Gourmet Dessert Recipes From Mireille Guiliano's Book on Recasting
Mireille Guiliano's book, "French Women Don't Get Fat," is all about eating the things that are craved while still dieting (recasting), chocolate included.
What French woman or American as a matter of fact, does not enjoy chocolate? Mireille writes about how French women can give up the harmful offenders in her best selling book, "French Women Don't Get Fat" and still enjoy a rich and low fat reward of chocolate. It is important to use 70-80 percent chocolate in the recipes however. These recipes are reprinted by permission from her website.
Chocolate Rice Pudding Recipe
- 1/2 liter of milk
- 50 grams of sugar
- 1/2 teaspoon of vanilla extract
- Pinch of salt
- 200 grams of risotto rice
- 85 grams of dark chocolate (broken into small pieces)
Directions for Preparing the Chocolate Rice Pudding
- Pour the milk, sugar and the salt into a heavy bottom saucepan and bring the mixture to boil over a low heat.
- Add the rice and cook for 20 minutes stirring occasionally until the milk is absorbed (if the mixture becomes sticky, add a bit more milk to keep it creamy). Stir in the vanilla.
- Pour the rice pudding into four ramekins and with a spoon insert the chocolate pieces in the middle of the mould and push them into the rice. Leave at room temperature. The chocolate will slowly melt and mix into the pudding.
Hot Chocolate Soufflé' Recipe
- 1/4 liter of milk
- 50 grams natural, unsweetened cocoa powder
- 75 grams of sugar
- 4 eggs at room temperature
- 2 tablespoons of butter at room temperature
- Pinch of salt
Directions for Preparing Hot Chocolate Soufflé'
- Preheat the oven to 180 degrees or gas mark 4 and prepare a 1-liter soufflé' mould by lightly buttering it, dusting the insides with sugar and tapping out the excess amount. Place the mould in the refrigerator.
- Mix the cocoa powder and sugar in a heavy saucepan and add a little of the milk to make a paste. Stir in the rest of the milk a little at a time.
- Bring to a boil over moderate heat while stirring constantly. Reduce the heat and cook while stirring until the mixture thickens (about 10 minutes). Transfer to a bowl and cool to lukewarm.
- Separate the eggs and stir the egg yolks into the still warm, but not too hot chocolate mixture. Stir in the butter.
- Beat the egg whites until they reach soft peaks. Add the salt and beat until stiff. Whisk half of the beaten egg whites into the chocolate mixture. Fold in the remaining whites gently with a spatula. Pour the mixture into the soufflé' mould and smooth the top.
- Bake on the lower middle shelf of the oven until puffed and golden brown for about 18 minutes, which will give a soft center to the soufflé'. Serve at once with fresh whipped cream.
French Women Don't Get Fat Website