Give Me Chocolate!

Love chocolate?

Then, you’d probably be glad to know that it’s a safe and healthy indulgence for pregnant women. Numerous studies and researches have managed to reveal certain benefits of eating chocolate during pregnancy, provided that caffeine intake is below 200 mg per day.

This is due to the fact that chocolate contains caffeine and accumulation of caffeine in the body of a pregnant woman may interfere with her body’s well-being. It affects the neurotransmitters giving a false feeling of well-being. Enjoy, but don’t binge on chocolate, for it may also lead to gestational diabetes and weight gain due to the extra calories it provides.

Moderation is the key. Eating anything excessively, not just chocolate, could pose possible harms. Consult your doctor about how much chocolate is ideal for you if you are still concerned.

Did you know?

• Chocolate is a stress reliever. It boosts and improves a pregnant woman’s mood. Researchers have hinted that pregnant women under a lot of stress can give birth to livelier and happier babies if they ate chocolate.
• Dark chocolate’s has antioxidant properties which play a major role in heart disease prevention.
• Chocolates have flavonoids which contain potent antioxidants that improve immunity.
• Chocolate provides magnesium, which aids significantly with the metabolism of fatty acids.
• Cocoa has Theobromine which is important in regulating blood pressure in pregnant women.
• Dark chocolate, when consumed with moderation, can help reduce cholesterol levels in pregnant women.

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Delicious Dessert Recipes

Choco-Nutty Shake

Ingredients:

• 1 cup milk (low-fat) or soy milk
• 1 tbsp cocoa powder
• 1 small chunk of unsweetened dark chocolate
• 1 tbsp honey
• 1/4 cup raw almonds

Method:

1. Place all ingredients into a high-powered blender or smoothie maker and blend till super-smooth.
2. Add some ice cubes if you like a slushy texture.

Frozen Choc-nana dessert

Ingredients

• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 10 oz dark chocolate, chopped into small chunks
• 3 large bananas, ripe but still firm
• Toasted coconut, for garnish
• Chopped pecans (or other nuts) for garnish
• Sea salt, for garnish

Method:

1. Heat the coconut oil, vanilla extract and dark chocolate in a double boiler while slowly stirring over medium low heat.
2. Remove when chocolate is melted and the ingredients are all well incorporated and allow to cool slightly.
3. Meanwhile, peel the bananas and stick a skewer in each piece to make a banana popsicle.
4. Dip each banana in the melted chocolate making sure to cover completely.
5. Sprinkle with desired toppings and place on a parchment paper lined baking sheet.
6. Place in the freezer and allow to cool completely, approximately 30-45 minutes.
7. Serve frozen.

Super-Duper Soufflés!

Ingredients:

• 3/4 cup 2-percent milk
• 4 egg yolks
• 1/2 cup sugar, divided
• 1/3 cup flour, sifted
• 1 1/3 cups dark chocolate chips
• 3/4 cup finely ground hazelnuts
• 8 egg whites

Chocolate Sauce:

• 1/2 cup 2-percent milk
• 1/3 cup sugar
• 2/3 tbsp unsalted butter
• 1/2 cup dark chocolate chips

Method:

1. Preheat oven to 400°F. Lightly butter 8 3-by-1 1/2-inch round ramekins.
2. In a saucepan, bring milk to a boil. In a bowl, beat egg yolks and 1/3 cup sugar; add flour. Whisk half of boiled milk into egg yolk mixture.
3. Pour back into pan and cook over low heat for 2 minutes, stirring constantly. Remove from heat, stir in chips and fold in hazelnuts.
4. In a large bowl using an electric mixer, whip egg whites and remaining sugar until stiff peaks form. Fold into the chocolate base. Spoon into ramekins until 3/4 full and bake until soufflés rise, 13 to 15 minutes.
5. For sauce, mix milk and sugar in a saucepan; bring to a boil. Add butter and chocolate, remove from heat and whisk until melted.
6. Serve soufflés hot with sauce poured on top.