Friday, 7 June 2013

Pots de Crème au Chocolat with Raspberry Coulis (Low Carb & Gluten Free)

Photo credit: Scott Saunders

For those of you who don't speak French, this translates as chocolate cream pots, but the French version sounds much nicer doesn't it? These are "perfectly delicious" as Julia Child would say! This recipe also makes a raspberry coulis (my own recipe!), so it's a double whammy! Anyway, I made these since my Nana and cousin, Scott, were coming over and we made a big "Last Supper" before I was getting my three wisdom teeth removed. Yes, they are out now and I am suffering with a case of chipmunk cheeks and sore, stitched up areas. Oops, I probably just made you lose your appetite. But even if you still are hungry and skipped all that or just have a strong stomach, I'll post it!  PS, most of the carbs are from natural ingredients like the rasbperries and cream, but it's still pretty low compared to classic. "Bon appetit!"

Pots de Crème au Chocolat

Makes 7 ramekins

1 cup heavy cream
1 cup coconut milk
4 ounces dark chocolate, chopped coarsely
heaping tsp vanilla
6 egg yolks
10 tbsps xylitol, powdered
1/8 tsp pure stevia powder
2 cups water

Preheat oven to 325F. 

Combine cream, coconut milk, chocolate and vanilla in a saucepan over medium heat.   Whisk often until mixture turns a light brown and chocolate is completely melted. Take off heat.   In a large mixing bowl, whisk eggs and xylitol until smooth.   Pour slightly cooled cream mixture into egg mixture, whisking constantly until completely combined.     Take out a large lasagna pan and place ramekins in it. Make sure they are evenly spaced.     Heat water and pour into lasagna pan, making sure not to splash any in the ramekins. The water should rise a little more than half way up the ramekins.     Pour your mixture evenly into the ramekins and put into the oven. Bake for 40 minutes. They should still be very jiggly when they come out, but the top should look a bit darker and hard.     Chill for at least 2 hours.  Enjoy!

Adapted from a Healthy Indulgences recipe

Raspberry Coulis

Makes about 1 cup

1 cup frozen raspberries
1/4 cup water
2 tbsps sweetener

In a small saucepan, combine raspberries and water over medium heat. Stir constantly. When the raspberries have thawed and have made a red liquidy, seedy sauce, reduce temperature to medium-low and add your sweetener. Mix for about 3 more minutes or until you are happy with your coulis. Take off heat and cool before using. Add to chocolaty desserts or cheesecakes.

Nutritional Info (per one ramekin and one tbsp raspberry coulis)
Low Carb
Calories: 353
Total Fat: 30 . 3g
Sat. Fat: 19 . 4g
Cholesterol: 226 . 8mg
Sodium: 27 . 2mg
Carbs: 28 . 1g
Fibre: 16 . 7g
Net. Carbs: 11 . 4g
Sugars: 4 . 4g
Protein: 2 . 1g

Calories: 599 
Total Fat: 40 . 6g
Sat. Fat: 24 . 1g
Trans Fat: 0 . 05g
Cholesterol: 195 . 8mg
Sodium: 63mg
Carbs: 56 . 8g
Fibre: 6 . 6g
Net. Carbs: 50 . 2g
Sugars: 43 . 7g
Protein: 7 . 3g