On a low-carb diet - chocolate ain’t the problem - it’s the sugar typically used to sweeten it that is.
I make a low-carb chocolate mousse for Mrs. kevrkom and myself that’s a perfectly fine low-carb dessert, as sugar is the only ingredient that really needs to be subbed. (I’ve also done it as a mousse pie by making a crust out of ground almonds and a bit of butter and scooping the mousse into that baked shell.)
It doesn’t help weight loss in and of itself. But it does provide a legitimate sweet tooth option that helps us stay on-plan, so perhaps I can claim it’s indirectly helping. *shrug*
Mrs. kevkrom also uses unsweetened chocolate in her chili recipe, which gives it a rich taste and offsets some of the spice heat.
That is a FABULOUS idea!!! Going in the recipe mix here!!!! Thank the missus for me!
try using semi sweet-dark chocolate, a tiny bit of coffee grounds and some pineapple juice along with a mixture of venison, pork and beef. I beat Bobby Flay’s Terlingua recipe with this concoction in a chili cook off. (It wasn’t cooked by Bobby Flay though)