CHOCOLATE AFTER DINNER MINT
LOG
Arrange this
log on a pretty oblong serving plate, with several slices around it. I made this one Christmas. It was really delicious. You need to use the sweeteners that you are comfortable with...this is an older recipe of mine.
8 oz regular cream cheese, softened (250 g)
3
tbsp butter, softened (45 mL)
3/4 tsp peppermint
extract (3 mL)
11/2
cups Confectioner’s Sugar Substitute (375 mL) PLEASE NOTE - this is a link
green
food coloring
Dipping
Chocolate:
1
cup SPLENDA® Granular (250 mL)
1/4 cup skim milk
powder (50 mL)
3
tbsp whipping cream (45 mL)
2
tbsp unsalted butter, melted (25 mL)
1
tbsp water (15 mL)
1/2 tsp vanilla
extract (2 mL)
1
oz unsweetened baking chocolate (30 g)
In food processor with sharp
blade, blender or in bowl with electric mixer, process cream cheese, butter and
peppermint extract until smooth. Add
Confectioner’s Sugar Substitute and green food coloring to achieve a light green,
pleasing color; process. In 9 x 13-inch
(23 x 33 cm) glass baking dish, fashion 13-inch (33 cm) log. Freeze while preparing Dipping Chocolate.
Dipping Chocolate: In blender or food mill (food processor
attachment), blend SPLENDA® Granular and skim milk powder until fine. In cereal
bowl, combine blended mixture, whipping cream, butter, water and vanilla
extract. Stir with wire whisk until
smooth.
In another cereal bowl,
microwave chocolate 2 minutes or until almost completely melted (do not
overheat or chocolate will seize). Stir
until chocolate is completely melted.
Use soft spatula to scrape all chocolate out of bowl and stir into
creamy mixture with wire whisk. If chocolate cools, warm at 5 to 10 second
intervals, being careful not to overheat as chocolate will seize and become
bitter (skip this step for Chocolate After Dinner Mint Log). Frost entire log
with chocolate. Freeze half an hour,
then refrigerate. Cut into thin slices
to serve.
Yield: 1 batch of chocolate. (30 g
Total
Carbs)
Yield: 56 slices
1
slice
43.7
calories
2.5
g protein
2.9
g fat
2.0 g carbs
Variation: Snowflake Log: Use 1/4 cup
(50 mL) unsalted butter, 1/4 cup (45 mL) cocoa in
filling, omit peppermint extract, food coloring; sprinkle 2 tbsp (25 mL) finely
desiccated, unsweetened coconut over chocolate frosting. (2.1 g Carbs)
Chocolate-Dipped
Strawberries: This chocolate is great for dipping
strawberries. Freeze dipped strawberries
very briefly and refrigerate or serve.