HEY, SUGAR! HOW ’BOUT SOME SUGAR-FREE LOVIN?
Everyone wants that special treat for themselves the one they love on Valentine’s, right? Treat yourself and anyone else around you with these giant chocolate raspberry treats. They’re sugar-free, keto-friendly, and delicious. Here’s how to make them.
Follow this recipe. I doubled it.
After you’ve made the chocolate, pour the chocolate into a mold, using just enough to coat the molds. Flip it upside down onto a cooling rack with a pan underneath, allowing the excess chocolate to drip out. Let it harden completely, then coat it a second time and flip the molds.
I used FlexiPan, but if you don’t have one, just leave the chocolate to cool slightly. We’ll make truffles and come back to it later in the recipe.
Mix equal parts dark chocolate with equal parts warmed heavy cream. I heated 300g heavy cream in a saucepan, careful not to scald. Take off the heat, break up 300g dark chocolate, and stir until blended. Set aside to cool.
Raspberry Cheesecake filling:
Place 225g cream cheese into a bowl and set aside.
In a blender, mix 250ml heavy cream, 85g honey, and 65g fresh raspberries, or about ½ cup. Blend for a few seconds, until the ingredients are mostly combined and the cream has thickened. Fold into the cream cheese.
Once the second layer of chocolate is set, spoon a little raspberry cream into the mold and seal it to the edges of the chocolate. Leave enough room to add a layer of ganache and melted chocolate in the mold. Chill to harden slightly.
Then, layer the ganache on top of the raspberry cream. Chill, then top with a final layer of the cooled dark chocolate, making the base as smooth as possible. Chill in the fridge until the chocolate has set.
The chocs should pop out of the molds carefully. If you have any trouble, place your hands on the top of the molds to warm and loosen from the mold. The chocolate has a very low melt point, so it will melt very easily.
If you don’t have a FlexiPan or a mold, You can make truffles!
Chill the ganache and the raspberry cream for a few hours. Once chilled, use a tablespoon measure and roll into balls. If you’re feeling really fancy, roll the raspberry into balls and freeze them only until solid. Roll the ganache into a thin round and wrap it around the raspberry cream ball. Then, using a fork or a toothpick, dip the ball into the cooled, melted chocolate and set aside to harden. Decorate as you like: Roll in desiccated coconut, finely chopped nuts, or dust with cinnamon and cocoa powder.
Enjoy with a giant mug of prosecco and your fuzziest slippers.