Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 8 ounces unsweetened baking chocolate -- finely chopped

  3. 2/3 stick sweet butter -- cut into small pieces

  4. 1/4 cup brewed coffee -- or water

  5. 1 vanilla bean -- split seeded and hull reserved

  6. 2 egg yolks -- slightly beaten

  7. 1 cup equal spoonful sweetener

  8. 1 cup equal spoonful sweetener -- used as a dusting powder

  9. 1/4 cup unsweetened cocoa powder

Instructions Jump to Ingredients ↑

  1. Put chocolate, butter, coffee or water, egg yolks and vanilla bean into a microwave safe cooking dish. Mix slightly to moisten chocolate. Microwave on 50% power for 3-minutes. Stir to dissolve lumps. Please note that additional time may be used at 20-second intervals on 50 % power if chocolate needs more time to melt. Stir in "Equal Spoonful" sweetener and combine well. Spoon onto small pan lined with waxed paper. Spread evenly and remove vanilla bean. Place in refrigerator until semi-firm. Save the reserved vanilla bean hull for another recipe.

  2. Prepare dusting powder by combining "Equal Spoonful" sweetener and cocoa powder in a small bowl. When truffles are firm enough to hold shape, cut into desired bite sized squares and mold into balls by hand. Roll each truffle in dusting powder. Serve at room temperature. Refrigerate to store.

  3. Notes: We're sharing the best of the recipes sent to us during the month of March from our loyal members. Today's recipe is from Chef Will, who was nice enough to send in a sugar-free/diabetic chocolate truffle recipe.

  4. (Makes 12 Large or 18 Small Truff


Send feedback