Sugar-Free Creamy Milk Dessert, a spoon dessert made with milk and chocolate without eggs and with a low glycemic index. After discussing how to lower the glycemic index and studying hard, here is a dessert that will amaze you, like the sugar-free tiramisu recipe. 3 layers of pure delight and wellness. The base is made of a chocolate cream, the second with a milk cream, and finally, a chocolate ganache. Once cooled, this dessert will have the consistency of pudding. If you love chocolate desserts, don’t miss the sugar-free creamy milk dessert and let me know what you think, you can find me on all social channels, under the name Dal tegame al vasetto.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 262.57 (Kcal)
- Carbohydrates 31.40 (g) of which sugars 10.39 (g)
- Proteins 7.48 (g)
- Fat 16.64 (g) of which saturated 9.92 (g)of which unsaturated 5.65 (g)
- Fibers 5.24 (g)
- Sodium 5.05 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chocolate Cream
- 2 cups milk
- 0.4 cups low glycemic index flour
- 0.25 cups erythritol
- 0.25 cups unsweetened cocoa powder
- 1.75 oz 70% dark chocolate
- 1.5 tbsp butter
- 1.25 cups milk
- 0.25 cups low glycemic index flour (or all-purpose flour and inulin*)
- 0.25 cups erythritol
- A few drops vanilla essence
- 4.25 oz 70% dark chocolate
- 0.3 cups milk
- 0.7 tbsp butter
What You Need
- 2 Small Pots
- 1 Whisk
- 1 Spatula
- 1 Baking Dish 8×12 inches
- 1 Cutting Board
- 1 Knife
Procedure
Start by preparing the chocolate base: finely chop the 50 g of dark chocolate and set aside. Pour all the powders (dry ingredients) into the pot, then gradually add the milk, stirring well with the whisk. Place the pot on the stove and, over moderate heat, bring to a boil, stirring constantly. When the cream begins to boil and has thickened, remove from heat and add the chopped chocolate and butter. Stir vigorously until the chocolate has melted. Use the spatula to pour the chocolate cream into the baking dish and level it well. Set aside.
Now focus on preparing the sugar-free milk cream: in a clean pot, pour the powders and vanilla essence, mix with the milk, and stir constantly with a clean whisk. Place the pot on the stove and bring to a slight boil, stirring constantly, until the cream thickens. Spread the milk cream over the chocolate cream and level it. Let it cool slightly, then place the baking dish in the refrigerator for an hour.
Once the milk and chocolate creams have cooled, prepare the chocolate ganache. Finely chop the dark chocolate. Heat the milk in a pot and as soon as it reaches a boil, remove from heat and add the chocolate. Stir well until the chocolate melts. Add the butter and stir again. Pour the chocolate ganache over the creamy milk dessert and level it well with the spatula. Place the sugar-free creamy milk dessert in the refrigerator to cool for half an hour, then serve.
Additional Tips
As an alternative to Fiber flour, as taught by Dr. Candida Aiello, you can use the same weight of all-purpose flour mixed with 100 g of long-chain inulin to achieve a low glycemic index dessert.
Sugar-Free Chocolate and Almond Cream
If you also love a crunchy note in desserts, you can enrich the surface of the dessert once cooled with sliced almonds.
