First, this is a GREAT recipe. However, I did make a couple tweaks running into some challenges. The recipe should include whisking (not stirring) from the first step all the way through. Second, the chocolate should be broken down to small pieces for better melting. Third, make sure to temper the yolks a bit so the egg doesn't scramble. Use a GOOD chocolate! For my diet, I made this carbohydrate free and diabetic friendly by using Sweet Perfection sugar (made from chicory) and unsweetened Ghiradelli chocolate. I also increased the chocolate to 2 ounces which made a more decadent, rich chocolate pudding. Lastly, I made it with heavy cream to make it almost entirely carb-free. OMG this was delicious diet friendly or not!! No reason why you can't use something like Splenda as the sugar or some alternative.
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First, this is a GREAT recipe. However, I did make a couple tweaks running into some...