Decadent Sugar Free Fat Free Chocolate Pots De Creme Food

DECADENT SUGAR-FREE, FAT-FREE CHOCOLATE POTS DE CREME!!

Decadent Sugar-Free, Fat-Free Chocolate Pots De Creme!! image

Yes, you can have chocolate!!! and not feel guilty!! I came up with this version ever since Hershey's came out with sugar-free milk chocolate bars, my possibilities are now endless for recipes!!! These taste exactly the same as the full-blown version and no difference!! These you can freeze and they won't freeze hard, actually they are better that way I think but you may keep them in the fridge. Warning Do not consume over a serving (I know you will because its so good!!) as it will have a laxative effect. You can use Hershey's Sugar free baking chocolate chips too!! Very simple!!

Provided by Wicked Creations

Categories Dessert

Time 25m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 3

Ingredients

12 ounces of hershey's sugar-free milk chocolate candy bars (4 3oz. bags)
1/2 cup fat-free half-and-half (fat-free-I used Land O'Lakes or Hood)
1/2 teaspoon vanilla extract

Steps:

Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).

Nutrition Facts : Calories 13, Fat 0.3, SaturatedFat 0.2, Cholesterol 1, Sodium 29.3, Carbohydrate 1.9, Sugar 1.1, Protein 0.5

DECADENT CHOCOLATE POTS DE CREME

Decadent Chocolate Pots de Creme image

These pots de creme have a rich, chocolaty flavor. If you prefer sweeter custards, you can add 1 tablespoon sugar with the egg yolks in step 2.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 6

Ingredients

6 ounces best-quality bittersweet chocolate, finely chopped
3 1/2 cups heavy cream
6 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Boiling water, for roasting pan

Steps:

Preheat oven to 325 degrees. Put chocolate into a medium bowl. Bring 2 1/2 cups cream to a simmer in a small saucepan. Pour over chocolate in bowl. Let stand 5 minutes; stir until smooth.
Whisk together egg yolks, vanilla, and salt in a large bowl. Whisk in chocolate mixture. Pour through a fine sieve into a large measuring cup.
Place six 6-ounce ovenproof cups or ramekins into a roasting pan. Pour chocolate mixture into cups, dividing evenly. Pour enough boiling water into pan so it comes halfway up sides of cups. Cover pan with foil. Cook until custards are barely set, about 25 minutes.
Transfer cups to a wire rack, and let cool slightly. Cover with plastic, and refrigerate 1 hour (up to overnight).
Beat the remaining cup cream until stiff peaks form. Spoon a dollop over each pot de creme before serving.

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