Little Chocolate Cream Pots
6 servings, ready in 2 hours and 30 minutes
Bring the milk and cream to the boil in a saucepan
Mix the egg yolks
Slowly whisk the eggs into the boiling liquid
Remove from heat until the hob is cooler.
Return to hob on a low heat stirring constantly for 5 minutes, until the mixture coats the back of a spoon
Break the chocolate into small pieces and add to the pan, continue stirring for 5 minutes
Take off the heat and add the Splenda® Granulated Sweetener
Whisk until the cream becomes light and fluffy and has cooled down
Pour the mixture into small glasses or ramekins
Chill in the refrigerator for at least 2 hours before serving
You can replace the chocolate with vanilla. Take 2 vanilla beans, split them and scrape out the vanilla seeds. Add them to the milk.
- 200ml skimmed milk
- 200ml low-fat whipping cream
- 4 egg yolks
- 1 level tbsp SPLENDA® Granulated Sweetener
- 150g dark chocolate
|of which saturates||13.60g|
|of which sugars||18.50g|
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