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Sunday, April 26, 2009

MILK CHOCOLATE AND MILK CHOCOLATE FROSTING


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:

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