Sweet treat from a chef

Meet the Chef:
Matthew Caruana is one of the UK’s first sugar free chocolatiers *according to the FSA*. He had been a professional Chef for 20 years but in 2016 he was in a serious accident which meant he had to take several months off work. During this time, he had time to reflect and wanted to 'sort his life out'. He lost 8½ stone with a ketogenic diet in nine months and radically improved his health. He saw a gap in the market and a lack of keto dessert recipes, so started writing his own and eventually created a recipe book called 'Everyone Deserves Dessert'. When lockdown happened, like many Chefs he was out of a job. So he created his own business and started selling sugar free chocolate. This is how @sweet_keto_chef was created.
An exclusive recipe: 
Matthew has given us an exclusive recipe for everyone to use - don't forget to tag us in all your creations and use #mychurchillplate
Brandy Truffle Semifreddo
280g double cream
15g unsweetened cocoa powder
30g Truvia sweetener
70g brandy
25g 85% dark chocolate (preferably sugar free)
3 medium eggs
⅛ tsp salt
  • Whisk the cream and cocoa powder together in a bowl until the mixture forms soft peaks.
  • Finely grate the dark chocolate with a microplane or similar.
  • Beat the eggs on high speed in a stand mixer until they are pale and light.
  • Heat the brandy, salt and sweetener together in a small saucepan until the sweetener has all dissolved and small bubbles start to form.
  • Add the grated chocolate to the eggs and return to beating on high speed.
  • Immediately pour the brandy mixture into the eggs in a thin stream, while still beating.
  • The eggs will deflate, this is normal.
  • Whisk the egg mixture into the whipped cream in three parts.
  • Transfer to a freezer safe container and cover with a lid.
  • Freeze for at least eight hours or overnight.
  • To serve, remove from the freezer and allow to soften for a minute or two before scooping.
  • The semifreddo can also be frozen in a terrine mould or loaf tin, turned out and sliced to serve. Alternatively individual ring moulds or similar metal moulds can be used.

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