Sweet treat from a chef

7 November, 2023

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

Ingridents:

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

Method:

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.