Chocolate Truffle Candy

Ingredients

Ganache Filling

  • 25 ounces low carb dark chocolate homemade can be used
  • 10 tablespoons plus 2 teaspoons heavy cream
  • 2.5 teaspoon vanilla extract
  • 6.25 teaspoon chocolate extract

Chocolate Coating

Instructions

Ganache

  1. Melt chocolate in a chocolate melter or double boiler.
  2. Heat cream and vanilla almost to boil. (Microwave to just bubbling stage)
  3. Add heavy cream, vanilla, and chocoalte extract.
  4. Allow mixture to temper for about 4-5 minutes.
  5. Pour hot mixture into a small bowl and cover top with plastic wrap.
  6. Allow mixture to chill for a few hours or overnight so it is hard enough to form.
  7. Remove hardened ganache from refrigerator and allow to set at room temperature if needed.
  8. Using a cookie scoop or tablespoon, form equal amounts of ganache into balls.
  9. Set balls onto parchment paper or wax paper and place into refrigertor while preparing chocolate coating.

Chocolate Coating

  1. Melt baking chocolate and 1/2 ounce cocoa butter in chocolate melter or double boiler.
  2. Add sweeteners and vanilla.
  3. Remove ganache from refrigerator and coat with melted topping. For a thicker coating, the truffle will need to be repeat dips in the chocolate after each layer of coating has set.

Recipe Notes

Ganache can be coated in chopped nuts or sea salt prior to dipping in chocolate.
Makes about 2 dozen truffles. Serving size is 3 truffles

Low Carb Chocolate Cake

Ingredients

  • 1 cup coconut flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 cup low carb sweetener 1:1 sugar replacement
  • 1/4 teaspoon monk fruit powder see note for alternative
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil melted
  • 8 large eggs beaten
  • 2 teaspoons vanilla extract
  • 4 cups zucchini shredded

Instructions

  1. In large mixing bowl, combine coconut flour, cocoa, Sukrin+, monk fruit, cinnamon, baking soda, baking powder, and sea salt.
  2. Mix in eggs, coconut oil, and vanilla until well combined.
  3. Stir in zucchini (and optional chocolate chips if using).
  4. Spread out into greased 9x13-inch pan (or two round 9-inch pans).
  5. Bake at 350°F for about 30-40 minutes or until toothpick inserted in center comes out clean. NOTE: smaller pans, such as 9-inch round pans should be checked around the 15 minute mark.

  6. Cool on wire rack. Once cool, frost with chocolate buttercream frosting if desired.

Recipe Notes

1/8 teaspoon stevia concentrate or 2-4 tablespoons of any 1:1 sugar equivalent low carb sweetener can be used in place of the monk fruit.

Each serving contains about 1g erythritol

La Chocolaterie Rococo ©. All Rights Reserved.