Oh, my goodness; have I got a treat for you today. They are
velvety smooth and healthy. You're probably thinking, "But how can chocolate truffles
be healthy, Amanda?" Let me tell you; I'm still trying to wrap my brain around that
one myself. They are so good that it's hard to believe they're healthy.
These are more traditional than my usual truffle recipe. The
ganache is the same, but instead of the hard candy coating they are rolled in cocoa
powder or cinnamon. They're made to look like the truffles that grow in the wild.
These are also sugar-free. Since I've started my low carb/ sugar-free journey I've
missed baking and developing recipes. Even though the recipes will be a little
different I'll try to give you some options that you can swap ingredients for.
With these lovely truffles, you can swap out the sugar-free chocolate chips for semi
sweet or milk chocolate if you're going for something really yummy. If you like
something that is not as rich my white chocolate lime truffles is a big hit. Alright,
on to this wonderful recipe.
from start to finish: 1 hour and 30 minutes
Serves about: 12
1 9 oz bag of sugar-free chocolate chips
1/2 cup heavy whipping cream
1 Tbs cocoa powder
1 Tbs cinnamon
The How to:
1. Combine chocolate chips and heavy whipping cream in a microwave-safe bowl.
Microwave at 30-second intervals, until smooth, stirring after each.
2. Refrigerate for one hour or until firm.
3. Roll into balls about the size of a walnut and roll in either cocoa powder or
cinnamon and place on a cookie sheet lined with wax paper.
Store in an airtight container for about a week.