Low Carb Choc Mint Pots
Just because you follow a low carb diet doesn't mean you have to miss out on the occasional indulgent sweet treat! These choc mint pots are absolutely divine. They are low carb and make for a great St Valentine's Day dessert, even if you aren't wanting a low carb option! This is a rich dessert, so a little goes a long way.
Recipe Tester Feedback: “Such a great dessert for those of us who eat low carb, and for those who don’t, too! A delicious choc peppermint pot that satisfies any sweet craving!" - Lauren
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 5 minutes + 8 hours chilling time
Cooking Time 9 minutes
Cannot be frozen
- cream - 300g, pure
- chocolate - 200g, 80% dark, broken up into small pieces
- xylitol - 30g
- vanilla - 1/2 tsp, extract
- peppermint essence - 3/4 tsp, or 2 drops of food grade peppermint oil
- salt - pinch
- eggs - 2
- To garnish:
- coconut cream - whipped
- chocolate - 80% dark, shaved
- Add the pure cream (300g) into the bowl. Program 9 minutes / 90C / Speed 2. Place internal steaming basket on top of the lid to prevent spatters. Watch closely so the cream does not boil over.
- Set aside in a heatproof jug. Keep warm.
- Wash and dry the mixer bowl quickly to cool it. Work quickly, as you don't want your cream to cool too much.
- Add the dark chocolate pieces (200g), xylitol (30g), vanilla extract (1/2 tsp), peppermint essence (3/4 tsp) and salt (pinch) to the bowl. Chop Speed 7 / 5 seconds.
- Insert the whisk attachment. Add the eggs (2) to the bowl. Turn the machine on to Speed 4. Slowly drizzle the warm cream through the hole in the lid to melt the chocolate. Once all the cream is added, continue to mix until smooth.
- Pour mixture into 6 small ramekins or serving bowls. Cover and place into the fridge for 8 hours.
- Serve topped with whipped coconut cream and shaved dark chocolate.