Fat To Skinny
Recipe Exchange => Desserts and Sweets => Topic started by: Sunshine on March 14, 2014, 07:27:09 PM
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My birthday was yesterday and I scanned the web for something chocolately - found the perfect recipe on HealthyIndulgences.net for Chocolate Pots De Creme. I had to hold myself back from licking the bowl. Loved the recipe:
1 cup heavy cream or coconut milk
2 ounces 85% cacao dark chocolate (I used Lindt 90%)
1/2 tsp vanilla
* I also added 1/4 tsp instant coffee
3 large egg yolks
5 tablespoons erythritol
1/8 tsp pure stevia extract
****I used a mix of Xylitol and Zero to sweeten
Pinch sea salt
Preheat oven to 325. Combine cream, chocolate and coffee granules in saucepan over low heat. Stir to blend; don't overheat to a bubble.
Place egg yolks in a bowl, whisk in sweetener(s) until smooth. Temper the egg yolks with cream mixture then slowly pour egg yolk mixture into cream mixture, whisking the whole time. Stir until smooth and divide among 3 ramekins. Place ramekins in roasting pan and add warm water to pan until it reaches about an inch up the sides of ramekins. Bake for 35 minutes. The centers of the custards should still be jiggly. Carefully remove ramekins from water bath. Use potholder. Let cool to room temp and then cover with paper towel and foil. Refrigerate for 2 hours or longer if needed.
Serve with whipped cream, or ice cream or berries!
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I am so making this!!!! :D
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Hope you had a great day :D
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Oh, yummy!!! :) :) :)
Tony
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Tonight there just might be a fight in our house as we only have 1 ramekin left!!! Love that you can make this ahead - the paper towel helps control the condensation otherwise you'll have water droplets on the top if you don't mind no big deal! Next time I might try with raspberry extract and sauce!!!