No one should have to go without delicious chocolate in their life! Make these simple low-carb chocolate truffles and enjoy the benefits of chocolate with none of the side effects of sugar.
NOTE: This recipe has become super popular – awesome! However, I’ve gotten a number of comments from readers who have struggled with the ingredients separating and causing all sorts of problems. While I didn’t encounter this issue when I originally made the truffles, today (2/13/16) I reworked the recipe to make it fail-safe. I want everything you make from my blog to work perfectly the first time 🙂
I bought a pink jogging stroller at a consignment shop on Tuesday and Miles and I have already logged about 15 miles. The warmer weather, as is it every spring, is a revelation. The melted snowbanks may reveal hardened dog poop and lost winter hats and the world may still be a dingy shade of greige but I don’t care. It feels as if my “livable space” has been expanded by approximately one billion square feet.
Miles sits very solemnly in his gender-inappropriate stroller taking it all in. He typically falls asleep around mile two. He only sleeps when moving recently; so either I’ll run every nap time and get thin or drive him around every night, answering the siren-call of fast food drive-throughs and getting fat. The jury is still out.
- 9 ounces heavy cream
- 1/2 cup Pyure Stevia Blend Sweetener (see post for substitution notes)
- 1 package best quality unsweetened baking chocolate (4 ounces), chopped
- Place chocolate in a shallow heatproof bowl. Set aside.
- Warm cream and sweetener in a small saucepan over medium-low heat. Heat until sweetener dissolves and mixture is hot but not simmering.
- Pour hot cream over chocolate. Let sit for one minute, and then gently whisk together using a fork. It will form a thick (but still liquid) mixture.
- Refrigerate ganache until firm.
You can find complete recipes of this Three-Ingredient Low-Carb Chocolate Truffles in margeauxvittoria.com