Like a cross between a chocolate truffle and super-rich chocolate ice cream, but it won't rot your teeth or cause insulin spikes.
Can be made with low-carb white chocolate, milk chocolate, or dark chocolate.
Well, how does today's video sit with you? Showing it to you was good fun.
If you really did enjoy the Low-Carb Chocolate Custard video, you'll probably be interested in the other Low Carb video shares featured here on Live Well Corner. Stick around. You'll have fun!
Diet plans clearly abound. Choosing one diet over another can be a daunting task.
It's for this reason that, when you've decided on a particular diet, and prepping healthy meals is the next step, you need to adhere to your chosen diet plan. Straying from your original chosen plan may very well lead to failure. You're likely to find yourself starting all over, from scratch.
The importance of this cannot be overstated.
Makes sense to me. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Add some exercise into the mix and look out!
Clearly, this is conventional weight loss advice. As well it should be!
Not all diets are calorically restrictive though. Many diets have more of a macro-nutrient ratio focus. And it's generally not advised to mess around with those, if you're trying to maximize your weight loss.
Go to the Low Carb recipes category page right here on Live Well Corner. There are countless videos for you to dive into.
After that, go ahead and start bookmarking the videos that you like in your browser. Create a brand new bookmarks folder that can be labeled "Low Carb Recipe Vids," unless there something else you like better.
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"Break up your chocolate and place in a bowl with a sieve resting over the top.
Put the cream in a saucepan and bring to the boil.
Whisk together the yolks and the [sweetener].
As soon as the cream just begins to boil, remove it from the heat and slowly whisk into the yolks, and then pour it all into the saucepan.
Return to the heat and stir constantly until just before it reaches 85C (185 degrees Fahrenheit).
Remove from heat and immediately pour through the sieve over the chocolate.
Pour into preferred moulds or serving glasses and refrigerate until set. Once chilled it should have the consistency of ice cream or stirred custard.
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