My 'Rustic' Chocolate Truffles - with 2 flavour options!
These 'rustic-looking' low carb chocolate truffles are so easy to make and I have offered two flavour options for the ganache! The macros are per truffle (approx. 10g / 0.4oz) and exclude the flavour options I have shared, but adding them shouldn't change the macros too much.
Servings 36 little choc truffles
Calories 63kcal
Equipment
Ingredients
- 200 g 85% Lindt dark chocolate
- 200 g double cream
- 35 g unsalted butter
- few drops liquid Stevia (vanilla-flavoured) (optional)
- few drops peppermint extract OPTIONAL FLAVOUR 1
- pinch dried chilli flakes OPTIONAL FLAVOUR 2
Instructions
- I am offering this recipe with two different flavours because I know you will love them both!
- Break the chocolate up into smaller pieces, placing equal amounts into two bowls.
- Place the cream into a pan. Dice the butter up into smaller pieces which will ensure even melting. Add the butter to the pan of cream.
- Bring the mixture to a light simmer over moderately high heat. Stir well to combine.We are essentially making a ganache here, so the cream needs to be warm enough to melt the chocolate once it has been poured over. If you find 85% chocolate too bitter, you can add a few drops of liquid stevia now too - but I personally love 85% and its 'sweet' enough for me.
- Once simmering, pour equal amounts (approx. 115g / 4oz each) of the warm cream into each bowl over the chocolate. Working quickly, mix both bowls very well until the mixture is glossy and all the chocolate has completely melted.
- ** NOTE: If you find that your chocolate didn't melt, you can gently melt it by stirring it in the bowl over a pan of gently simmering water. I have shown a visual below by what I mean:
- Once you are happy that both bowls of ganache are completely smooth, melted and emulsified, add several drops of peppermint extract into one bowl (mixing well to combine). Then, add a generous pinch of dried chilli flakes to the second bowl (using a clean utensil to combine well).
- Now you have two bowls of individually seasoned ganache. Place the bowls in the fridge to set firmer for at least 5-6 hours.
- Once set, use a teaspoon (or even a melon baller if you have one) to scoop up small amounts (approx. 10g / 0.4oz) of the ganache.I got 18 balls from each mixture, ensuring I scraped every last but of chocolate from the bowl.
- Place the little portions onto a tray lined with parchment paper.
- Once they are all portioned, you can leave the little portions at room temperature for another 10-15 minutes, where you can then use clean hands to roll them into smoother, rounder, more attractive-looking balls (unlike mine! LOL!).Store them in a container in the fridge - and enjoy as a fabulously decadent after-dinner treat (in the case of the peppermint-flavoured ones), or as a sweet fat-bomb with an interesting 'bite' (in the case of the chilli-flavoured ones!).
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 63kcal | Carbohydrates: 1.2g | Protein: 0.8g | Fat: 6.2g