Lightened Up Toasted Hazelnut Chocolate Pots

These Lightened Up Toasted Hazelnut Chocolate Pots are a simple and delicious dessert to enjoy this Valentine's Day. 

They're very special, but also fairly simple to prepare.

Is it just me, or does Valentine's Day serve to derail the best of New Year's health resolutions? I feel like I can undo six week's worth of work with one day of over-indulging in chocolate, lavish dinners, and fancy drinks {hiccup}. Since the 14th falls on a Saturday this year {and restaurants will be packed...and I just can't even handle that}, we've decided to prepare a nice dinner at home. My husband is in charge of the meal and I'm taking on dessert {was there really any question here?}. I wanted to make a lighter version of a decadent dessert I tried at a beautiful restaurant in New York City back in October.
Chocolate Pots are traditionally made with eggs, egg yolks, cream, milk, and of course, chocolate. I've reworked the traditional recipe, but am excited that I really haven't lost any flavor or decadence in this one {trust me, I gave these a thorough taste test. Ahem.}. They still taste very indulgent. But, they're not nearly as high in fat and calories as traditional chocolate pots.

To amp back up the flavor in this recipe {I reduced the amount of actual chocolate significantly from the original recipe}, I used the Fat Free & Sugar Free Toasted Hazelnut Creamer from International Delight. I'm also slightly addicted to using this in my coffee every morning right now...it only feels like I'm being naughty! International Delight makes it easier for me to enjoy the flavors I love, without compromising my weight loss goals.

Lightened Up Toasted Hazelnut Chocolate Pots
<<<CLICK HERE FOR PRINTABLE VERSION>>>

serves 8

Ingredients:

- 2/3 cup granulated sugar

- 2 tablespoons cornstarch

- a pinch of kosher salt

- 1/2 cup International Delight Fat Free & Sugar Free Toasted Hazelnut Creamer 

- 2 1/2 cups 2% milk

- 4 egg yolks

- 1/2 teaspoon pure vanilla extract

- 4 ounces bittersweet chocolate, chopped

- 1 tablespoon unsweetened cocoa powder

Directions:

Combine sugar, cornstarch, and salt in a medium saucepan. Add the 

1/2 cup of 

International Delight Fat Free & Sugar Free Toasted Hazelnut Creamer and whisk to form a paste. Whisk in yolks and milk. Cook all of this over medium heat, constantly whisking, to avoid scalding the milk. Whisk until thick, about 15-20 minutes, but don't allow it to come to a boil. Remove from the heat.

Add in vanilla and fold in chocolate. Stir until the mixture is smooth. Pour into eight custard or ramekin cups. Refrigerate for four hours, or overnight. 

Use a sifter to gently sift cocoa powder onto the tops of the pots.

Note: If I'm refrigerating these for longer than the four hours, I place them into a larger casserole pan and cover that pan with plastic wrap...so it doesn't touch the chocolate.

Nutritional Information Per Serving:

Calories 183.1 | Total Fat 6.6g | Total Carbohydrate 27.9 | Protein 4.4 g | Sodium 50.6 mg | Fiber 0.7g 

<<<CLICK HERE FOR PRINTABLE VERSION>>>

Creamy. Decadent. Delicious.

As I mentioned above, I'm loving this International Delight Fat Free & Sugar Free Toasted Hazelnut Creamer in more that just chocolate pots. It's fantastic in my cup of joe every morning. Be sure to visit International Delight for some Better-for-You tips as well as the new Hazelnut Blitz game {it's so fun, y'all}! Click the button below to head over there.

To keep with fun promotions and news, be sure to follow International Delight on Facebook and Twitter. And for more delightful inspiration, check them out on Pinterest.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Neglect your chores like me and don't miss a thing:

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