Chocolate Mousse P3

1 cup sugar free choc chips
1 egg
1 tspn vanilla
1 cup heavy cream

In a blender put the choc chips, van, & the egg, blend.
Warm the cream in a pan, & add it into the blender & mix well. Pour into 4 individual cups or one bowl & cool in the fridge.

Creme Brulee P3

6 egg yolks
2 cups heavy cream
1 TBSP Vanilla
1/2 C Erythritol

Wisk egg yolks in a bowl, & add the cream, van & Erythritol, blend til mixed. Pour into a glass pan. Place that glass pan into a larger baking dish that has about a few inches of water so it bakes in a water bath.
Bake at 300 degrees for an hour. Take out & let cool for half an hour.

Topping:
1/4 Cup Agave Nectar
1/2 Cups sliced Almonds
3 TBSP Sugar Free Vanilla Syrup

Add all 3 ingredients to a saucepan, & cook on low/med for about 5 minutes, then spoon on top of Creme Brulee & put in fridge for a few hours, better overnight to set up.

Rice Pudding P3

1 Cup riced cauliflower
1/2 cup Erythritol
1 cup heavy cream
1 tspn stevia Glycerite
1 TBSP Vanilla
1 tspn Cinnamon
5 egg yolks
1/2 cup heavy cream
1 cup unsweetened van almond milk
1/2 cup heavy cream
8 oz cream cheese
2 TBSP of sugar free Vanilla syrup

Clean & grind up the cauliflower & put in a bowl. Add 1 cup of cream, 1/2 cup Erythritol, cinnamon, stevia glycerite, & Vanilla. Mix well & microwave for about 5 minutes. Stir it up & set aside.
In a separate bowl wisk up the egg yolks & 1/2 cup cream, set aside.
In a sauce pan warm the almond milk, & cream cheese, stirring til hot & mixed.
Add both the other 2 bowls you set aside, heat til hot & pour into a bowl & put in the fridge for a few hours.
You can sprinkle a little cinnamon on top if you like.

Cherry Chocolate Macadamia bark....P3

2 one ounce unsweetened choc squares
2 TBSP coconut oil
1 TBSP Agave Nectar
2 TBSP sugar free Cherry syrup
1 tspn Cherry flavoring
1 tspn stevia glycerite
1/2 cup Macadamia Nuts

Melt in a bowl the coconut oil, & choc squares. Stir & add in Agave Nectar, stevia glycerite, cherry flavoring & Cherry syrup. Stir til it thickens & add in mac nuts. Scoop it onto a sheet of parchment paper, fold over the paper on top of it so you can flatten the bark out, then place in freezer til firm. Cut into pieces & store in the freezer in a container.  The amount on the plate is how much this batch made...