Banting Easter Eggs
March 25, 2016
Banting Easer Eggs. A great banting version of the Easter egg with a caramel filling.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 chocolate eggs
1Melt the chocolate in the microwave for 1 Minutes.
2Remove from heat and place only half of the chocolate in the molds.
Salty Caramel (filling)
1Heat a small frying pan (egg pan) to medium to high heat.
2Add the butter and let the butter cook until it becomes brown.
3Add the cream and Xylitol and stir for about 15 seconds.
4Continuously stir until the mixture becomes thick and sticky.
5Remove and let the caramel cool down.
6Add the cooled caramel to the chocolate molds.
7Pour over the rest of the chocolate over the caramel.
8Put the molds in the freezer for about 30 Minutes.
9Remove the molds and cut one side of the mold and take out the chocolate egg.