Low Carb Truffles? Oh Yeah, Baby
I’m craving chocolate. Don’t know why. I don’t care. I want it. Not a good place to be a day before weigh-in.
Thumbing through my Atkins cookbook, I found this recipe for chocolate truffles. I’m very excited. I’ve never made truffles before. I’ve basically given up baking while losing the weight. Finding this gem lets me satisfy a craving and recapture a hobby. Awesome!
Two truffles equal 2g of carbs. Nice. My only fear is stopping at just 2. I’m sure my hubby will offer help on that front. Better safe than sorry, I’ll make them after weigh-in tomorrow (always trying to outfox that scale).
I did make one change to the directions – I’m melting the chocolate in a pot on the stove – not the microwave. I just don’t like cooking with a microwave. If you want to nuke it, I posted the directions for that below the recipe.
Net Carbs: 2
PointsPlus Value: 3
4 ounces low carb or sugar-free milk or dark chocolate, finely chopped
2 Tbsp heavy cream
1 Tbsp unsalted butter, at room temperature
1 Tbsp brandy or pure vanilla extract
1 Tbsp unsweetened cocoa powder
- In a medium saucepan over low heat, combine chopped chocolate, cream and butter. Whisk constantly until chocolate has melted and mixture is smooth. Remove from heat immediately (don’t over cook or chocolate will seize).*
- Add brandy or vanilla and thoroughly mix.
- Pour the mixture into a bowl and cover in plastic wrap flush to the surface and refrigerate for 1-2 hours (until firm)
- Sift cocoa on a plate. Working quickly to avoid melting, form 12 equal size balls of the chocolate mixture with your fingers (I recommend using a small ice cream scoop or teaspoon for portioning chocolate before rolling with fingers); immediate roll each in cocoa to coat evenly. Set aside and serve immediately or refrigerate in airtight container for up to 5 days.
I’ll report back on the results with a photo on Sunday.
*Want faster truffles? Try the microwave:
Alternate Steps 1 and 2: Place chocolate in small bowl and set aside; place cream and butter in another small bowl and set aside. Microwave chocolate for 30 seconds on medium; repeat for another 30 seconds. Microwave the bowl of chocolate for a third time, along with the bowl of cream and butter, for 30 seconds. Remove the hot cream and butter mixture over the partially melted chocolate; let sit for 1 minute. Stir to completely melt the chocolate and smooth the texture. Add brandy or vanilla and thoroughly mix. If the chocolate isn’t completely melted, return to microwave for an extra 20 seconds.