Mini Chocolate Espresso Bites with Hazelnut Whipped Cream
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It’s been about nine months since I started following the KETO diet and I’m still seeing results and feeling great! Removing carbs and increasing fats in my diet was an adjustment but with a little creativity in my meal planning, I’ve been able to stick to it. By far, one of my favorite parts about this diet is the desserts! If you’ve been following the KETO diet as well, you’ve probably tried a fat bomb or two in order to meet your macros. Today’s recipe is one of my favorites! I make these chocolate bites every week but recently added a little twist to it by adding espresso powder to the mix. Then I tried adding Torani Sugar-Free Hazelnut Syrup to the whipped cream and instantly found my new favorite!
Ingredients:
- 1/4 c unsalted butter
- 4oz cream cheese
- 1/4 c heavy whipping cream
- 2 T cocoa powder
- 1 T Torani Sugar-Free Vanilla Syrup
- 1 T espresso powder
Topping:
- 1/2 c heavy whipping cream
- 1 T Torani Sugar-Free Hazelnut Syrup
Directions:
Using an electric mixer, cream butter, and cream cheese together until smooth. Add heavy cream and Torani Sugar-Free Vanilla Syrup until combined.
Next, add cocoa and espresso powder until smooth.
Evenly distribute the mixture into a lined 12 cup mini cupcake pan. Put the pan in the freezer for 30 minutes.
Mix the remaining heavy whipping cream and Torani Sugar-Free Hazelnut Syrup until the mixture forms stiff peaks.
Take the tray out of the freezer and evenly top the chocolate bites with the hazelnut whipped cream. Place in the freezer for at least 30 minutes to set whipped cream.
When you’re ready to eat the bites, remove them about 30 minutes before you’re ready to eat to let them thaw. This recipe can easily be doubled and you can also mix and match the Torani Sugar-Free Syrup flavors to suit your taste!
Torani Syrups are available in several sugar-free flavors such as Caramel, Black Cherry, English Toffee, Raspberry, Mango, and many more both at a local retailer and online!
Mini Chocolate Espresso Bites with Hazelnut Whipped Cream
Ingredients
- 1/4 c unsalted butter
- 4 oz cream cheese
- 1/4 c heavy whipping cream
- 2 Tbsp cocoa powder
- 1 Tbsp Torani Sugar-Free Vanilla Syrup
- 1 Tbsp espresso powder
Topping
- 1/2 c heavy whipping cream
- 1 Tbsp Torani Sugar-Free Hazelnut Syrup
Instructions
- Using an electric mixer, cream butter, and cream cheese together until smooth. Add heavy cream and Torani Sugar-Free Vanilla Syrup until combined.
- Next, add cocoa and espresso powder until smooth.
- Evenly distribute the mixture into a lined 12 cup mini cupcake pan. Put the pan in the freezer for 30 minutes.
- Mix the remaining heavy whipping cream and Torani Sugar-Free Hazelnut Syrup until the mixture forms stiff peaks.
- Take the tray out of the freezer and evenly top the chocolate bites with the hazelnut whipped cream. Place in the freezer for at least 30 minutes to set whipped cream.
- When you're ready to eat the bites, remove them about 30 minutes before you're ready to eat to let them thaw.
