A unique keto chocolate treat recipe! These are real chocolate candies with a middle of a luxuriously rich mousse. My mousse has a hint of lemon and coconut, which adds a freshness to the chocolate, but you can do without that if you like.
If you have a sweet tooth, these candies are best kept on hand in the fridge or freezer at all times. You can let them thaw for half an hour, or eat them cold right out of the freezer, which is how I like them.
I make the candies in an ice mold, so they are uniform and perfectly flat. It’s best to use a silicone mold because it makes the candy easier to get out, but you can use anything – even small muffin molds will work.
Cooking time 40 min.
Portion quantity 12
Ingredients :
Sugar-free dark chocolate 300g
Coconut butter 30g
50g heavy whipped cream
Coconut shavings 1 tablespoon
Lemon zest 1 Tablespoon
Step 1
Put the mold you will be using in the freezer. In a small bowl, mix together the chocolate and coconut oil. Place in microwave for 10 seconds, stir, and place again until chocolate is completely melted.
Step 2
In a separate bowl, whisk cream until small, steady peaks.
Step 3
Add the coconut shavings and chopped lemon zest, stir to combine.
Step 4
Save 2/3 of the chocolate for the molds, and add 1/3 to the resulting mousse. Chill the mousse in the refrigerator.
Step 5
Take out the prepared ice mold and cover it with melted chocolate. You need to coat each wall so that you get a 2-3 millimeter layer. It is important that the chocolate is not too hot – then you will have a rather thick layer on the sides. Return the mold to the fridge for 15 minutes. If the chocolate is too thin, repeat the process (just save some chocolate for the bottom of the candy).
Step 6
Now place the chilled mousse, filling each cell of the ice mold almost to the top. Leave some room for a final layer of chocolate.
Step 7
Cover each cell with a layer of the remaining chocolate and place in the refrigerator for 15 minutes. You can garnish the top with a little lemon zest if you like.
Step 8
Once the chocolate has set, invert the mold and gently pat the bottom – the candy should fall out.
Store the candy in the refrigerator or freezer and enjoy!
Bon appetit!
Energy Value per Serving
Calories from fat 123
Calories: 174.7
Fats: 13.7g
Carbohydrates: 1.1g
Fiber: 0.1 g
Assimilable carbohydrates: 1 g
Protein: 2 g
