Chocolate keto candies

This chocolate keto candy recipe is pretty simple. All you need to do is melt the chocolate, mix the filling and fill the candy tins.

Ingredients

• 100 gr dark chocolate without sugar
• 2 table. spoon. powdered sweetener
• 3 table. spoon. mascarpone cheese
• 1 tea spoon. vanilla extract
• 50 g finely chopped hazelnuts

Directions

1. Using a microwave or steam bath, melt the chocolate. The temperature of the melted chocolate should be 50 C.
2. Place a small amount of chocolate in each mold and use a brush to spread the chocolate layer over the entire mold (so that the center remains hollow for further filling). Refrigerate for 10 minutes.
3. In a bowl, combine mascarpone, sugar substitute, vanilla, hazelnuts, and 2 tablespoons of melted chocolate.
4. Once the chocolate is set in the molds, use a spoon or pastry bag to place the filling in the mold on top of the chocolate base. The mold should be about ¾ full. Flatten the filling so that it does not protrude beyond the edges of the mold.
5. Place another spoonful of melted chocolate on top of the filling to seal the candy. Scrape off excess chocolate.
6. Let them solidify at room temperature. Once the candies have hardened, they can be removed from the mold. If the candy won't come out, place the mold in the freezer for 10 minutes.
7. Store candy in the refrigerator.