Chocolate Candies with Cocoa Butter

FAT

PROTEIN

NET CARB

Easy

YIELD: 12 Servings

MACRONUTRIENT RATIO: 4.66:1

Chocolate makes people happy! It can be even more fun when you make it yourself. Silicone Chocolate molds are inexpensive and make for an impressive presentation. Homemade chocolates are easy to fill with a variety of raw ingredients including macadamia nuts, pistachios, chopped almonds, unsweetened coconut or even chia seeds. You can also easily fill the chocolates with prepared caramel sauce, chocolate chia pudding, coconut macaroon or nut butters. The combinations are limitless!

Truvia and liquid stevia were both tested. Liquid stevia seems to have a very bitter aftertaste when combined with the chocolate. Truvia can be challenging to dissolve in the heavy cream since the cream is high in fat, however, it results in better flavor. The key is to heat the heavy cream until it is very hot. Continue to stir until all the granules of Truvia have dissolved.

INGREDIENTS

55 grams or ¼ cup melted cacao butter

30 grams or 2 tablespoons 36% heavy cream

10 grams or 2 teaspoons Truvia (add more if you like the chocolate sweeter)

5 grams or 1 teaspoon pure vanilla extract

pinch of salt

20 grams or ¼ cup unsweetened cocoa powder

DIRECTIONS

1In a small pot over very low heat, melt the cacao butter.

2In a small bowl, combine the heavy cream, Truvia, vanilla extract, and salt. Stir well to combine. Microwave the cream mixture in 5-second intervals until the cream is very hot. Stir after each heating. Continue to stir until all the Truvia granules have dissolved.

3In a glass measuring cup with a spout, melted the cacao butter; then allow to cool a 1-2 minutes. Mix in heavy cream mixture, and cocoa powder. Stir until it is very smooth and shiny with no lumps remaining.

4Pour the chocolate into the molds and allow it to harden. Do not refrigerate to speed up the process. Let the chocolate sit for 1 day before eating them. This will help the chocolate flavors to mellow and combine.

5To add fillings inside of the chocolate candies, fill the molds half way. Allow the chocolate to begin to set up for a few minutes. Next, add nuts or fillings by placing a very small amount in the center of each chocolate. Gently push it into the chocolate so it is lower than the top of the mold. A toothpick or wet fingers (for sticky fillings) are helpful for this part. The chocolate should push up the sides of the mold encasing the filling. Add additional chocolate, if necessary, to reach the top of the mold and cover the filling.