Dark Chocolate Truffle Custards : Sweet treats Forum : Active Low-Carber Forums

#1 ^

Thu, Feb-08-07, 02:41

IslandGirl IslandGirl is offline

Registered Member

Posts: 4,909

Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"

BF:DWTK/DDare/JEnuf
Progress: 10%

Location: Vancouver Island, BC

Dark Chocolate Truffle Custards

Messing around with molten cakes and came up with this instead. VERY rich and thick, like chocolate truffles!

Quote:

* Exported from MasterCook *

Dark Chocolate Truffle Custard

Recipe By : Judi [IslandGirl]
Serving Size : 8
Categories : Chocolate, Desserts, Gluten & Wheat Free, Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate -- chopped
4 ounces heavy cream
2 ounces unsalted butter -- *see Note
2 ounces butter -- ~ 1/2 cup total
1/2 cup Sweetener, Sugar Sweetness Equivalent -- *see Note
4 whole large eggs -- beaten
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa -- sifted

Preheat oven to 300F. Panspray or butter eight 4 oz ramekins.

Over a double boiler, melt chocolate, butter and sweetener; when well melted, stir in the cocoa, then take off the heat when done but keep warm. In a separate bowl, stir eggs, cream and vanilla til well broken up (try not to beat in much air).

Stir the chocolate mixture into the egg mixture, tempering as needed.

Pour the chocolate into the ramekins (they'll be no more than half full).

Bake for 20-24 minutes in a water bath or until the center is barely set. Cool completely if made ahead; can serve warm.

Description:
"very dense very chocolate"
Copyright:
"© LowCarb FoodExperts Canada® / Kitchen Counter™"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 272 Calories; 27g Fat (84.0% calories from fat); 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 158mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

Serving Ideas : Whipped Cream (no sweetening needed)

NOTES : 2007-02-07
* if all unsalted butter used, add a pinch of salt.
* I used Shugr, an erythritol based granular sweetener.
Served warm, texture is a dense & very chocolatey custard; served chilled, texture is chocolate truffle.

Sponsored Links

#2 ^

Thu, Feb-08-07, 16:38

Mousesmom

Senior Member

Posts: 3,633

Plan: Atkins
Stats: 156/146.8/139 Female 69 inches

BF:
Progress: 54%

Location: Victoria, BC

Jude, this recipe is almost enough for me to seriously consider taking up baking.... ROFLOL

Julie

#3 ^

Thu, Feb-08-07, 17:06

IslandGirl IslandGirl is offline

Registered Member

Posts: 4,909

Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"

BF:DWTK/DDare/JEnuf
Progress: 10%

Location: Vancouver Island, BC

Guess what? No flour, it ain't baking!

If it's meat, it's roasting...don't know what you call this one, but just think of it as a way of making more efficient use of that weird appliance in the kitchen, the oven.

#4 ^

Thu, Feb-08-07, 17:43

Mousesmom

Senior Member

Posts: 3,633

Plan: Atkins
Stats: 156/146.8/139 Female 69 inches

BF:
Progress: 54%

Location: Victoria, BC

Oven - I think I have one of those. It's that box looking thing that gets hot, right?

All kidding aside, this looks really good and I will have to find/beg/borrow/steal some ramekins to make it in. I only have 4 as of today.

Julie

#5 ^

Thu, Feb-08-07, 17:44

Mousesmom

Senior Member

Posts: 3,633

Plan: Atkins
Stats: 156/146.8/139 Female 69 inches

BF:
Progress: 54%

Location: Victoria, BC

I suppose I could do the math and halve the recipe though.....

;~)

Julie

#6 ^

Thu, Feb-08-07, 17:50

Annie1gi

Operation Ann 2013

Posts: 14,042

Plan: Atkins
Stats: 310/297.0/150 Female 5ft 1 in

BF:Of course!! :)
Progress: 8%

Location: Leesburg, FL

Oh that sounds fabulous! Thanks for the recipe! A must try, for those days that you just can't do without some chocolate!

#7 ^

Thu, Feb-08-07, 17:57

GlendaRC GlendaRC is offline

4 phases-use 'em all

Posts: 8,787

Plan: Atkins maintenance
Stats: 170/120/130 Female 65 inches & shrinking

BF:
Progress: 125%

Location: Victoria, BC Canada

Quote:

Originally Posted by Mousesmom

All kidding aside, this looks really good and I will have to find/beg/borrow/steal some ramekins to make it in. I only have 4 as of today.

