) from half to a whole pomegranate, depending on size
1. Pour the water into a saucepan and warm over medium-low heat. Add the chocolate and whisk until smooth.
2. Set the saucepan in a large bowl partly filled with ice cubes — or, for a faster chill, pour the chocolate mixture into another bowl set over the ice. Whisk the chocolate sauce, either manually with a whisk or with an electric mixer. (If using an electric mixer, watch closely, as it will thicken faster.) Whisking creates large air bubbles in the sauce, which steadily thickens. This will take 5 to 10 minutes, until your chocolate sauce has thickened to the consistency of cake batter. Remove immediately from the ice bath, or else it will solidify. Set aside.
3. Whisk together the yogurt with the confectioner’s sugar and vanilla extract.
4. In wine or other clear glasses, layer ⅓ cup of mousse with alternating layers of the sweetened yogurt to make 4 layers total, ending with the yogurt.
5. Top with a few tablespoons of pomegranate arils. Serve immediately, or wrap tightly with plastic wrap and refrigerate to serve later.
Nutrition info (per serving for 6 servings): Calories 96; Carbohydrates 18g; Fat 1g; Protein 10g; Sodium 1 mg; Sugar 17 g
Please visit these other Grief Bacon/kummerspeck-themed posts from the #LetsLunch crowd:
Caramel, Chocolate and Salted Peanut Ice Cream from Lisa at Monday Morning Cooking Club
Pot Stickers from Tammi at Insatiable Munchies
Sabaw ng Monggo: Mung Bean Soup with Bacon from Betty Ann at Asian in America
Toast Truck from Rebecca at Grongar Blog
Karen‘s Maple Candied Bacon at GeoFooding
Slap Yo’ Mama Brownies from Lucy at In a Southern Kitchen
“Hug-in-a-bowl” noodles from Vivian at Vivian Pei
Evil Grief Brownies from Annabelle at Glass of Fancy
Chicken Noodle Soup from Margaret at Tea and Scones
German pancakes from Cheryl at A Tiger in the Kitchen
Cold Fried Chicken and Potato Salad from Lucy at A Cook and Her Books
Thanks for coming by!