At the beginning of December, we had close friends come over for a lunch outside, it was still pretty warm with the heater and electric blankets plus we lucked into a super warm December afternoon. JT made his famous Bœuf Bourguignon and I made these Low Carb Icy Squares; they literally melt in your mouth. My friend recently lost 50 lbs on a keto diet and she wanted a little treat but didn’t want to overindulge and these fit the bill perfectly.
Low Carb Icy Squares
For the original recipe, please click here.
Makes 36 little squares (each square is about 5 grams of net carbs)
Ingredients:
- 480 ml heavy whipping cream
- 1 tsp vanilla extract
- 90 g butter
- 1 tbsp espresso powder
- 2 tbsp erythritol
- 90 g dark chocolate with a minimum of 70% cocoa solids, chopped
- 25 g milk chocolate, chopped
- Gold sea salt
Directions:
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Boil the whipping cream and vanilla in a heavy-bottomed saucepan for one minute and then reduce the temperature to a simmer until the cream is reduced to about half of the amount (about 20-30 minutes). Stir occasionally.
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Reduce the heat even further and add the espresso powder, erythritol and butter and stir until smooth (make sure the erythritol melts completely).
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Place both chocolates into a bowl and pour the reduced cream over it and stir until melted.
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Pour the chocolate cream into a parchment-lined 20 cm square (8 inch square) baking pan (squared-off sides is preferred) and allow to cool in the refrigerator for a few hours. When ready to serve, sprinkle with gold sea salt and cut into 36 equal squares. Serve in tiny paper muffin cups.
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Store in the refrigerator in an air-tight container for 2-3 weeks.
Notes:
- The original recipe did not call for the erythritol but because I added the espresso powder, it made it a bit bitter so I had to add it along with the milk chocolate, you could try omitting them both for a 2 g net carb dessert.
- The better quality ingredients you use, the better the taste and in this recipe, it is worth it to splurge.
Ooh these squares sound delicious! Like a ganachy treat! 😀 Your friends are so lucky to be served these and the Bœuf Bourguignon 🙂
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That you sweet lady. They were very ganachy!😘
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This is new to me! looks interestingly delicious! Melt in your mouth chocolate, count me in
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Would definitely love to share, but they don’t travel well. Thanks for your comment.
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This is new to me. I can’t even wrap my head around what they’re like. Creamy? Crisp? GREG
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Hi Greg, they’re super creamy, melt in your mouth!
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I’ve never had a mix of dark and milk chocolate (that I know of). What’s it like?
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It made the dark chocolate flavour a little softer and creamier.
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That sounds lovely. I’ll have to try it.
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I remember eating ‘icy squares’ ages ago. Seems like a simple recipe though I’d use regular sugar instead of the erythritol. I wonder if 2-2 1/2 tbsp would be a good substitute.
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Hi Maria, they say Erythritol is sweeter, I’d start with a small quantity and taste. Thank you for your comment
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I figured that I’d have to use more sugar for that reason but thought starting with a 1:1 substitution would be a good start.
Right now I’m eating my way through the candy canes I bought to decorate my xmas table (the bought fruitcake bar is all gone) but I hope to do some sweet/dessert dishes in the new year.
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I’ve never seen gold sea salt! I couldn’t figure out what that was! Amazing.
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A friend gifted me a sea salt grinder with gold sea salt a few years ago, it’s extravagant so I like to use it on desserty things.
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What a wonderful meal to share with friends! I know if I was there, I’d ask for this yummy dessert recipe!!
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What fine gourmet chocolate confection dessert!
Angie
http://angiesrecipes.blogspot.com
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