Low Fat Chocolate Truffles

READY IN: 35mins
Recipe by Wendy-Bob

From a UK TV show I saw tonight (Cook Yourself Thin) these sound divine and are apparently 53kcals each and really quite low fat (all things considered). They were made with champagne on the TV show and are listed with coffee on the website, but it says you can pretty much vary the liquid up to that of your choosing, i.e. liqueur, coffee, tea or herbs. For personal preferences I'm going to list it with Tia Maria as that's what I'd try first. Please note that chilling time (30mins) is not included in the timings. I made these the other night and they are really good. Although it seems a lot of booze, etc. the flavour is quite subtle. Once made you need to refrigerate before consumption as the flavour develops better this way.

Top Review by Pamplemoussee

These are very good and very easy! However the way the recipe is written 2 tablespoons honey is not enough for my family's sweet preference. It makes an extremely intense product. I guess it's a good thing considering that it forces you to eat just one at a time instead of the whole lot. I will make these again but will change the amount of sugar added.

By the way, we used part cold coffee and part hazelnut liquor.

Ingredients Nutrition


  1. Gently melt the chocolate (either in a large bowl over a pan of simmering water, or nuke it in the microwave in short bursts)and set aside.
  2. Gently pour in the liqueur and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will thicken really quickly.
  3. Add the honey a tablespoon at a time, slowly mixing with the chocolate until the mixture gets really nice and glossy.
  4. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
  5. Sieve three generous tablespoons cocoa powder onto a clean chopping board / large bowl / work surface.
  6. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated.
  7. Repeat until all the mixture is used up.
  8. Store in the fridge in a jar or Tupperware tub.

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