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Decadent Sugar-Free, Fat-Free Chocolate Pots De Creme!!

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“Yes, you can have chocolate!!! and not feel guilty!! I came up with this version ever since Hershey's came out with sugar-free milk chocolate bars, my possibilities are now endless for recipes!!! These taste exactly the same as the full-blown version and no difference!! These you can freeze and they won't freeze hard, actually they are better that way I think but you may keep them in the fridge. *Warning* Do not consume over a serving (I know you will because its so good!!) as it will have a laxative effect. You can use Hershey's Sugar free baking chocolate chips too!! Very simple!!”
READY IN:
25mins
SERVES:
6
YIELD:
6 ramekins
UNITS:
Metric

Ingredients Nutrition

  • 340.19 g of hershey's sugar-free milk chocolate candy bars (4 3oz. bags)
  • 118.29 ml fat-free half-and-half (fat-free-I used Land O'Lakes or Hood)
  • 2.46 ml vanilla extract

Directions

  1. Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
  2. In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
  3. Remove from heat and add the vanilla; stir til incorporated.
  4. Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).

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