Julie

I don't actually have any ramekins - I usually just use pyrex custard cups for this sort of thing - it's what I'm going to be using this afternoon cause I sure am not waiting 'til I get ramekins!

Glenda

#8 ^

Fri, Feb-09-07, 21:35

IslandGirl IslandGirl is offline

Registered Member

Posts: 4,909

Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"

BF:DWTK/DDare/JEnuf
Progress: 10%

Location: Vancouver Island, BC

Quote:

Originally Posted by Mousesmom

I suppose I could do the math and halve the recipe though.....

;~)

Julie

T'ain't hard...that's what I did -- made 4 at a time -- while testing all this versions! (this IS version 2.4, did I tell ya?)

Found a great supply of pretty & inexpensive ramekins, brilliant royal blue on the outside, at my fave $ store, at colwood corners. Pretty AND cheap! What's not to like?!?

Love ya!

#9 ^

Sun, Feb-11-07, 16:16

Mousesmom

Senior Member

Posts: 3,633

Plan: Atkins
Stats: 156/146.8/139 Female 69 inches

BF:
Progress: 54%

Location: Victoria, BC

Ok, I DID IT - I made these and they are to die for!!! I am glad I only made 4!!!!!!

Julie

#10 ^

Sun, Feb-11-07, 16:48

IslandGirl IslandGirl is offline

Registered Member

Posts: 4,909

Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"

BF:DWTK/DDare/JEnuf
Progress: 10%

Location: Vancouver Island, BC

We're made for chocolate, we women!

#11 ^

Sun, Feb-11-07, 18:34

Mousesmom

Senior Member

Posts: 3,633

Plan: Atkins
Stats: 156/146.8/139 Female 69 inches

BF:
Progress: 54%

Location: Victoria, BC

Very, very rich!!! but almost impossible to leave alone....

Isn't chocolate a food group in the new Canadian Food Guide?

Julie

#12 ^

Wed, Feb-21-07, 14:35

LisaS

Senior Member

Posts: 568

Plan: PPLP
Stats: 235/179/125 Female 5' 5"

BF:lots/less/<20%
Progress: 51%

Location: So Calif

do you think the volume or other character of the granular sweetener is essential to the recipe or could you get away with all liquid (like sweetzfree) ?

#13 ^

Wed, Feb-21-07, 17:55

IslandGirl IslandGirl is offline

Registered Member

Posts: 4,909

Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"

BF:DWTK/DDare/JEnuf
Progress: 10%

Location: Vancouver Island, BC

Quote:

Originally Posted by LisaS

do you think the volume or other character of the granular sweetener is essential to the recipe or could you get away with all liquid (like sweetzfree) ?

I think the combined sweeteners in the sweetener I used are helpful with chocolate, not so much the bulk or in this particular recipe. A straight sucralose sweetener has been known by some tasters to have a bitter taste with chocolate, or not quite as sweet as it should be, no lingering sweetness(?).

I would guestimate that a liquid sweetener is ok, but best if you use a blend of 2 different sweeteners and one of them is sweetzfree. Example: I would definitely consider using the "liquid splenda" AND some liquid SugarTwin (ours is cyclamate and not bitter as is the saccharin version in the States).

Hope that helps.

#14 ^

Fri, Mar-09-07, 23:33

cnmLisa

Every day is day one

Posts: 7,776

Plan: AtkinsMaintenance/IF
Stats: 185/145/155 Female 5'5

BF:
Progress: 133%

Location: Oregon Coast

Just thought I'd let you know, I made these tonight and they were the bomb!!

Rich does not describe these!

I halved the recipe--Thank Goodness!! because 8 of these would be the death of me.

This will become a staple.

Lisa

#15 ^

Sat, Mar-10-07, 21:46

IslandGirl IslandGirl is offline

Registered Member

Posts: 4,909

Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69 Female 5'6.5"

BF:DWTK/DDare/JEnuf
Progress: 10%

Location: Vancouver Island, BC

Thanks, Lisa! Hey, made any new and tempting ice cream flavours lately?