Dark, smooth, rich…sugar free chocolate truffles

Truffles50lg wm

CHOCOLATE TRUFFLES

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.

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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.
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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!

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15 Comments Add yours

  1. alison says:

    oohhhh my does that sound good… yummy!!! thank you thank you thank you

  2. Vicky says:

    I found a bag of unsweetened coconut that has had some fat removed via steam extraction. Been wondering what to do with it. Coating stuff sounds like a good idea. These look good. I’ll have to tuck this recipe away for holidays. 🙂

  3. Kate says:

    oooh… I was SO into these until I saw the heavy cream and butter…

    1. Linda says:

      Just enough to make them super smooth and creamy, doll.

      Or can you not eat dairy? We could probably think of something else to use…

      They are definitely a TREAT…not low fat, just no sugar for us.

  4. CaSaundra says:

    Oh yum!! These would make nice and healthy holiday gifts!!

  5. Tonie says:

    Ok, I so want to make these, but the only way to find the
    “4 ounces high-quality sugar free dark chocolate – such as Guylian or Valor”, would be to order online and after researching – they appear to be very expensive! hehehe

    Any other suggestions for a sugar free dark chocolate that can be found in stores?

    Thank you!

    1. Linda says:

      Recently I’ve seen Hershey’s Special Dark in stores. It comes in a small bag, but isn’t nearly as expensive as the online brands. I’m sure it would work great.

      I’ve also used the darkest Ghirardelli’s and it’s really, really good. It does have sugar, but for as much as we will eat it wouldn’t be a problem. I hope you can find some – these are fun!

  6. Johanna says:

    These look great, but do you have a suggestion on what could be substituted for the almond flour, I am severly allergic to any kind of nut. I was thinking maybe soy flour?

    1. Linda says:

      They don’t need the almond flour at all…unsweetened cocoa powder, coconut (if that’s safe for you), powdered sugar, ground chocolate covered coffee beans…anything you can think of to dust them with!

  7. Shaylah says:

    My sister and I followed the recipe and they have been in the fridge overnight and the mixture is still runny? Have any suggestions? I’m used to using sweetened condensed milk not heavy cream and butter, but my sister can’t have sugar. We’ve put the mixture into dollops in the freezer for two hours and it’s still really soft.

    1. peacefull warrior says:

      I would melt it again and add more dark chocolate.

  8. Cappy says:

    Trader Joe’s sells a sugar-free dark (and milk) chocolate bar for $1.99. If one can’t afford the other suggested sugar-free chocolates, that might work well (if one has a Trader Joe’s nearby!)

  9. peacefull warrior says:

    I just melted the mass and waiting for it to cool down. Tests great, deeping my finger all the time 🙂 This is a great recipe for those who are on the 3rd phase of HCG diet as myself.
    I made it with half butter and half of cocoa butter, added also a little instant coffee dissolved in brandy (better to be rum but i don’t have it). I didn’t have syrup, so added stevia and other natural sweetener

    1. Linda says:

      Peaceful! I’m so glad you like it – one of my favorites this time of year, for sure! I will definitely have to try it with the cocoa butter – can’t go wrong with even more chocolate flavor!

  10. michelle says:

    What is the nutrition on these?? CArbs??

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