Low Carb Dark Chocolate Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 cup Heavy Whipping Cream 1 cup Unsweetened almond milk1/3 cup sugar equivalent of sucralose2.5 oz. Cocoa Butter or Coconut oil1 oz. Cocoa powder2 tbsp salted butter4 large Egg Yolk1 tsp Vanilla Extract
1. Heat the almond milk, cream, cocoa butter, cocoa powder and butter in a double boiler over medium low heat. Stir frequently.
2. Meanwhile, in a small bowl, whisk the egg yolks, sweeteners and vanilla together.
3. When the cream chocolate mixture is completely smooth, scoop about a half cup of the chocolate/cream mixture from the pan and stir it quickly into the yolk mixture to temper it.
4. Whisk the yolk mixture into the pan of chocolate cream.
5. Heat and stir slowly until the mixture thickens enough to coat the back of a spoon.
6. Remove from heat and stir slowly for about a minute to release the steam.
7. Pour into a bowl and refrigerate, uncovered for about 15 minutes.
8. Stir again, cover and finish chilling.
Serving Size: Makes 7 large servings.
2. Meanwhile, in a small bowl, whisk the egg yolks, sweeteners and vanilla together.
3. When the cream chocolate mixture is completely smooth, scoop about a half cup of the chocolate/cream mixture from the pan and stir it quickly into the yolk mixture to temper it.
4. Whisk the yolk mixture into the pan of chocolate cream.
5. Heat and stir slowly until the mixture thickens enough to coat the back of a spoon.
6. Remove from heat and stir slowly for about a minute to release the steam.
7. Pour into a bowl and refrigerate, uncovered for about 15 minutes.
8. Stir again, cover and finish chilling.
Serving Size: Makes 7 large servings.
Nutritional Info Amount Per Serving
- Calories: 278.8
- Total Fat: 29.2 g
- Cholesterol: 160.6 mg
- Sodium: 67.2 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.1 g
- Protein: 3.0 g
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