• 3 cups light cream
  • 1 cup water
  • 6 ounces unsweetened chocolate
  • 1 cup Splenda
  • 4 egg yolks
  • 1/2 cup sugar free hazelnut chocolate spread
  • 1/2 cup heavy cream, whipped, for topping
  • 1/2 cup flaked, toasted hazelnuts

    • Combine cream, water, chocolate, and Splenda in a saucepan over medium heat, stirring until chocolate melts. Add sugar free hazelnut chocolate spread and stir to melt into mixture. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Serve hot or cold, garnished with whipped cream and nuts.

    6.9 net grams of carbohydrate per serving.