GLUTEN FREE CHOCOLATE PUDDINGS RECIPES

GLUTEN-FREE RECIPES - BBC GOOD FOOD

Gluten-free recipes - BBC Good Food image

On a gluten-free diet? Our recipes mean you needn't miss out on variety, whether it's classic carrot cake or beef cobbler you're after.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

VEGAN CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES

Vegan chocolate mousse | Jamie Oliver recipes image

Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.

Total Time 15 minutes

Yield 6

Number Of Ingredients 6

Ingredients

150 g dairy-free dark chocolate plus extra for serving
2 large ripe avocados
2 tablespoons cocoa powder
2 teaspoons vanilla bean paste
3 tablespoons maple syrup
1 x 160 g tin of coconut cream

Steps:

1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
2. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
3. Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
4. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
5. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
6. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
7. Serve with an extra grating of chocolate and a fresh fruit salad.

Nutrition Facts : Calories 332 calories, FatContent 28.2 g fat, SaturatedFatContent 17.1 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 14.9 g carbohydrate, SugarContent 12.6 g sugar, SodiumContent 0 g salt, FiberContent 3.9 g fibre

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VEGAN CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES

Rustle up this smooth, creamy and super-chocolaty mousse in minutes, then whack it in the fridge ready to serve as a dinner-party dessert.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 332 calories per serving

1. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
2. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly.
3. Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins.
4. Add the remaining ingredients and pulse for a few seconds. Scrape down the sides with a spatula, then pulse again to combine.
5. Pour in the cooled chocolate, then pulse a final time until creamy and smooth.
6. Divide the mixture between six small bowls, then pop in the fridge to chill for at least 30 minutes.
7. Serve with an extra grating of chocolate and a fresh fruit salad.

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CHOCOLATE BROWNIE RECIPE | JAMIE OLIVER RECIPES

Who doesn’t love a beautiful, delicious chocolate brownie? This one is simply made with quality ingredients; no flavouring, no nuts, no fruit – just chocolate, chocolate and more chocolate. The trick is to trust your oven and hold back before slicing for that amazing crisp outside and gooey middle – one very agreeable brownie. Chocolate heaven!
From jamieoliver.com
Total Time 50 minutes
Calories 438 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Tear off a large piece of greaseproof paper, scrunch it up under cold water, then unfold and use it to line a 20cm square baking tin.
3. Snap the chocolate into a heatproof bowl, dice the butter and add with a pinch of sea salt. Melt over a pan of gently simmering water, stirring regularly, then remove from the heat and leave to cool slightly.
4. Crack the eggs into a large bowl, then add the sugar and whisk until light, pale and fluffy.
5. Sieve in the flour, followed by the cocoa. Whisk to combine, then fold through the melted chocolate.
6. Spoon the mixture into the lined tin and spread it out evenly. Bake for 25 to 30 minutes, or until crisp on the outside but slightly wobbly.
7. Leave to cool in the tin for 15 minutes before slicing and serving warm – delicious with vanilla ice cream, crushed hazelnuts and caramel popcorn.

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