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Thursday, July 14, 2011

Chocolate After Dinner Mint Log (GF)


CHOCOLATE AFTER DINNER MINT 

LOG

Arrange this log on a pretty oblong serving plate, with several slices around it.

8 oz regular cream cheese, softened (250 g)
3 tbsp butter, softened (45 mL)
3/4 tsp peppermint extract (3 mL)
  Substitute, page 173
green food coloring
Dipping Chocolate:
1 cup SPLENDA® Granular (250 mL)
1/4 cup skim milk powder (50 mL)
3 tbsp whipping cream (45 mL)
2 tbsp unsalted butter, melted (25 mL)
1 tbsp water (15 mL)
1/2 tsp vanilla extract (2 mL)
1 oz unsweetened baking chocolate (30 g)

In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, butter and peppermint extract until smooth.  Add Confectioner’s Sugar Substitute, page 173 and green food coloring to achieve a light green, pleasing color; process.  In 9 x 13-inch (23 x 33 cm) glass baking dish, fashion 13-inch (33 cm) log.  Freeze while preparing Dipping Chocolate.

Dipping Chocolate:  In blender or food mill (food processor attachment), blend SPLENDA® Granular and skim milk powder until fine. In cereal bowl, combine blended mixture, whipping cream, butter, water and vanilla extract.  Stir with wire whisk until smooth.

In another cereal bowl, microwave chocolate 2 minutes or until almost completely melted (do not overheat or chocolate will seize).  Stir until chocolate is completely melted.  Use soft spatula to scrape all chocolate out of bowl and stir into creamy mixture with wire whisk. If chocolate cools, warm at 5 to 10 second intervals, being careful not to overheat as chocolate will seize and become bitter (skip this step for Chocolate After Dinner Mint Log). Frost entire log with chocolate.  Freeze half an hour, then refrigerate.  Cut into thin slices to serve.
Yield: 1 batch of chocolate.  (30 g Total Carbs)

Yield:  56 slices
1 slice
43.7 calories
2.5 g protein
2.9 g fat
2.0 g carbs
 
Variation:  Snowflake Log:  Use 1/4 cup (50 mL) unsalted butter, 1/4 cup (45 mL) cocoa in filling, omit peppermint extract, food coloring; sprinkle 2 tbsp (25 mL) finely desiccated, unsweetened coconut over chocolate frosting.  (2.1 g Carbs)

Chocolate-Dipped Strawberries:  This chocolate is great for dipping strawberries.  Freeze dipped strawberries very briefly and refrigerate or serve.

15 comments:

Jo Ann said...

That looks and sounds delicious! Can't wait to try it.

Do you think that this would freeze well? I am the only low carb eater in my family, and having that accessible would be too tempting.

Jennifer said...

Thanks, Jo Ann. :) I think it should freeze just fine in an air tight container. Maybe you can cut it into smaller chunks so that you can remove the small chunks as you need them. My sympathies for being the only low-carber in the family; not always easy! At times that was true for me as well - i.e. being the only low-carber in the family.

Jo Ann said...

I will try freezing some and let you know how it turns out.

Thanks for all you do. This website has the BEST recipes of all!

Jennifer said...

Wow, that is very high praise considering there are ton of lovely websites. It's nice to have a fan. Thanks again Jo Ann and you're very welcome. You're the second person to tell me exactly that in a matter of days. Kind of nice since my blog is dead quiet again. Thanks for breaking the silence. lol I think everyone must be out enjoying their summer. :)

Jo Ann said...

Made it, froze it - works beautifully! That will make it harder to give in to temptation. I have made myself a rule to have only three slices at a time in the refrigerator.

Jennifer said...

Wow, you were quick to make that. I'm impressed with your self-discipline. Thanks, Jo Ann, for trying the recipe and also for coming back to tell me that it freezes well.

Eftychia said...

What a lovely desert! My husband will be thrilled with this recipe.

Jennifer said...

My hubby liked it too. ;)

Janet said...

Jennifer that is beautiful!
I don't know how you do it, but I am sure glad that you do!!

Jennifer said...

I think the confectioner's sugar could be nicer with some powdered erythritol. This is an older recipe that I am sharing. :)

Jennifer said...

Here is another idea for confectioner's "sugar": http://low-carb-news.blogspot.com/2008/12/another-confectioners-sugar-substitute.html One would need to increase the dry ingredients. Using powdered erythritol cuts down on the carbs plus it already has a consistency almost like icing sugar.

Claire said...

Mmmm looks soo good!! Chocolate and mint are perfect together

Jennifer said...

Yes, they are, Claire. I agree.

sweetpeaskitchen.com said...

This looks incredible! I am bookmarking this...I can't wait to give it a try! :D

Jennifer said...

Hope you like it. :)