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Butter Crunch Fat Bombs

Decadent and delicious!!


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Butter Crunch Fat Bombs

Ingredients

½ cup Lilly’s Dark Chocolate chips

1 Tbsp butter

¾ cup heavy whipping cream

1 egg yolk

¼ tsp vanilla extract

¼ tsp caramel extract

½ cup toasted walnuts plus some for topping (optional)

2 Tbsp toasted cacao nibs

Directions

Toasting nuts and cacao nibs

Heat oven to 350

Place cacao nibs on baking sheet lined with parchment paper, toast for 3-4 minutes, these toast quickly, do not burn them.  remove and let cool.

Walnuts: mix walnuts with 1 tbsp butter, ghee, or coconut oil, add a pinch of salt. Place on baking pan lined with parchment paper and toast for 7-11 minutes stirring occasionally. Remove from oven and cool.

Fat Bombs

In small double boiler over medium low heat add chocolate chips and butter, stir until melted. Add a third of the cream and stir until smooth, continue to add cream until incorporated, add egg yolk and whisk for one minute, add flavored extracts and stir. Remove from heat and add the nuts and cacao nibs. Using a spoon or small ladle fill silicone candy mold, with mixture, refrigerate for an hour or longer.

White Chocolate Drizzle (Optional)

1 oz Cacao Butter

2 Tbsp heavy cream

2 tbsp powdered erythritol

¼ tsp caramel extract

Gently melt cacao butter add cream and whisk, add powdered sweetener and extract. Place in refrigerator for a few minutes to thicken. Place in piping bag and drizzle diagonally across chilled fat bombs. Top with remaining nuts if desired

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