While it may be difficult to imagine, it is quite easy to make a low-carb chocolate filling and/or icing for cakes and other pastries.
4 oz Baker's Dark (100% Cacao) Unsweetened chocolate, chopped
6 oz Heavy Cream
Splenda or Stevia to your liking
Place chopped chocolate into a bowl.
Mix sweetener with heavy cream in a medium pot. Give it a good stir. Bring heavy cream to a boil. Add to chopped chocolate in the bowl. Mix well using a hand whip. Make sure to dissolve all lumps, until completely smooth.Cover and cool down in refrigerator (has to become very thick, almost solid to use as filling).
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