Ingredients
The following ingredients have 12 Servings
- 5.3 oz / 150g dark chocolate (I used 90% Lindt, or use 1 cup sugar free chocolate chips)
- 1 tbsp butter
- 1 cup / 250g mascarpone (take out of the fridge at least 1 hour before using)
- 1/2 cup / 114g butter (room temperature)
- 1/2 cup / 80g powdered sweetener
- 1/4 tsp yellow food colouring
Instruction
- Break the chocolate into squares (or use sugar free chocolate chips) and put in a bowl together with 1 tbsp of butter. Melt in a water bath or in a microwave (1 minute, then stir).
- Put 1 tsp of the chocolate mix into each Easter egg mould. Swirl around and use the back of your spoon to coat the mould. Freeze until set. Repeat 2 more times until you have used two thirds of the chocolate.
- For the filling, Blend the room temperature butter and powdered sweetener until fluffy and well-incorporated. Then add the mascarpone and blend briefly until smooth. Don't over-blend here! Now put 1/4 of this mix into a separate bowl and add 1/4 tsp food colouring to make the egg yolk mix.
- Now spoon the white mascarpone cream into the chocolate shells. Make an indentation into the top and add the egg yolk mix. Flatten.
- Spoon over another teaspoon of melted chocolate over the top to seal your keto creme eggs, using the remainder of the chocolate. Place back into the freezer for about 20 minutes until they are fully set.
