Chocolate Selection Box
by Keto Fitness ClubThis is a fabulous selection of chocolates to wet your appetite
Category
Chocolates / Sweets / Puddings
Author:
Michele Cooper
Have Fun
Ingredients
85% Dark Chocolate
100% Peanut Butter (for clean keto, use Almond Butter)
85% Dark Chocolate
Fresh Double Cream
A whole nut for each chocolate
85% Dark Chocolate
Homemade jam (click here for the recipe) or fruit (e.g. mixed berries)
Fresh Double Cream
85% Dark Chocolate
Hazelnuts (these taste best when they're roasted to remove the skins - you can also buy blanched hazelnuts)
Fresh Double creamTruvia / Natvia / Pure Via Sweetener
Chopped Nuts
85% Dark Chocolate
20g Dessicated Coconut
A couple drops vanilla essence
20g Coconut milk
5g Coconut oil
Truvia / Natvia / Pure Via Sweetener
Chocolate brittle:(Inspired by Daim Bar)
85% Dark Chocolate
Sugar Free Werther's Original Butterscotch Sweets (hard-boiled)
20 g 85% Dark Chocolate
20 g Crunchy Almond Butter
35 g Mixed Nuts
20 g 85% Dark Chocolate
20 g Almond butter
12 g Coconut oil
1/2 tsp Salted caramel essence
1/2 tsp Vanilla essence
Pinch of salt
Pure Via / Natvia / Truvia Sweetener - to taste
85% Dark Chocolate
Fresh Double Cream
Food flavouring
Food colouring to suit flavour (optional) e.g. strawberry- red or mint
85% Dark Chocolate
Hartley's Sugar-Free JellyP
85% Dark Chocolate
Peanut Butter (for clean keto, use almond butter)
Pure Via / Natvia / Truvia Sweetener - to taste
85% Dark Chocolate
Raspberry (or swap for berry of choice)
85% Dark Chocolate
Ground Almonds
Pure Via / Natvia / Truvia Sweetener - to taste
85% Dark Chocolate
20 g Almond Butter
12 g Coconut Oil
1/2 tsp Salted Caramel Essence
1/2 tsp Vanilla Essence
Pinch of Salt
Pure Via / Natvia / Truvia Sweetener - to taste
Mixed nuts
Peanut cups:
Nut whip: (Inspired by Walnut Whip)
Fruit delight:
Truffle crunch:(Inspired by Ferrero Rocher)
Coconut cream:(Inspired by Bounty Bar)
Almond crunch:(Inspired by Toblerone)
Fudge bar:(Inspired by Caramac Bar)
Fruit creams:(Inspired by Strawberry Creams)
Green Jellos:
Peanut melts:
Raspberry juice (Inspired by Raspberry Liquor)
Nut crunch:
Nutty delight: (Inspired by Snickers)
Directions
Peanut Cups:
Melt the chocolate and line the moulds.
Spoon the peanut butter into the moulds and then seal with more melted chocolate.
Allow to set fully and then push out of moulds
Nut Whip:
Melt the chocolate and line the mould.
Whip the double cream and add a little sweetener
Pour into the set mould and seal with melted chocolate
Allow to set fully and then push out of the moulds.
Add a drop of melted chocolate to the top of the set chocolate and stick a nut on top.
Fruit Delight:
Melt the chocolate and line the mould
Add whisked cream and jam / fruit to the mould and seal with melted chocolate.
Allow to set fully and then push them out of the moulds
Truffle Crunch:
Melt the chocolate and then add the cream and sweetener & mix out of the moulds.
Scoop a teaspoon of the mix and wrap it around a hazelnut
Roll in chopped nuts, dunk in melted chocolate, & allow to set.
Coconut Cream:
Sprinkle coconut flakes in the base of the moulds.
Melt the chocolate and line the mould.
Mix the desiccated coconut, coconut milk, coconut oil (melt in microwave) vanilla essence, and sweetener together.
Spoon the mix into the moulds and seal with melted chocolate.
Allow them to set fully and then push them out of the moulds.m
Chocolate Brittle:
Crush the Werthers sweets and sprinkle a little into the moulds
Melt the chocolate and line the mould.
Add crushed Werthers to the melted chocolate and spoon into the mould
Allow to set fully and then push out of moulds.
Almond Crunch:
Melt the chocolate and almond butter together.
Stir well and add the sweetener & mixed nuts.
Pour the mix into moulds, allow them to set and then push them out of the moulds.
Fudge Bar:
Melt the chocolate and line the mould.
Melt the almond butter and coconut oil together and then stir in the essences & sweetener
Pour into the set mould and seal with melted chocolate.
Allow to set and then push them out of the moulds.
Fruit Creams:
Melt the chocolate and line the mould.
Whip double cream, sweetener, and your chosen food colouring / flavourings
Pour into the set moulds and seal with melted chocolate
Allow to set and then push them out of the moulds.
Jellos:
Melt the chocolate and line the mould.
Make the jelly using 50ml boiling water and 50ml cold.Allow to cool but not set.
Pour into the moulds and allow to set
When set, seal with melted chocolate.
Allow to set fully and then push out of moulds
Peanut Melts:
Melt the chocolate and line the mould
Add peanut / almond butter to melted chocolate
Add sweetener if needed and mix well.
Pour into the mould, allow to set, and then push them out of the moulds.
Raspberry Juice:
Melt the chocolate and line the mould.
Fill with berries and seal with melted chocolate.
Allow to set and push them out of the moulds.
Nut Crunch:
This chocolate doesn't need the mould lining.
With your melted chocolate, add to it, ground almonds and sweetener (if you need it) & mix and spoon into moulds
Allow them to set fully and then push them out of the moulds
Nutty Delight:
Melt the chocolate and line the mould
Melt the almond butter and coconut oil together and then stir in the essences & sweetener.
Pour into the set mould and seal with melted chocolate.
Sprinkle the base with chopped nuts.
Allow to set and then push them out of the moulds.
Recipe Notes
If you can possibly invest in different moulds, this makes it a lot easier when trying to remember which chocolates are which!
Melt your first bar of chocolate and allow to cool ever so slightly. This will allow the chocolate to thicken, and stick better to the sides of the moulds.
Line all your chosen moulds and allow to set, but not necessary to be fully set
If the chocolate has a soft centre, such as the whipped cream, fruit centre or Jellos chocolates, do a double chocolate coating.
If you are making Jellos, make this filling first and allow it to cool completely.
Most of these chocolates don't need extra sweetener, but taste whilst making and you decide. But for extra sweetener, you could also try adding vanilla essence or salted caramel essence. This would work beautifully in the whipped cream, or salted caramel in the chocolate centres. The chocolates with fresh cream will need to be kept in the fridge.
When making a filling that requires you to melt in the microwave, allow to cool slightly before adding to chocolate coated mould
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.