Fat Bomb

Maria Emmerich

Prep Time 5

Cook Time 40

Course Dairy Free, Dessert, Nut Free, Vegetarian

Cuisine American

Servings

Calories 92.5

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.
Place into truffle mold and cool in the refrigerator until white chocolate is solid, about an hour. Or the speedy method; you can place the molds in a freezer until they are set up, which will only take a couple of minutes versus an hour.

Combine natural sweetener, lemon juice, 4 eggs and lemon peel in a medium saucepan and whisk to blend; add coconut oil. Whisk constantly over medium heat until mixture thickens and coats back of a spoon thickly (do not boil), about 12 minutes. Pour mixture through a strainer into medium bowl. Place bowl in larger bowl filled with ice water and whisk occasionally until lemon curd is cooled, about 15 minutes. Can be made 1 day ahead.

Remove the mold from the fridge or freezer and fill with lemon curd filling. Then top off the filling with a layer of the cocoa butter mix so that the lemon curd is inside and surrounded by the "white chocolate". Place back into fridge/freezer to set.