Low Fat Chocolate Truffles Recipes

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 CALORIE CHOCOLATE TRUFFLES RECIPE

Steps:

• Break up the chocolate and place in a glass bowl, over a saucepan with boiling water, on a low heat.
• Remove from the heat and stir through the yogurt. Add the sweetener and mix.
• Add the bowl to the fridge and leave the mixture to set for at least an hour.
• Remove from the fridge, take teaspoon size amount of mixture and roll into 24 small balls.
• Optional: Roll each truffle in some coco powder or granulated sweetener.
• Store in the fridge to keep firm.

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.

HEALTHY CHOCOLATE TRUFFLES

Steps:

• Add the cocoa powder to a small bowl. Make a well in the center. Pour in the milk and maple syrup. Stir with a fork until all of the cocoa powder is fully incorporated. (It takes some effort and patience. See Notes!) Chill the mixture for 30 minutes.
• Line a baking sheet with wax paper or parchment paper.
• Roll the chilled chocolate mixture into 16 balls. (If the mixture sticks to your hands, wipe them with a very lightly moistened paper towel in between rolling each one.) After rolling each one, place onto the prepared baking sheet.
• Coat the truffles, if desired (see Notes!), before transferring to an airtight container. Refrigerate until ready to serve.

CHEATERS' CHOCOLATE TRUFFLES

Steps:

• Beat the soft cheese and icing sugar in a bowl until smooth.
• Melt the chocolate (remember, don't place it directly into the saucepan, but melt in a water bath placed ABOVE a pan of boiling water).
• Blend the chocolate and icing sugar mixture together and if you want to add any liqueur or other flavouring, now is the time!
• Place the mixture in a small bowl and refrigerate for 45 minutes, or until the chocolate is stiff enough to work with, but not completely set. Bear in mind that with added flavourings it may need longer - I made a batch with Amaretto and it needed to chill for an extra 5 minutes.
• Using a teaspoon, scoop out lumps of the mixture and roll into balls in your palms. I have put down 15 as a rough estimate but it could be anything between 10 and 20 depending on the size you prefer.
• Finally, roll in any coatings you want; cocoa powder is the staple but chopped nuts and melted chocolate are also great... or maybe edible glitter if you're making them with kids!
• Enjoy!
• These would also work equally well with white chocolate. They make great gifts, alternatives to the Ferrero Rocher pyramid at parties, or even tree decorations, but bear in mind they are best eaten within about 3 days (hence my only giving the recipe for such a small quantity). But trust me, you will be making them again soon...!