You'll also find this recipe on pages 158-163 of the Creative Bakes Cookbook.
Category
Sweat Treats / Michele's Keto Kitchen / Vegetarian /Dairy Free
Author:
Keto Fitness Club
The idea with this recipe is to start with a bar of melted chocolate....and then create. It's hard to say how much you'll need, as it does depend on the size of your moulds.
Some of the recipes require a certain ratio of ingredients, but you can increase this to the size of your moulds :-)
Ingredients
86% Dark Chocolate
-
Sugar Free Werther's Original Butterscotch Sweets (hardboiled, not chewy)
85% Dark Chocolate
20g Dessicated Coconut
1/2 tsp Vanilla Extract
20g Coconut Milk (tinned)
5g Coconut Oil
Truvia / Natvia / Pure Via Sweetener - to taste
85% Dark Chocolate
80g Homemade Jam
20g Double Cream
85% Dark Chocolate
20g Almond or Peanut Butter (100% nuts)
10g Coconut Oil or Unsalted Butter
1/2 tsp Vanilla Extract
Pinch of salt
Truvia / Natvia / Pure Via Sweetener - to taste
Optional: 1/2 tsp Salted Caramel Essence
Optional: Mixed Nuts, chopped
85% Dark Chocolate
1 Sachet of Hartley's Sugar Free Jelly Powder
50ml Boiling Water
50ml Cold Water
85% Dark Chocolate
Peanut Butter (100% nuts)
Sweetener or Vanilla Extract if needed
85% Dark Chocolate
Raspberries (approx. one for each mould)
85% Dark Chocolate
85% Dark Chocolate
100ml/g Whole Milk (this cannot be substituted)
30g Unsalted Butter
20g Double Cream
1 tsp Vanilla Extract
85% Dark Chocolate
Hazelnuts (these taste best when they're roasted to remove the skins - you can also buy blanched hazelnuts)
Fresh Double Cream
Truvia / Natvia / Pure Via Sweetener to taste
Chopped Hazelnuts
Chocolate Brittle
Coconut Cream (inspired by Bounty):
Fruit Delight
Fudge Core
Jellos
Peanut Butter Cup
Raspberry Juice
Butterscotch Core (inspired by Rolo)
White Chocolate Core (inspired by Kinder)
Truffle Crunch (inspired by Ferrero Rocher)
Directions
Chocolate Brittle
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Crush the sweets (we blend it in a nutri-bullet for just a second or two - any longer and they'll just turn into a powder!).
Add crushed Werthers to the melted chocolate and spoon into the moulds.
Allow to set fully and then push the chocolate out of the moulds. Store in the cupboard, fridge or freezer.
Coconut Cream
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Melt the coconut oil in the microwave and then mix in the desiccated coconut, coconut milk, vanilla extract and sweetener.
Spoon the mix into the moulds - if you have a steady hand, place the filling in the centre so that the chocolate gets pushed up the sides and encases the filling. Seal with melted chocolate on top.
Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.
Fruit Delight
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Mix the jam and cream together in a small bowl.
Add the jam to the middle of the moulds - this should push the chocolate up the sides. Then seal with melted chocolate on top.
Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.
Fudge Core
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Melt the almond / peanut butter and coconut oil / butter together and then stir in the essences & sweetener.
Pour this into the centre of the moulds, allowing the chocolate to get pushed up the sides, and seal with more melted chocolate on top.
Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.
Jellos
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Make the jelly using the boiling & cold water.
Once the chocolate has almost set and the jelly has cooled, pour the jelly into the moulds.
When the jelly has set fully, seal with melted chocolate on top.
Allow them to set fully and then push them out of the moulds. Store in the fridge.
Peanut Butter Cup
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Mix the peanut butter in the jar to combine any oil sat on top, then smooth it into the centre of the moulds to push the chocolate up the sides. Seal with more melted chocolate on top.
Allow them to set fully and then push them out of the moulds. Store in the cupboard, fridge or freezer.
Raspberry Juice
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water. If needed, stir in a little sweetener.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Fill the moulds with berries (you may need to chop these up) and seal with melted chocolate on top.
Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.
Butterscotch Core
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Make the butterscotch sauce as per the recipe and add it to the centre of your moulds, allowing it to push the chocolate up the sides.
Seal with melted chocolate on top.
Allow them to set fully and then push them out of the moulds. Store in the fridge or freezer.
White Chocolate Core
First, make your white chocolate filling. Add the milk, butter and cream to a saucepan and gently heat. Slowly bring the milk to the boil, stirring continuously. If it bubbles up, take the pan off the heat for a few seconds before returning.
After around 10-15 minutes, the mix will begin to thicken. At this point, turn off the heat and allow it to rest for 5 minutes (it may separate slightly - don't worry!).
In the mean time, melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Quickly beat the milk to combine any oil that has separated whilst cooling. Add this to the centre of your moulds and seal with melted chocolate on top.
Allow them to set fully and then push them out of the moulds. These need to be kept in the freezer.
Truffle Crunch (inspired by Ferrero Rocher)
Melt the chocolate in 30 second bursts in the microwave or over a pot of boiling water.
Add a little melted chocolate into the bottom of your moulds. I use a spoon to line the sides, however I mostly rely on the filling to push the chocolate up the sides.
Mix some melted chocolate and cream in a separate bowl.
Scoop a teaspoon of the chocolate & cream mix and wrap it around a hazelnut.
Add this to the chocolate mould, allowing it to push the melted chocolate up the sides.
Seal with melted chocolate and sprinkle chopped hazelnuts on top.
Recipe Video
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
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2 comments
Unfortunately we are unable to give accurate macro values for these as it depends on how much chocolate & filling is used and how big the moulds are.
These look amazing, thanks for sharing. Do you know how how many net carbs in each of the variety.
Thanks again