Low Carb Chocolate Truffles
- 2 ounces unsweetened chocolate
- 4 tablespoons Splenda sugar substitute
- 4 tablespoons butter, at room temperature
- 4 tablespoons whipping cream, at room temperature
- 2 teaspoons vanilla extract
- 1 ounce 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 small, parchment lined loaf pan-I use a 4x7 pan.
- Chill until firm. Cut into pieces and store in the freezer.
- Total Carbohydrates with nuts: 33.85
- Total Carbohydrates Minus Fiber with nuts: 29.93
- Total Carbohydrates without nuts: 22.21
- Total Carbohydrates Minus Fiber without nuts: 20.73.
chocolate, splenda sugar substitute, butter, whipping cream, vanilla, nuts
Taken from www.food.com/recipe/low-carb-chocolate-truffles-159125 (may not work)