Chocolate Butter

Chocolate Butter! Have you ever heard of such deliciousness in your life? Probably not since I kind of, sort of just made it up…but assure you me, it is delicious!

Well, I didn’t just make it up. I actually put the recipe together a few months ago. It’s not that I have been holding out on you….it’s just that my husband’s travel schedule has been off the charts, I officially have a two year old and life has gotten a little out of control! Now that we are all caught up, let’s get to the delicious recipe.

PS, I’m still on that anti-artificial sweeteners kick we talked about before. Only since then I have done more research and I am even more convinced that artificial sweeteners are just not the way for me to go. So here is yet another tasty recipe completely artificial sweetener free.

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Ingredients:

  • 8 tbsps butter
  • 2 oz dark chocolate  (I use Theo’s 85% dark from Thrive Market)
  • 3 tablespoons heavy whipping cream, room temperature
  • 1/4 teaspoon vanilla extract

 

Directions:

  • Line mini cupcake tray with mini cupcake tins (makes 16 fat bombs)
  • Melt chocolate and butter together over low heat
  • Once melted, set aside for a few minutes to cool to avoid curdling
  • Whisk in heavy cream and vanilla extract. Combine well
  • Add mixture to cupcake tins in 1 tablespoon increments
  • Place in freezer for approximately 20 minutes
  • Place bombs in ziploc bag and store in fridge

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