Remember my Sticky Caramel Toffee? Here is another toffee recipe for you.
STICKY CHOCOLATE TOFFEE
High protein, sticky toffee used to be one of my favorite sweet treats. 5 Pieces will give you more protein than 2 eggs. It is also so quick and easy to make. Check the recipe below which you will need to double - add the melted chocolate and wallah you have sticky chocolate toffee. Work quickly as it hardens very fast. Guess how I melt chocolate squares these days? I pour boiling water over them in a glass dish. Pour the water off. Repeat. When the chocolate is soft to the tip of a pointy knife, it is ready to use once you pour the water off again. It's seems very counter-intuitive and I've had other wonderful cooks disbelieve me. LOL Oh well, try it and see. The chocolate will not seize!
Vanilla Whey Frosting, (below)
(Please feel free to use your own preferred sweetener to equal 1 cup sugar in total in the frosting) (250 mL)
2 oz unsweetened chocolate (60 g)
In medium bowl, prepare Vanilla Whey Frosting (recipe below). In cereal bowl, microwave chocolate 2 minutes; stir until completely melted. Add melted chocolate to frosting and blend until smooth. Turn out into 8-inch (20 cm) square glass baking dish. Cover dish with plastic wrap (do not place plastic in contact with toffee). Freeze. Microwave dish 15 to 20 seconds to enjoy.
Variations: Sticky Vanilla Caramel Toffee: Use 2 oz (60 g) cocoa butter, melted, instead of unsweetened baking chocolate. Use Caramel Da Vinci® Sugar- Free Syrup. Very sticky business – work quickly! (1.2 g Carbs)
Sticky Coconut Milk Chocolate Toffee: Use 1 oz (30 g) cocoa butter and 1 oz (30 g) unsweetened baking chocolate, melted and substitute Da Vinci® Sugar- Free Coconut Syrup in the frosting. (1.4 g Carbs)
Yield: 36 squares
1 square
43.1 calories
3.1 g protein
2.9 g fat
1.5 g carbs
1.5 g carbs
VANILLA WHEY FROSTING
Condensed-milk and toffee-like.
3/4 cup vanilla whey protein (175 mL)
3 tbsp skim milk powder, OR (45 mL)
whole milk powder
Use your own preferred sweetener to equal 12 tsp sugar (4 tbsp)
1/4 cup Da Vinci® Sugar Free (60 mL) OR see alternative below
French Vanilla or Vanilla Syrup
3 tbsp butter, melted (45 mL)
In
medium bowl, combine vanilla whey protein, whole or skim milk powder and sweetener. With metal
spoon, stir in Da Vinci® Sugar Free French Vanilla or Vanilla Syrup and
butter. Blend smooth in blender. This frosting gets poured on, rather than
spread on the cake, however, some spreading is possible with a flat knife,
before it sets. Work quickly.
Variations: Create-a-Flavor Whey Frosting: Use any flavor
whey protein with Da Vinci® Sugar Free Syrup of choice. For example, use vanilla whey protein with Da
Vinci® Sugar Free White Chocolate Syrup for a White
Chocolate Whey Frosting.
Chocolate Vanilla Whey Frosting: Use vanilla whey protein, Da
Vinci® Sugar Free Chocolate Syrup, 1 tbsp (15 mL) whole milk
powder and 2 tbsp (30 mL) Dutch cocoa. (1.1 g/0.8 g carbs)
Da Vinci® Alternative: Use 31/2 tbsp
(52 mL) water, 1 tsp (5 mL) vanilla extract and an extra SPLENDA®
packet, or to taste.
Helpful
Hint: For a Bundt Cake, double the
frosting for a truly decadent topping.
Yield: 12/16 servings
1
serving
56.1/42.4
calories
4.6
g/3.4 g protein
3.6
g/2.7 g fat
1.5
g/1.1 g net carbs