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| Pioneer Woman's Pots de Creme a l'Orange |
HAPPY VALENTINE'S DAY LOVIES!! Did you see the episode of Pioneer Woman on Food Network where she made Pots de Creme a l'Orange? I did and I was amazed at how easy this recipe appeared to be -- can it really be that easy?
Even as easy as the recipe appeared, I had to *think* about how I would make this a low carb, sugar-free dessert. Being the chocolate addicted gal that I am, I planned to make these for my birthday way back in September and then didn't -- figured the holiday season would be perfect but then decided on another dessert then too. Well, FINALLY I came up with an occasion. A friend was coming to dinner and I wanted a dessert that would pass off as having *fuss-factor* but actually be easy-peasy. This recipe makeover ticked all the boxes. Intense, rich and decadent -- now that I've made it and know exactly how easy it is, I will be making this again and again. Oh, and although this comes in a little higher in carbs than most desserts I would make, this recipe totally nails it and is worth saving a few carbs for. 
Pots de Creme a l’Orange
3 4-ounce Ghiradelli 100% Cacao unsweetened chocolate bars, broken into pieces
4 whole eggs
dash of salt
1/3 c granulated sweetener (I used Swerve)
1 tsp orange extract
1 cup VERY HOT, strong brewed coffee
fresh whipped cream, for serving (I sweetened with Swerve)
thinly sliced or zested orange peel, for garnish
Pulse the broken chocolate pieces in food processor until processed into small bits. Transfer to the cup of a blender. Crack in the eggs, one at a time, then add granulated sweetener, orange extract and salt. Blend for a few seconds, or until combined. With the blender on, pour the HOT coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth. Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set. Top with plenty of sweetened whipped cream, then garnish with orange peel or grated chocolate. Serves 8.
