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AGH! Okay, either I did something HORRIBLY wrong or this is the worst low-carb recipe EVER! This low-carb chocolate was not just inferior to normal chocolate, it actually made me retch. I just tasted a little off the spoon and I still feel physically ill.
I tried saving it with extra cream, then extra vanilla, then extra Splenda--this helped, but not much.
I then tried making another batch without the maple extract, and it was slightly better, but dear god is it still awful!
The only things I can think of that I did wrong were: I melted the butter (yes, real butter) into the chocolate after the chocolate was half-melted, and the creme was a bit cooler than room temperature. I don't see hoe either of these could cause chocolate to become the WORST thing I can remember tasting.
Seriously, I took a nibble of the plain, unsweetened chocolate before I began (don't try it, it's terrible), and it actually tasted better plain than after mixing.