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Ingredientes
- 1 1/4 c. whipping cream
- 1/2 lb unsweetened chocolate minced small pcs
- 1/3 c. granular Splenda
- 1/3 c. granular Sugar Twin
- 1 tsp peppermint extract
- 4 Tbsp. cocoa pwdr
Direcciones
- In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate till melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cold place till completely cool.
- With an electric mixer, beat the chocolate mix till it becomes light and fluffy. Spread out proportionately into a plastic wrap-lined 8- by 8-inch pan. Chill till set.
- Dust the top with 2 Tbsp. of the cocoa pwdr. Flip out, cocoa-side down onto a flat surface. Remove the plastic and dust with the remaining cocoa pwdr. Run a sharp bladed knife under warm water and dry. Cut into 24 pcs, heating and drying the knife after each cut. Keep frzn till you are ready to serve them.
- This recipe yields 24 pcs.
- Comments: You can pipe the mix into tiny foil c. for something different and vary the flavoring as you like. Bourbon is especially good with chocolate.
- Use a good quality unsweetened chocolate like Callebaut, Vahlrona or possibly Scharffen-Berger. Bakers chocolate is very grainy when used in low-carb sweets.
- Yield: 24 pcs
