Now we are talking about a versatile delicacy! First I dipped my low-carb cookies in this scrumptious sugar-free chocolate cheesecake dip, but then I realized that this treat works also perfectly as mousse. After that I filled my whoopie pies with it… and then spread it on a slice of almond flour bread. Oh mine, it couldn’t get any better! Or could it? Yes, it could: only 5 healthy ingredients and easy as pie!
Tips for making the Sugar-Free Chocolate Cheesecake Dip
Preparing this treat differs a bit whether you are going to make a dip or use it as frosting or filling. If you make dip, add the cream after mixing all other ingredients first with an electric mixer. If you are making frosting or filling, add the cream together with everything else beating all ingredients at the same time with an electric mixer. Be careful not to overbeat the mixture. When there is cream, you might end up with butter and whey if you mix too long.
If you would like to pipe the frosting or filling, be sure to use tip with large enough hole — otherwise the frosting gets stuck to the tip because of the tiny chocolate pieces.
Let’s take a closer look of the preparing process (which really is simple!):
I like to grate my chocolate with cheese slicer — it’s really a versatile tool! Cheese slicer is also great for transferring cut out cookies to a baking sheet.
However, grating with cheese slicer needs some time and power, and extra care with hands and fingers. I’m a master of grating and slicing my fingers so I’m the first one to pay attention to this! To make things easier for your busy schedule and your fingers, you can also process the chocolate into tiny pieces in a food processor.
After grating the chocolate, just add that chocolate, cream cheese, cocoa powder and sweetener in a bowl. Personally, I find deep and narrow bowl to be the best.
Beat quickly with an electric mixer just until well mixed…
Add the cream and fold it in the mixture with (rubber) spatula…
…until smooth and velvety.
|Nutrition information||Protein||Fat||Net carbs||kcal|
|The whole batch:||23.4 g||98.5 g||19.1 g||1068 kcal|
|Per serving if 4 servings in a batch:||5.9 g||24.6 g||4.8 g||267 kcal|
|Per serving if 6 servings in a batch:||3.9 g||16.4 g||3.2 g||178 kcal|
|Per serving if 8 servings in a batch:||2.9 g||12.3 g||2.4 g||133 kcal|
|Per serving if 10 servings in a batch:||2.3 g||9.9 g||1.9 g||107 kcal|
|Per 100 g chocolate cheesecake dip:||5.8 g||24.5 g||4.7 g||266 kcal|
|Per 1 tablespoon chocolate cheesecake dip:||0.8 g||3.2 g||0.6 g||34 kcal|
Tips for variation
You can further season the dip as you wish. Below some ideas:
- 1 teaspoon vanilla extract
- Peppermint flavor or peppermint oil (the amount depends which one you are using; you need some 1/2–1 teaspoon peppermint flavor whereas just one or two drops of peppermint oil would be enough)
- 1/2 cup (120 ml) crushed organic freeze-dried raspberries
- 1 teaspoon orange flavor
- 2 teaspoons cherry flavor
- Chopped nuts to give some more crunch.
You really can use this delicacy however you like, but I noticed it doesn’t work as ice cream or parfait. I tried freezing it and the result was hard as stone. Even I took it to room temperature half an hour before eating, it still was really hard from inside even the outer surface had melted a bit.
This chocolate cheesecake dip was marvelous filling in mocha whoopie pies, photo below.
Last week I also celebrated 10,000 Facebook fans milestone. I’m totally thrilled and very thankful for each and every fan! Within a few days I’m going to do a giveaway on my blog’s FB page to further celebrate and show my gratitude! You absolutely rock!