Low Carb Chocolate Mocha Custard

Course : Desserts
Serves: 4
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1 1/2 cups 1% milk OR Hood Carb Countdown milk
2 large eggs - beaten
6 tablespoon sugar substitute (Splenda)
2 teaspoon instant decaffeinated coffee (Folgers)
2 teaspoon unsweetened cocoa powder (Ghiradelli)
1 teaspoon vanilla extract
1 cup whip cream (optional garnish)

Preparation / Directions:

Whisk together all ingredients in a medium-sized bowl. Pour mixture into 4 6-ounce custard/tea cups. (I used tea cups.) Fill a skillet/frying pan large enough to hold the 4 custard cups with water. Make sure water level is about 1/2" below the rim of the custard/tea cup. After water boils, place the cups in the water bath. Cover and lower heat to low for 10 minutes. Immediately take out custard/tea cups and place saran wrap directly on top of the surface of the custard. Refrigerate until chilled through or about 3 or 4 hours. Garnish with whip cream.

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