Low Carb Chocolate Recipes

Ingredients:

1 1/4 cup whipping cream
1/2 lb unsweetened chocolate, chopped small pieces
1/3 cup granular splenda
1/3 cup granular sugar twin
1 tsp peppermint extract
4 tbsp cocoa powder

Instructions:

In a small pot, bring the cream to a boil. Remove from the heat and stir
in the chocolate until melted. Stir in the artificial sweetener and
peppermint extract. Transfer to a larger bowl and let stand in a cool
place until completely cold.

With an electric mixer, beat the chocolate mixture until it becomes light
and fluffy. Spread out evenly into a plastic wrap-lined 8- by 8-inch pan.
Refrigerate until set.

Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa-side
down onto a flat surface. Remove the plastic and dust with the remaining
cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into
24 pieces, heating and drying the knife after each cut. Keep frozen until
you are ready to serve them.

This recipe yields 24 pieces.

Total Calories: 2515
Fat: 260 grams
Carbs: 99 grams
Fiber: 41 grams
Protein: 35 grams

Comments: You can pipe the mixture into tiny foil cups for something
different and vary the flavoring as you like. Bourbon is especially good
with chocolate.

Use a good quality unsweetened chocolate like Callebaut, Vahlrona or
Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb
sweets.

Servings: 0