Sugar Free Chocolate Pots De Creme
Intensely rich little pots of chocolate make a perfect dinner party dessert.
Servings 8 pots de creme
Calories 280kcal
Ingredients
- 8 ounces sugar free chocolate Lily's Brand or 85% dark chocolate
- 6 tablespoon Swerve Brown sugar sub or Sukrin Gold or Lakanto Golden Monk Fruit
- 6 egg yolks
- 1.33 cup heavy cream
- ⅔ cup unsweetened almond milk or coconut milk if allergic to nuts
- ¼ teaspoon salt
- 1 teaspoon coffee extract optional, but highly enhances the chocolate flavor
Instructions
- Pre-heat your oven to 300⁰ F.
- Chop the dark chocolate into small pieces and place in a heatproof bowl.
- Place the cream, milk, salt and coffee extract into a pot and bring to a simmer on the
stove. - Pour the cream mixture over the chocolate and whisk until it is smooth and glossy.
- Place the egg yolks and sweetener into the bowl of your stand mixer and whisk on high
until they are thick and creamy. - Slowly add the chocolate mixture, beating on med-low continuously.
- Strain the mixture into a large jug.
- Place eight x 5-ounce ramekins into a large baking dish lined with a tea towel.
- Pour the chocolate custard into the ramekins.
- Pour hot water into the baking dish until it reaches the middle of your ramekins.
- Cover the entire tray tightly with foil and poke a few holes in it to avoid steam
building up inside. - Bake for 30 minutes.
- Chill for at least three hours if you prefer cold custard or enjoy warm or at room temperature.
- Serve with chocolate curls, a dusting of cocoa or cream on the side.
- Store in the refrigerator for up to 3 days.
Nutrition
Serving: 1pot de creme | Calories: 280kcal | Carbohydrates: 5g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 146mg | Sodium: 79mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 195IU | Calcium: 17mg | Iron: 1mg