ORANGE CHOCOLATE POTS DE CRÈME
4 ounces MiniCarb chocolate chips
3/4 cup heavy cream
1/4 cup granular Splenda or equivalent liquid Splenda
Pinch salt, optional
2 egg yolks, slightly beaten
1/2 teaspoon orange extract
Heat the chocolate, cream, Splenda and salt over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Or, place the chocolate, cream, Splenda and salt 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 orange extract. Pour into small dessert dishes. Chill well before serving, at least 4 hours.
Makes 4 servings
Do not freeze
With granular Splenda:
Per Serving: 341 Calories; 29g Fat; 6g Protein; 18g Carbohydrate; 11g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 335 Calories; 29g Fat; 6g Protein; 17g Carbohydrate; 11g Dietary Fiber; 6g Net Carbs
If you eat this the day that it's made it will have the consistency of pudding. If you wait until the next day it will be like a thick ganache. I've combined three or four different Pots de Crème recipes to come up with this "ultimate" version. If you don't care for orange flavoring, you could use an equal amount of vanilla. I might try using peppermint extract sometime or dissolve a little instant coffee in the chocolate/cream mixture for mocha flavor.