LCHF filled chocolates
|100 g||dark chocolate — 70%|
|1 tsp||Sheridans gelatine — powder|
|4||strawberries — chopped|
|50 g||cream cheese|
|2 tsp||cocoa powder|
1 x silicon chocolate mold
1 x food safe brush
Melt 50 g of the dark chocolate in the microwave in short burst or on your stove top by bringing an inch of water to a simmer in a pot. Set a heat proof bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Place the chocolate in the bowl and stir occasionally until completely melted, remove the pot from the heat. Use a food safe brush and pain the chocolate inside the silicon mold and place in the fridge to set.
Strawberry jelly filling:
Chop 4 strawberries and place with the 125 ml water and 2 tsp of Xylitol in a saucepan and simmer gently until the strawberries has infused the water and the liquid is reduced by 75 ml. Pour through a strainer. Add 1 tsp of Gelatine powder to your strawberry liquid and stir until the Gelatine powder has dissolved fully. Set aside to cool. In the meantime make the creamy chocolate filling.
Soften the cream cheese by placing it a small bowl and vigorously stirring it with a fork, add the Xylitol and continue to hand mix until the xylitol is no longer visible. Add the cacao powder and mix again. Cover and place in the fridge until needed.
Fill the chocolate shells with the cooled strawberry jelly and place in the fridge to set for 1 hour.
Soften the creamy chocolate filling again by stirring with a fork and fill the chocolate centers, leave a little space for the chocolate bottoms that will follow. Place in the fridge and melt the rest of the 50 g chocolate, let it cool slightly before you fill up your chocolate bottoms.
Place in the fridge overnight and gently pop them out of your silicon moulds.