Chocolate Covered Cherry

TESTIMONY OF THE DAY

Testimony of the Day: “Good grief! 5 days into Keto and I’ve lost five pounds!

Even staying grain/refined sugar free, I indulged in some paleo baked goods over the holidays and then stayed mostly paleo for the last few weeks of the year just to experiment with how it made me feel.

Well, cystic acne returned, joint pain in ankles and wrists and a four pound weight gain immediately let me know that your way is the right way for me!

No worries for spring, I’m already back in my skinny jeans. Thank you!! – Julie

Get into your skinny jeans with Keto!

chocolate covered cherry

My girlfriends and I had a fun baking day last Sunday were we made a ton of Keto treats to bring with us to holiday gatherings. We were talking about those Cordial Chocolate Covered Cherries and I said I have a recipe for that!

I always bring keto desserts when we visit family for the holidays so my boys can have treats and not feel left out.

chocolate covered cherry

Bringing keto desserts to parties is also a trick I needed to always follow when I still craved sugar. Now I do not have any issue passing up dessert but there was a time that if I saw those pretty sugar-filled desserts, I had a hard time saying “no” unless I had a keto option to fulfill me.

That is what I am going to discuss THIS Sunday on the weekly Skype meeting for the Keto-Adapted group. Every week I will pick a subject to discuss to help you along the journey! Join me on a live call every Sunday to help keep you on track! In the group you also get secret keto recipes and video recipe tutorials.

I also bought a wireless microphone and made a yoga video. The Into to Yoga video is up on the new website.

Click HERE to join! 

chocolate covered cherry

If you prefer to buy “healthified” chocolates instead of making them, check out what Santa is stuffing in our stockings this year! A box of raspberry ChocoPerfection bars!

Click HERE to order these tasty chocolate bars!

Chocolate Covered Cherries
 
Prep time
Total time
 
Author:
Serves: 24
Ingredients
Instructions
  1. Place cocoa butter in a double boiler and heat on medium high until fully melted (or microwave safe bowl and heat on high for one minute, check and heat for 30 seconds until melted). Melting cocoa butter takes longer than traditional fats.
  2. Stir in natural sweetener.
  3. Stir in extracts and salt.
  4. Place into truffle mold and cool in refrigerator until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer till they are set up, which will only take a couple of minutes versus and hour.
  5. FILLING: Combine natural sweetener, strong brewed tea, 4 eggs and extract in heavy medium saucepan and whisk to blend; add coconut oil. Whisk constantly over medium heat until mixture thickens and coats back of spoon thickly (do not boil), about 12 minutes. Pour mixture through strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until curd is cooled completely, about 15 minutes. Can be made 1 day ahead.
  6. TO MAKE TRUFFLE: Remove the mold from the fridge or freezer and fill with filling. Then top off the filling with a layer of the cocoa butter mix so that the curd is inside and surrounded by the "white chocolate". Place back into fridge/freezer to set.
  7. NOTE: The white chocolate is so touchy. It does tend to separate so I have to use a whisk to continually stir it up. Then when I stuck some chocolate in each mold indentation, then I stick in freezer. After its half set up (maybe after a minute) I continually check and when it's half set up, I take out mold and smooth up the sides with my finger. As it sets up, it will start being mold able and hold its shape to the sides of the truffle mold.
Notes
NUTRITIONAL COMPARISON (per serving)
Traditional Fat Bomb = 138 calories, 10.1g fat, 1.1g protein, 12g carbs
"Healthified" Fat Bomb = 95 calories, 10.1g fat, 1.1g protein, 0.2g carbs

(96% fat, 3% protein, 1% carb)
 

Another Cute  Testimony on Cravings and Energy

“Yesterday when i was offered store bought chocolate cake I turned it down. I feel good and have more energy than I have had in two years. I do not want to give those up for unhealthy food. A month ago I would have made excuses and ate the cake.” – Bastinda

17 Comments

  • Gary says:

    I think your programming for cherry extract got messed up.
    1 tsp [url:3] cherry extract

  • audrey says:

    Where can I find the recipes for the other cookie pics????

  • Amanda Reed says:

    I always take keto dessert options to every get together!! I don’t get tempted by the sugary treats anymore, but why should I feel deprived if I don’t have to? 🙂

  • Lynn says:

    I have a question – I was trying to make white chocolate with the melted cacao butter and Swerve confectioner’s but it got all gummed up on the bottom and didn’t blend or melt into the cacao butter – what am I doing wrong? 🙁 And is it okay to use regular extracts or should I try alcohol free extracts? I don’t know if it is part of the gumming process or not, I’ve tried both kinds and neither works with Swerve for me, help!

    • janet says:

      i have had the same problem and I gave up making it.

      • Maria Emmerich says:

        The white chocolate is so touchy. It does ten to separate so I have to use a whisk to continually stir it up. Then when I stuck some chocolate in each mold indentation, then I stick in freezer. After its half set up (maybe after a minute?) I continually check and when it’s half set up, I take out mold and smooth up the sides with my finger. As it sets up, it will start being mold able and hold its shape to the sides of the truffle mold

    • Maria Emmerich says:

      Oh my. I’ve never had that happen. I’m not sure.

      Look for extracts free of polyglycol

    • Maria Emmerich says:

      The white chocolate is so touchy. It does ten to separate so I have to use a whisk to continually stir it up. Then when I stuck some chocolate in each mold indentation, then I stick in freezer. After its half set up (maybe after a minute?) I continually check and when it’s half set up, I take out mold and smooth up the sides with my finger. As it sets up, it will start being mold able and hold its shape to the sides of the truffle mold

      • Lynn says:

        I think I might try melting the Swerve first and then try to stir it in…. I really like white chocolate so will keep trying! 🙂

  • Everyone of your desserts use cacao butter! 🙂 Is there such thing as COCOA butter?

  • Gypsie says:

    I’m dreading Christmas cause 3 of my children and their families will be here. They’ve already told me their favorite places they want to eat. Of course German food and beer in Fredericksburg, Mexican food and margaritas on the River Walk in San Antonio and they want to hit all the wineries in the hills. Not to mention the request for peanut butter pie, cheese cake, pecan pie, chocolate chip cookies and cutout cookies. And my husband wants a fruit cake. And I have been told “none of that funky low carb gluten free stuff mom”. Also my husband wants to make pizza and his famous flat bread. My son inlaw is making dirty rice dressing. This is gonna go on for a week I’m scared! Help!

  • Kris says:

    Do you have any blogs or books or articles on whole milk/dairy. I love half and half and my 18 year old son loves milk and I want to give him the best choice. I have been gettiing bottled whole milk from a local family owned dairy farm and organic half and half from Costco. Is that a good choice? I want to read more about it to be educated. Thanks!

  • Alice says:

    Nice recipe,thanks!

  • Lori says:

    Beautiful picture! Haven’t tried the recipe, but am so enjoying the “eye candy”!

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