Stevia sweetened dark chocolate truffles
The ganache sets soft in the fridge so the truffle stays tender at room temperature — a truffle that has to be served cold is one that never got tempered at all. A short stem of vanilla added at the end carries through the chocolate without competing, and rolling in crushed almonds gives the bite a crackle on the outside.
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Ingredients
For the whole dish · serves 6
- Dark chocolate (85% or higher)4 oz
- Coconut cream6 fl oz
- Almonds1 oz
- Cocoa powder0 oz
- Stevia0 oz
- Vanilla extract½ tsp
- Sea salta pinch
Method
4 steps · 20 minutes
- Chop the chocolate fine. Heat the coconut cream in a small pan until it just simmers, then pour over the chocolate. Let stand 1 minute.
- Whisk from the center outward until smooth. Stir in the stevia, vanilla and salt. Cover and chill 2 hours until firm enough to roll.
- Pulse the almonds with the cocoa powder in a small food processor until coarsely ground. Scoop the ganache into 6 portions and roll each into a ball.
- Roll each truffle in the almond-cocoa mix and return to the cold for 15 minutes before serving.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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