Personal chocolate pie
Mix all the ingredients without the egg, and get a granular dough.
Add the egg. It is advisable to cool slightly in the refrigerator.
Make small rounds and patterns.
Blind bake the dough in a preheated oven to 180c/300F degrees until the dough is ready.
Cool and let the dough harden.
Whip heavy cream with the sugar substitute.
In a small pot, melt the chocolate with the cream.
Cool and fold into the whipped cream.
Fill the molds and serve chilled.
For the dough:
150 g almond flour
100 g of cold butter cut into small cubes
50 g of Erythritol
For Chocolate cream:
Heavy cream (less than 2 tablespoons for chocolate melt)
3 tablespoons Erythritol
100g dark chocolate (minimum 85%)