Chocolate Covered Cherries
Prep time
Total time
Serves: 24
  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.
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)
Recipe by Maria Mind Body Health at