Low Carb Chocolate Truffles Recipe #159125
Karen's Gourmet Low-Carb Recipes By Karen Barnaby
"Because chocolate is a treat, I like to use high-quality unsweetened chocolate and cocoa. The better quality chocolate has a smoother texture than the more commonly available Baker’s chocolate due to its high cocoa butter content. Callebaut, Valrhona and Scharffen Berger are all good choices."
Freezing time not included
by Nana Lee
25 min | 5 min prep
1 4x7 loaf
- 2 ounces unsweetened chocolate
- 4 tablespoons Splenda sugar substitute
- 4 tablespoons butter, at room temperature
- 4 tablespoons whipping cream, at room temperature
- 2 teaspoons vanilla extract
- 1 ounce crushed macadamia nuts (optional)
- The success of this recipe depends upon the melted chocolate and butter being at the same temperature.
- If not, the chocolate and butter will 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.
- Spread evenly into small, parchment lined loaf pan-I use a 4x7 pan.
- Chill until firm. Cut into pieces and store in the freezer.
- Total Carbohydrates with nuts: 33.85
- Total Carbohydrates Minus Fiber with nuts: 29.93
- Total Carbohydrates without nuts: 22.21
- Total Carbohydrates Minus Fiber without nuts: 20.73.
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5 stars