I have to agree with Michael Pollan, when he said,
“There is nothing wrong with special occasion foods, as long as every day is not a special occasion. Special occasion foods offer some of the great pleasures of life, so we shouldn’t deprive ourselves of them, but the sense of occasion needs to be restored.”
Too often we are eating our ‘special occasion foods’ daily not just in celebration! Let’s get back to celebrating with special foods, when there really is a grand occasion to celebrate.
Thanksgiving is next week here in the U.S. and of course that holiday largely revolves around food. It is certainly an occasion for celebrating friends and family, the origins of our country, and all the wonderful things we have in our life.
This is the time for something fun and sweet.
Something you don’t have often.
The treat that really is a treat!
Now I am no different than you, I love my chocolate. I found a delicious way to enjoy it, and still maintain my low-carb/keto way of eating. This is one of my favorite recipes! It’s been quite a while since I’ve had this, so I think I will make it for my Thanksgiving dessert.
This Chocolate Pots de Creme (a fancy way of saying Pudding) comes together quickly and will hold in the fridge for a day or two, until you are ready to serve it. It can be cooked either in the oven or in a Sous Vide water bath, and I’ve included directions for both.
If you’ve never heard of sous vide, it’s a method of cooking food under vaccum and submerged in a large bath of water. You use a circulator like this one to get the water to the correct temperature and then hold it there for the full cooking time. This method of cooking also makes the most fantastic, perfectly cooked steak or salmon filets. But that is a post for another day!
- 4 oz Lily's Dark Chocolate Baking Chips
- 2 cups heavy cream (sub coconut milk if dairy free)
- 4 egg yolks
- 4-6 tbsp Swerve Confectioner's style sweetener or Erythritol
- 1 tsp pure vanilla extract
- Pinch of salt
- Heat the milk/cream in a heavy saucepan over medium heat until just simmering. Whisk the eggs and Swerve together in a large bowl. Whisk the hot milk mixture into the eggs in a very slow, steady stream. You don’t want to scramble the eggs.
- Stir in the chocolate until it is completely melted. Add in the vanilla extract and a pinch of salt. Taste and adjust the sweetener if needed.
- Evenly fill 6 ramekins or small mason jars with the custard. Place the ramekins or jars in a baking dish and carefully fill with water until it rises halfway up the outside of the ramekins (this helps the custard cook more evenly). Make sure you do not get any water inside the ramekins.
- Bake for 25-30 minutes or until set in the middle. Remove from the oven and let cool before serving.
- For a creamier pudding, fluff the pudding once its fully chilled, by whipping with an electric mixer. Serve as is or topped with whipped heavy cream and cinnamon.
- Sous Vide Instructions:
- Prepare a sous vide water bath set to 176 degrees F (80 degrees C).
- Bring heavy cream to a simmer on the stovetop. Whisk Lily's dark chocolate baking chips, Swerve or erythritol, vanilla extract, and salt into the cream. Remove from heat.
- Whisk in egg yolks one at a time until mixture is smooth.
- Divide mixture into six 4-ounce mason jars with lids. Screw on lids fingertip tight (not too tight, you want air to be able to escape).
- Place sealed jars at the bottom of the water bath and cook for 1 hour.
- Remove jars from the water bath using tongs. (They will be hot!) Place the jars in the fridge to cool and set for a minimum of 3 hours. (if you have glass shelves, lay a small towel down before putting the jars inside).
- Nutrition Breakdown: (per jar) Calories: 240 Fats: 25 grams Net Carbs: 3 grams Protein: 4 grams