Recently, I saw some Hershey’s Sugar Free chocolate chips at Walmart, decided to mess around with them to come up with a sugar free truffle.
Each bag of chips is 8oz, 15 servings per bag (but it makes like 20-22 truffles). Each of their servings have:
Total Carb – 9g
Sugars – 0g
Maltitol – 7 g
Final carb count on these truffles will depend a lot on what you roll them in, but here we go!
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Place chocolate chips into a glass mixing bowl, and put aside.
On stovetop, bring heavy whipping cream and butter to a boil. Remove from heat, and stir in extracts and cinnamon.
Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes.
Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted the cream disappeared into it – it should be smooth.
Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for a few hours, until it’s pretty solid. (This MAY take overnight with the sugar free chocolate – After a couple hours, I was worried mine wasn’t going to set up. It did eventually!).
Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.
Roll them in the pecans, and eat them!
* Hershey’s is the only brand I’ve experimented with. Chocolate is finicky, and due to formulation, I’d have to assume that sugar free chocolate is even more so. Go ahead and try this with other brands of sugar free chocolate, but you may find that you need more or less cream. If your ganache doesn’t firm up, you have a great chocolate sauce! If it’s too firm, remelt it and add a little warm cream to it.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.