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LOWCARB SPOON CANDY!
🇧🇷Brazil
•View in original language
(Português)
00 min(s)
00 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- 70% chocolate180 g
- sour cream300 g
- sweetener80 g
- boxes of strawberries2 unit(s)
- Take a silicone cake pan. The one I used is medium, so I used a lot of chocolate. If yours is smaller, make half a recipe.
- Melts 180g of 70% or higher chocolate. It can be any chocolate. Put it in the microwave every 1 min until it melts.
- Brush or spread this chocolate inside the silicone mold, forming what will be the cone. Put it in the fridge to chill.
- Make the sugar-free chocolate ganache cream: boil 300g of heavy cream + 80g/6 tablespoons of sweetener. I used xylitol. .
- The cream is a box and a half. I used a box because that's what I had. Yes, it can boil. No, it won't cut if it's not for a long, long time.
- Turn off the heat and mix in 320g of 70% or higher chopped chocolate. Mix well. Reservation.
- Wash 2 strawberry boxes, removing only the leaf, without cutting. Dries well and prepares for assembly:
- Inside the shape with the already hard cone put all the ganache cream.
- Put the strawberries, sinking them all until they no longer fit. Smooth the surface. Take it to freeze well. Unmold carefully and serve.
- Variations: you can put grapes, dried fruit, nuts and walnuts and peanut butter or others. Looks great!!
- Chocolate of any cocoa content and even 100% (which looks great in this recipe!!
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