ROSIE'S LOW CARB CHOCOLATE POTS DE CRÈME
3 1/2 ounces unsweetened chocolate, chopped
1 cup heavy cream
1/4 cup plus 3 1/2 tablespoons granular Splenda or equivalent liquid Splenda
2 egg yolks
1 teaspoon vanilla
In a medium saucepan, over medium heat, melt the chocolate with the cream and sweetener until thickened and almost boiling and the mixture is blended and smooth. Stir frequently. This will take 6-10 minutes and it will get very thick. Beat the yolks and vanilla in a small bowl. Add about a tablespoon of the hot chocolate mixture to the eggs and whisk in. Repeat until you've whisked in about 1/4 cup of the chocolate. Add the egg mixture to the pot with the remaining chocolate and whisk well. Pour into 4 ramekins and chill at least 4 hours until set. Serve topped with whipped cream, if desired.
Makes 4 servings
Do not freeze
With granular Splenda:
Per Serving: 379 Calories; 38g Fat; 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs
With liquid Splenda:
Per Serving: 367 Calories; 38g Fat; 5g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs
I originally posted this as the version that I made using sugar free semi-sweet chocolate chips, but after making the unsweetened chocolate version today, I discovered that the difference is so pronounced that they should be two separate recipes. The semi-sweet version is more like a milk chocolate flavored pudding and this version is very thick and mousse-like. Another big difference is that this version is very bitter. No matter how much Splenda I added, it never got sweet. It's the same old Splenda/chocolate problem. I won't make it this way again and will have to put up with the digestion problems from sugar free chocolate if I decide to make the semi-sweet version again. I've renamed the other version Pots de Crème.