You’re always asking where to buy sugar-free chocolate. Here’s the answer – make it! And then eat it) Because it turns out just incredible!
Moreover, the typical “diet” chocolate is bitter with high cocoa content. Yes, of course it is delicious, but the milk chocolate… For some reason I always want it).
By the way, get the erythritol in powder form. If you have regular ones, you can grind them in a coffee grinder.
Cooking time 60 minutes.
Number of servings 6
Ingredients :
Cocoa butter 40g
Heavy cream 60 ml
Cocoa 1,5 tablespoons
Erythritol 1 tbsp.
Step 1
Heat the cream in a ladle until bubbling. Reduce the heat and stir regularly to prevent it from sticking. Cook until the volume has halved and the cream is thick and slightly yellow in color. Pour into a bowl and set aside.
Step 2
Melt the cocoa butter in a pan. Add the cocoa and erythritol. Stir thoroughly.
Remove from heat and cool slightly.
Step 3
Once the cream and cocoa mixture are the same (slightly warm!) temperature, blend, pour into a mold and place in the refrigerator to set
Bon appetit!
Energy Value per Serving
Calories from fat 98
Calories 100
Fats: 10.9g
Carbohydrates: 1g
Fiber: 0.4 g
Assimilable carbohydrates: 0.6 g
Protein: 0.5 g
