This recipe is incredibly easy and decadent! Try on any recipe where you need a little something special. This recipe is gluten free and largely sugar free, depending on your chocolate used.
2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.
Will coat 6-8 cakes, and can be used for other purposes.
This does dry to a shiny glaze.
Store in refrigerator, covered.
Nutritional information for entire chocolate glaze recipe: Calories: 349, Carbohydrates: 5, Fiber: 2, Net Carbohydrates: 3, Protein: 3, Fat: 36
Would you say any of the sugar alternative little “packets” are interchangeable? I have SunCrystals and Stevia packets.
I would think so. A packet of sugar (save for the stevia) tends to equal a teaspoon. So if your packets equal a teaspoon of sweetener, you’re golden! The good thing, too, is you can add too little and always add a bit more to taste.