Description
Delight in these decadent Sugar-Free Chocolate Covered Nougat Bars that combine rich chocolate with a fluffy, creamy nougat center, perfect for satisfying your sweet tooth guilt-free.
Ingredients
Scale
- 2 large egg whites, room temperature
- 1/2 cup Wholesome allulose
- 3 tbsp water
- 3 oz Philadelphia 1/3 Less Fat cream cheese, softened
- 1 1/4 tsp Knox gelatin, bloomed in 2 tbsp cold water
- 1/2 tsp pure vanilla powder
- Pinch of fine sea salt
- 4 oz Lily’s dark chocolate chips
- 1 tsp refined coconut oil
Instructions
- Prepare your mold: Set an 8-cavity rectangular silicone bar mold on a flat tray for stability as you work.
- Melt your chocolate: In a microwave-safe bowl, melt 2 1/2 oz of Lily’s chocolate chips along with half of the coconut oil. Stir until completely smooth.
- Form your chocolate shells: Spoon a thin layer of melted chocolate into each mold cavity and use a brush to coat up the sides. Chill for 10 minutes until set.
- Bloom the gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom.
- Prepare the cream cheese: In another bowl, beat the cream cheese until smooth and creamy, then set it aside to reach room temperature.
- Cook the syrup: In a lightweight, light-colored saucepan, combine the allulose and water. Cook over medium-low heat until fully dissolved, then continue cooking without stirring until the syrup reaches 238-240°F.
- Whip the egg whites: As the syrup approaches temperature, beat the egg whites in a clean bowl until soft peaks form.
- Combine syrup and egg whites: Once the syrup is at the right temperature, carefully pour it in a thin stream down the side of the bowl (never directly onto the beaters), while mixing at medium-high speed. Beat until thick, glossy, and the mixture holds firm peaks. The bowl should feel only slightly warm to the touch.
- Incorporate the gelatin: Warm the bloomed gelatin until it liquefies and then slowly stream it into the meringue while mixing on low speed.
- Combine with cream cheese: Mix 2 tablespoons of the meringue into the softened cream cheese to lighten it, then gently fold this back into the meringue in three additions until fully combined and smooth.
- Fill the chocolate shells: Let the nougat mixture rest for 5-8 minutes until it cools and thickens slightly but is still spoonable. Divide the nougat evenly among the chocolate shells, leaving about 1/8 inch of space at the top.
- Freeze the bars: Place the filled molds in the freezer for 35-45 minutes until set and firm.
- Seal the bars: Melt the remaining chocolate with the remaining coconut oil, then spread a thin layer over each bar to seal them completely. Refrigerate for 30 minutes, then gently unmold the bars.
Notes
Store in an airtight container in the fridge for up to a week, or in the freezer for several months. Allow frozen bars to sit at room temperature for 15-20 minutes before enjoying.
Nutrition
- Serving Size: 1 bar
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg