Ingredients
- 1/4 cup Water + 6 tbsp
- 2 Tbsp Grass-Fed Beef Gelatin
- 1 cup Classic Granular Monkfruit Sweetener with Erythritol - Lakanto
- 1 tsp Pure Vanilla Extract
- 1 cup Dark Chocolate
- 2 Tbsp Arrowroot Flour
Instructions
- Stir together gelatin and ¼ cup cool water in a large mixing bowl. (If you’ll be using your stand mixer, that’s the bowl you’ll want to use.)
- Combine sweetener and water, . Bring to a rolling boil and cook, stirring occasionally, until mixture reaches a temp of 238-240 F. This took about 8-10 minutes. Remove from heat and add vanilla
- Using a hand mixer or a stand mixer with a whisk attachment, set mixer on low and slowly pour liquid over gelatin in mixing bowl. When thoroughly combined, increase speed to high. Beat until mixture becomes stretchy/gooey. I used a hand mixer and it took about 7 minutes
- Pour fluff into a piping bag and fill your egg molds. Place in the fridge until firm
- Remove and coat in melted and cooled chocolate, and place back in the fridge for a more minutes until the chocolate has handed
- Enjoy!!
Video
Notes
You can find the egg molds I used HERE