Prep 5 mins
Cook 5 mins
Great for chocoholics who are watching their weight!! I invented this recipe after countless search for low fat but indulgent chocolate treats. This bavarain is low sugar and low fat, but somehow really rich and satisfying. It is also high in protein and calcium, just great for anyone of whatever age. If you don't like it too solid, use a little bit less gelatin (but you can't unmould it if using too little). Alright, if you are kind enough to share, you can always double and triple this mouth-watering recipe...just don't let others know the secret behind...
- 4 tablespoons skim milk powder (makes 1 cup of milk)
- 1 tablespoon cocoa
- 1 tablespoon semi-sweet chocolate chips
- 2 packets sugar substitute (equals 4 teaspoons sugar)
- 1 teaspoon gelatin
- Add 1/2 cup cold water to a saucepan.
- Sprinkle gelatin on top and leave for several minutes.
- On LOW HEAT, stir gelatin until dissolved.
- Add cocoa powder and sweetener, and stir until dissolved.
- Do not allow it to boil.
- Add in milk powder and stir.
- Last but not least, remove the pan from heat and stir in chocolate chips until melted.
- Pour into a 3/4-cup ramekin through a sieve (to remove any lumps) and chill for several hours until set.
- Just before serving, run a knife around the edge of the ramekin.
- Unmould the bavarian onto a plate, giving it a gentle shake if necessary.
Turned out great with a really rich flavor. Didn't need to sieve as it was conpletley lump free. I added 1tsp of coffee powder but other than that, followed the recipe exactly.
This was nice. I quadrupled it for the whole family. The only problem I had was that it did not fit into my ramekins and I had close to 6 ramekins worth of stuff. A lot of the chocolate chips sunk to the bottom and the first 4 ramekins did not get as much of the chips as the others did. This had a really smooth texture. I just served them out of the ramekins, did not try to remove them. I did serve them with some cool-whip on top and we liked that addition. The chocolate taste is kind of subtle in this, oddly enough. I think it would be good if you used cold coffee instead of water to make it more of a mocha dessert. Thanks for something neat to try!