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!
