Chocolate Truffles

Because chocolate is a treat, I like to use high-quality unsweetened chocolate and cocoa. The better quality chocolate has a smoother texture than the more commonly available Baker抯 chocolate due to its high cocoa butter content. Callebaut, Valrhona and Scharffen Berger are all good choices.

Chocolate Truffles

Makes as many pieces as you cut it into!

• 2 oz. unsweetened chocolate 
• 4 Tbsp. Splenda 
• 4 Tbsp. butter, at room temperature 
• 4Tbsp. whipping cream, at room temperature 
• 2 tsp. vanilla extract 
• 1 oz. 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 a small, parchment lined loaf pan-I use one that was 4-by 7-inches. 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

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