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+ servings

3 Musketeers

Maria Emmerich
Prep Time 15 minutes
Course Dairy Free, Dessert, Nut Free, Vegetarian
Cuisine American
Servings 12
Calories 118

Ingredients
  

WHITE CHOCOLATE BAR:

  • 2 ounces cocoa butter
  • 1/3 cup Natural Sweetener
  • 1 teaspoon toffee extract (or a few drops toffee oil)
  • 1/8 teaspoon Redmond Real salt

MILK CHOCOLATE BAR:

  • 1/4 ounce unsweetened baking chocolate

DARK CHOCOLATE BAR:

  • 1/2 ounce unsweetened baking chocolate (up to 1 ounce, depending on how dark you like it)

FILLING:

  • 1 cup coconut oil room temperature (or butter)
  • 1 1/4 cup Natural Sweetener
  • 4 ounces unsweetened baking chocolate melted and cooled
  • 1 teaspoon vanilla extract (or 1 vanilla bean, scraped clean)
  • 1/4 teaspoon almond extract
  • 4 large eggs

Instructions
 

  • 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.
  • Stir in natural sweetener.
  • Stir in extracts and salt.
  • Line the edges of truffle or candy bar mold with the chocolate leaving the center open for the filling to go in and then will put chocolate on top of filling to seal it. If the chocolate won't stay up the edges of the mold to line it, let set up just halfway by cooling it in the freezer for a minute or two and then smooth it around with finger to get the sides lined and ready to set and fill. Sometimes the chocolate is too oily and needs to set up slightly in order to stick to edges of candy mold.
  • 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.
  • FILLING: Cream coconut oil or butter in a mixing bowl. Gradually beat in the natural sweetener with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, vanilla and almond. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Refrigerate at least 2 hours before making candy bars.
  • To Make the Candy Bar: 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 filling is inside and surrounded by the chocolate. Place back into fridge/freezer to set.

Nutrition

Calories: 118 | Fat: 13.2g | Protein: 0.5g | Carbohydrates: 0.8g | P:E Ratio: 0