Low Carb Milk Chocolate Candy. This was an experiment that went terribly wrong and then fabulously right. I was trying to make ganache with heavy cream and unsweetened baking chocolate-Whoa Nellie, that did not work. What a no-go that but…it pretty much looked the color of milk chocolate so I thought what the heck. I added a little vanilla, a little sucralose, tasted it, and voila-perfect milk chocolate. So…here is my experiment…gone deliciously wrong. Enjoy.
I will say this-my husband is already addicted to this mistake and he is not a diabetic but…
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- ½ C Heavy Cream
- 1 Oz Bar Unsweetened Bakers Chocolate Grated or Chopped Finely
- ¼ t Vanilla (Or A Bit More If Wanted)
- 12 Drops Liquid Splenda
- Heat heavy cream to just under boiling-you want it very hot.
- Remove from heat.
- Add Chocolate and stir until completely incorporated. In the beginning it will look “grainy” and this will disappear. If needed put back on heat for just a moment or so.
- Add vanilla and Splenda and mix in.
- If you have a candy mold this will make 18 pieces of candy and if not-line a sheet pan with parchment or better yet your Silpat and spread evenly and stick it in the refrigerator and even better-the freezer.
- You will need to handle it gingerly and break it quickly and then keep it refrigerated.
- For all the world you will think this is milk chocolate.
- 18 Pieces
- 31 Calories, 3.3g Fat, .3g Protein, .7 Carbs, .3g Fiber, .4g Net Carbs
- I didn’t do it but for a little better stability you might try a couple tablespoons of butter or coconut oil. It won’t hurt it and I doubt it would alter the taste any.
- If you go the sheet pan parchment paper or Silpat route I think you could easily add some chopped walnuts. Interestingly, though this tastes like milk chocolate it has the consistency of fudge and again I haven’t tried it yet but I plan to. After all, nothing about this recipe was planned.
- Good grief, you could add anything you want to this.