Low Fat Chocolate Truffles
photo by Wendy-Bob
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
24 truffles
ingredients
- 200 g dark chocolate (70% cocoa solids)
- 6 tablespoons Tia Maria
- 2 tablespoons clear honey (ie. acacia)
- cocoa powder (to dust)
directions
- 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.
- 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.
- Add the honey a tablespoon at a time, slowly mixing with the chocolate until the mixture gets really nice and glossy.
- Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form.
- Sieve three generous tablespoons cocoa powder onto a clean chopping board / large bowl / work surface.
- 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.
- Repeat until all the mixture is used up.
- Store in the fridge in a jar or Tupperware tub.
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Reviews
-
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.<br/><br/>By the way, we used part cold coffee and part hazelnut liquor.
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Made these yesterday for my MIL who is seriously chocoholic and loves truffles but does neither buy nor make them for herself. She nearly jumped through the ceiling after trying the first of these, and I'm afraid they will all be gone by tomorrow! Thanks for this simple but outstanding recipe - you really made an old lady happy ;)
RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.