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


  • 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) 


  1. Add the cocoa powder, vanilla, sukrin gold and milk to a saucepan.
  2. Heat over a medium heat, whisking constantly, until it thickens and is of a silky chocolate appearance.
  3. Set aside to fully cool (this is important).
  4. Once the chocolate has cooled.
  5. Separate the whites from the yolks of the eggs.
  6. Add the yolks into the chocolate and whisk till you have a smooth thick chocolate sauce.
  7. Whisk the egg whites until they form stiff white peaks.
  8. Fold the egg whites into the chocolate, until all combined (don’t overwork though).
  9. Add to two small glass, cover with cling film and refrigerate for approx 6 hours (overnight is best).
  10. When ready to serve top with the light cream is using and grate over the top with the little bit of chocolate.
  11. Enjoy!!
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