This Italian-inspired dessert is chocolate silk on a spoon. This dessert can be molded onto a plate or served straight from the dish. This variations is low-carb and keto-friendly. Be sure to make this dessert at least one day ahead.
Spray six ¾ cup glass custard dishes with coconut oil. Pour almond milk into a medium bowl. Sprinkle the gelatin evenly over the top. Let stand until gelatin softens.
Stir cream and sweetener in a heavy medium saucepan over medium heat until sugar dissolves. Bring mixture to a simmer, stirring constantly. Remove from heat.
Add chocolate immediately to the hot cream mixture. Whisk until mixture is smooth.
Whisk warm chocolate mixture into the gelatin mixture. Stir to dissolve. Stir in vanilla.
Divide mixture among the custard cups. Cover and chill in the refrigerator for 24 hours.
When ready to serve, set custard cups in a large baking dish. Pour enough hot water into the dish to come halfway up the sides of the cups. Let stand 1½ minutes, the remove from water, wipe the bottoms dry, and invert each custard onto a desert plate. (Place the dessert plate on top of the custard and hold it on while inverting.) Garnish with fresh berries, if desired.
If you choose to substitute a different sweetener, be sure to adjust for sweetness differences.
The nutritional values will vary for this recipe depending on the type of chocolate used.
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