👩🍳 Instructions
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1
In a medium heat-proof bowl, gently melt the softened unsalted butter. You can use a double boiler or microwave on low power, stirring frequently, ensuring not to overheat.
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2
Once the butter has melted, whisk in the unsweetened cocoa powder until it is completely smooth and free of lumps. It will form a thick paste.
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3
Add the heavy cream and powdered erythritol/monk fruit sweetener blend to the chocolate mixture. Continue to whisk gently over very low heat (or in your double-boiler) until all ingredients are fully incorporated and the sweetener has dissolved. Do not boil.
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4
Remove the bowl from the heat. Stir in the vanilla extract and the pinch of fine sea salt. If using, whisk in the optional MCT oil or coconut oil for added creaminess.
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5
Pour the warm chocolate mixture into a small glass dish, silicone mold, or a parchment-lined small baking pan (aim for 1/4 to 1/2 inch thickness). If desired, sprinkle a tiny bit of flaky sea salt over the top.
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6
Refrigerate for at least 30-60 minutes, or until the chocolate is firm. Once set, cut into squares, break into shards, or pop out of molds. Store in an airtight container in the refrigerator.
💡 Notes
For best results, use high-quality unsweetened cocoa powder. Adjust sweetener to your personal preference. For a dairy-free option, use vegan butter and full-fat canned coconut cream. Store in the refrigerator for up to two weeks, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
190 kcal
Protein
1.5g
Total Fat
19g
Saturated Fat
12g
Carbs
3.5g
Fiber
2g
Sugar
0.5g
Sodium
28mg
Cholesterol
32mg
