This recipe does not use sugar substitutes, but rather is a step-by-step for making classic chocolate truffles from semi-sweet or bittersweet chocolate bars
1teaspoongood vanillaI used vanilla bean paste, but choose your own
1tablespoonbourbon(optional)
½cupcrushed pistachiosor hazelnuts or pecans
Instructions
Double Boiler Method (note: the microwave method in the notes can be used with classic or sugar free versions of truffles)
Place chocolate and cream in a double boiler or a stainless steel bowl placed over a pot of lightly simmering water. Stir constantly until everything is melted and mixture is smooth. (maybe 5-10 minutes). Do not heat over high heat or mixture might separate. Stir with a spatula and watch it melt until it is smooth and creamy.
8 ounces Semi-sweet chocolate bar, 3/4 cup heavy whipping cream
Stir in salt, vanilla and bourbon while mixture is still warm.
Pour into a pie plate or baking dish, cover with plastic wrap and refrigerate for at least 1 hour to overnight.
When ready to make truffles, remove from refrigerator and let it get soft enough to form balls. While waiting, use a food processor to crush pistachios until you have 1/2 cup crushed nuts. Using a melon baller or spoon, make balls (about 1 inch in diameter). Roll between palms and then roll in the crushed nuts.
1/2 cup crushed pistachios
Refrigerate, but don’t serve ice cold; remove from refrigerator about 10 minutes before serving.
Can be refrigerated for up to 10 days or freeze and consume at a later date (but consume within 10 days of thawing).
Video
Notes
Ingredients for Even Lower Sugar Truffles
2 ounces unsweetened chocolate shredded with a box grater
½ cup heavy whipping cream
1 tablespoon Truvia
¾ to 1 teaspoon liquid sucralose (Stevia)
1 teaspoon vanilla
1 teaspoon bourbon optional
pinch of salt
⅓ cup crushed nuts pistachios, hazelnuts, etc.
Microwave Method:
Using a grater, shave the chocolate with a grater so that it melts more quickly.
In a microwave-safe bowl, add the cream to the shaved chocolate and stir to combine.
Place the mixture in the microwave for one minute. Take out and stir until smooth. If not completely smooth, place back in microwave for 5 more seconds only. Stir again. Watch carefully so that the mixture does not separate.
Add the vanilla, bourbon and salt, cover and place in the refrigerator for at least an hour (or overnight).
When ready to make the truffles, spread the crushed nuts out on a flat surface, and scoop a spoonful of the cold chocolate mixture in your hands and roll into a ball. Roll the ball around in the crushed nuts to cover.
Place the truffles in a freezer bag or seal-able container and place in freezer.
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