Low Calorie Chocolate Truffles Recipes

SUGAR FREE CHOCOLATE TRUFFLES

Steps:

• Stovetop Method: Put the sugar free chocolate chips into a heat resistant glass bowl large enough to accommodate the chips and cream with room for stirring. Place the heavy cream, butter, and 4 tablespoons of sweetener into a small pot and heat over medium heat until small bubbles form around the sides of the pot and the cream is steamy. Stir to dissolve the sweetener, then pour the hot cream over the chocolate chips and let sit for 5 minutes. Stir gently with a whisk until smooth and fully incorporated. Add the vanilla and brandy and stir. Let cool then cover and refrigerate several hours until firm or over night.
• Microwave Method: Pour the heavy cream into a microwave safe glass bowl big enough to accommodate the chocolate chips and cream with room for stirring. Add the 4 tablespoons of sweetener and stir to dissolve. Add the butter and sugar-free chocolate chips and microwave at full power for 1 minute. Let it sit for 5 minutes and stir gently with a whisk until fully incorporated. Add the vanilla and brandy and stir. Let cool, then cover and refrigerate several hours until firm or over night.
• Shape: Put a piece of waxed paper on your work surface. Scoop the firm chocolate ganache from the bowl with a small dinner spoon or a melon baller and place onto the waxed paper. Continue until the ganache is gone. If the ganache is too firm, let it warm up for 30 minutes to 1 hour before scooping. I had to use a toothpick to help get the sticky chocolate ganache out of my melon baller. I'm sure a small cookie scoop would have been perfect.
• Roll each portion of ganache into round "truffles" - I used my hands. If you don't like chocolate on your hands, use gloves or even sandwich bags on your hands. I weighed each portion (15 g) before rolling to make sure my truffles were the same. If your truffles are too warm and soft to shape, refrigerate them for 30 minutes or until they are firm enough to handle.
• Finish: Once shaped, the truffles can be rolled in chopped nuts, grated chocolate, sesame seeds, coconut, sprinkles, crushed freeze-dried fruit, matcha powder, or unsweetened cocoa powder. Keep in an airtight container in the fridge, but serve and enjoy closer to room temperature.

DARK CHOCOLATE TRUFFLES

Steps:

• Melt chocolate chips in the microwave (at 20 second intervals) or on a double boiler
• In a separate bowl, whisk together the Greek Yogurt and nut butter. Pour the melted chocolate and mix well. Refrigerate until it starts to harden
• Working with approximately 2 tsp tablespoon at a time (we used a small ice cream scoop), form truffles, roll them in unsweetened cocoa powder and refrigerate until ready to serve

LOW FAT CHOCOLATE TRUFFLES

Steps:

• Gently melt the chocolate (either in a large bowl over a pan of simmering water, or nuke it in the microwave in short bursts)and set aside.
• Gently pour in the liqueur and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will thicken really quickly.
• Add the honey a tablespoon at a time, slowly mixing with the chocolate until the mixture gets really nice and glossy.
• Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
• Sieve three generous tablespoons cocoa powder onto a clean chopping board / large bowl / work surface.
• Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated.
• Repeat until all the mixture is used up.
• Store in the fridge in a jar or Tupperware tub.