00:08believe it or not there's no sugar in this and it does contain peanuts
00:21i'm going to say something and it'll probably make a lot of people angry
00:29this is way better than a lot of regular sugary desserts and on top of this sugar-free one is
00:36flawless and you can also make it with just four ingredients you can take this moment to pause the
00:43video and take your time writing down the ingredients the gelatin is optional as you
00:54can see i only add a very small amount it's my trick to make sure it gets a firm texture
01:01so that
01:02it's creamy and frothy but doesn't become runny
01:08in half a cup of cold water we dissolve half a teaspoon of unflavored gelatin
01:15if you're using sheets you'd need to hydrate two sheets
01:26kind of hypnotic this peanut butter a real deal of course 100 peanuts
01:38we'll put a hundred grams roughly half a cup of peanut butter into a larger bowl
01:44and we're going to add the same amount of cream cheese or cheese spread
01:50yes exactly just regular philadelphia cream cheese plus we'll add some extra flavor with a bit of pure
02:00cocoa powder specifically we're going to add a couple of tablespoons there it is and here comes
02:10the toasted mixture i know i agree it looks a bit suspicious but wait this gets really serious
02:20thank you and now all that's left is to mix it well with a spoon or a spatula
02:27the point is for both textures to combine and absorb that cocoa powder
02:36turning all this into a super chocolate paste with an incredible dense texture
02:48as you can see there's no mystery to it just mix it well
02:56because this already looks like a dessert
03:00and pay attention to this detail in three quarters of a cup of milk about 150 milliliters
03:07dissolve your preferred sweetener i usually use erythritol once it's nicely mixed i pop all of this
03:15straight into the microwave so it heats up we need it to be really hot but without bringing it to
03:22a boil
03:24and then we add the liquid with the gelatine from earlier since we used very little gelatine it'll
03:30still be liquid it won't get super thick but it will do just what we want it to do
03:37mix well so it's evenly distributed and our gelatine mixture is now ready
03:46now the chocolate and there's no turning back
03:52since it's hot it'll quickly loosen up the cream mixture we made earlier achieving a very very creamy
03:59texture but with very very little effort
04:07in just about a minute gently mixing it you've got it ready look
04:18look at that dangerously creamy
04:25as soon as you don't see any lumps anymore you have it ready to serve
04:34the cream mixture
04:35watch closely something magical happens here because it stops looking like
04:40simple ingredients and starts looking downright sinful
04:47now fill the containers you want to serve it in
04:52look at that texture
04:57I used a clear one and now a ceramic one so that in the end you can tell me which
05:03one you think looks nicer
05:06this already looks like a dessert from an expensive restaurant
05:11for the final touch we need to move this to the refrigerator
05:16because this dessert sets with the cold so we open the door and we're going to leave it inside for
05:23at
05:23least four hours
05:25although it's one of those desserts that tastes even better the next day
05:31clearly now comes the worst part
05:35waiting
05:38just like on the internet time flies by it's ready already
05:44if you want you can decorate with a bit of pure cocoa powder
05:48but I think grating a little bit of chocolate right on top gives it a fantastic crunchy touch
05:57if you don't want to buy it ready made look how easy it is
06:00just use the potato peeler to shave a few squares of chocolate and get that ultimate pastry shop finished
06:10now it's your turn which one do you pick the one straight in the clear glass or the ceramic one
06:18in red
06:19to be honest I love them all because what really matters is what's right here a creamy mousse fantastic
06:29with no sugar or flour
06:37mmm no way how can this be so
06:45and the trick remember is to use very little gelatin
06:53and on top of that if the fruit
06:59damn messing that up is really playing dirty
07:03thank you for
07:07we definitely have to do this
07:16because you know spectacular they turn out much bigger much thicker on top of that flourless and sugar-free
07:31and now tell me are you more of a chocolate fan or peanut butter
07:37let me know in the comments although luckily today we don't have to choose just one
07:47save this recipe this is insane
07:54in the kitchen the excitement begins with simple steps and no fuss from the cake to your favorite sponge cake
