Chocolate Truffles
Chocolate Truffles
Catherine King
Chocolate Truffles
Note: Makes as many pieces as you cut it into! 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. Total Carbohydrates with nuts: 33, Total Carbohydrates without nuts: 22
Ingredients:
2 oz. unsweetened chocolate
4 Tbsp. Splenda
4 Tbsp. butter, at room temperature
4Tbsp. whipping cream, at room temperature
2 tsp. vanilla extract
1 oz. crushed macadamia nuts (optional)
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 a small, parchment lined loaf pan-I use one that was 4-by 7-inches. Chill until firm. Cut into pieces and store in the freezer.
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