Ingredients

The following ingredients have 4 Servings
  • 100 g 85% Lindt dark chocolate
  • 15 g unsalted butter
  • 50 g unsweetened almond milk
  • 150 g double cream
  • 2 TB Swerve® sweetener (confectioners)

Instruction

  • Break the chocolate into smaller pieces and place into a non-stick pan. Add the butter and the almond milk.
  • Keep on a VERY low heat until the chocolate has melted. Whisk well, the mixture should look glossy. Remove the pan from the heat and set aside to cool slightly while you whip the cream. (If the chocolate looks grainy, add a tablespoon of boiling hot water and whisk again – it should look like the picture below)
  • In the meantime, place the cream into a clean bowl and whip to fairly stiff peaks. Add the Swerve and whip well to combine.
  • Pour the melted (slightly cooled) chocolate into the cream.
  • Very gently, fold the mixtures together. Do this by making large, circular motions with your silicon spatula.
  • It should look like this:
  • Once combined, immediately pour into 4 serving glasses or ramekins. (I used martini glasses because I am a wee-bit pretentious). Place in the fridge to set for at least 3 hours.
  • Just before serving, dust over a little Swerve confectioners sugar using a tea strainer. You could also top with a pretty mint leaf or add some raspberries (garnishes not included in the macros).