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Message: <blockquote data-quote="PW1" data-source="post: 1741791" data-attributes="member: 388457">I adapted an idea from a different thread (low-carb recipe thread?). I only made 9 chocs.I melted 30g 100% choc with 10g coconut oil.Then put about half teaspoon into the little cup cake paper cases and tipped each case around to get the chocolate to spread thinly.Froze them for a few minutes. Repeated the choc to add another layer, froze again.Then got about 20g Tesco coconut cream (I tipped out the liquid portion), I mixed the cream with about 1/2 teaspoon peppermint extract. I had checked that the peppermint extract was ethanol based not sugar. I kept tasting this until I got it just right.I put about half teaspoon of coconut cream mixture on top of each chocolate layer. Froze again - this time it needed much longer in the freezer.When the coconut cream mix was hard, I topped them with another couple of chocolate layers. This bit was slightly more difficult since the chocolate was cooling very fast on the frozen coconut cream. Finally gave them some more time in the freezer.The first two ones I tried came out with a liquid centre - tasty but messy to eat. I managed to resist trying any more for another hour or more and the next couple came out much better. I’ve got some left for after dinner desert (probably tomorrow when we have our family meal). The texture and taste is pretty close to the real thing. Although, I think they are likely to melt quickly at room temperature. Next time I might try them with creamed coconut instead of coconut cream, because the creamed coconut still has the coconut fibre in it, so that would hold together better. Definitely going to do these again. Mmmm. [emoji39]</blockquote>

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