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    Home > Blog > Protein Desserts > Protein Fudge and Filled Chocolates

    EASY Protein Chocolates Recipe (Sugar Free)

    Updated: Dec 23, 2024 · Published: Nov 24, 2024 · By Andréa Marchese · This post may contain affiliate links ·

    Jump to Recipe Jump to Video
    sugar free protein chocolates in a box with text overlay.
    collage of photos of different protein chocolate recipes with text overlay.
    on top, a closeup of a sugar free protein cherry cordial, and on the bottom a view of protein chocolates in a giftable tin, with text overlay.

    Satisfy your chocolate cravings with these easy to make protein chocolates. Each sugar free piece has added protein and is full of delicious chocolate flavor!

    a closeup photo of sugar free high protein chocolates in a tin.

    These filled protein chocolates are a delicious way to increase your protein intake. They give you that satisfying feel of indulging in chocolates that a chocolate protein bar just can't match.

    With their natural ingredients and high-quality protein, they support muscle growth and weight loss goals while satisfying a sweet craving.

    The fillings are made mostly with whey protein, and a few call for collagen. Whey and collagen support a creamy texture in the filling.

    I don't recommend using plant-based protein powders like pea protein blends because of the grainy mouthfeel (and because of the taste). 

    For more high protein treats to satisfy your sweet cravings, check out our high protein fudge recipes. They're all gluten free and super delicious to help you get your protein fix.

    Jump to:
    • Ingredients for the sugar free chocolate shell
    • Ingredients for the high protein filling
    • Ingredient Substitutions
    • Equipment
    • How to make protein filled chocolates
    • Storage
    • Gifting Protein Chocolates
    • 🍫 Recipe Variations
    • FAQ
    • Recipe

    Ingredients for the sugar free chocolate shell

    I love the professional look and feel of tempered chocolate for filled chocolates. Tempered chocolate has a nice shine to it and makes a cracking sound when bitten. 

    three super-shiny sugar free tempered chocolate cordials (so shiny that you can see a reflection of the studio lighting).
    tempered chocolate - so shiny, you can see the reflection of my photography studio lights

    Chocolate that is not tempered will have a more dull finish and be softer to the touch.

    three full and one half chocolate heart filled with chocolate orange whey filling and orange zest on a small cupcake stand on a wood table
    an older photo of the chocolate orange filled chocolates without tempering the chocolate

    The process of tempering requires heating and cooling the chocolate to particular temperatures before using it. The process is simple, especially when using a microwave.

    I used sugar free chocolate chips because I wanted to temper the chocolate for the professional look. They come tempered (as does any packaged chocolate), and they are perfect for the seeding method of tempering. 

    bag of 365 brand sugar-free chocolate chips.

    I used 365 sugar free dark chocolate chips and Lily's milk chocolate chips.

    Choc Zero chocolate (no sugar alcohols) would also be a great option (squares or chips), and I've used their strawberry white chocolate and lemon white chocolate for splashes of color here since I had them on hand.

    You'll need a full bag of chocolate chips (10oz) for the process, and you'll have some chocolate leftover.

    If you're not interested in tempering the chocolate (you'll just melt it and cool it), you can still use sugar free chocolate.

    You can also use a homemade mix of coconut oil, cocoa powder, and sweetener (stevia, monk fruit, and confectioners erythritol are good choices) as in this raw chocolate recipe if you're not interested in tempering.

    Ingredients for the high protein filling

    I'm using vanilla whey protein powder, chocolate whey protein powder, and marine collagen peptides in the high protein fillings for these sugar-free chocolates.

    3 protein powder containers on a kitchen counter.

    I don't recommend plant-based protein powders in the fillings because of the mouthfeel (and taste). 

    For a flavor boost, feel free to use natural flavor extracts like lemon, strawberry, etc. in the fillings.

    Whey protein powder

    Both whey protein concentrate and whey protein isolate work well here. I used this vanilla whey concentrate and this chocolate whey concentrate.

    I also like this whey protein isolate very much; just be sure to add a bit of sweetener if you're using it, as it is lightly flavored and unsweetened.

