Chocolate Hazelnut Soup
- 3 cups light cream
- 1 cup water
- 6 ounces unsweetened chocolate
- 1 cup Splenda
- 4 egg yolks
- 1/2 cup sugar free hazelnut chocolate spread (Torras or Twist brands)
- 1/2 cup heavy cream whipped for topping
- 1/2 cup flaked toasted hazelnuts for topping
Combine cream, water, chocolate, and Splenda in a saucepan over medium heat, stirring until chocolate melts. Add sugar free hazelnut chocolate spread and stir to melt into mixture.
Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes.
Serve hot or cold, garnished with whipped cream and nuts.
This recipe yields 8 servings; 6.9 carb grams per serving.