Creamy Keto Milk Chocolate

Ingredients

• 1.5 oz / 40g cacao butter
• ¼ cup / 60g thick double cream / heavy cream
• 1 ½ tablespoon cacao powder unsweetened
• 1 tablespoon allulose powdered (use an additional ½ tablespoon if you like your chocolate sweet), or use powdered erythritol

Method

1. Heat the cream in a pan until it bubbles. Lower the heat and stir regularly so the cream does not burn. Cook it until it has reduced by half and has become thick and slightly yellow in colour. Pour into a bowl and set aside to cool. 
2. Melt the cacao butter in a pan until just melted. Remove from the heat. Stir in the cacao powder and the powdered sweetener **see notes.
3. Once the cream and the cacao mix have the same (lukewarm!!) temperature, combine them and stir. Pour into a chocolate bar mould and place in the freezer or fridge until set.