Best Decadent Sugar Free Fat Free Chocolate Pots De Creme Recipes
DECADENT SUGAR-FREE, FAT-FREE CHOCOLATE POTS DE CREME!!
Yes, you can have chocolate!!! and not feel guilty!! I came up with this version ever since Hershey's came out with sugar-free milk chocolate bars, my possibilities are now endless for recipes!!! These taste exactly the same as the full-blown version and no difference!! These you can freeze and they won't freeze hard, actually they are better that way I think but you may keep them in the fridge. *Warning* Do not consume over a serving (I know you will because its so good!!) as it will have a laxative effect. You can use Hershey's Sugar free baking chocolate chips too!! Very simple!!
Provided by Wicked Creations
Categories Dessert
Time 25m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 3
Steps:
- Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
- In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
- Remove from heat and add the vanilla; stir til incorporated.
- Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
Nutrition Facts : Calories 13, Fat 0.3, SaturatedFat 0.2, Cholesterol 1, Sodium 29.3, Carbohydrate 1.9, Sugar 1.1, Protein 0.5
CHOCOLATE POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 2h16m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
- Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
- Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.
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