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  • 500 g cream cheese, at room temperature (2 blocks)
  • 75 ml sour cream
  • 1 cup whipping cream
  • 100 g dark chocolate chips
  • 125 ml unsweetened cocoa powder
  • 5 ml vanilla extract
  • 100 ml sweetener
Melt/nuke chocolate in a microwave bowl, and stir till soft. Be careful not to burn it.
In a large bowl add cream cheese, sour cream, whipping cream, melted chocolate, cocoa powder, sweetener, and vanilla extract.
With a handheld mixer blend until the chocolate mixture is light and fluffy.
Spoon the chocolate mixture in a serving dish and refrigerate until ready to use.
  • Cream topping
  • ½ cup whipping cream
  • 10 ml sweetener
  • 5 ml vanilla extract
  • extra dark chocolate chips for decoration or sifted cocoa powder
In a squeaky-clean stainless-steel bowl, pour the cream, sweetener, and vanilla and use an electric mixer to blend the mixture on high until fluffy.

Pipe cream rosettes on the chocolate pie and decorate with chocolate chips or if you prefer you can decorate with sifted cocoa powder.

Prepared, modified from LowCarbSpark, tried and tested by Esme Slabs
Photo:  Esme Slabs

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