2 cups heavy cream
4 ounces bitter sweet chocolate, chopped
1/4 cup Splenda plus 1 teaspoon
2 egg yolks
1/4 cup sugar free jam or preserves
Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat
Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups of the cream and 1/4 cup
Splenda in a medium saucepan over low heat. Whisk just until and sugar is dissolved.
Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth.
Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate
mixture to temper the yolks.
Whisk the yolk mixture into the chocolate until well combined. Transfer the mixture to a
liquid measuring cup for easy pouring.
Put 4 (6-ounce) ramekins into a high-sided baking dish. Evenly fill the ramekins with
the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway
up the sides of the ramekins and transfer the pan to the oven. Bake until custards are set
but still jiggle slightly in the center, about 30 minutes. Remove the pan from the oven and
carefully transfer the custards to a rack and cool to room temperature. Refrigerate the
custards at least 2 hours and preferably overnight.