Chocolate Truffles

At its base, the chocolate is 10oz (283g) dark baking chocolate to 40g sweetener.

We use allulose as it browns and melts like sugar, doesn’t have the cooling effect of other sugar alcohols, and no gross compromise taste. But super low glycemic index. It’s amazing stuff. (Buy here or here)

To get the carbs down lowest you can replace any amount of your dark bitter sweet chocolate with the following ratio:70% unsweetened chocolate15% cocoa butter15% allulose

Any finished chocolate is just a mix of unsweetened chocolate with sugar and cocoa butter. So you can make your own. See Powdered cocoa butter.

High quality chocolate makes high quality truffles.

Ingredients

  • 4 oz bittersweet chocolate

  • 4 oz unsweetened chocolate

  • 2.5 oz allulose (or just sugar)

  • 1 oz cocoa butter

  • 1 cup heavy cream

  • 2 oz butter

  • Liqueur or brandy (optional)

  • Cocoa powder for dusting

Directions

  1. Melt your combination of sweetener, chocolate, and cocoa butter on a double boiler. Do not over heat.

  2. In a small pot bring 1c heavy cream just to a boil.

  3. Pour the still hot cream into the chocolate one third at a time and mix vigorously. This is making a ganache which is an emulsion and sometimes breaks. No stress if it does. Use a hand blender for maximum smoothness.

  4. Once combined add 2oz (57g) butter and optionally some brandy or liqueur. The heat from the chocolate should melt it. Again, hand blender.

  5. Allow to cool until thick but not solid. Stir as needed. Scoop or roll into balls and drop into dark cocoa powder. This prevents them from sticking and finishes them. Should cool to bring firm but creamy at room temp.

  6. In these amount and configuration makes 70 or so truffles with 1-2 net grams of carbs each.