    Collagen protein

    I like using collagen peptides when I want to add a bit of protein without really changing the flavor or texture of the filling.

    These marine collagen peptides worked well in the strawberry jam filling, the cherry cordial filling, and the peanut butter filling.

    Cherry Cordial Filling Ingredients

    sugar free cherry cordial chocolates with natural maraschino cherries.
    hand holding natural maraschino cherries next to a bag of marine collagen peptides.

    Cherry cordial filling ingredients:

    • ¼ cup collagen peptides
    • 3 tablespoons liquid from natural maraschino cherries
    • 21 natural maraschino cherries

    Nutrition per piece: Calories: 30kcal | Carbohydrates: 4.6g | Protein: 1.4g | Fat: 1.4g | Fiber: 0.6g | Sugar: 1.3g | Net Carbohydrates: 2.6g | Erythritol: 1.4g

    If you like cherry cordials, you may love this chocolate covered cherry protein shake, too!

    Caramel Filling Ingredients

    sugar free filled chocolates with high protein caramel chocolate filling, shown with pieces of a caramel chocolate bar.
    4 pieces of sugar free caramel chocolate next to a ½ cup whey protein powder.

    Caramel filling ingredients:

    • ½ cup chocolate whey protein
    • 4 ChocZero caramel crunch squares
    • 1-2 tablespoons water

    Nutrition per piece: Calories: 33kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2.4g | Fiber: 1.8g | Sugar: 0.3g | Net Carbohydrates: 2.6g | Erythritol: 1.4g

    Peanut Butter Filling Ingredients

    sugar free filled chocolates with peanut butter high protein filling, shown with a spoonful of peanut butter.
    peanut butter in a glass mug (ready to be warmed in the microwave) next to collagen protein and confectioners erythritol.

    Peanut butter filling ingredients:

    • ¼ cup collagen peptides
    • 3 tablespoons peanut butter
    • pinch of sea salt

    Almond butter or other nut butters would also be great here.

    Nutrition per piece: Calories: 33kcal | Carbohydrates: 2.8g | Protein: 2g | Fat: 2.6g | Fiber: 0.8g | Sugar: 0.1g | Net Carbohydrates: 0.6g | Erythritol: 1.4g

    If you enjoy the chocolate and peanut butter combo, you may love this chocolate peanut butter snack cake and this chocolate peanut butter pie!

    Whiskey Chocolate Filling Ingredients

    sugar free filled chocolates with whisky chocolate high protein filling, shown with a mini bottle of Jameson.
    a small bowl of water and a mini bottle of Jameson whiskey next to a ½ cup whey protein powder.

    Whiskey chocolate filling ingredients:

    • ½ cup chocolate whey protein powder
    • 2 tablespoons Jameson whiskey
    • 1-2 tablespoons water

    Nutrition per piece: Calories: 27kcal | Carbohydrates: 2.8g | Protein: 1.8g | Fat: 1.6g | Fiber: 0.9g | Sugar: 0.1g | Net Carbohydrates: 0.5g | Erythritol: 1.4g

    Strawberry Cream Filling Ingredients

    sugar free filled chocolates with strawberry high protein filling, shown with fresh strawberries.
    ingredients for high protein strawberry filled chocolates.

    Strawberry filling ingredients:

    • ½ cup vanilla whey protein
    • ½ cup sliced strawberries  
    • ½ teaspoon confectioner's erythritol (or other sweetener, optional but nice with berries)

    Nutrition per piece: Calories: 25kcal | Carbohydrates:5.3g | Protein: 2g | Fat: 1.6g | Fiber: 0.7g | Sugar: 0.3g | Net Carbohydrates: 0.6g | Erythritol: 4g

    If you love the chocolate strawberry flavor combo, you may love this chocolate strawberry protein shake!

    Strawberry Jam Filling Ingredients

    sugar free filled chocolates with strawberry jam high protein filling, shown with a fresh strawberry and the jar of sugar free jam.
    hand holding a jar of sugar free strawberry jam.

    Strawberry jam filling ingredients:

    • ¼ cup collagen peptides
    • ½ cup sugar free strawberry jam

    Nutrition per piece: Calories: 25kcal | Carbohydrates: 4.6g | Protein: 1.4g | Fat: 1.4g | Fiber: 2.1g | Sugar: 0.4g | Net Carbohydrates: 1.1g | Erythritol: 1.4g

    Lime (with or without Tequila) Filling Ingredients

    sugar free filled chocolates with tequila lime high protein filling, shown with a mini bottle of silver patron and half a lime.
    ingredients for the high protein tequila lime filled chocolates.

    Lime (with or without tequila) filling ingredients:

    • ½ cup vanilla whey protein
    • 3 tablespoons lime juice (need 1-2 limes) OR 2 tablespoons lime juice + 1 tablespoon tequila
    • zest of ½ lime

    Without tequila Nutrition per piece: Calories: 23kcal | Carbohydrates: 2.5g | Protein: 1.9g | Fat: 1.6g | Fiber: 0.6g | Sugar: 0.2g | Net Carbohydrates: 0.5g | Erythritol: 1.4g

    With tequila Nutrition per piece: Calories: 25kcal | Carbohydrates: 2.5g | Protein: 1.9g | Fat: 1.6g | Fiber: 0.6g | Sugar: 0.1g | Net Carbohydrates: 0.5g | Erythritol: 1.4g

    Lemon Cream Filling Ingredients

    sugar free filled chocolates with lime and lemon high protein filling, shown with a half a lemon and half a lime.
    ingredients for the high protein lemon filled chocolates.

    Lemon cream filling ingredients:

    • ½ cup vanilla whey protein
    • 3 tablespoons lemon juice (need 1-2 lemons)
    • zest of ½ lemon

    Nutrition per piece: Calories: 23kcal | Carbohydrates: 2.5g | Protein: 1.9g | Fat: 1.6g | Fiber: 0.6g | Sugar: 0.2g | Net Carbohydrates: 0.5g | Erythritol: 1.4g

    If you love lemon, try this lemon protein cake with yogurt frosting. YUM!

    Chocolate Raspberry Filling Ingredients

    sugar free filled chocolates with chocolate raspberry high protein filling, shown with fresh raspberries.
    ingredients for high protein raspberry filled chocolates.

    Chocolate raspberry filling ingredients:

    • ½ cup chocolate whey protein powder
    • ½ cup raspberries 
    • ½ teaspoon confectioner's erythritol (or other sweetener, optional but nice with berries)

    Nutrition per piece: Calories: 27kcal | Carbohydrates: 3.6g | Protein: 1.9g | Fat: 1.6g | Fiber: 1.3g | Sugar: 0.4g | Net Carbohydrates: 0.8g | Erythritol: 1.5g

    If you enjoy chocolate and raspberry together, try these chocolate raspberry protein balls!

    Chocolate Orange Filling Ingredients

    sugar free chocolates filled with a high protein chocolate orange whey protein filling, shown with orange zest and an orange slice.
    ingredients for chocolate orange filling.

    Chocolate orange filling ingredients:

    • ½ cup chocolate whey protein powder
    • 3 tablespoons fresh orange juice (need 1 naval orange)
    • zest of ¼ orange

    Nutrition per piece: Calories: 25kcal | Carbohydrates: 3g | Protein: 1.8g | Fat: 1.6g | Fiber: 0.9g | Sugar: 0.3g | Net Carbohydrates: 0.7g | Erythritol: 1.4g

    Lime Pomegranate Filling Ingredients

    sugar free filled chocolates with lime pomegranate high protein filling, with pomegranate seeds and half a lime.
    ingredients for the lime pomegranate filled protein chocolates.

    Lime pomegranate filling ingredients:

    • ½ cup vanilla whey protein
    • 3 tablespoons lime juice (need 1-2 limes) 
    • zest of ½ lime
    • 2 tablespoons pomegranate arils

    Nutrition per piece: Calories: 30kcal | Carbohydrates: 4g | Protein: 1.9g | Fat: 1.7g | Fiber: 1g | Sugar: 1.2g | Net Carbohydrates: 1.7g | Erythritol: 1.4g

    If you enjoy pomegranate, try this pomegranate chipotle protein fudge!

