TRUFFLE CUPS
4 ounces sugar free chocolate or chocolate chips
2 tablespoons butter
2 tablespoons heavy cream
3/8-1/2 teaspoon almond, peppermint or orange extract
1/8-1/2 teaspoon vanilla
12 paper candy cups
Place 12 small foil or paper candy cups on a small baking sheet or tray. If you are using a chocolate bar, chop it into small pieces. In a medium glass bowl, microwave the chocolate and butter at 50% power for 1 1/2-2 minutes or just until melted, stirring after half the time. Stir in cream and extracts and mix well. Spoon at once into the cups. Chill or freeze until firm. Store in the refrigerator or freeze for longer storage.
Makes 12 truffles
- Mint Truffle Cups - use 1/4 teaspoon plus 1/8 teaspoon peppermint extract
- Almond Truffle Cups - use 1/2 teaspoon almond extract
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I haven't posted the nutritional counts because they will depend on the chocolate that you use. I haven't tried it but I think that orange extract would also be nice. These must be kept cold because they will become soft at room temperature.
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