Low Sugar Chocolate Truffles
Prep Time
10 mins
Total Time
10 mins
My low sugar treat to make up as gifts or an impressive after dinner treat for friends and family this Christmas. Mix and match flavourings and coatings according to everyone's tastes, and please all of the chocoholics this holiday!
Course:
Celebration, Christmas, Dessert, Easter, Entertaining, Holiday, Snack, Snacks, Thanksgiving, Treat, Winter
Servings: 12 large truffles (or 20 mini ones)
Ingredients
- 150 ml (1/2 cup + 1 tbsp) double (heavy) cream
- 3 tbsp unsalted butter
- 150 g (3/4 cup) 85% dark chocolate, chopped
Flavourings:
- pinch sea salt flakes, teaspoon of alcohol or liqueur (rum or Baileys are especially delicious), teaspoon of sugar free extract, just a drop of peppermint oil (to taste), finely chopped nuts or seeds for a "crunchy" truffle
Coatings:
- cacao or cocoa powder, desiccated coconut, finely chopped nuts or seeds (pistachios or hazelnuts are especially delicious), ground almonds
Instructions
-
Place the chopped chocolate in a large bowl. Heat the cream and butter in a saucepan until it just starts to simmer, then immediately take off the heat and pour over the chocolate. Stir until the chocolate is melted and everything is combined. If the chocolate doesn't completely melt, place the bowl in the microwave for short bursts of 5 seconds or so, taking it out each time and stirring until the chocolate is completely melted and the mixture is smooth and glossy. Stir in any flavourings at this point, then place the bowl in the fridge and chill for at least 1 hour.
-
Remove the bowl from the fridge and use a teaspoon to scoop some of the mixture out and roll it into a small ball. If you are coating your truffle, this is the time to roll it in the coating, then place each truffle on a tray lined with baking paper and place the tray filled with truffles in the fridge for another 30 mins. The truffles can be eaten straight away, or kept in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.