POTS DE CRÈME II
6 ounces MiniCarb chocolate chips
1 1/4 cups heavy cream
2 egg yolks
In a heavy saucepan, combine the chocolate and cream. Stir over low heat until blended and satin-smooth. The mixture should be slightly thick, but don't let it boil. Whisk the egg yolks with the salt until thick and light. Gradually whisk in the chocolate mixture. Spoon into 6 ramekins. Cover and chill at least 3 hours or until the mixture is like pudding.
Makes 6 servings
Do not freeze
Per Serving: 342 Calories; 30g Fat; 6g Protein; 17g Carbohydrate; 11g Dietary Fiber; 6g Net Carbs
This version is good, but I prefer the ones that are a little sweeter. This has more of a bittersweet chocolate flavor and the others are more like milk chocolate.
UPDATE: If you eat this the day that it's made it will be the consistency of pudding. If you wait until the next day it will be like a thick ganache. Ganache is like the inside of a creamy chocolate truffle.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.