EASY Protein Chocolates (Sugar Free)
Easy recipe for sugar free chocolates with high protein fillings. These protein chocolates make a great holiday or Valentine's gift!
Servings: 21 pieces
Calories: 27kcal
Equipment
- chocolate tempering thermometer (if tempering the chocolate)
- 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