Valentine's Day Chocolate Recipe

Valentine’s Day is known for gifts of flowers and a box of chocolates. If you are like so many on Valentine's Day, you are thinking about a special dinner and a special Valentine's Day Chocolate Recipe.

The cocoa bean itself contains minerals, vitamins and powerful antioxidants.

In fact, the cocoa bean has more antioxidants than green tea, black tea and blueberries. Here is the catch. Most cocoa powers are overly processed and have lost much of the antioxidant capacity or they are a sprinkling within high saturated fat foods like butter, lard or sugars. If you love chocolate but would like to conserve on calories, here is a delicious dessert alternative.

Yes, this recipe does have cholesterol and sugar. But it can be made with TLC (tender loving care) and the small serving size if savored and eaten mindfully, can provide more pleasure than a box of chocolates. So choose quality over quantity this Valentine’s Day.

Chocolate Pot De Crème 

Makes 6 – 3 oz servings

• ¼ cup Dutch-process cocoa power, sifter
• ½ cup plus 1 Tbs. skim milk
• ¼ cup evaporated milk
• 2 large eggs
• 1 large egg white
• ¾ cup granulated sugar
• 1 pinch of salt
• Confectioners’ sugar, for sprinkling

Heat oven to 325 degrees. Line a shallow baking pan with a cloth towel, and set aside.

Place cocoa power in a medium mixing bowl.

In another bowl, combine skim milk and evaporated milk.

Slowly whisk about 3 tablespoons milk mixture into cocoa powder until it forms a thick paste. Whisk in remaining milk mixture until thoroughly combined, and set aside.

In a large bowl, combine eggs, egg white, granulated sugar, and salt, and whisk together until thoroughly combined. Whisk in cocoa-milk mixture until completely combined.

Divide the mixture among six 3-ounce pot de crème molds or six 3-ounce ramekins, and place in a prepared baking; fill the baking pan halfway with hot water.

Transfer to the oven to bake until the puddings are set and leave no residue on your finger when lightly touched, about 25 minutes. Remove the baking plan from the oven, then remove the puddings from the water bath. Transfer the puddings to a wire rack, and let cool 20 to 30 minutes.

When ready to serve, dust the puddings with confectioners’ sugar.

Serve warm.

Source: www.marthastewart.com
Per serving: 64 calories, 3 g fat, 72 mg. cholesterol, 4 g carbohydrate, 134 mg. sodium, 5 g protein

Compare to: Chocolate Mousse Cake (1 slice)
490 calories, 35 g fat, 150 mg. cholesterol, 41 g carbohydrate, 210 mg. sodium, 7 g protein

Debra DeMille, MS, RD, CSO is a nutritional counselor at the Joan Karnell Cancer Center. Debra has worked at Pennsylvania Hospital since 1988 with the last 12 years specializing in oncology. Debra guides individuals receiving chemotherapy and radiation as well as addressing survivorship issues including the use of integrative therapies.


She conducts cooking programs and group counseling sessions for cancer survivors.