In December 2020, Ross Chocolates reported on a study being conducted by the University of British Columbia’s Department of Food, Nutrition and Health, Dietetics. The study is examining the impact that Ross’ Sugar-Free Dark Chocolate and sugar-sweetened 70% cocoa dark...
There is a myth circulating about diabetics and chocolates. Some diabetics believe that they should never eat chocolate because it will completely ruin their blood sugar control. Others claim that diabetics can eat as much regular chocolate as they want, as long as...
For many years, chocolate was considered a “bad” food because of its high levels of saturated fat and sugar. However, in the 1990’s several studies revealed that chocolate had many positive benefits and including it in one’s diet was recommended because of the many...
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.