This recipe was inspired by Gü products. I actually make it in Gü ramekins 🙂
Left – chocolate ganache with whipped cream, right – strawberry cream dessert.
For chocolate ganache:
2 tbsp nonfat sugar-free cocoa powder
2 tbsp ff dry milk
1-2 tbsp water (adjust the amount if needed)
1/3 tsp xanthan gum
1 little bag of stevia
1/2 tsp vanilla extract
For whipped cream:
1.5 cups fat free half-and-half
1 tsp non-flavored gelatin
1 tsp stevia powder
1/4 tsp vanilla extract
1. Mix all ingredients for ganache in a small food processor or rocket-style personal blender. It will result in a gooey mixture. Adjust sweetness. Put ganache on a bottom of glass ramekins and let it sit in a fridge while you are preparing the other part.
2. Sprinkle gelatin on a top of 1/2 cup of cold half-and-half. Bring 1 cup of half-and-half to boil, add to it gelatin mixture, and stir until well dissoved, bring to light boil and immediately remove from heat. When it cools a little, add vanilla and stevia, adjust sweetness to your taste. Put the bowl with cream into a mixture of ice and water, and when it becomes as thick as yogurt, start whipping with electric hand-held mixer. Whip until bubbles become small, and cream really thickens. Get ramekins from the fridge, and top ganache with whipped cream.
3. Let your dessert sit in a fridge for at least 2 hours (or overnight).