Low-Carb Truffles

Do not use baking chocolate in this recipe; use a high-quality brand, like Callebaut or Scharffen Berger.

Serves: 36Hands-on: 30 minutesTotal: 5 hours 30 minutesDifficulty: Easy

Serves: 36


  • 12 oz. bittersweet chocolate, chopped
  • 4 oz. semisweet chocolate, chopped
  • 3 Tbsp. butter
  • 1 cup heavy cream
  • 2 tsp. vanilla
  • 1⁄8 tsp. salt
  • 1⁄3 cup sifted cocoa powder


  • Place the chocolates in a large bowl. In small saucepan, combine butter and cream; heat over low heat until steam begins to rise and bubbles form around the edges. Pour over chocolate.
  • Immediately begin stirring the mixture; stir until chocolate melts and mixture is smooth. Add vanilla and salt and mix well.
  • Cover and chill mixture for 4 hours until firm. Then beat mixture at high speed until fluffy, about 3 to 5 minutes. Return to refrigerator to chill until firm, about 1 hour.
  • Shape mixture into 36 truffles. Roll truffles in the cocoa powder, shaking off excess. Store tightly covered at room temperature.