Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles

Ooh, la la! Spoil your special someone with these delectable treats! This Recipe Makeover shows you an alternative to traditional chocolate truffles.

Per serving: 139 calories, 10.5g fat and 9.7g carbs.

Saves: 40 calories, 3.5g fat and 6.1g carbs.

Rating:

4 stars 4 stars 4 stars 4 stars (19 ratings made) Rate
Serves: 24 person(s) Change

Preparation Time: 15 mins
Cooking Time: 5 mins
Extra Time: 1 hr
(for chilling)

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Gluten-Free Recipe

About this Recipe Makeover

Traditional truffles owe their rich flavor to high-fat ingredients. By replacing milk chocolate with bittersweet, heavy cream with light cream, butter with a lesser amount of light butter and reduced-fat Parmesan, these made-over truffles are a lighter, occasional treat.

Ingredients Convert to Imperial Show Makeover Show Traditional

  • 428.57 g bittersweet chocolate, divided
  • 1 1/4 cup light whipping cream
  • 1 Tbsp light unsalted butter
  • 1/3 cup light Wisconsin Parmesan cheese, finely grated *
  • 514.29 g Ghirardelli milk chocolate
  • 1/2 cup heavy whipping cream, liquid
  • 6 Tbsp unsalted butter
  • 1/3 cup unsweetened cocoa powder

Directions:

Chop the chocolate into small pieces. Place 9 ounces of the chocolate in a large bowl. Set remainder aside.

In a small saucepan, heat the cream, butter and Parmesan just until small bubbles start to form on rim. Pour over the 9 ounces of chocolate. Stir until chocolate melts. Cover tightly and refrigerate until firm.

Working quickly, roll chilled chocolate-Parmesan mixture with your hands into 1-inch balls and place on parchment or waxed paper.

Bring 1 to 2 inches of water to a simmer in a saucepan. Place remaining chocolate in a heat-proof metal bowl over the simmering water. Stir, just until chocolate melts (don't overheat). Remove bowl from pan.

Roll the truffles in the melted chocolate, smoothly covering surface and place on parchment or waxed paper. Chill at least one hour, or up to a week. Bring to room temperature just before serving. Refrigerate any remaining truffles.

Variations:

Optional: Roll the truffle balls in 1 cup unsweetened cocoa powder or finely-ground pecans in place of, or in addition to, the chocolate coating. For richer truffles, use regular whipping cream.

Serving suggestions are not included in the nutritional analysis.

Tips:

* Please carefully check the ingredients of this product to ensure it contains no gluten, if a gluten-free recipe is required.

Thanks to Wisconsin Milk Marketing Board