Strawberry Jelly Chocolate Hearts

This will be my first Valentine’s day as a single woman in 4 years: if no one is going to buy me chocolate, I’ll just have to make my own dammit!
Strawberry Jelly Chocolate Hearts (Serves 11)
Net Carbs per chocolate: 1g
Calories: 25

Chocolate mold/candy mold/icecube mold
Double boiler
1/2 10 g packet of sugar free strawberry jello (5g)
1/2 cup boiling water
1 tbsp whipping cream
1 Square Unsweetened Baker’s Chocolate
1 tsp butter
1 tsp coconut oil
3 packets sweet ‘n low, or sweetener of choice

1. Prepare jello as package instructs with the boiling water, set aside.
2. Heat the cream over a double boiler (you can simply place a fry pan over a pot of boiling water).
3. Add the square of baker’s chocolate, butter, coconut oil and sweetener (taste to see if it is sweet enough for your liking).
5. Use your paintbrush to paint this chocolate over the mold, coating it on the bottom and sides.
6. 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/shell is formed. Make sure you reserve some of this chocolate for the step 8 to finish off your truffles!
7. Using a small spoon, add room temperature jello liquid (it should not have set at this point) into your chocolate shells in the mold, filling almost to the top of the mold.
8. Coat the remaining chocolate over the jello (making sure the jello is somewhat set).
9. Allow to cool in the fridge for an hour or so. Be careful when you remove the chocolates from the mold that the shell doesn’t break!

Happy Valentine’s Day!

This recipe was inspired by:
You can find pictures of the chocolate shell making process on this website.


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