Chocolate Splenda Truffles Recipes

CHOCOLATE SPLENDA TRUFFLES

Steps:

• Place chocolate in a large bowl.
• Bring cream, Splenda, butter, raisins and orange zest to a boil in a med pan.
• Slowly pour over chocolate and stir until smooth.
• Let cool in fridge for 2-3 hours.
• Shape mixture into small balls and dredge in cocoa.

SPLENDA MOCHA TRUFFLES

Steps:

• In a medium sized bowl, dissolve instant coffee in water.
• Add cream cheese and blend until light& creamy.
• Add SPLENDA sweetener and blend well.
• In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
• Add to cream cheese mixture and blend well.
• Chill about 1 hour or until firm enough to shape.
• Shape into small drops about 1 inch.
• Place on sheet of wax paper and freeze.
• Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.
• When ready, remove Truffles& let sit about 5 minutes before coating.
• Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.
• Then place Truffles into bag and gently shake to coat.
• Store in airtight container in refrigerator.

DIABETIC CHOCOLATE AND PEANUT BUTTER TRUFFLES

Steps:

• Beat the peanut butter into the cream cheese with of the 4 tablespoons Splenda and 1/2 teaspoon of the cocoa powder. Cover and refrigerate until firm, about 20 minutes.
• Roll mixture into marble sized balls and place in the freezer for 30 minute to firm.
• Mix remaining cocoa and Splenda in a zip-top bag.
• Place a few truffle balls at a time in the bag and shake to coat. Store in the refrigerator or a cool place in an air-tight container.