https://www.youtube.com/embed/247TiCKjh5A
We're making keto style, three
musketeers bar... let's go Hi guys, welcome back to my channel. If you are
new here we love doing sustainable keto, the kind of keto that you don't really feel like you're on
a diet so we have recipes like tortillas, bread, pasta, desserts, breakfasts, lunches and dinners.
So do feel free to take a look around at our other recipes and I hope you subscribe and hit the
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So our subscriber, Lana and
I saw Sara's interest was quite piqued... they asked me to make a keto-style three
musketeers bar. Now it is believed that a three musketeers bar is made with nougat but
when you cut into it it is softer than nougat so in this video we are gonna combine a mousse with
the nougat and I'm going to show you how to do that and also if you're new here we always put
our ingredients list and nutritional information in the description box, so do check there when you
do your shopping.
Let's get into the recipe now. Grease and line a fridge safe container and it can
be glass or baking dish. I'm using a 7 by 5 inch tempered glass container and this is what it looks
like compared to a standard loaf tin which you can also use if you like, and once you've done that
set it aside. The sweeteners that will give you a really smooth filling is allulose and xylitol.
Now I've completely run out of both so I'm going to be using Natvia and I am going to get, I just
know it a little bit of crystallization.
Here I'm showing you the difference between using allulose
or xylitol and you can see the one is really creamy and the one I used is Natvia, that one
is actually got a little bit of crystallization. Either way these bars are delicious. I want to
show you my whole set up here. I've got 2 cups or 240 grams of sweetener in a non-stick pan which
doesn't make my sweetener crystallize and that's on medium to low heat, then in my mixing bowl
I've got two egg whites and to that I'm gonna add a pinch of cream of tartar, half a teaspoon
of salt and one teaspoon of vanilla. Don't mix it just yet we are just setting it up.
Then back over
to the pan you can see here my sweetener is gently melting and while that's happening measure out two
tablespoons or 20 grams of sugar-free chocolate and 60 grams or a quarter cup of
heavy cream. You can see my sweetener is now completely liquid and for me that
happened when the syrup reached between 275 and 280 degrees Fahrenheit. Start whipping the egg
white mixture on high now and then to your syrup add the sugar-free chocolate, then stir that in.
We are actually making a creamy chocolate syrup which is the mousse component of the nougat,
and how I incorporated a softer texture than nougat. Turn off the heat and very slowly add
a quarter cup of heavy cream a little at a time, stirring vigorously and you can see why you need
to do this slowly.
As you stir the liquid will calm down and look like this. Right the egg whites
should be ready and you want it to be stiff. Slowly drizzle the chocolate syrup down the
side of the mixing bowl. Once all the syrup has been incorporated into the egg whites keep
whisking for one more minute. Give your mixture a final stir just to minimize any air bubbles and
pour the whole thing into your prepared container. Check out what thick bars we are going to get.
I then covered it with a sheet of baking paper. Now the filling is really hot and if you put
it in the freezer it's going to compromise the temperature, so let it cool down first then
freeze for an hour. Next we're going to make the chocolate coating so using a dish that your
bars will fit into, add 200 grams of sugar-free chocolate then 40 grams of butter. i added a
third of a cup of sweetener because I'm using 90 percent chocolate and it is quite bitter, but
if you use sugar-free chocolate chips you won't need to add any sweetener at all.
Microwave
the chocolate mixture at 30 second intervals stirring in between, and mine took one and a half
minutes, Remove the creamy nougat from the freezer and slice it into six bars cleaning your knife
each time you cut so you get smooth edges. Dip each bar into the chocolate making sure you
cover all the sides, then place on a cooling rack. Pop them back into the freezer so the
chocolate can harden and if you want to make some designs on them like I am you
can after about 15 minutes freeze time. If you do... put them back in the freezer
so your design can harden as well. At the very least do store these in the fridge or
you can freeze them well.
I hope you can see how delicious these three musketeers bars keto-style
turned out. I am super impressed with them and I really hope you get to try it. Thank you
so much for watching, stay safe and be well..
