SUGAR FREE CHOCOLATE TRUFFLES
Sugar free chocolate truffles are wonderfully rich and creamy chocolates that are the perfect low carb chocolate treat for any occasion.
Servings 20 truffles
Calories 73kcal
Ingredients
- 200 grams dark chocolate I like to use Lindt 85%
- 200 grams heavy/pure cream
- 1-2 tablespoons monk fruit powdered or favorite sweetener to taste
- ½ teaspoon vanilla extract
- Optional 1-2 tspns brandy /rum or 1/4 - 1/2 teaspoon of orange/mint extract or your preferred essence.
Metric - US Customary
Instructions
- Break your chocolate up into small chunks and place in a medium sized glass mixing bowl. Place the cream, vanilla extract and sweetener into a small saucepan (or microwave) and heat over medium heat until the cream is just below boiling point. If not hot enough your cream will not melt the chocolate. Whisk to ensure the sweetener has dissolved and then pour the hot cream mixture over the chocolate chunks. Allow to sit for a few minutes to melt.
- Stir the chocolate mixture with a spoon to combine ensuring there aren't any chocolate lumps, then whisk until smooth. If adding any flavorings such as brandy, rum, orange or mint essence, add now and whisk in well.
- Allow your mixture to cool covered in the fridge for about 1-2 hours or until the chocolate ganache is firm enough to shape into balls.
- When ready to shape, place a piece of baking paper on your bench top. Using a teaspoon or spoon measure, scoop the chocolate from the bowl and place each round on the baking paper. Roughly shape with the spoon into a ball like shape. Once you've scooped out all of your ball shapes, roll each mound with your hands into round balls. Your hands will get very chocolatey at this stage. If your balls are too soft to shape, place them back in the fridge to firm up more before attempting to do your final shaping. Once your truffles are ready for rolling, use your hands to roll into an even (as possible) round shape. You may need to wash your hands in cold water to cool them down if they get too warm in between rolling.
- If you don't fancy getting your hands dirty you can create square truffles. Pour the mixture into a small slab pan lined with baking paper. Leave in the fridge for a couple of hours or overnight. Once set, slice into even squares straight from the fridge. Wipe the knife down in between slicing to keep your cuts clean. If coating your square truffles you may need to allow them to sit at room temperature to enable the coatings to stick to the chocolate.
- Once you have created your truffles you can roll them in cocoa powder, chopped nuts of choice, desiccated coconut or grated chocolate/sprinkles.
- Serve your truffles at near room temperature. Store in an airtight container in the fridge for 1-2 weeks, depending on how fresh your cream is.
Notes
Remember that the lower the couverture of your chocolate (ie 60% or 70%) the higher the amount of sugar it contains. My favorite low carb chocolate to use is Lindt 80-85%.
Feel free to use your favorite sweetener in this recipe in lieu of monk fruit.
Nutrition
Serving: 1truffle | Calories: 73kcal | Carbohydrates: 3.8g | Protein: 3g | Fat: 9.2g