Pots de Crème au Chocolat

25 04 2011

1 cup heavy cream

4 egg yolks

2 Tbsp. granulated Splenda

4 squares sugar-free Guylian dark chocolate

1 tsp. vanilla

Whipped heavy cream for garnish

Combine chocolate, cream, and Splenda in a saucepan over medium heat. Bring to a boil, whisking quickly. Remove from heat. Slowly add mixture of yolks and vanilla. Continue whisking. Pour into four desert dishes. Chill for four hours or overnight. Garnish with whipped cream before serving.




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