By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.
Preferences
DenyAccept All
Let's Talk
Member Log In
Join now

Low Carb Fresh Mint Chocolate Truffles Recipe

Prep Time

60 minutes

Total Time

450 minutes

Yield

45
servings

Ingredients

  • 6 sprigs fresh mint (leaves (about 1 cup loosely packed)
  • 1 cup heavy cream
  • 2 tablespoons liquid sucralose
  • 8 oz dark chocolate (finely chopped (80% or higher)
  • ⅓ cup cocoa powder (unsweetened)

Nutrition Info Per Serving

Serving Size

1 truffle

Carbohydrates

3
g

Protein

1
g

Fat

4
g

Calories

50

Eat just one bite of this low-carb recipe for fresh mint chocolate truffles, and you will be astounded how so much tasty flavor can be loaded into a single dessert without destroying your metabolic health. Best of all, this low carb fresh mint chocolate truffles recipe is so easy to prepare, a novice could whip up it. Ready to prepare the best low carb fresh mint chocolate truffles you've eaten in your life? Read on!

Instructions

  1. Place the mint leaves in a small sauce pan and use a wooden spoon to bruise them to release their oils.
  2. Add the cream and sucralose and bring to a simmer over medium heat.
  3. Simmer for 2 minutes, then remove the pan from the heat and let the mixture steep for 20 minutes.
  4. Taste the cream– it should have a bright mint flavor. If you prefer a stronger flavor, bring the mixture back to a simmer, then steep again.
  5. Strain the cream to remove the mint pressing on the solids to extract flavor.
  6. Measure the mixture back into the saucepan, adding more cream if needed to measure 1 cup plus 2 tablespoons.
  7. Place the chopped chocolate in a large bowl.
  8. Over medium heat, bring the cream mixture just to a boil.
  9. Pour the cream over the chocolate and let sit for 1 minute.
  10. Start to whisk from the center of the bowl to emulsify the mixture; continue whisking to incorporate all the cream into a smooth blend.
  11. Cover and refrigerate the ganache for at least 6 hours.
  12. Scoop the ganache into small balls about 1-inch in diameter (about 1 teaspoon), then roll them in cocoa powder.
  13. Place the truffles in 1-inch paper candy cups set on a rimmed baking sheet.
  14. Cover lightly with plastic wrap and return to the refrigerator until serving.