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Made some new Chocs!

Grazer

Grazer

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So, made some chocolate brandy truffles. Very easy, Really nice, and only 1.6 grams carbs per quite large choccy. Had two, and really scrum. Have recipe if interested.
 
1.6 grams each eh? :D Sounds great! I'd like to try your chocs if you don't mind spilling the beans on your recipe! :wink:
 
No probs!
So, get 75 grams hazelnuts from supermarket ( normally in bakery section) chop em up roughly in biggish bits, put on tray, and roast in oven for about 8 mins at about 180 degrees. Let cool.
Break up 200 grams of dark cooking choc into a bowl. I used 70% cocoa content; if you use darker it will be less carbs but more bitter.
Put 200 grams double cream in a non stick pan. Add tablespoon of canderel powder or other sweetener and bring slowly to boil, when boiling, pour over the choc.
Stir the choc and cream as it slowly melts until you get a dark goo of uniform colour
Stir in the nuts
Add a tablespoon of brandy, or dark rum if you prefer, and stir again.
While still hot and gooey, spoon into "petit four" paper cases you can buy at the supermarket. A couple of teaspoons in each case. I filled 37 petit four cases.
Put in fridge to cool down, then put in Tupperware container or similar and put in freezer. When you want a couple, take them out about half an hour before you want to eat.
Sounds a bit fiddly, but not really. And worth it!
 
Thanks for the recipe Grazer! :thumbup: It seems like a lifetime ago since I had something sweet apart from sugar free lime jelly pots so these sound just the ticket! :D
 
Great minds think alike , though this is my Christmas special.
Here's what they can look like (more or less the same proportions, but nuts only used in some, no canderel and a bit of butter beaten in when the mixture has cooled a little. The shapes are truffles coated with choc.
 

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Hey, they sound great!

I made some after dinner mint ice-cream buttons last weekend. Just made up a batch of low-carb mint ice-cream (double cream, milk, splenda, peppermint extract) in the ice-cream maker and froze it in a silicon chocolate mould (from Lakeland) - when frozen hard take each of the ice-cream buttons and dip it in melted dark chocolate - put it on waxed paper on a baking tray and pop it back in the freezer. When solid, put in an air-tight tub and store in the freezer. Take out 10 minutes before you want to use.

Smidge
 
smidge said:
Hey, they sound great!

I made some after dinner mint ice-cream buttons last weekend. Just made up a batch of low-carb mint ice-cream (double cream, milk, splenda, peppermint extract) in the ice-cream maker and froze it in a silicon chocolate mould (from Lakeland) - when frozen hard take each of the ice-cream buttons and dip it in melted dark chocolate - put it on waxed paper on a baking tray and pop it back in the freezer. When solid, put in an air-tight tub and store in the freezer. Take out 10 minutes before you want to use.

Smidge
Click to expand...

OMG they sound good. I am certainly going to try these out. I can't see the carbs being high per choc either. Thanks Smidge.
 
Oh please lovely people can you post your chocolate recipes in the Chocolate Paradise thread.
Thank you in advance
 
I made some too, but I used dessicated coconut. Half and half, I only made a few so used 100 gram of choc to 100 gram of cream. Then stirred in some coconut, left in fridge to cool, then rolled in coconut. I also added a tsp of stevia, made them taste nice and cool.
 
Tomorrow I'm going to try a recipe I found in one of the sunday mags. It's not low carb so I will try only a tiny slice then freeze four or five slice for husband and take the rest up to my son on Sunday. It's a chocolate and stout cake with whisky icing. I'm intrigued as to how the guiness and chocolate will taste. :D
 
I added up all the carbs in the ingredients and worked out that the cake can be divided into 16 slices at 46.4 carbs per slice so I had half a slice and it is sooooooo yummy. Shame I can't eat any more. Am now going to destroy the recipe so I'm not tempted. :lol:
 
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