chocolate Cremeux

Adapted from: https://www.howtocookthat.net/public_html/chocolate-cream/

Servings: 10 large

500g sugar-free chocolate for soft-set OR 600g for firmer set
550g cream (35% fat)
120g egg yolks (approx 5-8 yolks)
60g erythritol or xylitol (less if using very sweet chocolate)

Directions from Ann Reardon's recipe linked above:

"Break up your chocolate and place in a bowl with a sieve resting over the top.
Put the cream in a saucepan and bring to the boil.
Whisk together the yolks and the [sweetener].

As soon as the cream just begins to boil, remove it from the heat and slowly whisk into the yolks, and then pour it all into the saucepan.
Return to the heat and stir constantly until just before it reaches 85C (185 degrees Fahrenheit).  

Remove from heat and immediately pour through the sieve over the chocolate.
Push your chocolate down so it is all covered and leave for a couple of minutes to melt. Stir gently to combine."

Pour into preferred moulds or serving glasses and refrigerate until set. Once chilled it should have the consistency of ice cream or stirred custard.

Nutrition Info:
Please note that I used MyFitnessPal to calculate this info, so it is not 100% accurate, AND I don't think it tracks net carbs, so a portion of the carbs listed may be processed by your body as fiber and not actually absorbed as energy.

net carbs = total carbs - dietary fiber (dietary fiber is what makes up about half of most sugar-alcohols, as well as most of the carbs in coconut flour)

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

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