    Ingredient Substitutions

    Feel free to swap protein powders and use your favorites!

    Another chocolate option is to use unsweetened chocolate with your favorite powdered sweetener (stevia, monk fruit, and confectioners erythritol are good choices).

    Equipment

    Chocolate molds

    If you're using sugar free chocolate chips and you are going to temper the chocolate for that professional look and feel, use polycarbonate chocolate molds.

    3 polycarbonate chocolate molds.

    These are the molds I used:

    • bullet shaped polycarbonate chocolate mold
    • heart shaped polycarbonate chocolate mold
    • square shaped polycarbonate chocolate mold

    Because these molds are stiff, you'll have better control over the process of creating the outer chocolate shells (as compared to silicone molds).

    If the chocolate isn't tempered properly, however, you'll have some trouble releasing the chocolates from polycarbonate molds.

    2 silicone chocolate molds.

    If you're not going to try to temper the chocolate, go with silicone molds. These will release more easily.

    Candy thermometer

    You'll need a chocolate tempering thermometer if you're tempering the chocolate. (I also have this digital food thermometer that would be great here too.)

    Parchment paper

    We'll need parchment paper to cover our work surface so that we can easily refrigerate and reuse any extra melted chocolate.

    How to make protein filled chocolates

    I recommend having a look at this video from a professional chocolatier on how to make filled chocolates. I found it helpful. I also created a video (below, in the recipe card) of the process for this recipe.

    For splashes of color on the chocolate shells, you can use colored cocoa butter (food grade) as in the professional video, but I happed to have these ChocZero lemon and strawberry chocolates on hand and I used them. 

    Prep the chocolate mold

    Lay out a piece of parchment paper a bit larger than the size of the mold, and make sure the mold is clean and completely dry.

    Pro Tip: Use a microfiber cloth (the kind to clean glasses and screens) to make sure the mold cavities are free of any dust or debris.

    cleaning the cavities of the chocolate mold with a microfiber cloth.

    Temper the sugar free chocolate (using the seeding method)

    Temperating chocolate can be tricky, but the process is quite simple and I highly suggest giving it a try. (If you're not going to temper the chocolate, skip to the next section on filling the molds.)

    To temper the sugar free chocolate, we'll melt some chocolate in the microwave to 122ºF, then add some more (tempered) chocolate and stir until the temp gets down to 86º-90ºF. Then we'll use it to make the outer shells. (Detailed instructions below.)

    After that sets and we fill the shells, we'll temper the remaining chocolate again to cover the fillings, and then let the chocolates set before removing them from the mold.

    Please note: The temp of 122ºF was given to me from a professional in the industry (and comes from her culinary textbook), but I've seen other tempering temperatures listed online. Feel free to see what works best for you!

    How to temper sugar free chocolate:

    1. Put ½ the bag of chocolate chips in a clean, dry glass bowl. NOTE: Do NOT get any water in the chocolate. This will cause your chocolate to seize, and it will not melt or temper properly.

    bowl of sugar free chocolate chips ready to be melted.

    2. Microwave for 1 minute 30 seconds at 50% power.

    bowl of sugar free chocolate chips in a microwave.

    3. Remove from microwave and stir.

    bowl of partially melted sugar free chocolate chips with a spatula.

    4. Microwave for intervals of 30 seconds at 50% powder until it is thoroughly melted. (Note that it is possible to burn the chocolate, so feel free to use 10 or 20 second intervals at 50% power. Burned chocolate will have a brownie-like texture.)

    bowl of melted sugar free chocolate with a thermometer and a spatula.

    5. Use a chocolate tempering thermometer to measure the temperature of the chocolate. If not above 122ºF, microwave again for 10-20 seconds at 50% power until the temperature is above 122ºF.

    bowl of melted sugar free chocolate with a thermometer.

    6. Add half of what remains in the bag (¼ of original bag), and stir until the chips are melted. This will bring the temperature down and get the chocolate ready to use.

    sugar free chocolate chips being added to a bowl of melted chocolate for the seeding method of tempering.

