I love dark chocolate! And in my sugar-free life I still need it. These little beauties will satisfy that urge in a creamy-dreamy way. Using the flavored syrups will give you unlimited flavors, also.
I created this recipe (specifically for use with the Valor sugar free chocolate) long before I realized they were now putting in green or black tea, chipotle powder, cocoa nibs, or any number of other things in truffles and calling them Gourmet. So I am unearthing this recipe this Holiday season and experimenting with the ‘exotics’!
These are definitely a TREAT food, as they are not low-fat. But as a sugar free alternative for us during the Holiday season, they are fine.
1 tablespoon butter
3 tablespoons heavy cream
2 tablespoons sugar free flavored syrup – Davinci or Torani for instance
4 ounces high-quality sugar free solid dark chocolate (see photos below for suggestions)
Unsweetened cocoa powder, unsweetened coconut, ¼ cup almond flour blended with ½ teaspoon cinnamon, and/or Nature Sweet Powder to roll truffles in.
Stir together the butter, cream, and sugar free syrup in a medium glass bowl. Microwave 30 to 40 seconds until hot, but not boiling.
Add chocolate to warm mixture and allow mixture to sit for 3 minutes. Stir until melted and very smooth. Cool to room temperature, stirring occastionally. Chill mixture in refrigerator for at least 3 hours. Should be firm, but not hard.
Using a spoon or small ice cream scoop, measure teaspoon size mounds and place on parchment paper-lined baking sheet. Chill for 30 minutes.
Carefully roll or form into irregular balls and roll in unsweetened cocoa powder and then in other coatings. Each truffle may be placed in an individual candy cup for presentation. These are best kept in the refrigerator until just before serving.
Stats will vary depending on the type of chocolate, and the size. But…it’s CHOCOLATE. Good for you in small pieces!