cocoa powder

Natural cocoa and cocoa products have attracted a great deal of attention due to its beneficial effects on immune system and cardiovascular disease. Recent studies have shown that cocoa powder significantly helps to reduce serum cholesterol and triglycerides levels and increase white blood cell counts. Cocoa powder is also rich in flavonoids which is a plant based substance that functions as an antioxidant and helps us fight back against cold and flu season.

A tip for choosing your cocoa powder: opt for dark, unsweetened cocoa powder. According to recent studies, the darker the powder, the more beneficial compounds it contains. Try spinkling cocoa powder over a bowl of oatmeal or into your favorite serving of fruit or yogurt. 

During this time of year, I want all the cold/flu fighting components I can get! So yes, you heard me right; save room for dessert this year, and try out the recipes below that are made with 100% natural cocoa.

 

Perfectly Minty Hot Cocoa serving size 4:

3 tablespoons crushed hard peppermint candy

1/2 cup sugar

1/4 cup 100% natural cocoa powder

3/4 teaspoon vanilla extract

4 cups (1 qt.) skim milk

1/3 cup hot water

Serve with peppermint candy stick, if desired and Miniature marshmallows

1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.

 

2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows

 

Banana Fudge Pops:

1 ripe, medium banana

6 wooden ice cream sticks

6 paper cold drink cups (5 oz. each)

1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk

1 1/2 cups orange banana juice

1/2 cup sugar

¼ cup 100% natural cocoa powder

 

1   Slice banana into blender container; add juice. Cover; blend until smooth. Add sugar and cocoa; cover and blend well. Add evaporated milk; cover and blend.

 

 

2.    Pour mixture into cups. Freeze about 1 hour; insert wooden sticks into fudge pops. Cover; freeze until firm. Peel off cups to serve. 6 pops.   

   Chocolate Mousse

 

1 teaspoon vanilla extract

 

1 cup (1/2 pt.)cold whipping cream

 

1/2 cup sugar

 

2 tablespoons boiling water

 

1/4 cup 100% natural cocoa powder

 

1teaspoon unflavored gelatin

 

1 tablespoon cold water

 

 

 

1.    Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

 

 

 

2.    Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.