Keto Mocha Truffles Fat Bombs
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Keto Mocha Truffles Fat Bombs calories by ingredient
Introduction
Disregard the ridiculous measurements in Ingredient list, and just follow the ingredients under Cooking Instructions! Disregard the ridiculous measurements in Ingredient list, and just follow the ingredients under Cooking Instructions!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 NO
1 tsp Vanilla Extract
1 tbsp Heavy Whipping Cream
.5 cup Cocoa, dry powder, unsweetened
Tips
Delicious!
Directions
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.