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Sugar Free Dinner Mints and Chocolates

By: Mary Williams BA (hons) - Updated: 19 Dec 2012 | comments*Discuss
 
Sugar Free Dinner Mints And Chocolates

Round a sugar free dinner party off with some delicious sugar free treats. These no sugar chocolates and mints will go wonderfully with a cup of strong coffee or perhaps even a glass of brandy. They take very little time at all to make, will keep for days on end – and best of all, they will ensure your evening ends with a bang rather than a fizzle.

Sugar Free Chili Chocolate Truffles

Chili and chocolate go beautifully together and these after dinner sweets will certainly set the evening on fire. You may need to experiment a little with the chilli powder to get the 'kick' in the chocolate just right. Try using either dark diabetic chocolate or a very high cocoa content bar. It is worth splashing out on something that is tasty and has a high quality.

Ingredients:

  • 400g (14oz) very dark diabetic chocolate or high cocoa content plain
  • 50g (2oz) butter
  • One tablespoon sugar free blackcurrant jam
  • 400ml double cream
  • Pinch chilli powder
  • One tbsp cocoa powder

Method

Take a medium pan and in it place your chocolate, sugar free blackcurrant jam and butter. Turn on a low heat and keep stirring as your ingredients melt. Once turned into a liquid and well blended, add a pinch of chilli powder and stir again. Remove from the heat and add your cream. Stir well again. Pour the hot liquid into a bowl and allow to cool. Then place in the fridge over night. The mixture should set. You can then scoop it out, roll it into small balls – and then roll each ball again in cocoa powder. Place all your finished balls on a plate and put them back into the fridge until it’s time to serve them.

After Dinner Mint Chocolates

This recipe can easily be adapted to allow you to create the chocolates of your choice. Here peppermint essence is used to make mint chocolates but this can be substituted for orange essence if you prefer.

Ingredients

  • 300g (10.5oz) very dark diabetic chocolate or high cocoa content plain
  • 30g (1oz) butter
  • One tablespoon sugar free strawberry jam
  • 250ml double cream
  • Half a tsp of peppermint essence
  • One tbs cocoa

Method

To start with, this recipe follows a similar method to the one above. Take a medium pan and in it place approximately 200g of your chocolate, as well as your sugar free strawberry jam and your butter. Turn on a low heat and keep stirring as your ingredients melt. Once turned into a liquid and well blended, add your peppermint essence and stir again. Remove from the heat and add your cream. Stir well again. Pour the hot liquid into a bowl and allow to cool. Then place in the fridge over night.

Once the mixture has set, take it out of the fridge and roll it out on a clean surface, which has been lightly dusted with your cocoa powder. Take an egg cup and use it as a cutter, creating circles that are about one and a half to two inches across. Then take the rest of your dark chocolate. Melt it either in the microwave or in a small heat proof bowl over a pan of water. Once it has melted, spread a teaspoon full on to the top of each mint chocolate. Then place in the fridge and allow to set once more. Serve when the chocolate has hardened.

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