Chocolate Caramel Petit Fours
Protein and fiber make this dessert filling; cream and chocolate add a rich texture. The chocolate base provides a rich flavor and some fiber from almond flour, while allulose caramel adds a soft creamy layer. Dark and milk chocolate glaze makes the petit fours firm outside, while they remain tender and filling inside.
The recipe uses 100 g of erythritol in total, distributed across the preparation steps.
Melt dark chocolate with butter, combine with whipped eggs, almond flour, cocoa, baking powder and sour cream, then bake the sheet at 160°C for 15 minutes. Cool and cut it in half.
Cook allulose with hot cream and butter into caramel. Spread it on one layer, cover with the second, and freeze for 1 hour.
Melt the dark and milk chocolate with cream, olive oil and erythritol. Cut into pastries and coat with the glaze.
Key ingredients: almond flour (100 g), eggs (150 g), cream (100 g), and butter (50 g).
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