Recipe by Nana Lee
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
Top Review by bricookie55
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.
- 2 ounces unsweetened chocolate
- 4 tablespoons Splenda sugar substitute
- 4 tablespoons butter, at room temperature
- 4 tablespoons whipping cream, at room temperature
- 2 teaspoons vanilla extract
- 1 ounce crushed macadamia nuts (optional)
Directions See How It's Made
- 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.