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Old 08-27-2011, 08:15 AM   #1
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Birgit's Chocolate Creme OMG

Birgit, I made your chocolate creme today. It is the best chocolate substance I have made since I started low carbing. I got this thick, dark, glossy, fabulous frosting which I used on my brownies. It took them over the top. Thank you for this recipe and all the others you have posted.
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Old 08-27-2011, 09:48 AM   #2
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Please post the recipe
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Old 08-27-2011, 10:18 AM   #3
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I've been rolling a ball in almond pieces every night for almost a week. Its my new daily chocolate treat (instead of buying LC "turtles"). I agree with you! Birgit is my new LC miracle worker!

PS: Birgit's blog link is in her signature.
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Old 08-27-2011, 02:56 PM   #4
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I'm gonna have to try this. Printed out the recipe a couple days ago when I saw it on your site, Birgit. Sounds fantastic! Here's the link: http://birgitkerr.blogspot.com/2011/...w-carbers.html

Last edited by buttoni; 08-27-2011 at 02:59 PM..
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Old 08-27-2011, 07:34 PM   #5
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Thank you, :O)
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Old 08-27-2011, 10:31 PM   #6
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I'm glad you're enjoying it! It's a favorite around here too
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Old 06-02-2012, 06:29 AM   #7
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I made this last night and holy cow it was amazing! I'm a chocoholic and had pretty much decided that low carb desserts weren't worth it and I would just have to live without. It is THE BEST thing ever. I made it in my blender, used truvia instead of erythritol powder, and sour cream instead of HWC. amazing!!!!
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Old 06-02-2012, 10:08 AM   #8
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I can't wait to try this. I just saved the recipe last night. All your recipes look amazing!! I especially want to try the graham crackers.

The chocolate cream would be good on the crackers I bet!!
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Old 06-02-2012, 07:30 PM   #9
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Nfo

How did you make it with the truvia and sour cream

I WANT
J
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Old 06-02-2012, 07:37 PM   #10
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Oh, this looks fabulous!!! Yum!!
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Old 06-02-2012, 09:59 PM   #11
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Truvia is an erythritol/stevia blend. I put it in the blender to make it more fine like a powder. Then I used 1/3 cup as it calls for of erythritol. I ended up adding an additional 4 drops of sweetleaf stevia as well. I subbed 2 tbsp of sour cream for HWC because I was out of HWC and that's what I had on hand. Worked fine!
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Old 06-05-2012, 06:26 PM   #12
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I want to try this.
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Old 06-07-2012, 09:00 AM   #13
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Birgit, this post had me checking out your blog. It is amazing!!! Thanks Soobee, for your post. I might never have found all these wonderful recipes.I have been missing out! The chocolate creme sounds delicious.I'll try it soon.

Dee
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Old 06-13-2012, 08:31 AM   #14
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Thanks everyone! I'm happy you're finding the recipes useful and enjoyable!
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Old 06-13-2012, 09:09 AM   #15
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Looks amazing :-)
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Old 06-13-2012, 04:19 PM   #16
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So are we nuking the eggs or they stay raw?
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Old 06-16-2012, 05:33 PM   #17
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The coconut oil tempers them and cooks them so they don't stay raw. But you don't want them scrambled either. It doesn't taste "eggy" whatsoever, promise!
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Old 06-16-2012, 08:46 PM   #18
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Subbing
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Old 06-16-2012, 09:56 PM   #19
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I need to buy some of that eyrtheriol. Keep meaning to I just hate that I gotta get it online.
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Old 06-19-2012, 11:40 AM   #20
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I just made this last night... used granular splenda... and it is fabulous! Quite dangerous though It was pretty easy too -- I made it in my Bullet.

THANKS!!
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Old 06-24-2012, 06:21 AM   #21
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Idreamofweightloss, you might be able get erythritol locally at a health food store if you want to try it. It might be more expensive though.
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Old 06-24-2012, 07:26 AM   #22
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I only have splenda,will try that,thanks
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Old 06-24-2012, 09:06 AM   #23
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The pics look almost like a ganache. I am going to try it as frosting for cupcakes. I used to make these high carb vanilla cupcakes with chocolate ganache frosting that everyone loved. I think I can pull off a LC version with this as the frosting! Thanks!
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