Now I know what you’re thinking, chocolate and diabetes don’t mix. For the most part that is true, however there is a saying that says: “Enjoy everything in moderation” and I am a firm believer in this. As long as you have an active lifestyle and a decent diet I’d say you can enjoy these. Just don’t have them every week! I recommend choosing a really dark chocolate for this, at least 70% cocoa solids. Because of the chocolate this can be a little more expensive than my previous recipes.
This serves two people
Ingredients:
You will need:
- 100 g Plain Chocolate broken into pieces (70% approx)
- Fresh Pouring Cream to serve
- 55 g Butter
- 2 Eggs separated
- 55 g Caster Sugar
Method:
- Preheat the oven to 180°C/350°F/Gas 4.
- Generously butter 2 pudding basins or ramekins.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water.
- Remove from the heat and whisk in the remaining 40g of the butter until melted.
- Set aside.
- Place the egg whites in a bowl and whisk until stiff peaks have formed.
- Whisk in half of the sugar, a third at a time, whisking well after each addition until stiff and very shiny.
- In a separate bowl, beat the remaining sugar and egg yolks until pale and fluffy, then beat into the cooled chocolate mixture.
- Fold in the meringue and use to fill the prepared cups two-thirds full.
- Arrange on a baking sheet and bake for 12 minutes until well risen but still with a slight wobble in the middle.
- Serve as is or with a spoon of Ice Cream. (A Small scoop now!)
Enjoy!
And as always, thanks for reading.
Luke
That Diabetic Blog 