Chocolate Fat Bombs with Blueberries
Cocoa butter, 99% chocolate, and coconut cream give this dessert plenty of fat and a dense chocolate texture. Blueberries add a little freshness, making the fat bombs useful for a small keto snack.
Melt the cocoa butter (30 g) over a water bath, whisk in part of the erythritol (8,3 g), and cool to about 30°C. Brush a thin layer of cocoa butter into the silicone mold cavities.
Heat the coconut cream (50 g) to about 50°C, add the remaining erythritol (16,7 g) and chopped 99% chocolate (50 g). Stir until the chocolate dissolves completely, then cool the ganache to 30-32°C.
Spoon the chocolate ganache into the cavities, add blueberries (20 g) on top, pressing them in slightly. Refrigerate the mold for 2 hours, then carefully unmold the fat bombs.
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