What a disaster, lol! I didn't choose the right mold for these soft centre chocs, so popping them out the mold meant they all cracked 🤦🤦
The following ingredients made 15 chocolates, totalling 5.29g carbs....
That's just 0.35g carbs each!
2ml caramel flavoring (0.1g carbs)
30g mascarpone (1.05g carbs)
10ml heavy cream (0.34g carbs)
20 squares of Lindt 99% excellence chocolate (3.8g carbs)
10g butter (0 carbs)
Boil your kettle, add the boiling water into a pan, break the 20 squares of Lindt choc into an oven proof bowl with the 10g of butter, and place over the pan (no need to continue boiling the water, in a few minutes the choc will have melted).
Once melted, pour the choc into the mold.
Pop into the fridge for 10 mins to set. Keep back about 1/3 of the choc - for finishing.
Mix the mascarpone, cream and flavoring in a bowl/cup.
Add the mascarpone into the chocolate molds.
Pop the remaining choc over the top.
Next time I will put these in the freezer for an hour or two - instead of the fridge! This will allow me to pop them out without breaking. Then obviously allow time to defrost. The only thing about freezing choc, it hasn't been tempered, so might be 'dull' instead of a shiny finish....
Photos of chocolates I made previously/before keto - I WILL perfect these keto chocs, lol!
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