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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