Low Carb Chocolate Ganache For Truffles Or Sauce Recipes

LOW CARB CHOCOLATE GANACHE (FOR TRUFFLES OR SAUCE)

Low Carb Chocolate Ganache (For Truffles or Sauce) image

From Laura Dolson, Your Guide to Low Carb Diets. Traditionally, ganache is made with half chocolate and half cream. However, the consistency depends a lot upon the chocolate and the sweetener, especially when using unsweetened chocolate. This sugar free low carb chocolate ganache can be used to make truffles or a chocolate sauce, depending upon how much cream is in them. You can easily alter the amount.

Provided by Nana Lee

Categories Candy

Time 15m

Yield 1 recipe

Number Of Ingredients 6

Ingredients

8 ounces unsweetened chocolate
1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
2 cups erythritol
1 cup Splenda granular

Steps:

Heat the cream, vanilla, sweetener and salt until bubbles form.
Remove from heat.
Add chocolate pieces and let melt, stirring occasionally.
Add erythritol.
At this point, you can let it cool to room temperature at which point it can be rolled into balls as the base of truffles (which you can then roll in nuts, coconut, or cocoa powder), or you can use it as the base for a sauce by adding cream until it is the consistency you want.
Nutritional Information:.
This whole recipe, which will make a whole lot of truffles, has 37 grams effective carbohydrate plus 35 grams of fiber.

Nutrition Facts : Calories 1969.4, Fat 206.7, SaturatedFat 128.2, Cholesterol 326.1, Sodium 726.6, Carbohydrate 74.8, Fiber 37.6, Sugar 2.9, Protein 34.1

LOW CARB CHOCOLATE TRUFFLES

Low Carb Chocolate Truffles image

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

Provided by Nana Lee

Categories Candy

Time 25m

Yield 1 4x7 loaf

Number Of Ingredients 6

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 970.9, Fat 97.9, SaturatedFat 61.3, Cholesterol 204.3, Sodium 442.7, Carbohydrate 32.8, Fiber 9.4, Sugar 13.2, Protein 9

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