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Chocolate-Amaretto Pots-de-Creme
Source: Enlitened Kosher Cooking by Nechama Cohen

A chocolate and amaretto dessert topped with a whipped topping.

Prep Time: 2 hours
Cook Time: 25 minutes
Difficulty: Difficult

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 153.1
Total Carbs 14.0 g
Dietary Fiber 1.3 g
Sugars 7.4 g
Total Fat 8.3 g
Saturated Fat 3.3 g
Unsaturated Fat 0.6 g
Potassium 54.5 mg
Protein 3.6 g
Sodium 43.0 mg
Dietary Exchanges
1 1/2 Fat , 1 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients 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.
  3. Cook over medium heat, stirring constantly with a wooden spoon, for 10 to 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 to 2 minutes.
  4. 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.
  5. Return the yolk mixture to the remaining hot chocolate mixture. Stir over low heat for 2 to 3 minutes. Then remove from the heat.
  6. Stir in flavorings and liqueur.
  7. Pour chocolate mixture into 6 small pots de creme cups, demitasse cups or souffle cups. Cover and chill for at least 2 hours or overnight.
  8. To make the topping, beat together the light whipped topping with the sugar substitute at a medium speed.
  9. When it starts to thicken, add the dissolved coffee, flavorings and liqueur and continue beating until soft peaks form.
  10. Garnish each pot de creme with a dollop of whipped topping and sprinkle with chopped, toasted almonds.

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