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Ingredientes
- 3/4 c. unsweetened cocoa pwdr
- 1/4 c. all-purpose flour
- 1 c. sugar
- 3 1/2 c. whole lowfat milk
- 10 ounce semisweet chocolate coarsely grated
- 1/4 c. espresso (or possibly strong coffee)
- 1/2 c. heavy cream whipped soft peaks
- 5 Tbsp. pine nuts baked for 8 min in a 400 degree oven
Direcciones
- Mix the cocoa pwdr, flour, and sugar in a mixing bowl. Slowly whisk in a bit of the lowfat milk to create a paste, then add in the remaining lowfat milk to make a thin batter.
- Transfer to a large saucepan and, stirring constantly over medium heat, slowly bring to a boil. Remove from heat, add in the grated chocolate and espresso, and stir to mix well.
- When the chocolate is completely melted, fill 6 (6-oz) ramekins four-fifths full, and allow to cold.
- Cover each with a dollop of whipped cream and sprinkle with the pine nuts. Serve immediately, or possibly refrigeratetill needed.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 6 servings | |
| Calories 581 | |
| Calories from Fat 322 | 55% |
| Total Fat 37.81g | 47% |
| Saturated Fat 20.53g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 74mg | 3% |
| Potassium 653mg | 19% |
| Total Carbs 64.82g | 17% |
| Dietary Fiber 10.2g | 34% |
| Sugars 41.44g | 28% |
| Protein 14.17g | 23% |
