A study recently published by UBC Researchers shows that eating Ross Sugar Free Dark Chocolate results in lower blood glucose levels than regular dark chocolate in adults with diabetes – this is in line with our expectations since Ross Chocolate is completely sugar...
We spend a lot of time talking about cacao beans and cocoa on our website. Often these two terms are used interchangeably in media, articles, blogs, etc. But, in scientific studies, most scientists are focussing on the cacao bean and powder, which is quite different...
The Center for Disease Control periodically produces reports about the status of Type 1 and Type 2 Diabetes in the USA. This blog summarizes the main information contained within the CDC report. Read the full report Prevalence of Pre-Diabetes (Adults) Diabetes has one...
Can I eat Chocolate with Gestational Diabetes? The answer is, “Yes!” It is also, “No.” Read on to learn more about gestational diabetes mellitus (GDM) and how chocolate can play a role in your diet even if you have it. What is Gestational Diabetes? Gestational...
Although it’s been around since the time of the Ancient Greeks (100 AD), diabetes is still a disease that many know little or nothing about. Even when I was diagnosed with Type 1 Diabetes in 1974 — at the time, it was called Juvenile Diabetes, Juvenile Onset...
Choose the liquor you like best with dark chocolate for these luscious chocolate souffles, but be sure it is sugar-free to keep the carbs, and your blood sugars, low. Ross Dark Chocolate also in the flavor of your choice (plain, with sea salt, or with hazelnut) makes this rich dessert a treat that can be enjoyed with others or alone. Make it with water for a alcohol-free indulgence.
Two 10-ounce ramekins
Granulated Swerve Sweetener and butter for ramekins
2tbspConfectioner’s Swerve Sweetener
2ouncesRoss Dark Chocolate
2tbspwhiskey,or dark rum, or sugar-free Kahlua (can also use water if you prefer)
2eggs room temperatureseparated
2tbspgranulated Swerve Sweetener
1/8tspcream of tartar
Prepare all the ingredients.
Preheat oven to 375°F and grease two 10-ounce ramekins with butter.
Dust each with a little bit of granulated Swerve. (You can also make 4 smaller soufflés as these are really rich. Use smaller ramekins 4 to 6 ounces, and watch them carefully because the baking time will be shorter).
In a medium saucepan, whisk together the cream and confectioner's Swerve. Heat over medium and bring to just a boil. Remove from heat and sprinkle with xanthan gum, whisking quickly to combine.
Add chopped chocolate and let sit for a few minutes to melt. Whisk until smooth.
Let cool for a few minutes and whisk in egg yolks and alcohol (or water) and salt.
Beat egg whites and cream of tartar until frothy. Add granular Swerve and beat until whites are thick and glossy and stand up in stiff peaks.
Add about 1/3 of the egg whites to the chocolate and fold in to lighten, Then carefully fold chocolate mixture back into remaining egg whites until just combined.
Divide among prepared ramekins and bake 12 to 14 minutes.
Remove from oven, sprinkle with swerve or dollop with lightly sweetened whipped cream. Serve immediately.