Sugar-Free Dark Chocolate Chilli & Orange Spring Flowers

Course: Dessert
Cuisine: English
Prep Time: 5 minutes
Cook Time: 5 minutes
Chilling time: 3 hours
Servings: 15 chocolates
Author: Joanne
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Ingredients

Option 1

  • 100 g coconut oil
  • 25 g raw cacao powder
  • 1.5 TBSP xylitol - powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Option 2

  • 100 g 100% dark chocolate
  • 1.5 TBSP xylitol - powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Option 3

  • 100 g cacao butter
  • 25 g dark cocoa powder
  • 1.5 TBSP xylitol - powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Instructions

  1. For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has 2" of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.

  2. Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).

  3. Next, add the powdered xylitol and pinch of chilli powder and stir until combined.

  4. Place the chocolate silicon mould on to moveable flat surface (a baking tray or chopping board works well).

  5. Sprinkle a small amount of orange zest into each mould.

  6. Now spoon the chocolate mixture on top until each mould is full.

  7. Leave to set in the fridge for a few hours before removing each chocolate from it's mould and storing in a suitable airtight container.

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