    7. Once the temperature has cooled to 86-95ºF, pour it into a piping bag (or a Ziploc bag) and quickly move on to filling the chocolate molds.

    bowl of melted sugar free chocolate with a thermometer and a spatula.

    Fill the chocolate molds to make the outer shells

    8. Cut the corner off your piping bag (or Ziploc) and fill each cavity of the mold completely. If you don't have enough to fill all the cavities, tilt the mold and let the chocolate move from cavity to cavity (and you can help it along with a bowl scraper).

    melted tempered chocolate being piped into chocolate mold.
    melted sugar free chocolate being pushed down the mold to fill all cavities.

    9. Use a dough cutter or the flat edge of a bowl scraper to push any excess chocolate off the mold onto the parchment paper below.

    excess sugar free chocolate being pushed off the filled chocolate mold.

    10. Quickly turn the mold upside down and give it a few taps. Excess chocolate will fall out of the mold onto the parchment.

    the chocolate mold being held upside down showing the excess melted chocolate dropping to parchment paper below.

    11. While the mold is upside down, scrape the excess chocolate off the mold to the parchment below. Tap and scrape a few more times until the outer shell looks thin enough.

    the chocolate mold being held upside down showing the excess melted chocolate being cleaned off with a bowl scraper, with parchment paper below.

    12. Set the mold still upside down on a clean sheet of parchment paper, and set in the fridge for 15-20 minutes to set.

    filled chocolate mold upside down on a parchment-line baking sheet.

    13. Fold up the parchment that is covered in chocolate and refrigerate it to set and reuse.

    melted chocolate on parchment paper that is folded and ready for refrigeration.

    Add the high protein filling to the chocolate shells

    14. Use one (or more) of the recipes above to create high protein filling(s) for your sugar free chocolate shells.

    15. Put the filling in a piping bag or Ziploc and cut the corner off.

    16. Fill the chocolate shells, leaving room for the top layer of chocolate.

    chocolate mold filled with outer chocolate shell and various fillings, ready to be topped off with chocolate.

    Top off the filled chocolates

    topping off the chocolates with melted tempered sugar free chocolate.

    17. Use the same tempering process to get the chocolate ready for sealing these filled chocolates:

    • Remove the recycled chocolate from the refrigerator and melt it to 122ºF using the method above.
    • add the remaining (tempered) chocolate chips from the original bag
    • Stir until all the chips are melted and the chocolate is 86-95ºF.
    • Pour into a piping bag (or Ziplock) and gently cover the filled chocolates.
    • Use the bowl scraper to remove excess chocolate on the mold. The more you clean up here, the easier it will be to get the chocolates out of the mold.
    • Put the chocolate mold in the refrigerator 5-10 minutes to set the chocolate.

    Release the chocolates from the mold

    18. Use the bowl scraper again to clean up any extra chocolate on the surface of the mold.

    cleaning the excess chocolate off the mold with a bowl scraper.
    cleaning the excess chocolate off the mold with a bowl scraper.

    19. Turn the mold over and tap it on the counter to release the chocolates. (Don't double tap, as this may crush any chocolates the fell on the first tap. Ask me how I know. 🤦🏻‍♀)

    finished protein chocolates being released from the mold.

    Continue to tap on the counter until all chocolates are released. If they seem stuck, freeze the mold for 5-10 minutes and try again. 

    Storage

    Store refrigerated, and enjoy!

    Gifting Protein Chocolates

    a closeup photo of sugar free high protein chocolates in a tin.

    To gift the protein chocolates, I suggest placing each piece in a chocolate brown mini muffin cup or glassine candy cups and then placing them in a chocolate gifting box.

    red heart-shaped box with 9 pieces of protein chocolates inside.

    In these photos, I reused a tin from ChocZero chocolate squares and from a Valentine's box of chocolates.

    🍫 Recipe Variations

    Make a high-protein chocolate bar with a deep chocolate bar mold (silicone) or this polycarbonate deep chocolate bar mold. 

    FAQ

    How much protein is in each piece?  

    With these ingredients and molds, each piece has between 1.5 and 2 grams of protein, with 23-33 calories. The amount of protein per piece can vary with the particular ingredients and molds you choose.

