Choux Monsters
These cute halloween monsters are made of black cocoa choux, filled with whipped cream and a raspberry half, and decorated with chocolate for an easy and delicious dessert.
Servings: 6
Calories: 265kcal
Ingredients
- 1 batch Black Cocoa Choux
- 1/2 batch Whipped Cream coconut or regular
- 6 raspberries
- 1 1/2 ounces white chocolate sugar-free, such as Choczero
- 1 1/2 ounces dark chocolate sugar-free, such as Choczero
- yellow food color natural (a bit of turmeric works well as a natural powdered color) – be sure to use powdered color or oil based when adding to chocolate
Instructions
- Melt the dark chocolate in a small ziplock bag (I like to place it, sealed into a bowl of hot water). Dry the bag and then trim one corner at the bottom of the bag and pipe 24 small horns onto parchment paper. Repeat the same melting process for the white chocolate, dividing it into two bags and adding yellow color, to taste to one of them. Dry the bags and then pipe 12 round circles of white chocolate. On top of that, pipe a smaller circle of yellow chocolate. Finally, Pipe a small dot of dark chocolate in the middle and set aside to cool. (You may need to rewarm the dark chocolate – just be careful not to get hot water into the bag or the chocolate can seize.)
- Cut each choux in half. Pipe whipped cream on top of the bottom half. Top with a raspberry. Using a bit more melted dark chocolate, attach the horns and an eye to the top half of choux. Let set. Once dry, top the cream and raspberry bottom half with the monster face top and serve.
Notes
Protein:Energy Quotient [calories]: 0.27, Protein % of calories: 15.2%
Nutrition Facts
Choux Monsters
Amount per Serving
Calories
265
% Daily Value*
Fat
20
g
31
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.002
g
Sodium
0.02
mg
0
%
Potassium
3
mg
0
%
Carbohydrates
17
g
6
%
Fiber
12
g
50
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
1
mg
0
%
Iron
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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