4 ounces unsweetened chocolatechopped
1 ounce cocoa butter
3 tablespoons low carb sweetener or erythritol
1/8 teaspoon stevia concentrated powder
1/2 tsp vanilla extract
Spray chocolate chip mold w cooking spray.
Combine chocolate and cocoa butter in a double boiler or chocolate melter. Heat until all the chocolate and cocoa butter is melted.
Add the stevia. Slowly stir in the erythritol.
Continue stirring until all the erythritol has dissolved and mixture is smooth. It will take a while to dissolve all the erythritol.
Mix in vanilla extract after removing from heat. Pour melted chocolate into prepared mold
Let cool at room temperature. Once set, twist mold to pop out chocolates.
Store in covered container. Can also be stored in refrigerator or freezer, if desired.
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