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Dark Chocolate and Berry Bombs


Dark Chocolate and Berry Bombs

Recipe: Armand Aucamp

Makes: 10—12 bombs
Preparation: 15 minutes Plus 1 hour (in freezer)


4 Tbsp xylitol

100 g butter, melted
250 g full-fat cream cheese, at room temperature
½ cup frozen mixed berries
1 tsp vanilla essence
Chocolate Layer
100 g 85—90% dark chocolate

1 Tbsp coconut oil
To Serve
Fresh berries

Edible flowers

Pulse the xylitol to a fine powder in a food processor. Add the butter, cream cheese, berries and vanilla to the xylitol and pulse until well combined. Spoon the mixture into a mixing bowl, cover with plastic wrap and place in the freezer for 20 minutes to chill and set. 

Using clean hands, roll the mixture into litchi-sized balls. Place the balls on a freezer proof plate. Melt the chocolate and coconut oil in a double boiler, or use a glass bowl over a pot of boiling water, making sure the bowl does not touch the water. Dip the balls into the melted chocolate to cover as desired (fully or only half). Return the plate with the chocolate-covered balls back to the freezer for a minimum of 40 minutes.
Serve on a plate with fresh berries and edible flowers.

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