Chocolate Fondue

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Chocolate Fondue

Servings: 8

INGREDIENTS

300 g (1 1/4 cups) heavy whipping cream

80 g (7 tbsp) monk fruit sweetener

43 g (8 tbsp) dutch processed cocoa powder

34 g (2 tbsp) unsalted butter

32 g (2 tbsp) coconut oil (unflavored or bus with MTC oil)

10 g (2 tsp) pure vanilla extract

5 ml (1 tsp) instant unflavored coffee

1.5 g (1/4 tsp) salt - fine

DIRECTIONS

1. Place a small pot onto the stovetop, and add about 1 to 2 inches (2.5 to 5 cm) of water. Bring to light boil, then lower the heat to maintain a slight simmer. Do this before you place your bowl with the chocolate ingredients on top
2. Weigh all your ingredients. Add all the ingredients to a bowl that will fit snugly over the pot with simmering water (a bain marie/double boiler). NOTE: use cocoa powder or if using a solid block of cocoa, grate or cut into small chunks (this makes it easier to melt the solid cocoa at a lower temperature without burning your cocoa). Place on top of the pot with the simmering water
3. Using a spatula or whisk, slowly and constantly stir until all the ingredients are melted and well combined. If mixture seems to be getting too hot, remove the bowl from the heat, place on counter and continue stirring/whisking until everything is melted and you have a rich glossy mixture
4. Pour the chocolate mixture into the fondue pot and serve
Accompaniments: YOUR CHOICE
5. Fresh fruit: strawberries, raspberries, blackberries, or other fruit with a low glycemic index and low carb load
6. Cubes of
Naked Vanilla Sponge Cake (sugar free, grain free and keto) – this cake is recommended because it has a firmer and better consistency when dipped into the chocolate fondue. ENJOY!

MACRONUTRIENTS CHART

FYI

To make your bain marie/double boiler, place a glass or metal bowl that fits over a small pot. Make sure the water is well below your bowl, 1 to 2 inches (2.5 to 5 cm) of water. If the water touches the bottom of your bowl the chocolate could burn. NOTE: Your bowl should be larger and wider than the pot base and the bowl should fit snuggly over the pot of simmering water, but be big enough so that the steam will not cause condensing water from the outer side of the bowl to drip back into the inside of the bowl. Condensing water dripping into the chocolate mixture would cause a reaction that would “curdle” the chocolate. Also, be careful, however, that the fit of the top bowl or pot is loose enough to allow steam to escape from the simmering water in the bottom pot, so that there is no pressure buildup in the bottom pot. Remember you want a very low simmer because the chocolate and other ingredients should be prepared slowly to prevent the bottom from burning.

Please be aware that although the chocolate fondue has an amazing 7:1 macronutrient ratio per serving, and all the accompaniment ingredients are acceptable, healthy fruit or cake, you do have to be conscious of the quantity you choose to consume because total and net carbs add up quickly. This chocolate fondue can be enjoyed as a special treat after a carefully considered low total carb entrée. A keto lifestyle does not mean depriving yourself of the wonderful variety of foods available to you, but it does mean being conscientious and limiting yourself and staying within the target parameters that fit your overall goal and metabolic tolerance.

Lastly, if you are making this for just two people, or if you do not use up all the chocolate fondue, place the extra into a freezer safe air tight container (I prefer using glass containers with snap plastic lids) and freeze until you can use this amazing chocolate fondue mix again.

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