Step 1

First of all, prepare all of your ingredients.

Step 2

On the stove, medium-high heat, cook your heavy cream until it reduces in size to about half.

Step 3

Using a double boiler or an Instant Pot, as I did in my video, melt your cocoa butter in a big glass bowl.

Step 4

Once your cocoa butter is fully melted, add reduced whipping cream and sugar sweetener (allulose in our case), and make sure all is fully dissolved.

Step 5

At this stage, you can add a few drops of vanilla extract.

Step 6

Pour all into your chocolate chip mold, making sure each of the tiny holes is filled up fully with the chocolate mixture.

Step 7

Place into the refrigerator for 24 hours to let the sugar-free white chocolate chips harden fully.