    What is the total fat content of each piece? 

    For the recipes here, each piece has approximately 1.5 g fat, with the exception of the peanut butter and caramel crunch fillings. Those pieces have approximately 2.5 g fat per piece.

    Can these protein chocolates be used a meal replacement? 

    While these protein chocolates make a great sweet treat, I wouldn't recommend having them for a meal. They likely do not provide the suggested daily value of most nutrients. I recommend this chocolate protein powder as a meal replacement instead. It has wholesome ingredients with added vitamins and minerals that would replace a serving of food, in a delicious shake!   

    Can these protein chocolate be used for weight reduction? 

    These protein chocolates can certainly be included as a satisfying snack in a weight loss plan, thanks to the sugar free outer shells and high protein fillings. 

    It might look like the process is involved, but you can do it. Even imperfect protein chocolates are a great way to enjoy a chocolate treat while staying on track with health and fitness goals.

    With only 25-35 calories per piece, these sugar free protein chocolates are easy to include in your daily diet and make a great addition to any healthy routine.

    These protein chocolates also make a wonderful gift for someone who values health and wellness because they fit perfectly into a healthy lifestyle. Making these for someone is a delicious way to show you care about their goals.

    With their natural ingredients and high-quality protein, they support muscle growth and weight loss goals while satisfying a sweet craving.

    I hope you'll give these protein chocolates a try!

    Recipe

    sugar free cherry cordial chocolates with natural maraschino cherries.

    EASY Protein Chocolates (Sugar Free)

    Andréa Marchese
    Easy recipe for sugar free chocolates with high protein fillings. These protein chocolates make a great holiday or Valentine's gift!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 hours hrs
    Total Time 2 hours hrs
    Servings 21 pieces

    Equipment

    • chocolate tempering thermometer (if tempering the chocolate)
    • kitchen scale
    • polycarbonate chocolate mold
    • glass bowls
    • bowl scraper
    • parchment paper
    • baking sheet (or a flat tray for refrigerating chocolates)

    Ingredients

    Sugar free chocolate shells:

    • 1 bag sugar free chocolate chips 10oz

    Choose one of the following filling recipes:

    Cherry Cordials

    • 21 natural maraschino cherries
    • 3 tablespoons liquid from natural maraschino cherries
    • ¼ cup collagen peptides 26g

    Caramel Crunch

    • ½ cup chocolate whey protein powder
    • 4 ChocZero Caramel Crunch squares
    • 1-2 tablespoons water

    Peanut Butter

    • 3 tablespoons peanut butter 48g
    • ¼ cup collagen peptides 26g
    • pinch sea salt

    Whiskey Chocolate

    • ½ cup chocolate whey protein powder
    • 2 tablespoons Jameson whiskey
    • 1-2 tablespoons water

    Strawberry Cream

    • ½ cup vanilla whey protein powder
    • ½ cup sliced strawberries
    • ½ teaspoon confectioner's erythritol or other sweetener, to taste

    Strawberry Jam

    • ½ cup sugar free strawberry jam
    • ¼ cup collagen peptides

    Lime or Lemon Cream

    • ½ cup vanilla whey protein powder
    • 3 tablespoons lime juice or lemon juice (need 1-2 limes or lemons)
    • zest of ½ lime or lemon

    Tequila Lime

    • ½ cup vanilla whey protein powder
    • 2 tablespoons lime juice (need 1-2 limes)
    • 1 tablespoon tequila
    • zest of ½ lime

    Chocolate Raspberry

    • ½ cup chocolate whey protein powder
    • ½ cup raspberries
    • ½ teaspoons confectioner's erythritol or other sweetener, to taste

    Chocolate Orange

    • ½ cup chocolate whey protein powder
    • 3 tablespoons fresh orange juice (need 1 naval orange)
    • zest of ¼ orange

    Lime Pomegranate

    • ½ cup vanilla whey protein powder
    • 3 tablespoons lime juice (need 1-2 limes)
    • zest of ½ lime
    • 2 tablespoons pomegranate arils

