Pots de Creme, Low Carb
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 356.4
- Total Fat: 33.4 g
- Cholesterol: 138.7 mg
- Sodium: 106.0 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 9.4 g
- Protein: 12.0 g
View full nutritional breakdown of Pots de Creme, Low Carb calories by ingredient
Introduction
http://www.youtube.com/watch?v=MTKeQMHhlBQ&
http://thepioneerwoman.com/co
oking/2008/05/easy-delicious-and-yes-e
legant-pots-de-creme/
&
http://w
ww.genaw.com/lowcarb/pots_de_creme_au_chocolat.html http://www.youtube.com/watch?v=MTKeQMHhlBQ
&
http://thepioneerwoman.com/co
oking/2008/05/easy-delicious-and-yes-e
legant-pots-de-creme/
&
http://w
ww.genaw.com/lowcarb/pots_de_creme_au_chocolat.html
Number of Servings: 4
Ingredients
-
8 ounces unsweetened baker's chocolate, chopped or grated
3 eggs brought to room temperature
1 Tablespoon vanilla extract
4 dashes of Salt
6 ounces (3/4 cup) fluid strong hot coffee
Tips
I tried this using sugar-free chocolate chips made with maltitol, a sugar alcohol. It was very good, but gave me so much intestinal distress later that evening that I do not recommend using them.
Directions
Take your eggs out of the refrigerator ahead of time & let them come to room temperature before starting.
When eggs are at room temperature you can begin by placing the chocolate into a blender. Follow this with the eggs and the vanilla. Add salt. Turn on the blender.
While it is blending, remove the circular disk from the blender lid and very slowly pour in 6 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.
Blend for a minute or so until mixture is smooth and fairly free of visible chucks of chocolate.
Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later, if desired.
Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
Garnish with whipped cream and maybe a chocolate curl or two (whipped cream &/or chocolate shavings not figured in nutritional data) and you have an easy, delicious and yes, elegant, dessert!
When eggs are at room temperature you can begin by placing the chocolate into a blender. Follow this with the eggs and the vanilla. Add salt. Turn on the blender.
While it is blending, remove the circular disk from the blender lid and very slowly pour in 6 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.
Blend for a minute or so until mixture is smooth and fairly free of visible chucks of chocolate.
Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later, if desired.
Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.
Garnish with whipped cream and maybe a chocolate curl or two (whipped cream &/or chocolate shavings not figured in nutritional data) and you have an easy, delicious and yes, elegant, dessert!
