POTS DE CRÈME AU CHOCOLAT
4 ounces MiniCarb chocolate chips (this products has been discontinued)
2 tablespoons granular Splenda or equivalent liquid Splenda
3/4 cup heavy cream
2 egg yolks, slightly beaten
1/2 teaspoon vanilla or orange extract
Heat the chocolate, Splenda and cream over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Or, place the chocolate, Splenda and cream in a small glass bowl and microwave on MEDIUM about 2 1/2 minutes, stirring after half the time. Cook until the chocolate is completely melted and whisk until smooth. Gradually beat the chocolate mixture into the egg yolks. Stir in the vanilla. Pour into small dessert dishes. Chill well before serving, about 4 hours.
Makes 4 servings
Do not freeze
With granular Splenda:
Per Serving: 295 Calories; 23g Fat; 6g Protein; 18g Carbohydrate; 11g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 292 Calories; 23g Fat; 6g Protein; 17g Carbohydrate; 11g Dietary Fiber; 6g Net Carbs
I think I like this version the best of all the Pots de Crème recipes I've tried. The flavor is nearly identical to the Pots de Crème recipe, but is slightly thicker. I do have a few tweaks in mind for next time though. I may double the sweetener, add a pinch of salt and try using orange extract in place of the vanilla.
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.