Chocolate truffles I’m eating some low carb meals at the moment and fancied having a go at a dessert that was nominally low carb. ┬áSo truffles seemed like a good idea as dark chocolate is allowed on some low carb diets in moderation. ┬áThere is no other refined sugar involved in the recipe, or any flour products at all. These are not difficult, but best made on an afternoon when you have a bit of time because there is a fair amount of time spent waiting for things to set in the fridge. Ingredients:

150 ml whipping cream
250 g dark chocolate, chopped

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1 tablespoon of brandy
1 tablespoon of rum
a small handful of raisins For rolling them in
some cocoa powder
some chopped nuts


  • Put the cream in a saucepan, and bring it to the boil over a low heat.
  • Remove the pan from the heat and add all the chocolate.
  • Stir carefully until all the chocolate has melted into the cream.
  • Split the mixture between two small bowls.
  • Into one bowl stir the brandy, and into the other bowl stir the rum and raisins.
  • Put the bowls in the fridge and leave for about an hour until thickened and firm.
  • Line a baking sheet with foil.
  • Using a teaspoon or melon baller, scoop the mixture out of the bowls and put on the baking sheet.
  • It will be difficult to get them exactly round, but don’t worry too much about it!
  • Put them back in the fridge for another hour.
  • Spread the cocoa powder on one plate, and the chopped nuts on another.
  • Either roll the balls in the cocoa powder, or press them into the chopped nuts to cover them.
  • If you have put too much cocoa powder on, you can shake the balls in a sieve to remove some.

They will store in the fridge for 2 weeks, although mine didn’t last more than 1 week anyway!

They will also store in the freezer for up to 2 months.



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  1. Meghann Says:

    How many truffles does this batch normally make for you?? I am trying to make a large amount of them for a wedding reception I am helping cater..

  2. admin Says:

    I think it made 30-40.

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