Valentine’s Day Raspberry Chocolate Truffles (Makes 8 Truffles)
Net Carbs (for one truffle): 2g
Chocolate mold /candy mold/ rubber ice cube tray
2 squares Baker’s – Unsweetened Baking Chocolate Squares, chopped
1 tbsp Unsweetened Coconut milk
2 x 2 tsp coconut oil
Artificial sweetener to taste, I used a total of 7 packets of Sweet ‘n low. (If you’ve noticed, I always use this to sweeten my recipes: I’m too cheap to buy granulated splenda, and I don’t know where to find all those sweeteners with weird names, so I just swipe handfuls of these whenever I’m in a cafe…)
1/4 cup frozen or fresh raspberries (next time, I’ll use 1/3 cup)
1. In a double boiler (or just a steel pan over a small pot with boiling water in it), heat the unsweetened coconut milk (makes sure the pan isn’t too hot).
2. Add 1 of the chopped chocolate squares to the coconut milk, and mix until melted. Next add 2 tsp of coconut oil, and mix. Now, I only used one tbsp of coconut milk, but next time i’d use two to make this mixture a little smoother.
3. Add artificial sweetener to taste (I used 4 packets of sweet ‘n low, 5 might have been better).
4. Put this chocolate mixture into the fridge to cool.
5.Meanwhile, melt the second square of baker’s chocolate over the double boiler, and add coconut oil and sweetener (I used 3 packets).
6. Use your paintbrush to paint this chocolate over the mold, coating it.
7. Pop the mold into the freezer for a few minutes, then take it out, and paint another layer of chocolate over it. Repeat twice more or until a thick chocolate mold is formed. Make sure you reserve some of this chocolate for the step 10 to finish off your truffles!
8. Heat your raspberries in a pan for a few minutes to dehydrate them.
9. Your mold is ready: take the chocolate mixture you made in the first step, and distribute it equally among your truffles, leaving space for raspberries. Add the raspberries into the molds.
10. Using the remaining chocolate from step one, fill in the tops of the truffles. Leave in the fridge to set for a few hours.
10. Once cool, just pop the truffles out of the mold!