Chocolate-Amaretto Pots-de-Creme

Ingredients

• 1 cup vanilla low-fat, low-carb soy milk
• 2 tablespoons light whipped topping
• 2 ounces (31/2 rows of a small bar)
• sugar-free dark chocolate
• 1 tablespoon margarine
• 1 tablespoon unsweetened dark cocoa
• 1/2 teaspoon good-quality coffee
• sugar substitute equal to
• 4 tablespoons sugar
• 4 egg yolks, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon Amaretto liqueur

  Topping:

• 1/4 cup light whipped topping
• sugar substitute equal to
• 1 tablespoon sugar
• 1/4 teaspoon coffee, dissolved with
• a few drops of water
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 teaspoon Amaretto liqueur

Directions

1. Beat the egg yolks with a whip and set aside.

2. Combine soy milk, light whipped topping, chocolate, margarine, cocoa, coffee and sugar substitute in a small, heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 10-15 minutes or until the mixture reaches a full boil and begins to thicken. This part takes a lot of patience. As soon as it starts to thicken, turn heat to low and keep stirring for another 1-2 minutes. Gradually mix about one-quarter of the hot chocolate mixture into the beaten egg yolks, half a teaspoon at a time, while continually whisking the eggs so that they don't cook.

3. Then return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2-3 minutes. Then remove from the heat. Stir in flavorings and liqueur. Pour chocolate mixture into 6 small pots-de-creme cups, demitasse cups or souffl? cups. Cover and chill for at least 2 hours or overnight.

4. To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed. When it starts to thicken, add the dissolved coffee, flavorings, and liqueur and continue beating until soft peaks form. Garnish each pot-de-creme with a dollop of whipped topping and sprinkle with some cocoa and/or chopped, toasted almonds.

   Garnish: light whipped topping; cocoa; chopped, toasted almonds

Recipe Yield: Yield: 6 servings

Source: Enlitened Kosher Cooking
Book Title: Enlitened Kosher Cooking