This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly
- Extra Easy – 2.5 syns (or 1.5 syns without cream and grated chocolate)
- Green/Vegetarian – 2.5 syns (or 1.5 syns without cream and grated chocolate)
- Original/SP – 2.5 syns (or 1.5 syns without cream and grated chocolate)
- WW Smart Points – 4 syns (or 2 without cream and grated chocolate)
- Dairy Free – omit cream and chocolate chips
Ingredients
- 1.5 tbs (7.5g) of 100% pure cocoa powder – 1.5 syns)
- 1 tsp of vanilla extract
- 2 tbs of sukrin gold – 1 syn
- 4 tbs of almond or cashew milk – 0.5 syns (this is with the chocolate chips, as syns are negligible in both alone)
- 2 large eggs
- 20g of light aerosol cream (optional) – 2 syns
- 1g (approx 2) milk chocolate chips (optional)
Instructions
- Add the cocoa powder, vanilla, sukrin gold and milk to a saucepan.
- Heat over a medium heat, whisking constantly, until it thickens and is of a silky chocolate appearance.
- Set aside to fully cool (this is important).
- Once the chocolate has cooled.
- Separate the whites from the yolks of the eggs.
- Add the yolks into the chocolate and whisk till you have a smooth thick chocolate sauce.
- Whisk the egg whites until they form stiff white peaks.
- Fold the egg whites into the chocolate, until all combined (don’t overwork though).
- Add to two small glass, cover with cling film and refrigerate for approx 6 hours (overnight is best).
- When ready to serve top with the light cream is using and grate over the top with the little bit of chocolate.
- Enjoy!!