Sugar-Free Dark Chocolate Chilli & Orange Spring Flowers

The Balanced Kitchen
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 3 hours
Course Dessert
Cuisine English
Servings 15 chocolates

Equipment

  • Silicon Chocolate Mould - 15 pieces

Ingredients
  

Option 1

  • 100 g coconut oil
  • 25 g raw cacao powder
  • 1.5 TBSP xylitol - powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Option 2

  • 100 g 100% dark chocolate
  • 1.5 TBSP xylitol - powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Option 3

  • 100 g cacao butter
  • 25 g dark cocoa powder
  • 1.5 TBSP xylitol - powdered xylitol ground to a powder in a coffee grinder
  • 2 tsp orange zest
  • 1 pinch chilli powder

Instructions
 

  • For all options, begin by melting the Coconut Oil / Dark Chocolate / Cacao Butter in a bain-marie (place a bowl over the top of a pan which has 2" of water in it. Heat the water over a medium heat until the ingredients have melted, stirring continuously. Do not allow the bowl to touch the water.
  • Once the coconut oil / dark chocolate / cacao butter has melted, remove the bowl from the pan and turn off the heat. Place the bowl on a heat proof surface and stir in the raw cacao or dark cocoa powder (NB: you do not need to add chocolate to the 100% dark chocolate option).
  • Next, add the powdered xylitol and pinch of chilli powder and stir until combined.
  • Place the chocolate silicon mould on to moveable flat surface (a baking tray or chopping board works well).
  • Sprinkle a small amount of orange zest into each mould.
  • Now spoon the chocolate mixture on top until each mould is full.
  • Leave to set in the fridge for a few hours before removing each chocolate from it's mould and storing in a suitable airtight container.
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