Low Carb Chocolate Bourbon Balls
0.5g
Net Carbs
1.2g
Protein
5.4g
Fat
1.3g
Fiber
61
Calories
Cooking tip: Bourbon and chocolate truffles are pretty simple to make. Don’t skimp on stirring the chocolate and hot cream to make sure all the chocolate pieces are fully melted. Either of the Atkins Endulge Chocolate bars will work in this recipe. If neither are available, 4 ounces of no sugar added 55% or darker chocolate can be used as a substitute.
Ingredients:
- 2 ounces pecans FNDDS
- 1/4 cup heavy whipping cream USDA
- 5 bars Atkins Endulge Crunchalicious Bar
- 1 fluid ounce bourbon whiskey FNDDS
Directions:
- In a medium heat resistant bowl, break up Atkins Endulge Chocolate Bars into evenly small pieces.
- In a small sauce pot over medium heat, warm heavy cream and bourbon until simmering. Pour over the chocolate, cover and allow to sit for 1 minute. Uncover and stir vigorously until all the chocolate is melted and a uniform consistency develops, about 5 minutes. Cool at room temperature for 15 minutes, then cover and place in the refrigerator to completely cool, at least 2 hours.
- In a food processor, pulse pecans until finely chopped. Scrape into an even layer on a plate. Drop 1/2 tablespoon portions of chilled chocolate mixture, about 19 balls, onto the plate with the pecans. Note that chocolate mixture will be very sticky. Roll in pecans until evenly coated, forming into balls, and place on a serving plate, or into mini cupcake liners.
- Freeze for at least 10 minutes, or chill in the refrigerator until firm, about 1 hour, before serving. One bourbon ball as described is one serving. Store in an airtight container in the refrigerator for up to one week.
