- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Quick to make,
great texture that snap when you bite in and lower carb than most ready
made dark chocolates. A big thanks to
MCS from Diabetes Forums for
- 1 cup (220g) Coconut Oil
- 1 cup (85g) Cocoa Powder
- 1 cup (232g) Heavy Cream
- 300mg Pure Stevia (6 scoops of KAL brand)
- Add coconut oil, stevia and cocoa powder to microwave safe
- Microwave until coconut oil is melted.
- Whisk until cocoa powder is dissolved.
- Add heavy cream and quickly whisk until the mixture is creamy
and fully incorporated.
- Pour 1 tbsp of the mixture into each silicone baking cup* or
mini-muffin tin hole and
- When the chocolates have set and you are ready to pop them out
of the tin, place the tin in the freezer for 15 minutes. They will
pop out much easier. If you try to get the milk chocolates out
directly from the refrigerator, you'll probably need a knife to
lever them out.
- Once the chocolates have hardened, place them in a plastic bag or
container and store in the refrigerator.
* If you are using silicone baking cups, place them
on a plate or in a muffin tin so that it is easier to transfer to/from
Before eating, I like to let it sit out at room temperature for 5
minutes to warm up. Don't let it sit too long since coconut oil melts
Omit the heavy cream to create a dark chocolate. The texture will
be less creamy with a satisfying snap when you bite into it. The
dark chocolates pop out of the muffin tin much easier and can be
cooled and stored directly in the freezer.
Milk Chocolate Mousse with Fresh Berries
Use an electric mixer when adding the heavy cream to get a light
fluffy texture. It is ready to serve immediately with some fresh
berries. Do not freeze and only briefly store in the refrigerator.