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I borrowed this from a Delia Smith recipe. Her's added alot of extra stuff like chopped candied fruit, chopped nuts, etc. etc. etc. And it used more chocolate, which I didn't find necessary.
The whipped cream gives the chocolate an 'airy' texture similar to cake.
Chocolate "Cakes"
2 oz unsweetened chocolate
1/8-1/4 cup sugar substitute
1/2 teaspoon vanilla extract or whatever flavoring you want
2/3 cup heavy cream
Chop the chocolate into small pieces. Place in a microwave safe bowl with the vanilla extract and microwave 30 seconds to 1 minute. Checking every 10 seconds. When the chocolate is glistening and soft appearing. Remove and stir to combine. Set aside and cool slightly, but the chocolate still is liquidy.
In another bowl, beat the heavy cream until soft peaks. Add the sugar substitute. Then fold the cream together with the chocolate. Drop by the teaspoons full onto a cookie sheet or into mini-muffin tins. Refrigerate until firm. Store in freezer.
The whipped cream gives the chocolate an 'airy' texture similar to cake.
Chocolate "Cakes"
2 oz unsweetened chocolate
1/8-1/4 cup sugar substitute
1/2 teaspoon vanilla extract or whatever flavoring you want
2/3 cup heavy cream
Chop the chocolate into small pieces. Place in a microwave safe bowl with the vanilla extract and microwave 30 seconds to 1 minute. Checking every 10 seconds. When the chocolate is glistening and soft appearing. Remove and stir to combine. Set aside and cool slightly, but the chocolate still is liquidy.
In another bowl, beat the heavy cream until soft peaks. Add the sugar substitute. Then fold the cream together with the chocolate. Drop by the teaspoons full onto a cookie sheet or into mini-muffin tins. Refrigerate until firm. Store in freezer.
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