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Sunday, April 26, 2009


All I did was add an extra square of baking chocolate. Easy! If making chocolate frosting use only 1 square of chocolate. If making the milk chocolate use 2 squares of chocolate. It makes for a more substantial chocolate confection.

Note:  For chocolate-sensitive people (allergies or migraines):  use 6 tbsp carob powder and 4 tbsp butter.  For those who don't have erythritol, use 6 packets sweetener (the kind for coffee). Just not certain how this will freeze if you want to make chocolate....suspect it won't freeze quite hard enough, but I could be wrong.

Milk Chocolate:
1/4 cup whole or skim milk powder (Hispanic section of Super Walmart or Publix)
3 tbsp whipping cream (or evaporated milk)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar
2 tbsp powdered erythritol, OR 6 packets sweetener (kind for coffee)
2 tbsp unsalted butter, melted (4 tbsp if using Carob powder)
1 tbsp water
1 tsp olive oil
½ tsp vanilla extract
2 oz (2 squares) unsweetened baking chocolate, OR 6 tbsp Carob powder

In blender, combine milk powder, carob powder (if using), whipping cream, liquid sweetener, erythritol, OR packets of sweetener, butter, water, olive oil and vanilla extract; blend.

In cereal bowl, place 2 squares baking chocolate (skip this step if using carob powder). Pour boiling water over chocolate and pour off when molten (test with a sharp, pointy knife).

Add to blender; blend until combined. Spread in two mini loaf pans, or whatever metal or glass pan you have on hand and freeze. Cuts easily right out of the freezer with a blunt knife into pieces for a nice chocolate fix and pick-me-upper.

If you like, add almonds or hazelnuts to the molten chocolate, before freezing.

2 mini loaf pans: 16 servings
1 serving: 52.5 calories; 1.0 g protein; 5.1 g fat; 0.5 g fiber; 1.4 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 


Janet said...

I can hardly wait to try this! I was trying not long ago to figure out how to make milk chocolate using the baking squares. My experiment didn't turn out so well.
Thank you so much Jennifer for all the hard work and time that you put into these recipes!

Jennifer said...

You're welcome, Janet. :) Hope you like it.

RedZinnia said...

Hi Jennifer, I made the milk chocolate frosting to put on your cocoa brownies. The brownies are so good that they don't really need frosting, but the frosting made them even more amazing. Your recipes are absolutely the best! Thank you Jennifer!

Jennifer said...

That's great that you like the brownies even without the frosting - but I agree much nicer with the frosting. Thanks for trying my recipes and best of all, so happy you are finding ones you like. Have a great rest of the weekend.

Anonymous said...

Hello Jennifer,
I would love to try this recipe but I don't understand the bit about pouring boiling water on the chocolate to molten. Could you explain this process a bit further please? Do you melt the chocolate with the water and then pour off the excess?
P.S. Love the fact that you have so many healthy low carb gluten free recipes - keep up the good work!

Jennifer said...

Sarah, sorry for the delay in replying. I've been away from home.

Basically, the boiling water will melt the chocolate. Feel with the tip of a knife and when it is soft, pour the water off. The chocolate will remain behind - and even any little bit of water remaining will not be a problem - if there is a tiny bit. Sounds weird and counter intuitive but it works and is very easy. Sometimes I have to pour the water off and add more boiling water as it has sometimes not always completely melted for me.