Very rich and delicious, truffles make an easy, elegant dessert. This low-carb recipe makes approximately 28 walnut-sized truffles. There are approximately 43 net carbohydrates in the entire batch, so each truffle has about 1.525 net carbs. Those who love dark chocolate may find the Truvia unnecessary.
3/4 cup heavy cream
1-1/2 cups Hershey’s Cocoa, Natural Unsweetened or Hershey’s Special Dark 100% Cacao
1/2 cup butter
1/2 cup Torani Sugar Free Raspberry Syrup
3 tablespoons Truvia and/or
1/2 cup finely chopped almonds
- Melt butter in medium bowl and mix in cocoa powder.
- Heat cream on the stove on low to medium heat (stir regularly and watch closely – it burns easily).
- Stir cream into chocolate/butter mixture until smooth.
- Add Torani flavoring syrup and mix until smooth.
- Cover and refrigerate for 3 – 6 hours.
- Roll into walnut-sized balls, then roll in Truvia and/or chopped walnuts.
- Store in refrigerator.
- Use chopped pecans, walnuts, or macademia nuts for toppings.
- If you are willing to add a few carbs, roll some of the truffles in coconut.
- Use a different flavor of Torani Sugar-Free Flavoring Syrup: vanilla, hazelnut classic, caramel classic, chocolate, or Irish cream.
When I serve truffles at a party, I like to make three or four varieties of flavors and toppings. They look like you went to a lot of trouble, but are really not that difficult to make! We’ve tried the Torani Sugar-Free Vanilla and Raspberry flavors, and they are both delicious.
Copyright 2012 Kathryn Depew