Low Carb Recipe
This recipe for Chocolate Truffles makes as many pieces as you cut it into! Better quality chocolate has a smoother texture than the more commonly available Baker's chocolate due to its high cocoa butter content.
2 ounces unsweetened chocolate
4 tablespoons Splenda
4 tablespoons soft butter
4 tablespoons whipping cream, room temp
2 teaspoons vanilla extract
1 ounce crushed macadamia nuts (optional)
Note: The success of this recipe depends upon the melted chocolate and butter being at the same temperature, lest they separate.
Melt the chocolate either in the microwave or in a bowl over a pot of simmering water. Stir in the Splenda and cool to room temperature. Combine the chocolate and butter until smooth. Stir in cream and vanilla, then the nuts if using.
Microwave the gelatin in 30-second increments until liquid. Stir into the tea along with the liquid sweetener, Splenda and lemon juice. Spread evenly into a small, parchment lined loaf pan; generally a 4 x 7-inch pan works well. Chill until firm. Cut into pieces and store in the freezer.
Suggested Chocolate: Callebaut, Valrhona and Scharffen Berger are all good choices for making these truffles.
Total Carbohydrates (without nuts): >22
Total Carbohydrates with nuts: 33
Variation: Chocolate Mint Truffle Delights
You can pipe the mixture into different types of cups for something different or pleasing to the eye. You can also vary the flavoring as you like. Bourbon is especially good with chocolate.
1 1/4 cups whipping cream
1/2 pound unsweetened chocolate, chopped into small pieces
1/3 cup granular Splenda
1/3 cup granular Sugar Twin
1 teaspoon peppermint extract
4 tablespoons cocoa powder
In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger bowl and let stand in a cool place until completely cold.
With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.
Dust the top with 2 tablespoons of the cocoa powder. Flip out, cocoa side down onto a flat surface. Remove the plastic and dust with the remaining cocoa powder. Run a sharp bladed knife under hot water and dry. Cut into 24 pieces, heating and drying the knife after each cut. Keep frozen until you are ready to serve them. Total carbs 99.