Keto Mocha Truffles Fat Bombs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
27 tbsp Hershey's Sugar Free Chocolate Chips .25 cup Butter, salted .125 cup (8 fl oz) Decaffeinated Coffee 5 grams Allulose NO1 tsp Vanilla Extract 1 tbsp Heavy Whipping Cream .5 cup Cocoa, dry powder, unsweetened
1 2/3 c. semisweet chocolate chips
1/4 c. butter
2 T. strong black coffee
1 c. sifted confectioner's sugar
1 tsp. brandy, rum or kahlua
1 T. heavy cream
1/2 c. cocoa powder
Allulose really needs to be the powdered kind, & sifted for this recipe.
Melt 1 cup of the chips with butter in microwave on Medium power for about 4 to 5 minutes, stirring every minute.
Add coffee, allulose, brandy and cream. Refrigerate for 30 minutes, until firm.
Scoop onto wax paper and shape into small balls. Refrigerate for 2 hours.
Melt the rest of chips as before in microwave, and place on warming tray.
Put cocoa powder in small shallow bowl.
Dip balls in melted chocolate, allow to drip a little, then place on wax paper, or roll in cocoa powder.
Let harden at room temperature 1 hour.
Move to clean wax paper, and refrigerate in airtight container for at least one week, up to 1 month.
Recipe can be doubled.
Note: I use a coffee cup warmer for the dipping chocolate.
Serving Size: 24 balls, depending how large you make each one
Number of Servings: 24
Recipe submitted by SparkPeople user FEISTYGAL64.
1/4 c. butter
2 T. strong black coffee
1 c. sifted confectioner's sugar
1 tsp. brandy, rum or kahlua
1 T. heavy cream
1/2 c. cocoa powder
Allulose really needs to be the powdered kind, & sifted for this recipe.
Melt 1 cup of the chips with butter in microwave on Medium power for about 4 to 5 minutes, stirring every minute.
Add coffee, allulose, brandy and cream. Refrigerate for 30 minutes, until firm.
Scoop onto wax paper and shape into small balls. Refrigerate for 2 hours.
Melt the rest of chips as before in microwave, and place on warming tray.
Put cocoa powder in small shallow bowl.
Dip balls in melted chocolate, allow to drip a little, then place on wax paper, or roll in cocoa powder.
Let harden at room temperature 1 hour.
Move to clean wax paper, and refrigerate in airtight container for at least one week, up to 1 month.
Recipe can be doubled.
Note: I use a coffee cup warmer for the dipping chocolate.
Serving Size: 24 balls, depending how large you make each one
Number of Servings: 24
Recipe submitted by SparkPeople user FEISTYGAL64.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 7.5 g
- Cholesterol: 6.0 mg
- Sodium: 14.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.7 g
- Protein: 0.4 g
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