Sugar-free ChocoPerfection bars make this recipe magnificent!
My wife Christine loves spending Saturday afternoons watching PBS and the endless of array of cooking shows back to back to back. Some of them are quite entertaining, yet there's not a single "low-carb" cooking show among them. Too bad they can't run Low-Carb Cookworx cooking show with Drs. Michael and Mary Dan Eades at that time because they're like the only one left nowadays. I wonder if they'd consider a "Livin' La Vida Low-Carb Cooking Show"--IN MY DREAMS!
Hey, I do like to cook, so when I see a "regular" recipe I can adapt, then I give it a whirl. When I was watching one of the cooking shows with Christine, there was a simple recipe for making chocolate "Monte Cristo"-like sandwiches in the skillet using bread and chocolate. Hmm, I've got low-carb versions of both of those foods, so why couldn't I make it myself? And so I did.
Christine was so impressed these turned out so well that she couldn't even finish one of them. They are quite rich and will satisfy your sweet tooth quite well. They look beautiful and taste out of this world. Thanks to the Irene's Low-Carb White Bread and the ChocoPerfection chocolate bars, this recipe is a low-carb chocolate lover's delight! ENJOY!
JIMMY'S STUFFED LOW-CARB CHOCOLATE FRENCH TOAST
1/2 stick butter
1/4 cup heavy cream
2 Tablespoons of Caramel DaVinci Syrup (or your favorite flavor)
4 slices of Irene's Low-Carb White Bread
2 chilled ChocoPerfection chocolate bars (dark or milk)
1 Tablespoon SweetPerfection
1. Place a large nonstick skillet on medium heat and allow the butter to melt.
2. In a medium bowl, scramble the eggs with the heavy cream and DaVinci syrup until thoroughly mixed. Set aside.
3. Put two slices of bread on a plate, break off 3-4 ChocoPerfection bar squares that have been refrigerated, and arrange them in the center of one of the slices of bread. Repeat for the second slice of bread.
4. Take the other two slices of bread and put them on top of the chocolate to make a sandwich. Carefully grab one of the chocolate sandwiches being very careful to not let the chocolate drop out and dip it in the egg mixture on one side. Then gingerly flip it over and submerge the chocolate sandwich in the egg mixture on the other side until well coated. Place in the skillet with the melted butter and repeat with the second sandwich.
5. Cook for about 2 minutes watching to make sure the chocolate is not seeping out. Don't allow the chocolate to burn or it won't taste very good.
6. When the bread becomes a beautiful golden brown, use a large spatula to delicately turn it over to cook on the other side for an additional 1-2 minutes.
7. Remove from the skillet and place on a paper towel to cool for about 1-2 minutes. Cut the sandwiches in half down the middle and place on a serving plate. Dust with SweetPerfection and serve hot! They'll be begging for more! :)
Carbohydrates 5g per half sandwich