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Recipe from Simpler Savory

The recipe

Sugar Free Chocolate Truffles

Prep
20 min
Cook
5 min
Total
25 min
Servings
24 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 24 servings.

calories
90

2× the original author values. Recipe yield: 24 servings.

calories
180

3× the original author values. Recipe yield: 24 servings.

calories
270
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 12 ounces sugar free dark chocolate (55–70% cacao), chopped — bar or chips; chop to pea-size for even melting
  • 1/2 cup heavy cream — warm gently; do not boil
  • 3 tablespoons powdered erythritol/stevia blend — or powdered allulose, to taste
  • 2 tablespoons unsalted butter — adds shine; use coconut oil for dairy free
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt — omit if using salted butter
  • 1/3 cup unsweetened cocoa powder — sifted
  • 1/2 cup toasted nuts, finely chopped — almonds, hazelnuts, or pistachios
  • 1/2 cup unsweetened shredded coconut — finely chopped if long strands
  • 1/4 cup freeze-dried raspberries, powdered — optional, for tart finish

Instructions

  1. Chop the sugar free chocolate into small, pea-size shards and place in a heatproof bowl.
  2. Gently heat the cream in a small saucepan until steaming with tiny bubbles at the edges, then remove from heat and whisk in the powdered sweetener until fully dissolved. Taste and adjust sweetness lightly.
  3. Pour the hot sweetened cream over the chopped chocolate and let sit 1 minute. Stir slowly from the center until the mixture turns glossy and smooth.
  4. Stir in the butter, vanilla, and a pinch of salt until the ganache is thick, silky, and uniform.
  5. Cover and refrigerate 60–90 minutes, until the texture is scoopable like soft clay. Do not freeze to rush, which can turn edges grainy.
  6. While chilling, place cocoa, chopped toasted nuts, coconut, and raspberry powder in separate shallow bowls; sift cocoa for a velvety finish.
  7. When ganache is ready, scoop 1 tablespoon portions with a teaspoon or small scoop.
  8. Roll quickly between your palms to form smooth balls; warmth of hands will slightly soften the surface.
  9. Drop each truffle into a coating and swirl or gently roll to cover completely.
  10. Arrange on a parchment-lined tray and chill 15–20 minutes to firm the coatings.
  11. Serve slightly cool. Refrigerate leftovers in an airtight container up to 2 weeks or freeze up to 2 months.

Notes

Store truffles in an airtight container in the refrigerator for up to 2 weeks; the texture improves by day two. For longer storage, freeze on a tray until firm, then transfer to a container and freeze up to 2 months. Thaw in the fridge overnight; let sit 10–15 minutes at room temperature before serving. Avoid microwaving to prevent melting or wet spots.

Source: https://simplersavory.com/sugar-free-truffles/