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Hey Lawchick! Here You Go! Very Low Carb Chocolate
OK you were a nay sayer on the agar-agar but here you go 
This is deep rich, not too sweet very dark chocolaty dessert.
The entire thing has 32 carbs.
You can modify it to fit on induction don't use the nuts or raspberries for garnish ..(if the two squares of chocolate are considered a spice)
I use far less sweetener than most so you can increase it according to taste if you need to.
I find if I leave the sweetener at the minimum and increase other flavors
1. the taste is much more like sugar to me
2. it does not stimulate cravings for me but I advise if you are sensitive use caution
This is deep rich, not too sweet very dark chocolaty dessert.
You can modify it to fit on induction don't use the nuts or raspberries for garnish ..(if the two squares of chocolate are considered a spice)
I use far less sweetener than most so you can increase it according to taste if you need to.
I find if I leave the sweetener at the minimum and increase other flavors
1. the taste is much more like sugar to me
2. it does not stimulate cravings for me but I advise if you are sensitive use caution
Chocolate Mocha Cream
Creamy bottom layer that becomes the top
1cup of agar agar threads soaked
1/2 cup water
3/4 cup heavy cream
4 oz of cream cheese
1/2 tsp ameretto or almond extract
1/3 cup DeVinci (or more if you like) or other Vanilla bean syrup (sugar free of course) or 1/4 cup syrup 1 Tbl erythritol, and sparce 1/4 tsp splenda (this is really a good combo..thanks Scott
)
pinch of salt
put the agar -agar in a pot on the stove ...bring to a very low boil whisking constantly until dissolved then whisk in the cream and cream cheese and sweeteners until dissolved and then bring to one hard boil while whisking well turn off and pour into a Pam coated pie pan..
set in a cool place on a rack to chill while you make the top layer that becomes the bottom layer
3/4 cup hot coffee ..decaf is fine
2 squares of bakers chocolate
1 cup loose packed soaked agar agar threads
1 cup heavy cream
1/2 cup vanilla bean syrup
(or same sweetener synergy as above)
pinch of salt
just dump this all in a sauce pan and bring to a low boil while whisking until dissolved and everything is mixed up smooth and bubbling ...then bring to a higher temp to a rapid boil whisk and move around the pot so you don't burn it. Just as soon as it boils take it off the stove and pour into a heat resistant pourable measuring cup ....
then pour this over the top layer that is in the pie pan ...
for the topping
in a skillet over a medium high burner put a cup of walnuts in a tablespoon of melted butter..then when sizzling add shot of the above vanilla bean syrup and let sizzle until all moisture is evaporated. and the nuts are toasted
those get sprinkled all over the top ..whip cream and raspberries (all this maybe omitted depending on where you are )
Creamy bottom layer that becomes the top
1cup of agar agar threads soaked
1/2 cup water
3/4 cup heavy cream
4 oz of cream cheese
1/2 tsp ameretto or almond extract
1/3 cup DeVinci (or more if you like) or other Vanilla bean syrup (sugar free of course) or 1/4 cup syrup 1 Tbl erythritol, and sparce 1/4 tsp splenda (this is really a good combo..thanks Scott
) pinch of salt
put the agar -agar in a pot on the stove ...bring to a very low boil whisking constantly until dissolved then whisk in the cream and cream cheese and sweeteners until dissolved and then bring to one hard boil while whisking well turn off and pour into a Pam coated pie pan..
set in a cool place on a rack to chill while you make the top layer that becomes the bottom layer
3/4 cup hot coffee ..decaf is fine
2 squares of bakers chocolate
1 cup loose packed soaked agar agar threads
1 cup heavy cream
1/2 cup vanilla bean syrup
(or same sweetener synergy as above)
pinch of salt
just dump this all in a sauce pan and bring to a low boil while whisking until dissolved and everything is mixed up smooth and bubbling ...then bring to a higher temp to a rapid boil whisk and move around the pot so you don't burn it. Just as soon as it boils take it off the stove and pour into a heat resistant pourable measuring cup ....
then pour this over the top layer that is in the pie pan ...
for the topping
in a skillet over a medium high burner put a cup of walnuts in a tablespoon of melted butter..then when sizzling add shot of the above vanilla bean syrup and let sizzle until all moisture is evaporated. and the nuts are toasted
those get sprinkled all over the top ..whip cream and raspberries (all this maybe omitted depending on where you are )
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