We found this recipe in Food & Wine magazine last month and immediately considered its adaptability. Thanks to Lily’s Sweets divine sugar-free dark chocolate we made an incredibly smooth and satisfying dessert that Max loved mixed with curcumin and probiotics. It’s a recipe that’s great for those using a low-carb, low-glycemic diet or those in the mood for a super smooth and rich chocolate pudding. Enjoy!
INGREDIENTS
1 1/2 cups heavy cream or coconut cream
1 1/2 cups almond milk
5 large egg yolks
1/2 cup ZSweet
2 teaspoons kosher salt
9 ounces Lily’s dark chocolate, finely chopped
DIRECTIONS
In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat. In a medium bowl, whisk the egg yolks with the sugar and salt. Gradually whisk in the hot cream. Transfer the mixture to the saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is slightly thickened and coats the back of the spoon, about 5 minutes.
Strain the custard through a fine sieve into a heatproof bowl. Add the chopped chocolate and let stand until melted, about 2 minutes. Whisk vigorously until smooth, then pour the crémeux into a shallow glass or ceramic dish. Press a sheet of plastic wrap directly onto the surface of the crémeux and refrigerate until set, at least 6 hours or overnight. Spoon the crémeux into glasses, top with sweetened whipped cream and chocolate shavings and serve.
Recipe adapted from the original found in Food & Wine magazine:http://www.foodandwine.com/recipes/bittersweet-chocolate-cremeux
Printable Recipe Card:
Fierce Foods Academy by MaxLove Project 