Sometimes you just need a little treat. These little chocolate pots certainly fulfill the brief, and at a mere 7 g of carbs per pot, they can certainly be incorporated into a low-carb regimen.
(*My pedantic husband has pointed out that these are not, in fact, sugar-free. So, in the spirit of correctness, let the record show that bananas and chocolate do contain sugar.)
Mixture fills approx. 7 x 60 ml espresso cups
250 ml double cream
1 small banana
40 g (about 1 heaped tbsp) crunchy almond butter
1/4 tsp vanilla powder
1/4 tsp salt
100 g dark chocolate (I used 85%, but by all means go higher!),
100 g unsalted butter, cubed
Chop up the banana and mash well with a fork. Place the cream, banana, almond butter, vanilla and salt in a pan and heat gently, stirring frequently, until you start to see tiny bubbles forming.
Take the pan off the heat and add the chocolate and the butter. Stir well until the chocolate and butter have melted and everything is mixed together. You shouldn’t need to heat the mixture again to melt everything, just be patient and keep stirring! Have a taste of the mixture and add more salt if the chocolate flavour doesn’t “pop” enough. At this point you can blend the mixture so that it is completely smooth, but I like the added texture of the occasional bit of crunchy almond. Divide the mixture into espresso cups or small ramekins (but bear in mind the finished product will be very rich, so only a small amount is needed per serving).
Place the cups in the fridge until the chocolate has set. This should only take a couple of hours, but you can prepare them in advance and leave them in the fridge for a couple of days (if they last that long). They take on a lovely fudge-like texture after 24+ hours in the fridge, yum. Enjoy!