Posts Tagged ‘Chocolate’
» posted on Sunday, March 20th, 2011 at 5:48 am by Irene
Chocolate Mint Body Butter With Jojoba And Vitamin E
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» posted on Monday, November 15th, 2010 at 4:38 pm by Irene
Massage Oil ~ Dark Chocolate W/ Jojoba Oil
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» posted on Friday, August 13th, 2010 at 4:18 pm by Irene
Cactus Desert Tree Candy Chocolate Lolly Mold **new**
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post a comment | filed under Desert trees | tags: *new*, Cactus, Candy, Chocolate, Desert, Lolly, Mold, Tree
» posted on Monday, December 28th, 2009 at 7:58 pm by Irene
Chocolate Hazelnut Truffles With Only 4 Grams Net Carbs Each!
A chocolate truffle starts with a simple blend of chocolate and cream called a ganache. If you’veevery savored a smooth, creamy chocolate truffle before you will appreciate how similar this sugar free version is. This recipe is not low in calories or low in fat. It is rich, decadent and luxurious. But, it is low in carbohydrates and has only 4.0 grams net carbs in each full sized dark chocolate-like truffle. This makes an excellent gift for your favorite diabetic chocoholic or a wonderful addition with the other goodies set out on your holiday table for your guests. If hazelnut is not your favorite you can roll the truffles in almond meal, your favorite ground nuts or even in unsweetened cocoa powder. The choice is yours. Simple to make and absolutely mouth watering delicious, everyone will think you slaved for hours and chances are no one will know they are sugar free unless you tell them. I hope you enjoy.
Chocolate Hazelnut Truffles
Ingredients:
4 ounces unsweetened bakers chocolate (4 squares), chopped fine
1 cup Splenda
1 tsp. unsalted butter
1/2 cup heavy cream
1/2 tsp. vanilla extract
2 Tbsp. hazelnut meal, or desired choice of coatings
Chop the chocolate fine and place in a medium sized bowl along with the Splenda. Heat the cream until it just begins to bubble. Pour over the chocolate and Splenda mixture and add the butter. Stir with a whisk. Add the vanilla extract and stir well until everything is melted and well blended. Transfer to a container, cover and refrigerate for at least 2 hours until it hardens slightly.
To finish your truffles sprinkle the hazelnut meal on a small plate. Place about one tablespoonful of ganache in palm and roll around lightly to form a ball. True truffles are oddly shaped and not perfectly round so don’t worry too much. Also, the more you handle the ganache the more the warmth of your hands may begin to soften it. You may also consider wearing latex gloves for this part because it does get a bit messy. Drop each truffle into the hazelnut meal and roll around until it is completely covered. Repeat this process until all the ganache is used. Refrigerate again for about an hour so the truffles can set up.
Nutrition Facts ~ 12 Servings ~ Amount Per Serving ~ Calories 92.7 Total Fat 9.7 g Saturated Fat 5.6 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 2.7 g Cholesterol 14.4 mg Sodium 6.1 mg Potassium 86.2 mg Total Carbohydrate 5.7 g Dietary Fiber 1.7 g Sugars 0.2 g Protein 1.6 g
Brought to you by Chef Barrae
Happy Holidays!
post a comment | filed under Mexican fan palm tree | tags: Carbs, Chocolate, Each, Grams, Hazelnut, Only, Truffles