Peppermint-Chocolate Truffles
3.1g
Net Carbs
1.5g
Protein
9.8g
Fat
5.3g
Fiber
127
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 1 tablespoon Unsalted Butter Stick
- 10 pieces Starlight Mints, sugar-free
- 4 ounces Lily's Sugar Free Chocolate Chips
- 2 tablespoons Heavy Cream
- 1 tablespoon Vanilla Extract
Directions:
Sugar-free striped hard peppermint candies can be found at some grocery or drug stores or at specialty candy stores. Unwrap them and place them in a plastic bag then crush with a rolling pin or hammer before using.
- Place chocolate in a small microwavable bowl; set aside. Place cream and butter in another small microwavable bowl; set aside.
- Microwave chocolate for 30 seconds on medium; repeat for another 30 seconds. Microwave the bowl of chocolate a third time, along with the bowl of cream and butter, for another 30 seconds. Remove and pour the hot cream and butter mixture over the partially melted chocolate; let sit 1 minute. Stir to completely melt the chocolate and smooth the mixture. Add extract and thoroughly mix. If the chocolate isn't completely melted, return to the microwave for an additional 20 seconds.
- Place the bowl in the refrigerator, covered with plastic wrap, for about 1 hour or until firm.
- Working quickly to avoid melting, form 12 equal-size balls of the chocolate mixture with your fingers, immediately roll in a small amount of unsweetened cocoa powder or roll each in the peppermint candies (optional) to coat evenly. Set on a serving plate. Serve right away or refrigerate in an airtight container for up to 5 days. 2 truffles per serving.
Find this recipe and more in the New Atkins For a New You Cookbook!
