I made this as directed, replacing sugar with Splenda and heavy cream for the evaporated milk. I was needing something lower in carbs and with my swaps, it came in nice and low.
Once the chocolate was melted, I added the cream and had a very hard time incorporating the chocolate into it. Once the cream was hot, I put it in a bowl and used a hand blender for a few seconds at a time, until the chocolate and cream were thoroughly mixed. I'm not sure if heating the cream first and then adding the chocolate to it would help, but my improvisation worked.
I used two 10 oz ramekins and it was so rich, that next time, I'll do smaller portions. Plus, there was so much extra meringue, I piled it into another 10 oz ramekin and baked it along with the puddings. I did bake my meringue-topped puddings for at least another 10 minutes and it may have been a bit longer.
Overall, this was a great treat and I will make it again.
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I made this as directed, replacing sugar with Splenda and heavy cream for the evaporated milk....