Smooth, dark chocolate with the fruity flavor of port wine makes these low carb dark chocolate fat bombs the perfect way to end a meal or kill a craving. They'll keep indefinitely in your freezer. Do not store at room temperature or they'll melt!
Course Dessert
Cuisine American - low -carb
Keyword chocolate, wine
Prep Time 2 minutesminutes
Cook Time 5 minutesminutes
Total Time 7 minutesminutes
Servings 24
Calories 39kcal
Author Marye
Ingredients
1/4cuporganicextra virgin coconut oil
1/4cupunsalted butter
1/4cupHershey's Extra Dark cocoa
3tablespoonspowdered erythritol
2tablespoonsport wine
A few drops of liquid stevia if needed
Instructions
Melt the coconut oil and butter together in a heavy pan.
Whisk in the cocoa and erythritol until smooth and well blended.
Let simmer, whisking often, for about 2 minutes.
Whisk in the port wine and remove from heat.
Carefully pour the cocoa mixture into the chocolate molds.
Place the molds in the freezer for 20 minutes, until firm.
Pop the candy from the molds, put in a resealable plastic bag and store in the refrigerator or freezer.
Notes
The nutrition information for this recipe is figured at 24 servings. You may get more or less depending on the size of your molds.