PattiEvans
Well-Known Member
- Relationship to Diabetes
- Type 1
- Pronouns
- She/Her
Fab for a dinner party, or just to indulge on your own!
125ml full fat milk
125ml double cream
175g Tesco cooking chocolate 85% cocoa solids (from the bakery aisle, not the confectionery aisle) reserve a few shards to top the dessert*
1 large egg
2 tbs liqueur of your choice (optional - substitute with 2 tsps orange essence if preferred).
For the cream
125ml double cream
2 tbs same liqueur as in the choc mix (Optional, you could just lightly whip the cream instead)
Total carbs as prepared by me 74.05g carb - serves 6 so works out at 12.5g carb per serving.
*This Tesco finest chocolate has 17.8g carb per 100g. You can use any other dark chocolate but you would have to adjust carbs.
Place the 125ml cream and 125ml whole milk into a pan and heat until just come to the boil. Allow to cool a little. Meantime chop the chocolate finely and place into a blender with the liqueur - I don't have a goblet blender, but the stick blender I have worked fine. I just used a basin. Add the milk/cream mixture and blend for 30 secs. If using a goblet blender take the centre plug out and cover with a clean tea towel (this will stop the steam forcing the plug out). Add the whole egg and blend for another 45 seconds.
Pour the chocolate mixture into 6 coffee cups or ramekins and put into the fridge to set for 2 - 3 hours.
Mix the other 125ml cream with the reserved liqueur and stir well. Pour onto the chocolate cups and decorate with the reserved chocolate shards.
Simple, only takes a few minutes and little or no skill needed.
125ml full fat milk
125ml double cream
175g Tesco cooking chocolate 85% cocoa solids (from the bakery aisle, not the confectionery aisle) reserve a few shards to top the dessert*
1 large egg
2 tbs liqueur of your choice (optional - substitute with 2 tsps orange essence if preferred).
For the cream
125ml double cream
2 tbs same liqueur as in the choc mix (Optional, you could just lightly whip the cream instead)
Total carbs as prepared by me 74.05g carb - serves 6 so works out at 12.5g carb per serving.
*This Tesco finest chocolate has 17.8g carb per 100g. You can use any other dark chocolate but you would have to adjust carbs.
Place the 125ml cream and 125ml whole milk into a pan and heat until just come to the boil. Allow to cool a little. Meantime chop the chocolate finely and place into a blender with the liqueur - I don't have a goblet blender, but the stick blender I have worked fine. I just used a basin. Add the milk/cream mixture and blend for 30 secs. If using a goblet blender take the centre plug out and cover with a clean tea towel (this will stop the steam forcing the plug out). Add the whole egg and blend for another 45 seconds.
Pour the chocolate mixture into 6 coffee cups or ramekins and put into the fridge to set for 2 - 3 hours.
Mix the other 125ml cream with the reserved liqueur and stir well. Pour onto the chocolate cups and decorate with the reserved chocolate shards.
Simple, only takes a few minutes and little or no skill needed.