SIMPLIFIED CHOCOLATE POTS DE CRÈME
3/4 cup heavy cream
1/4 cup granular Splenda or equivalent liquid Splenda
Pinch salt, optional
2 egg yolks
4 ounces MiniCarb chocolate chips (this product has been discontinued)
1/2 teaspoon vanilla, orange or peppermint extract
Stove top method:
In a medium saucepan, whisk together the cream, sweetener, salt and egg yolks until well blended. Add the chocolate. Cook over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth and thick. Do not boil. Remove from the heat and stir in the flavoring. Pour into serving dishes and chill several hours.
Microwave method:
In a medium microwaveable bowl, whisk together the cream, sweetener, salt and egg yolks until well blended. Add the chocolate. Microwave on MEDIUM power about 3 minutes, stirring well after each minute. Cook until the chocolate is completely melted and the mixture is smooth and thick. Stir in the flavoring. Pour into serving dishes and chill several 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
A friend of mine accidentally came up with this easier method for making Pots de Crème. She forgot and added the egg yolks along with the cream and chocolate but it turned out just fine. I like this method because it makes fewer dirty dishes, cooks the eggs and it thickens much faster than the original method. In only an hour or so in the refrigerator, it was very thick like ganache. I made a mint version today and used 1/2 teaspoon peppermint extract and 1/2 teaspoon vanilla.