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Karen's Gourmet Low-Carb Recipes By Karen Barnaby "Because chocolate is a treat, I like to use high-quality unsweetened chocolate and cocoa. The better quality chocolate has a smoother texture than the more commonly available Baker’s chocolate due to its high cocoa butter content. Callebaut, Valrhona and Scharffen Berger are all good choices." Freezing time not included
- The success of this recipe depends upon the melted chocolate and butter being at the same temperature.
- If not, the chocolate and butter will separate.
- Melt the chocolate either in the microwave or in a bowl over a pot of simmering water.
- Stir in the Splenda and cool to room temperature.
- Combine the chocolate and butter until smooth.
- Stir in cream and vanilla, then the nuts if using.
- Spread evenly into small, parchment lined loaf pan-I use a 4x7 pan.
- Chill until firm. Cut into pieces and store in the freezer.
- Total Carbohydrates with nuts: 33.85
- Total Carbohydrates Minus Fiber with nuts: 29.93
- Total Carbohydrates without nuts: 22.21
- Total Carbohydrates Minus Fiber without nuts: 20.73.
I had to make a diabetic dessert for a potluck at my husband's office, and this definitely fit the bill. I didn't have any nuts, so those were omitted, but I could see them enhancing the flavor. I had never made truffles before, so I wasn't sure they would set up, but they worked out just fine. As an extra touch, I scooped them out of the pan with an ice cream scoop, rolled them in cocoa powder, and placed them in mini muffin papers. So cute and delicious to boot! Thanks.
This recipe fills two requirements for me. One is that Im diabetic and love sweets, and two, where I live in Costa Rica, It is impossible to find chocolate chips. I made this last night, I had to substitute cocoa for the unsweetened chocolate (found a substitution on-line)and it worked, came out sort of semi-sweet which was great because now I have a substitute for chocolate chips and can eat this wonderful Chocolate and can use it to make other recipes. Thank You very much Nana Lee although I dont suspect you had me in mind when you posted.
These are very nice, easy truffles! I had a bit of a hard time to get the sweetener melted - not sure if this was because I used xylitol (splenda is difficult to get and extremely expensive in Germany), but as both usually act like normal sugar it should not have been a problem. Actually after some minutes of stirring the xylitol dissolved and I could proceed. For the chocolat I used organic arriba cocoa mass. Thanks for posting this nice recipe!
Made for Honor Thy Mother (Diabetes Forum).