Chocolate-Amaretto Pots de Crème

Chocolate-Amaretto Pots de Crème

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  • Prep 25 mins
  • Chill 2 hrs
  • Cook 12 mins
  • Carb Grams Per Serving: 11


  • 1 cup light vanilla soymilk
  • 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar
  • 2 tablespoons frozen light whipped dessert topping, thawed
  • 2 ounces sugar-free dark chocolate or regular dark chocolate, chopped
  • 1 tablespoon margarine
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon instant espresso coffee powder
  • 4 egg yolks, lightly beaten, or 1/4 cup refrigerated or frozen egg product, thawed**
  • 1 teaspoon vanilla
  • 1 teaspoon amaretto (optional)
  • 1/2 teaspoon almond extract
  • 1 recipe Whipped Coffee-Almond Topping (below)
  • Shaved chocolate (optional)


  1. In a heavy small saucepan, combine soy milk, sugar, whipped topping, chocolate, margarine, cocoa powder, and coffee powder. Cook and stir over medium heat for 10 to 15 minutes or until the mixture boils and begins to thicken. Reduce heat to low. Cook and stir for 2 minutes more. Remove from heat.
  2. Gradually stir about 1/3 cup of the hot chocolate mixture into the beaten egg yolks. Return the yolk mixture to the remaining hot chocolate mixture in the saucepan. Cook and stir over low heat for 2 minutes; remove from heat.
  3. Stir in vanilla, amaretto (if desired), and almond extract. Pour chocolate mixture into six small heatproof cups or pots de creme cups. Cover with foil and chill for 2 hours or overnight or until set.
  4. Spoon the Whipped Coffee-Almond Topping atop individual servings. If desired, sprinkle with shaved chocolate. Makes 6 individual pots de creme.


  • **Test Kitchen Tip: If you use egg product, the mixture will be softer set.


  • *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet' N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar. If using Equal®, add it with the vanilla in step 3.
  • *Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 125 cal., 8 g carbo. Carb Choices: 0.5.

Whipped Coffee-Almond Topping


  • 1 teaspoon amaretto (optional)
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon instant espresso coffee powder
  • Several drop almond extract
  • 1/4 cup frozen light whipped dessert topping


  1. In a small bowl, stir together amaretto (optional), vanilla, instant espresso coffee powder, and several drops almond extract, stirring until coffee dissolves. Fold in frozen light whipped dessert topping, thawed.

Nutrition Facts Per Serving:

PER SERVING: 141 cal., 10 g total fat (4 g sat. fat), 140 mg chol., 60 mg sodium, 11 g carb. (1 g fiber), 4 g pro.

Diabetic Exchanges

Other Carb (d.e): 0.5; Fat (d.e): 2