Ooooh love is in the air. ❤ Today, I wanted to give everyone an option that is quick, fun, and tasty for their SO. My sweetie isn’t a holiday kind of guy, so I usually make it special for the both of us by low-pressure, fancy chocolate and movies. Now I’m sharing it with all of you.
In my opinion, Lily’s has the best tasting low-sugar chocolate chips. Unfortunately, they can get pricey. But I see it as every once in a while kind of thing, so I usually splurge to buy them. Hershey’s also has a low-sugar version or you can also buy high cacao chocolate chips. Just be forewarned, that these come packed with 6-8 g of sugar per serving and if you are trying to stay on track, I recommend not doing it and opting for the pricier version. On to the recipe!
- Silicone mold for bon-bon (large or small works)
- Large Glass or microwave-safe bowl
- A deep saucepan
- Large mixing bowl for the hand mixer
- Large bowl for mixing
- Pastry brush (or use a spoon in a pinch)
- 4 oz full-fat cream cheese
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 2 tbsp unsweetened cocoa
- 7-10 drops liquid stevia (or liquid sweetener equivalent)
- 1/2 cup heavy whipping cream
- 9 oz (or the 10 oz from the store if you can’t get the Lily’s)
Place a saucepan with 1 inch of water on a rolling boil (around 6-7 on your stovetop dial). As soon as it starts to boil, place the chocolate in the microwave safe bowl and place that on top of the heat. Watch the chocolate until there are just a few chunks left and it is mostly smooth. Remove from heat.
Take out your silicone mold and pour roughly about 1-2 tbsp of the chocolate into each mold then start coating the mold with chocolate. You can either use a spoon, or a pastry brush to do this. Make sure the chocolate is evenly coated on all sides and then place it in the refrigerator.
In your mixing bowl, pour the 1/2 heavy cream and use the hand mixer at medium to medium-high speed until stiff peaks start forming, or you notice it has become firm.
In a separate bowl, mix the
- 4 oz of cream cheese
- 1/2 tsp of vanilla
- 1/2 tsp of cinnamon
- 2 tbsp of unsweetened cocoa
- and 7-10 drops of liquid stevia together.
After the mixture is smooth (no lumps) pour the ingredients into the heavy cream mixture and mix for another minute or two with the hand mixer.
Remove the chocolate from the refrigerator and scoop the mixture into the shells. Voila! a lovely chocolate coated mousse that you can decorate however you wish. If you want to be extra fancy, you can make a quick chocolate keto cake for the bottom (minus the crust), or you can pour the remaining chocolate on the bottom to create a sort of large bon-bon mousse.
Enjoy, and Happy Valentine’s Day!
See this on YouTube as well: