Friday, November 25, 2011

Sugar-free Chocolate Pots De Creme


This Thanksgiving I wanted to create a 'sugar-free' dessert because my father and my sister's boyfriend both are Atkin's dieters. The challenge: make it so good that no one cared or knew it was sugar-free (until I told them). The solution: a rich, chocolate custard and decadent whipped cream all made with stevia as sweetener.

Stevia is an herbal sweetener (leafy green plant). It is 200-300 times sweeter than table sugar, and can have bitter or licorice aftertaste if too much is used. A little goes a very long way! I prefer a pure stevia extract powder. It can be used dry or diluted with water to make a liquid.

For the chocolate, I use * Simply Lite brand available at Trader Joe's. It is delicious, low carb and for real chocolate lovers.

Simply Lite Sugar Free Dark Chocolate from Trader Joe's or Online

Sugar-free Chocolate Pots De Creme
  • 2 cups heavy cream
  • 1/2 cup 2% milk
  • 5 oz dark 'low carb' chocolate*, chopped
  • 6 large egg yolks
  • 1/3 tsp pure stevia extract powder
Topping
  • 3 oz dark 'low carb' chocolate*, finely chopped for topping
  • 8 oz whipping cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure stevia extract powder (or to taste)
Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Sprinkle tops with remainder of chocolate while warm. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.)
chocolaty velvety goodness with homemade whipped cream
Whipped Cream
The trick to quick, fluffy whipped cream? Freeze your stainless steel mixing bowl & mixer/whisk until very cold!

Pour whipping cream into mixer and sprinkle with stevia powder. Beat on high for a few minutes. As cream thickens, add vanilla. Continue to mix on high until soft peaks form (do not overmix!!).
Serve immediately, or keep refrigerated, covered for up to 2-3 days.


This recipe was modified from: http://www.epicurious.com/recipes/food/views/Chocolate-Pots-de-Creme-104100#ixzz1ekSXpMx9

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