Vietnamese chocolate and coffee pots

As a type 1 diabetic, I’m always on the lookout for low carb desserts that don’t contain a load of chemical sweeteners. So this recipe is like the holy grail. At 6g of carb per portion (and 55cals for those who care), it means that I don’t even need to take an insulin shot for it and it contains my favourite ingredient: chocolate. 

In fact, it’s so low carb that I can even double up the portion size and eat it without guilt (which is what I have done in these pictures!). 

I’m happy to report that it is also delicious and something that I make very often when I have a sweet craving.  They are also quick and easy to whip up so are great for serving to guests as they can be made in advance and kept in the fridge until ready. 

Vietnamese chocolate and coffee pots
Serves 4
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Prep Time
30 min
Prep Time
30 min
143 calories
22 g
2 g
8 g
7 g
5 g
61 g
34 g
8 g
0 g
3 g
Nutrition Facts
Serving Size
61g
Servings
4
Amount Per Serving
Calories 143
Calories from Fat 72
% Daily Value *
Total Fat 8g
13%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 2mg
1%
Sodium 34mg
1%
Total Carbohydrates 22g
7%
Dietary Fiber 8g
33%
Sugars 8g
Protein 7g
Vitamin A
0%
Vitamin C
1%
Calcium
5%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 50 g dark chocolate , broken into pieces
  2. 1 cup unsweetened cocoa
  3. 1 tbsp condensed milk
  4. 2.5 tablespoons strong hot espresso
  5. 1.5 egg white
  6. 0.5 tsp lemon juice
Instructions
  1. Put the chocolate, cocoa powder and condensed milk into a medium heatproof bowl and melt over a pan of simmering water
  2. Remove from the heat (it will be quite thick at this stage) and while hot, pour in the coffee.
  3. Set aside to cool for 15 mins.
  4. Whisk the egg whites in a clean bowl with the lemon juice until they form stiff peaks.
  5. Stir 1 large spoonful of the whites into the chocolate mixture to loosen it, then fold the remaining whites in.
  6. Divide between 4 espresso cups (or 2 wine glasses if doubling up) and chill until ready to serve. Grate some dark chocolate over the top before serving.
Notes
  1. If you don't want to open a can of condensed milk just for this recipe, don't worry. I have made this without the condensed milk and it was still lovely
Adapted from Ghillie James from 'Asia Light'
beta
calories
143
fat
8g
protein
7g
carbs
22g
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Adapted from Ghillie James from 'Asia Light'
Full As An Egg http://fullasanegg.org/