Low Carb Chocolate Truffles
These rich, melt-in-your-mouth chocolate truffles are a perfect treat for satisfying your sweet tooth. Low carb and keto friendly, they're absolutely worth making.
Ingredients
- 1/2 cup Heavy Whipping Cream
- 6 oz Sugar-Free Dark Chocolate, finely chopped
- 1 tbsp Butter
- 1/2 tsp Vanilla Extract
- 2 tbsp Unsweetened Cocoa Powder, for rolling
- 2 tbsp Powdered Erythritol, for rolling
Equipment
- melon baller
Instructions
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer and small bubbles form around the edges. Remove from heat immediately.
- Pour the hot cream over the finely chopped chocolate and butter in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir slowly from the center outward until completely smooth and glossy. Stir in the vanilla extract.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours until the ganache is firm enough to scoop and hold its shape.
- Using a teaspoon or small melon baller, scoop portions of the ganache and quickly roll into 1-inch balls between your palms. Place on a parchment-lined tray. If the ganache becomes too soft, return it to the refrigerator for 10 minutes.
- Mix cocoa powder and powdered erythritol together on a shallow plate. Roll each truffle in the mixture until evenly coated on all sides.
- Place the finished truffles back on the parchment-lined tray and refrigerate for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1servingCalories: 73kcalCarbohydrates: 2gProtein: 1gFat: 7g
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