Dark Chocolate Truffles
Rich, silky ganache truffles rolled in cocoa, made with sugar-free chocolate and a little cream. Five minutes at the stove, a couple of hours in the fridge, and you have a box of chocolates worth giving away.
Nutrition per serving
2 truffles- Net carbs
- 3.4g
- Calories
- 146kcal
- Protein
- 2.3g
- Fat
- 13g
- Total carbs
- 15 g
- Fiber
- 5.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Peanut butter: Natural peanut butter stirred into the ganache makes soft, peanut butter cup–flavored truffles.
- Whisk the peanut butter into the warm ganache with the vanilla until smooth. It sets a little softer, so chill it 30 minutes longer before scooping.
Dairy-free (coconut cream): Coconut cream and coconut oil replace the dairy cream and butter for a glossy, dairy-free ganache with a subtle coconut note.
- Heat the coconut cream and coconut oil as you would the cream and butter. Use sugar-free chocolate chips labeled dairy-free.
- Also add
Estimated cost $7.78 for 10 servings ($0.78 each) · how we estimate
Instructions
-
Put the chocolate chips, chopped chocolate, powdered erythritol and salt in a heatproof bowl.
-
Heat the cream and butter in a small saucepan until steaming, with small bubbles at the edge, about 180°F (82°C). Pour over the chocolate, leave it alone for 3 minutes, then whisk gently from the center outward until smooth and glossy. Stir in the vanilla.
-
Cover and refrigerate for 1½–2 hours, until the ganache is firm enough to scoop, like cold peanut butter.
-
Scoop 20 portions (about 1 tablespoon each) onto a parchment-lined plate. If they get soft, chill them for 10 minutes.
-
Roll each portion quickly between your palms into a ball (rinse your hands under cold water and dry them first so they stay cool), then roll it in the cocoa. Chill 15 minutes to firm up.
Tips for success
-
Sugar-free chocolate seizes more easily than regular chocolate, so keep the cream just steaming, not boiling, and stir gently rather than beating. - Work quickly and keep your hands cool; if the ganache gets too soft to roll, chill it for 10 minutes.
- Roll some in finely chopped toasted pecans, unsweetened coconut or powdered erythritol instead of cocoa for a mixed gift box.
Nice to have, not needed
- A small cookie scoop (about 1 tablespoon) portions the ganache neatly — two teaspoons work too.
- Disposable gloves keep the cocoa off your hands and the truffles cooler while you roll.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Let them stand 10 minutes at room temperature before serving for the creamiest texture.
Prep tip: Store them in a single layer in an airtight container; frozen truffles thaw in the fridge in a few hours.
Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months.
Variations
2 variations, each with its own ingredients and macrosPeanut butter
FlavorNatural peanut butter stirred into the ganache makes soft, peanut butter cup–flavored truffles.
- + ¼ cup natural creamy peanut butter
4.5 g net · 185 kcal · 3.7 g protein · 17 g fat · ≈$0.82 per serving (+1.1 g net carbs vs the original)
Dairy-free (coconut cream)
DietCoconut cream and coconut oil replace the dairy cream and butter for a glossy, dairy-free ganache with a subtle coconut note.
- heavy cream → coconut cream
- butter → coconut oil
3.6 g net · 147 kcal · 2.3 g protein · 13 g fat · ≈$0.76 per serving (+0.2 g net carbs vs the original)
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