The epitome of winter flavors - white chocolate and peppermint! You decide how to enjoy this treat - quick fat bomb or fancy truffle, both are delicious. The truffle takes a little more work but gives you an extra layer of sweetness. You could swap the peppermint flavoring for something fruity if you like: strawberry, blueberry, raspberry, orange, lemon or lime. Enjoy!
Keto White Chocolate Peppermint Truffle
1/4c butter
1c sugar free sweetened condensed milk (see our recipe)
1/4c sugar substitute (we use Lakanto)
1c sugar-free white chocolate chips (we use ChocZero or Let's Bake Believe)
1/4 tsp peppermint extract or 2 drops peppermint oil (we use dōTERRA)
1 drop green food dye (optional) (we use Watkin's)
1. In a saucepan on medium heat, combine butter and sugar until mixture is syrupy. Add sweetened condensed milk and stir.
2. Once combined, remove from heat. Add white chocolate and extract, stir until completely melted.
3. At this point, you can spoon the mixture into silicone molds and freeze for 2 hours to make plain fat bombs.
4. Remove fat bombs from the mold and drizzle thin lines of melted white chocolate across the tops (optional), allowing the chocolate the drip down the sides. Sprinkle with crushed candies (optional), then return to refrigerator to harden. Store in the refrigerator for one week or freezer for up to a month.
OR continue with recipe to make truffles
Optional Coating
1/2c sugar free white chocolate chips (we use ChocZero or Let's Bake Believe)
1 tsp coconut oil or cacao butter
6 sugar free peppermint candies, crushed (we like Brach's)
4. Skip step 3 &4. Pour mixture into silicone bon bon mold. Refrigerate for 4-6 hours.
5. Melt white chocolate and coconut oil in double boiler or microwave at 30 second intervals until completely melted.
6. Dip into the melted white chocolate until completely coated. Sprinkle with crushed candies, then return to refrigerator to harden. Store in an airtight container in the refrigerator for one week or freezer for up to a month.
NOTE: If mixture is too hard to shape after initial refrigeration, set it out on counter for 10-15 minutes until you can shape it.
VARIATIONS
To make a different flavor use 1 tsp extract of your choice (almond, coconut, rum, strawberry, blueberry, raspberry, orange, lemon or lime) and 1-2 drops of the color of your choice food dye. For example, we used 2 drops of red food dye and 1 tsp Raspberry extract to make the white chocolate raspberry fat bombs pictured below.
Recipe inspired by sweetestmenu.com
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