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Fatima Matar Posted on *For the chocolate base i used Lindt 99% melted with some cream, butter, and powdered sweetener
*For the fillings i made 3 versions : Mocha, Chocolate Ganache, and White Chocolate
*Condensed milk recipe: Click Here (you'll need to be a member of Keto Kitchen Lebanon Group on Facebook)
*Powdered sweetener amount could be more or less depending on the sweetness of the one you're using
*Each filling will make around 12 chocolate pieces
*For the chocolate base i used Lindt 99% melted with some cream, butter, and powdered sweetener
*For the fillings i made 3 versions : Mocha, Chocolate Ganache, and White Chocolate
*Condensed milk recipe: Click Here (you'll need to be a member of Keto Kitchen Lebanon Group on Facebook)
*Powdered sweetener amount could be more or less depending on the sweetness of the one you're using
*Each filling will make around 12 chocolate pieces
Ingredients:
Mocha :
85 g Cacao powder
¼ cup Heavy cream
2 tbsp Butter
1 tbsp Coffee extract
1 tsp Vanilla extract
2 tbsp Powdered sweetener
Chocolate Ganache :
85 g Cacao powder
¼ cup Heavy cream
1 tbsp Hazelnut extract
2 tbsp Powdered sweetener
White Chocolate :
Chocolate Ganache filling
Condensed milk (Nadim Abdelnour's recipe) --> Link in the description box
Peanut butter
Directions:
1
Fill 1/4 of each mold with Lindt chocolate base then let them set up in the refrigerator for 10 minutes.
2
Remove from refrigerator. Place the filling in a pastry bag or use a small spoon and fill the molds 3/4 full. Return the molds to the refrigerator for about 5 minutes
3
Again, remove filled molds from the refrigerator and fill with Lindt chocolate to the top of the mold. Return to refrigerator for 10 min and that's it.
* Concerning the white chocolate ones you need to apply these steps for the first 2 layers *
4
Ingredients
Mocha :
85 g Cacao powder
¼ cup Heavy cream
2 tbsp Butter
1 tbsp Coffee extract
1 tsp Vanilla extract
2 tbsp Powdered sweetener
Chocolate Ganache :
85 g Cacao powder
¼ cup Heavy cream
1 tbsp Hazelnut extract
2 tbsp Powdered sweetener
White Chocolate :
Chocolate Ganache filling
Condensed milk (Nadim Abdelnour's recipe) --> Link in the description box
Peanut butter
Directions
1
Fill 1/4 of each mold with Lindt chocolate base then let them set up in the refrigerator for 10 minutes.
2
Remove from refrigerator. Place the filling in a pastry bag or use a small spoon and fill the molds 3/4 full. Return the molds to the refrigerator for about 5 minutes
3
Again, remove filled molds from the refrigerator and fill with Lindt chocolate to the top of the mold. Return to refrigerator for 10 min and that's it.
* Concerning the white chocolate ones you need to apply these steps for the first 2 layers *
4