For those who love the classic rich ‘keto fat bomb’ treat, here’s a version from the new cookbook, What the Fat – simple, tasty and full of fat.
1 cup cream
3 tbsp butter
1/3 cup virgin coconut oil
175 g dark chocolate (85% or higher), broken into 2 cm pieces
For the coating (optional)
Your choice of:
2 tbsp cocoa
2 tbsp chopped hazelnuts
(or another nut you prefer)
2 tbsp shredded coconut
- Place the cream, butter and coconut oil in a small pot over a medium-low heat. Gently heat, stirring occasionally, until melted and the mix begins to bubble. Remove from the heat and add the chocolate.
- Whisk vigorously to combine the ingredients together – you want to form a nice stable emulsion with no oily liquid escaping round the sides. This can also be done with a hand-held blender, by placing the chocolate in a narrow jug, pouring the liquid over and blending until smooth. At this point you can stir in some desiccated coconut or chopped nuts if you like.
- Pour the mixture into individual moulds (an ice cube tray is good) or into a small container (about 10 cm x 15 cm). Cover and place in the fridge to chill completely.
- Once fully set, turn out the ice cube tray or container onto a sheet of baking paper. If you used a container, cut the mix into bite-sized pieces. Roll the truffles in cocoa, nuts or coconut or cocoa if you like. Transfer to a container with a tight-fitting lid and store them in the fridge for up to two weeks.
From What the Fat? Recipe copyright © The Real Food Publishing Company, 2019, image copyright © Todd Eyre Photography, 2019