    Instructions
     

    • Lay out a piece of parchment paper a bit larger than the size of the mold, and make sure the mold is clean and completely dry. Pro tip: Use a microfiber cloth (the kind to clean glasses and screens) to make sure the mold cavities are free of any dust or debris.
    • Put ½ the bag of chocolate chips in a clean, dry glass bowl. NOTE: Do NOT get any water in the chocolate. This will cause your chocolate to seize, and it will not melt or temper properly.
    • Microwave for 1 minute 30 seconds at 50% power.
    • Remove from microwave and stir.
    • Microwave for intervals of 30 seconds at 50% powder until it is thoroughly melted. (Note that it is possible to burn the chocolate, so feel free to use 10 or 20 second intervals at 50% power. Burned chocolate will have a brownie-like texture.)
    • Use a chocolate tempering thermometer to measure the temperature of the chocolate. If not above 122ºF, microwave again for 10-20 seconds at 50% power until the temperature is above 122ºF.
    • Add half of what remains in the bag (¼ of original bag), and stir until the chips are melted. This will bring the temperature down and get the chocolate ready to use.
    • Once the temperature has cooled to 86-95ºF, pour it into a piping bag (or a Ziploc bag) and quickly move on to filling the chocolate molds.
    • Cut the corner off your piping bag (or Ziploc) and fill each cavity of the mold completely. If you don't have enough to fill all the cavities, tilt the mold and let the chocolate move from cavity to cavity (and you can help it along with a bowl scraper).
    • Use a dough cutter or the flat edge of a bowl scraper to push any excess chocolate off the mold onto the parchment paper below.
    • Quickly turn the mold upside down and give it a few taps. Excess chocolate will fall out of the mold onto the parchment.
    • While the mold is upside down, scrape the excess chocolate off the mold to the parchment below. Tap and scrape a few more times until the outer shell looks thin enough.
    • Set the mold still upside down on a clean sheet of parchment paper, and set in the fridge for 15-20 minutes to set.
    • Fold up the parchment that is covered in chocolate and refrigerate it to set and reuse.
    • Use one (or more) of the recipes above to create high protein filling(s) for your sugar free chocolate shells.
    • Put the filling in a piping bag or Ziploc and cut the corner off.
    • Fill the chocolate shells, leaving room for the top layer of chocolate.
    • Use the same tempering process to get the chocolate ready for sealing these filled chocolates:
      - Remove the recycled chocolate from the refrigerator and melt it to 122ºF using the method above.
      - Add the remaining (tempered) chocolate chips from the original bag.
      - Stir until all the chips are melted and the chocolate is 86-95ºF.
      - Pour into a piping bag (or Ziplock) and gently cover the filled chocolates.
      - Use the bowl scraper to remove excess chocolate on the mold. The more you clean up here, the easier it will be to get the chocolates out of the mold.
      - Put the chocolate mold in the refrigerator 5-10 minutes to set the chocolate.
    • Use the bowl scraper again to clean up any extra chocolate on the surface of the mold.
    • Turn the mold over and tap it on the counter to release the chocolates. (Don't double tap, as this may crush any chocolates the fell on the first tap.) Continue to tap on the counter until all chocolates are released. If they seem stuck, freeze the mold for 5-10 minutes and try again. 
    • Serve in glassine chocolate cups or mini muffin liners. Store refrigerated. And enjoy!

    Video

    Notes

    Be sure not to get any water in the melted chocolate! This will cause the chocolate to seize and it won't be useable.
    Also be sure not to burn the chocolate while you're trying to melt it! Always use power level 5 for short time periods.
    The nutrition listed below is the average of the recipes here. Please see the blog post above for the nutrition of each individual recipe.

    Nutrition

    Serving: 1piece | Calories: 27kcal | Carbohydrates: 3.6g | Protein: 1.8g | Fat: 1.7g | Fiber: 1g | Sugar: 0.4g | Net Carbohydrates: 0.9g | Erythritol: 1.7g
    Tried this recipe?Please consider leaving a review!

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    Comments

    1. Lisa says

      November 24, 2024 at 10:18 am

      5 stars
      Love the detailed instructions! Thank you!

    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

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