Little Chocolate Cream Pots

Method

1. Bring the milk and cream to the boil in a saucepan

2. Mix the egg yolks

3. Slowly whisk the eggs into the boiling liquid

4. Remove from heat until the hob is cooler.

5. Return to hob on a low heat stirring constantly for 5 minutes, until the mixture coats the back of a spoon

6. Break the chocolate into small pieces and add to the pan, continue stirring for 5 minutes

7. Take off the heat and add the Splenda® Granulated Sweetener

8. Whisk until the cream becomes light and fluffy and has cooled down

9. Pour the mixture into small glasses or ramekins

10. Chill in the refrigerator for at least 2 hours before serving

Tip:

You can replace the chocolate with vanilla. Take 2 vanilla beans, split them and scrape out the vanilla seeds. Add them to the milk.